Claire Saffitz
Contributor
Claire Saffitz is a freelance recipe developer and video host. Previously, she was Senior Food Editor at Bon Appétit magazine, where she worked for five years in the test kitchen. She hosted the series Gourmet Makes on the Bon Appétit YouTube channel, where she used her classical pastry knowledge to reverse engineer popular snack foods and candy.
Gravy-Braised Turkey Legs With Cipolline Onions
You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
The New Classic Stuffing
A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.
The All-American Stuffing
For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.
Gravy-Braised Turkey Legs With Cipolline Onions
You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
The BLT Oyster Stuffing
Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.
Porchetta-Style Roast Turkey Breast
Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.
Vegan Chocolate Tart With Salted Oat Crust
You don't have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, be sure to read the label.
Spiced Pear Upside-Down Cake
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Chamomile Panna Cotta With Quince
If quinces are unavailable or you want a shortcut, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.
D.I.Y. Apple Mille-Feuille
Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.
Double Ginger Sticky Toffee Pudding
The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup.
Beet Tartare
Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.
The BA Fines Herbes Blend
Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.
Mixed Citrus "Gratin"
Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.
Scallion Salad
Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.
Coconut And Cream Float
Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.
