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.
Apple-Walnut Upside-Down Cake
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)
Steak Salad with Shallot Vinaigrette
Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.
Cherry Biscuit Cobbler
The lemony cherry filling (which can be made with fresh or frozen fruit) is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those rosy-red juices.
Grilled Summer Squash and Red Onion with Feta
For maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. Bonus: you’ll have plenty of time to get that steak just right.
Magic Crispy Chicken
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them. They’re crunchier than any baked chicken you’ve ever had—and they use fewer than 10 ingredients.
Grilled Chicken With Lemon and Thyme
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Soy Sauce–Marinated Grilled Flank Steak and Scallions
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Jalapeño-Marinated Grilled Pork Chops
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Grilled Swordfish with Tomatoes and Oregano
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Grilled Red Snapper with Green Beans and Lime
Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
Cherry Biscuit Cobbler
Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?
Soy Sauce–Marinated Grilled Flank Steak and Scallions
Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.
Jalapeño-Marinated Grilled Pork Chops
Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.
Easiest Chicken Adobo
For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Steak and Spring Vegetable Stir-Fry
To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Stir-Fried Udon Noodles With Pork and Scallions
The secret to making these gingery sesame noodles super-satisfying: When sautéing the ground pork, don’t break it up too much—big, chunky pieces really make the final dish.
Swordfish Steaks with Cherry Tomatoes and Capers
Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.
Rigatoni With Easy Vodka Sauce
Lucky for you, you probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.
Date Night Pork Chop
A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean.
Cranberry Linzer Tart
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).