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.
Baked Cinnamon Toast with Fruit
Imagine a mash-up of cinnamon toast, bread pudding, and pie. Now grab whatever fruit you have lying around (from berries and stone fruit to apples and pears) and make it.
Slow-Cooked Cherry Tomatoes With Coriander and Rosemary
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.
Slow-Cooked Green Beans With Harissa and Cumin
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Slow-Cooked Squash with Lemon and Thyme
Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.
Slow-Cooked Scallions with Ginger and Chile
Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
Roast Chicken with Bell Peppers, Lemon, and Thyme
How to pull off a weeknight roast chicken: set it over a bed of peppers laced with thyme and chiles for a two-for-one deal.
Slow-Cooked Winter Squash With Sage and Thyme
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Slow-Cooked Bell Peppers with Bay Leaves and Oregano
Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.
Custard Tart with Cream and Fresh Fruit
If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
Basically Pasta Pomodoro
Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious.
Corn Salsa
Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.
Ricotta Panna Cotta with Nectarines and Honey
Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.
Grilled Pork Chops with Plums, Halloumi, and Lemon
Tangy seared plums, tart lemons, and chewy charred halloumi pair perfectly with rich pork chops. Quick tip: Bring all of the ingredients to the grill on a baking sheet for easy cleanup later.
Skillet Cod, Clams, and Corn With Parsley
You don’t need pasta to enjoy clam sauce. Here it mingles with fresh corn to top delicate pan-seared cod fillets.
Cucumber and Melon Salad with Chile and Honey
This ribbon salad is evidence that you need a mandoline in your life. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving.
Chicken Cobb Salad
Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.
Oven-Barbecued Chicken
No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.
Slow-Cooked Eggplant With Lemon and Fennel Seeds
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
Slow-Cooked Cherry Tomatoes with Coriander and Rosemary
Douse cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness.
Stuffed Eggplant With Crispy Beef
Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you.