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.
Summer Salmon Niçoise
We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.
Wilted Greens in Tomato-Bacon Broth
While you can use any green you like, a mix of tender and sturdy ones—some bitter and some hot—gives the best balance to the final dish.
Mini Strawberry Eton Mess
A classic British dessert made of whipped cream, store-bought meringues, and fruit, this recipe is as easy to make as it is impressive. The meringues will soften as they sit, giving just the right amount of texture.
Blackberry Icebox Cake
This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.
Romesco Pasta Salad with Basil and Parmesan
The secret to this pasta salad? Dress it twice. The pasta absorbs the first round of sauce completely, while the second dose keeps it glossy and bold. Walnuts and breadcrumbs add the perfect crunch.
Strawberry-Rose Agua Fresca
This refreshing beverage makes the most of peak-of-the-season strawberries. Look for the best you can find. You can skip the rose water, but its delicate flavor goes really well with berries and will add something special.
Spicy Kimchi Slaw
We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Matcha-Dipped Strawberries
Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of. You won't stop at just one.
Strawberry and Watercress Salad
We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.
Charred Bean and Pea Salad
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.
Lazy Caesar Salad
No raw egg yolk, no problem. All the flavor you love in the classic in a quarter of the time.
Rhubarb Custard Cake
This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.
Raspberry Jam with Bitters
Adding a full tablespoon of cocktail bitters toward the end of making this jam does wonders to bring out the berry flavor. Spoon onto toast with ricotta, or enjoy by the spoonful.
Blistered Asparagus with Peanut Dressing
Sauté asparagus hot and fast in a skillet to soften and slightly char, then toss in a soy dressing with crushed peanuts and shredded coconut to add addictive crunch.
Sugar Snap Pea Salad
Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.
Ramp Fritters
These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.
The Basically Fried Chicken Sandwich
Everything you want in a crispy chicken sandwich, with none of the fuss.
Easy Blueberry Cream Scones
Think of these scones as the easier, cooler cousin of the blueberry muffin.
Lemon and Raspberry Wedding Cake with Vanilla Buttercream
A beautiful spring wedding cake inspired by the upcoming royal wedding.