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.
Shrimp and No-Stir Grits
Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.
Easy Vegetarian Calzones
Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.
Low-Commitment Wedding Soup
This recipe takes all the right shortcuts and none of the wrong ones.
Shaved Cauliflower
You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.
Chicken Under a Skillet
Butterfly your chicken with confidence—the flatter the bird, the more contact with the cast-iron pan—and the more crackly skin to enjoy at the end!
Coconut-Turmeric Relish
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Kimchi-Fried Grains
Make a batch of grains on Sunday and you're within striking distance of a winning dinner on any weeknight (and lunch al desko for days). Case in point: This easy stir-fry, which, when combined with the trusty #putaneggonit, is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish a kick.
Cauliflower Rice
Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.
Swirled Sesame Tea Cake
The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. This tahini quick bread recipe will make you a believer too.
Roasted Cauliflower with Coconut-Turmeric Relish
The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.
Cauliflower Steaks With Coconut-Turmeric Relish
Thick-cut planks of roasted cauliflower make for a stunning vegetarian entrée, especially when dressed with a sweet-and-spicy, chutney-like relish.
Cast-Iron Pizza with Fennel and Sausage
Browning sausage in the same skillet used to bake this pizza not only preheats the pan (the key to a crisp crust), it also infuses that crust with rich, porky flavor.
Easy One-Bowl Cherry Upside-Down Cake
Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.
Flourless Chocolate, Almond, and Coconut Cake
This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.
Chopped Dinner Salad With Crispy Chickpeas
Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
Blistered Asparagus With Peanut-Coconut Sprinkle
The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.
Easy Sheet Cake With Chocolate-Cream Cheese Frosting
Meet your new favorite birthday cake.
Yogurt-Braised Chicken Legs With Garlic and Ginger
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.
