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.
Smoky Salsa Roja
The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.
Spicy Bourbon-Citrus Cocktail
The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.
"Tandoori" Carrots with Vadouvan Spice and Yogurt
Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.
Red Rice Salad with Pecans, Fennel, and Herbs
This crunchy winter salad is exactly what you'll want to pack for lunch this week.
Beets with Goat Cheese, Nigella Seeds, and Pistachios
Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.
Roasted and Charred Broccoli with Peanuts
Believe it or not, we came up with a new way to chop broccoli.
Crunchy Turnip, Apple, and Brussels Sprout Slaw
This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.
Chestnut Mousse
The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.
Chocolate Buttercream Recipe
Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.
Roasted and Charred Broccoli With Peanuts
Believe it or not, we came up with a new way to chop broccoli: Include the stems!
Beef and Squash Chili
It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.
Skillet Roast Chicken With Fennel, Parsnips, and Scallions
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.
Radicchio Salad with Sourdough Dressing
Sourdough enriches salad dressing for a creamy, tangy finish.
Parm Broth
A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.
Marmalade-Glazed Ham
If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.
Chocolate-Cinnamon “Babkallah”
Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.
Spiced and Spiked Hibiscus Tea
Truth be told, the bourbon's optional, and this is equally delicious hot or cold.