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.
Rye and Pomegranate Punch
Feel free to experiment and substitute Luxardo in other drink recipes calling for fruit liqueurs or brandy.
Quince and Mission Fig Preserves
Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
Homemade Cranberry Sauce
“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor
Apple Cider–Cooked Farro
Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
Cornbread, Chorizo, Cherry, and Pecan Stuffing
Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.
Spiced Jasmine Rice Pilaf
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.
Olive Oil-Roasted Leeks
We love leeks. All you need are olive oil, salt, and the heat of the oven to coax some magic out of leeks.
Quick Pork Pho
Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.
Pisco Punch with Grilled Lemons
This goes down easy, and offers an oh-so-slight smoky taste.
Grilled Zucchini and Ricotta Flatbread
The only way to make flatbread even better? Grill it.
Cabbage and Asian Pear Slaw
This hits all the notes of a great slaw: creamy, tangy, and crunchy.
Dark Meat Turkey Chili
Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.
Candied Grapefruit Peel
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.