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.
Recipes & Menus
Scallion Salad
Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.
Recipes & Menus
Vanilla Float with Bitters and Cherries
Recipes & Menus
Coconut And Cream Float
Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.
Recipes & Menus
Peach and Fizzy Grapefruit Float
In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.
Recipes & Menus
Green Tea And Ginger Beer Float
Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.
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Caramel and Root Beer Float
Pour in the root beer slowly, allowing it to cascade over the ice cream, then top off until the glass is full.
Recipes & Menus
Four-Layer Chocolate Birthday Cake with Milk Chocolate Ganache and Nutella Buttercream
This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For a more kid-friendly cake, use milk chocolate. This is part of BA's Best, a collection of our essential recipes.
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Simple Two-Layer Chocolate Birthday Cake with Milk Chocolate Ganache
Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.
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Chocolate Birthday Sheet Cake
The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.
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Sweet and Sour Strawberry Semifreddo with Black Sesame
You don't need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
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Slow-Roasted Shallots in Skins
Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their "always the bridesmaid" status once and for all.
Recipes & Menus
Passover Chocolate-Toffee Matzo
Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.
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Green Goddess Cobb Salad
The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.
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Grilled Ramps With Sherry-Ramp Vinaigrette
If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.
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Salmon Niçoise
We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.
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Ricotta Scrambled Eggs And Buttered Ramps On Toast
Breakfast just got a major upgrade.
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Steakhouse Salad with Red Chile Dressing and Peanuts
The steak can be marinated a day in advance—in fact, it gets better.
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Blood Orange-Curd Sundaes with Olive Oil and Sea Salt
Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.
Recipes & Menus
Pork Shoulder Cutlets with Fennel and Asparagus
A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.