Claire Saffitz

4 weeks ago | cooking.nytimes.com | Claire Saffitz

From proofing and shaping to boiling and baking, let Claire Saffitz show you the ins and outs of this breakfast favorite. [This article was originally published on Jan. 13, 2021.] David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. It's immensely satisfying when you realize that a commonly bought item is easily prepared at home. Take bagels, for instance. This guide will explain how to make them, from mixing to forming, boiling to baking.

2 months ago | bonappetit.com | Claire Saffitz

Could you make homemade Pop-Tarts with store-bought pie dough and ready-made strawberry jam? Absolutely, and we’ve got a recipe to guide you in that direction if you’re so inclined (just skip the dough-making part). But when you set former BA staffer Claire Saffitz loose in the test kitchen with the directive to make a gourmet version of Kellogg’s classic toaster pastry, you end up with a DIY Pop-Tart recipe where every element is made from scratch—yes, even the sprinkles.

Dec 9, 2024 | sunherald.com | Melissa Clark |Claire Saffitz |Eric Kim |Sohla El-Waylly

Sweet but not cloying, tender but not without bite, cookies are the holidays' greatest gift -- and what better time to celebrate them than Cookie Week, New York Times Cooking's annual tradition, in which we create seven dazzling, delicious recipes. This year's batch harnesses all of the season's colors and flavors, like boozy almond, spicy ginger, buttery peppermint, but with a few surprises -- lemony turmeric crinkles, gumdrop-studded fudge. Make one or all, but do get going.

Dec 5, 2024 | modbee.com | Melissa Clark |Claire Saffitz |Eric Kim |Sohla El-Waylly

Sweet but not cloying, tender but not without bite, cookies are the holidays’ greatest gift -- and what better time to celebrate them than Cookie Week, New York Times Cooking’s annual tradition, in which we create seven dazzling, delicious recipes. This year’s batch harnesses all of the season’s colors and flavors, like boozy almond, spicy ginger, buttery peppermint, but with a few surprises -- lemony turmeric crinkles, gumdrop-studded fudge. Make one or all, but do get going.

Nov 26, 2024 | nigella.com | Claire Saffitz

These cookies will look nearly raw in the center when you pull them out of the oven, but they will continue to set as they cool. The key to the soft and chewy texture of these cookies is, simply, underbaking them. If you like a crispier spice cookie, bake them 2 minutes longer. The cookies, stored airtight at room temperature, will keep up to 5 days. The dough can be refrigerated up to 3 days.