Claire Saffitz Quotes

Claire Saffitz

Profession : Editor

Birth : September 16, 1986

In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun.

Claire Saffitz

When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.

Claire Saffitz

Cassoulet requires a few ingredients you won't find in the typical supermarket.

Claire Saffitz

Only advanced bakers should endeavor to adapt non-vegan recipes to be vegan, or gluten-full recipes to be gluten-free. There are all sorts of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.

Claire Saffitz

When I was a kid, my idea of heaven on a hot summer day was fresh cut-up watermelon, Breakstone's cottage cheese, and a sprinkle of salt.

Claire Saffitz

I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I've tweaked and updated both the recipe and the process - and I've definitely learned tips and tricks to make it easier.

Claire Saffitz

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

Claire Saffitz

Poached quince are so tender, aromatic, and rosy that you'd hardly believe the raw fruit is white, fibrous, and hard as a rock.

Claire Saffitz

My maternal grandmother, a.k.a. Nanny, wasn't much of a cook. As a kid I remember her making only a handful of things, mostly dishes with Ashkenazi Jewish origins like kasha and bowties (which, for the record, only my dad liked).

Claire Saffitz

Cooking for a crowd during the holidays takes a lot of time and effort, so we understand the desire to outsource as much of the work as possible.

Claire Saffitz

Press-in crusts are a supposedly easy alternative to the rolled kind, but achieving an even, compacted layer all over isn't a no-brainer.

Claire Saffitz

Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact.

Claire Saffitz

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

Claire Saffitz

When I'm desperate for spring produce but nothing has hit the farmstand yet, frozen green peas are a godsend.

Claire Saffitz

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.

Claire Saffitz

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.

Claire Saffitz

Serve as a sweet brunch treat or with tea in the afternoon. No one would turn it down as dessert after a big holiday meal, either. You'll find there's no bad time for babkallah.

Claire Saffitz

Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner.

Claire Saffitz

I don't discriminate when it comes to dumplings. Give me a generous plate of pretty much anything wrapped in a starchy, doughy casing and I will dive in with pleasure. But one star in the dumpling universe shines brighter than the others: the humble pierogi.

Claire Saffitz