Claire Saffitz
Claire Saffitz

If anything betrays my Ashkenazi Jewish heritage - besides the Casper-the-friendly-ghost-like skin tone - it's my love of fishy fish.

Claire Saffitz
Claire Saffitz

A well-crafted cocktail isn't complete without the right garnish. This final flourish - often citrus or fresh herbs - enhances the drink's taste, smell, and look.

Claire Saffitz
Claire Saffitz

I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in the bakery aisle.

Claire Saffitz
Claire Saffitz

Whipped ganache is a great gateway icing if you're working your way slowly into the vast world of egg-based buttercreams. It's just a few ingredients and far superior in flavor to the basic butter/sugar/milk frosting.

Claire Saffitz
Claire Saffitz

Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).

Claire Saffitz
Claire Saffitz

Plating your salad with groupings of ingredients may seem fussy but in fact it's the opposite. All the prepped ingredients go directly onto the platter, so no need to dirty a separate mixing bowl for tossing. Another reason we like this plating strategy? It allows the picky eaters out there to choose only the parts they like best.

Claire Saffitz
Claire Saffitz

There's a lot you can learn about something by taking it apart.

Claire Saffitz
Claire Saffitz

I brought babkallah to a party and people freaked. They hovered over like it was a newborn baby, oo-ing and ah-ing. Its beauty didn't prevent them, however, from devouring the entire thing within minutes. It makes a lovely hostess gift, as it's both novel and delicious.

Claire Saffitz
Claire Saffitz

Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy to cook. More than just about any other canned bean, they retain their shape and texture really well.

Claire Saffitz
Claire Saffitz

The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the effort it took to produce.

Claire Saffitz
Claire Saffitz

Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.

Claire Saffitz
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
Claire Saffitz

Generally, if you're a baker who's still learning the ropes, substitutions can be risky. It's always best to make a recipe the first time as written, and only after that initial success should you make substitutions.

Claire Saffitz
Claire Saffitz

Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating which means more even cooking.

Claire Saffitz
Claire Saffitz

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

Claire Saffitz
Claire Saffitz

Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using only dry measuring cups - or better yet, weighing on a scale - is key.

Claire Saffitz
Claire Saffitz

Never met an egg I didn't like.

Claire Saffitz
Claire Saffitz

If soggy, baked choux can be re-crisped in a hot oven for several minutes.

Claire Saffitz
Claire Saffitz

Cooking is not effortless. To get a recipe that feels effortless is really hard.

Claire Saffitz
Claire Saffitz

The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combination, savory or sweet. Since it's so soft, I usually try to give it some textural contrast in the form of something crunchy. Brightening it up with acid is also a must.