Turkey burgers receive a fair amount of disparagement, and it's not unfounded. — Claire Saffitz Copy Share Image
If soggy, baked choux can be re-crisped in a hot oven for several minutes. — Claire Saffitz Copy Share Image
As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese. — Claire Saffitz Copy Share Image
Depending on when vegetables are picked, they might take different lengths of time to cook. — Claire Saffitz Copy Share Image
I love the Grub Street Diet. I am particularly fascinated by what people eat; I think it says a lot about people. — Claire Saffitz Copy Share Image
It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out. — Claire Saffitz Copy Share Image
If you bake all the time, just leave your butter on the counter so it's always ready. — Claire Saffitz Copy Share Image
Cooking is not effortless. To get a recipe that feels effortless is really hard. — Claire Saffitz Copy Share Image
Heaven is a bowl of creamed herring and onions. Ditto whitefish salad. But the real object of my desire for all things… — Claire Saffitz Copy Share Image
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… — Claire Saffitz Copy Share Image
Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important,… — Claire Saffitz Copy Share Image
Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there. — Claire Saffitz Copy Share Image
No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider… — Claire Saffitz Copy Share Image
I don't like a too-perfect cake. You want people to know it came from your kitchen and not the cake case in… — Claire Saffitz Copy Share Image
I always keep some variety of dumpling in my freezer for convenience, but frozen homemade pierogi are a special treat. — Claire Saffitz Copy Share Image
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… — Claire Saffitz Copy Share Image
You must pre-bake the bottom crust of a custard pie, but this is a tricky step in the pie-making process. Without the… — Claire Saffitz Copy Share Image
I brought babkallah to a party and people freaked. They hovered over like it was a newborn baby, oo-ing and ah-ing. Its… — Claire Saffitz Copy Share Image
Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around… — Claire Saffitz Copy Share Image
Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me… — Claire Saffitz Copy Share Image
I don't discriminate when it comes to dumplings. Give me a generous plate of pretty much anything wrapped in a starchy, doughy… — Claire Saffitz Copy Share Image
The last time I ordered soup in a restaurant was - well, let me see - possibly never. That's because in my… — Claire Saffitz Copy Share Image
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more… — Claire Saffitz Copy Share Image
If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized… — Claire Saffitz Copy Share Image
Cassoulet requires a few ingredients you won't find in the typical supermarket. — Claire Saffitz Copy Share Image
Butter that is too warm won't aerate properly when beaten with sugar, leading to a decidedly un-fluffy result. — Claire Saffitz Copy Share Image
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 Copy Share Image
True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set… — Claire Saffitz Copy Share Image
When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be… — Claire Saffitz Copy Share Image
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike… — Claire Saffitz Copy Share Image
Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas… — Claire Saffitz Copy Share Image
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole… — Claire Saffitz Copy Share Image
Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment… — Claire Saffitz Copy Share Image
The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the… — Claire Saffitz Copy Share Image
Always deep fry in a nonreactive, heavy pot with high sides, like an enameled Dutch oven. A heavy pot ensures even heating… — Claire Saffitz Copy Share Image
When the urge to bake strikes, it strikes hard and fast. You want to get in the kitchen and start breaking eggs… — Claire Saffitz Copy Share Image
Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs… — Claire Saffitz Copy Share
Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't… — Claire Saffitz Copy Share
Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating… — Claire Saffitz Copy Share
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,… — Claire Saffitz Copy Share
Always use liquid measuring cups to measure liquid and dry measuring cups to measure dry. Especially when measuring flour, accuracy is important, so using… — Claire Saffitz Copy Share
I've always just operated with the attitude that if I work just as hard as I can, everything will be fine. — Claire Saffitz Copy Share
Depending on when vegetables are picked, they might take different lengths of time to cook. — Claire Saffitz Copy Share
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 Copy Share
True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set with gelatin. — Claire Saffitz Copy Share
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,… — Claire Saffitz Copy Share
One thing I hear a lot is that people feel less stressed out after they watch 'Gourmet Makes.' There's a transference of their stress… — Claire Saffitz Copy Share
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… — Claire Saffitz Copy Share
For reasons that aren't quite clear I derive a weird and almost inappropriate pleasure from making a cake that looks like a decomposing log.… — Claire Saffitz Copy Share
Simmering vegetables in a covered pot over low heat so that they steam in their own liquid - a French technique called a l'etouffee… — Claire Saffitz Copy Share
