Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same. — Claire Saffitz Copy Share Image
When making any pureed soup, don't blend all the liquids and solids together at once. Hold back some liquid at first and… — 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
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
If you bake all the time, just leave your butter on the counter so it's always ready. — Claire Saffitz Copy Share Image
If you think about it, composed salads are like nachos (I'll explain). When you're eating a plate of nachos, it's always a… — 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
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 Image
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 Image
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 Image
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 Image
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 Image
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 Image
Depending on when vegetables are picked, they might take different lengths of time to cook. — Claire Saffitz Copy Share Image
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 Image
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 Image
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 Image
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 Image
