Claire Saffitz

I'm so bad at self-care.

— Claire Saffitz

Pierogies are textbook comfort food.

— Claire Saffitz

Cooking has always been work.

— Claire Saffitz

Never met an egg I didn't like.

— Claire Saffitz

Don't get attached to any one idea. Nothing is too precious.

— Claire Saffitz

Running - it keeps me balanced, energetic, and primed for pasta intake.

— Claire Saffitz

Depending on when vegetables are picked, they might take different lengths of time to cook.

— Claire Saffitz

Criticism of a dish is not a criticism of the cook.

— Claire Saffitz

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

— Claire Saffitz

Turkey burgers receive a fair amount of disparagement, and it's not unfounded.

— Claire Saffitz

Having those people that you trust implicitly is so important.

— Claire Saffitz

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

— Claire Saffitz

Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole…

— Claire Saffitz

I love the Grub Street Diet. I am particularly fascinated by what people eat; I think it says a lot about people.

— Claire Saffitz

It's the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.

— Claire Saffitz

The holy grail of recipe developing is the recipe that turns out so much more impressive than you would expect from the…

— Claire Saffitz

Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake.

— Claire Saffitz

I know very little about my great grandparents, who came through Ellis Island in the early twentieth century, settled in Baltimore, and…

— Claire Saffitz

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

— Claire Saffitz

True marshmallow - and I'm not talking about those ones from a bag - is nothing more than an Italian meringue set…

— Claire Saffitz

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment…

— Claire Saffitz

Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do…

— Claire Saffitz

When the urge to bake strikes, it strikes hard and fast. You want to get in the kitchen and start breaking eggs…

— Claire Saffitz

Why crown your own rack of pork when a butcher could do it for you? To start, it's way easier to brine…

— 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…

— Claire Saffitz

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the…

— Claire Saffitz

My beauty routine has changed a lot since I turned 30. But also, being on camera more has made me dial in…

— Claire Saffitz

When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be…

— Claire Saffitz

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

— Claire Saffitz

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

— Claire Saffitz

Every year since culinary school I have made a Buche de Noel, or Yule Log.

— Claire Saffitz

If you bake all the time, just leave your butter on the counter so it's always ready.

— Claire Saffitz

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

I've always just operated with the attitude that if I work just as hard as I can, everything will be fine.

— Claire Saffitz

No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider…

— Claire Saffitz

The main problems with cooked ground turkey are, one, it doesn't taste like much, and, two, it's dry.

— 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…

— Claire Saffitz

As an adult, I use whole-milk cottage cheese anywhere you might use plain Greek yogurt or ricotta cheese.

— Claire Saffitz

I always keep some variety of dumpling in my freezer for convenience, but frozen homemade pierogi are a special treat.

— 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…

— Claire Saffitz