Season 10

Claire Saffitz Makes Easy Vanilla Maritozzi Recipe

Buckwheat’s earthy, mineral flavor shines in this easy crisp that is filled with bright, juicy cherries and studded with crispy buckwheat groats toasted in browned butter. Make this when you have a glut of sweet cherries in the summertime, or use frozen pitted cherries and make it whenever you want.

Claire Saffitz Ask Me Anything (Reacts to Novympia / Drunk Baking Requests) | Claire-ified

One of Claire's favorite things about summer is spending time on Cape Cod with her family and eating her mom’s blueberry buckle. It’s a Martha Stewart recipe from many years ago, and it was her introduction to buckles, a category of streusel-topped cakes that incorporate lots of fruit. What Claire loves about Martha’s recipe is that it’s almost more fruit than cake, featuring clusters of berries barely held together by a tender batter. She wanted to create a similar blueberry buckle that incorporated the flavors and textures of corn, since corn and blueberries are natural partners. Claire does this two ways: First, crushed cornflakes are mixed into the streusel topping, contributing a light and satisfying crunch, and second, cornmeal is added to the batter, providing some textural contrast against the soft berries. Follow along with Claire Saffitz and serve the buckle with vanilla ice cream for dessert and then enjoy again for breakfast the next morning.

In today's episode Claire Saffitz teaches you how to make classic lemon bars. Perfect for any holiday party.

In today's episode Claire Saffitz teaches you how to make Monkey Bread. Perfect for any holiday party.

Claire make all sort of cakes, pies, and confections in her recently renovated NY Cabin kitchen. Well, it’s often a challenge, but she gives herself a leg up by staying organized (or, at least organized enough) and designating zones for different equipment, tasks, and ingredients. Join Claire as she takes you around the space for a quick kitchen tour and provides quick tips for making the kitchen as functional as possible.

I have a very few reference points when it comes to banana cream pie, having only tasted it once or twice. When I set out to develop my own version, this provided to be a good thing because I felt free to interpret it any way I liked. Here I make more or a tart than a pie and eliminate the layer of sliced bananas (which quickly take on an unappealing color and texture). Follow along as Claire Saffitz Makes a delicious Banana-Sesame Cream Tart that features a craveable combination of bananas and sour cream.

Claire's entire career, she has been on a quest for the perfect Jewish apple cake. Oil-based cake packed with apples and flavored with hone (in order to make it fitting for Rosh Hashanah, the Jewish New Year when and apples and honey are eaten together). Here Claire drizzles 2 pounds of sliced apples with honey and a little olive oil and roasts them, ensuring the many layers of apples inside the light, tender cake are soft enough to cut with a spoon, It's the apple cake of Claire's dreams.

Early in the pandemic, my husband, Harris, and I, like many people, did a LOT of cooking. One of Harris’s projects during that time was creating a wholesome chocolate chip cookie made with whole wheat flour and packed with things like hemp hearts and flaxseeds. This skillet cookie is inspired by that flurry of baking. While the cookies in Dessert Person require you to chill the dough for several hours before baking, this can be made from start to finish in under an hour, delivering almost-instant gratification. It’s chocolaty, multitextured, and wholesome without feeling virtuous. For best results, use a well-seasoned cast-iron skillet.