From ex-line cooks to former high-fashion talent bookers, the Bon Appétit staff has come from all walks. Each week, a different staffer will tell us about what they’re cooking, eating, and generally into right now. Today, it’s senior associate food editor Claire Saffitz. Want even more dispatches from our staff? Follow us on Instagram.
What I do at Bon Appétit: I work in the Test Kitchen, cooking (and eating) many of the recipes in the magazine every month to make sure they work for our readers at home.
In a previous life, I was: A grad student studying culinary history and reading old cookbooks.
Rhubarb Custard Cake
Essential kitchen tool: A mini offset spatula and paper towels.
The last thing I cooked at home: It has been awhile since I’ve cooked anything at home, but I made bostock pastries (twice-baked brioche) for my book club.
Best restaurant dish I had recently: I went to Rucola, the platonic ideal of a neighborhood restaurant in Boerum Hill, Brooklyn. Had a beautifully cooked piece of skate with heirloom beans.
Favorite tried-and-true Bon Appétit recipe: There are so many (of course, I think they’re all tried and true). In anticipation of summer, I’m sure I’ll be making these spiced lamb burgers again. Also, there never was a chocolate chip cookie better than this one. And these soup dumplings are a lot of work (18 pleats!) but a hands-down favorite from staff photographer Alex Lau’s mom. Thanks, Mrs. Lau!
Next travel destination: New Orleans—I can’t believe I’ve never been! It’s long overdue trip and I plan on eating every po’ boy the city has to offer.
I like my eggs: In every way, shape, and form. Fried crispy in olive oil with a runny yolk, poached, soft scrambled…never met an egg I didn’t like.
3 things I’m into right now:
This is the fermenting crock of my dreams. It’s way out of my budget, but think of the kimchi! I spend a lot of my time thinking about my microbiome and ways to eat more fermented foods.
Running—it keeps me balanced, energetic, and primed for pasta intake.
These mini tins of Jacobsen Salt Co. salt. I carry them in my purse at all times in case of a salt emergency!