52 Claire Saffitz Quotes for You to Enjoy

Claire Saffitz

American Editor

Born: Sep 16, 1986

Always Cooking Me Time Will You

Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around. Claire Saffitz

Will Faster Too Top All-Around Something More Bottom True Oven Bake Baked Most Baking Around Always Reverse Close Heat Center Placed Rack Even Floor Receive Pan

No stuffing is complete without chopped onion and celery - they're the building blocks. If you want to deepen the flavor, consider adding leeks, sage, and/or hardy greens. Claire Saffitz

You Building Adding Consider Complete Onion Stuffing Without Sage Building Blocks Blocks Celery Greens Want Flavor Chopped Deepen Hardy

My beauty routine has changed a lot since I turned 30. But also, being on camera more has made me dial in on my skincare and makeup routine. I have acne-prone skin, and washing my face with cleanser in the morning, using witch hazel to tone, and washing twice at night to take off all of my makeup has really made a difference. Claire Saffitz

Morning Me Made Face Beauty Skin Changed More Take Since Witch Also Makeup Dial Camera Lot Off Difference Being Turned Really Using Washing Twice Routine Tone Night

Sometimes there is dogma in baking and sometimes there is not - you just have to know when to break the rules and when to follow them. Claire Saffitz

You Sometimes Rules Follow Know Baking Dogma Just Break Them

I brought babkallah to a party and people freaked. They hovered over like it was a newborn baby, oo-ing and ah-ing. Its beauty didn't prevent them, however, from devouring the entire thing within minutes. It makes a lovely hostess gift, as it's both novel and delicious. Claire Saffitz

People Gift Beauty Party Baby Freaked Minutes Brought Entire Prevent Both Delicious Hostess Over Like Within Makes However Newborn Lovely Them Novel Thing

Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do have to cook them, but the transformation is dramatic, and well worth your efforts. Claire Saffitz

You Fruit Worth Transformation Dramatic Unlike Raw Well Sour Efforts May Them Means Brethren Cook Your Resemble Apples Pears

Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner. Claire Saffitz

Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there. Claire Saffitz

Silence Simple Will Haters White Out Alleged Delicious Chocolate Technique

People are always asking me baking questions - from strangers DMing me on Instagram, to friends I don't otherwise talk to anymore texting me, to my own mother and sister calling me on the phone demanding answers. Claire Saffitz

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say. Claire Saffitz

Great Needs You Quality Cooking Luxury Will Add Recipe Say Kind Invariably Various Lily Makes Truly Commend Chicken Stock Person Sized Frozen Flavor Depth Regular Body Your Who Homemade They Say Keeps Necessity

When I was a kid, my idea of heaven on a hot summer day was fresh cut-up watermelon, Breakstone's cottage cheese, and a sprinkle of salt. Claire Saffitz

Day Cheese Salt Summer Kid Cottage Hot Idea Fresh Heaven

In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun. Claire Saffitz

Summer Sun Intoxicating Ripe Most Pieces Height Produce

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

Me Running Balanced Intake Pasta Energetic Keeps

I have made cassoulet more times than is advisable - first in culinary school, once with a friend for a dinner party, and at least half a dozen times in the BA Test Kitchen. Claire Saffitz

School Made Dinner First Half Party Once Dinner Party More Kitchen Advisable Least Culinary Culinary School Test Friend Times Than Dozen

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

Problems Main Like Dry Taste Turkey Much Cooked Ground Two

Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked. Claire Saffitz

Water Simple Before Other Enriched Unlike Proper Baked Mixture Pastry Eggs Essential Being Ingredients Milk Technique Flour

The last time I ordered soup in a restaurant was - well, let me see - possibly never. That's because in my mind, soup is something to be made and eaten at home, ideally with a cuddly animal at your feet in front of a blazing fireplace while the wind whips outside. Claire Saffitz

Time Home Me Animal Mind Made Wind Possibly Restaurant See Eaten Something Outside Never Fireplace Blazing Feet Ideally Well Because Cuddly Soup Front Ordered While Your Last Last Time

Butter that is too warm won't aerate properly when beaten with sugar, leading to a decidedly un-fluffy result. Claire Saffitz

Result Sugar Too Properly Beaten Leading Decidedly Warm Butter

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

You Few Typical Find Supermarket Ingredients Requires

I don't discriminate when it comes to dumplings. Give me a generous plate of pretty much anything wrapped in a starchy, doughy casing and I will dive in with pleasure. But one star in the dumpling universe shines brighter than the others: the humble pierogi. 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 Keller. Claire Saffitz

Home Past Recipes Digging Thomas Thomas Jefferson Finding More Inspiration Likes Up Familiar Than In The Past Cooks Jefferson Keller

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

Treat Some Variety Freezer Always Convenience Frozen Special Homemade Keep

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

Work Attitude Will Everything I Can Fine Operated Always Just Hard