100 Quotes by 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 of tips and tricks when it comes to subbing vegan ingredients for eggs and dairy, but it's tricky to say the least.

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 help much. Part of the problem is calling this food a 'burger' at all, because it's never going to satisfy the way juicy, salty, medium-rare beef will.

Having those people that you trust implicitly is so important.

Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.

I ate cottage cheese all the time growing up, but it wasn't until I was in college that I became aware of the stigma surrounding it.

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.

Only bake one type of thing at a time. Even when it seems like you're killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act.

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

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.