Cooking has always been work.

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• Claire Saffitz:

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

• Claire Saffitz:

  Having those people that you trust implicitly is so important.

• Claire Saffitz:

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

• Claire Saffitz:

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

• Claire Saffitz:

  Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to t

• Claire Saffitz:

  I ate cottage cheese all the time growing up, but it wasn't until I was in college that I became aw

• Claire Saffitz:

  When I was a kid, my idea of heaven on a hot summer day was fresh cut-up watermelon, Breakstone's c

• Claire Saffitz:

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

• Claire Saffitz:

  The mild creaminess of cottage cheese makes it a perfect blank canvas for almost any flavor combina

• Claire Saffitz:

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