Claire Saffitz is a Contributing Editor at various publications, including The New York Times and Epicurious. With a focus on food and beverages, she explores topics such as recipes and culinary history, drawing on her extensive background as a former senior food editor at Bon Appétit and her bestselling cookbooks. Claire has been featured in outlets like Cigalah Group and the St. Paul Pioneer Press.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
United States (National)
Not enough data
Claire Saffitz's coverage primarily focuses on house & home, with an emphasis on baking and cooking. Her articles predominantly consist of how-to guides, gift guides, and promotional deals related to recipes and food.
If you're looking to reach out to Claire, consider offering unique or innovative recipes that align with her focus on baking, cooking, and desserts. Additionally, if you have a special promotion or deal related to these topics that would interest her audience, it could be worth sharing with her.
Given the absence of any specific geographic focus in Claire's work, pitches can come from various locations without restrictions.
This information evolves through artificial intelligence and human feedback. Improve this profile .
By: Claire Saffitz, Kendra Vaculin, Molly Baz, Andy Baraghani, Shilpa Uskokovic, Hana Asbrink, Victoria Granof
Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
By: Andy Baraghani, Rick Martinez, Kendra Vaculin, Victoria Granof, Claire Saffitz, Jesse Szewczyk, Hana Asbrink, Melissa Broder
Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.
By: Rachel Gurjar, Andy Baraghani, Rick Martinez, Chris Morocco, Kelsey Jane Youngman, Jesse Szewczyk, Claire Saffitz
This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.
By: Rachel Gurjar, Andy Baraghani, Rick Martinez, Chris Morocco, Kelsey Jane Youngman, Jesse Szewczyk, Claire Saffitz
Paneer is a creamy-firm cheese that stands in for meat in this vegetarian stir-fry featuring blistered green beans fragrant with curry powder and soy sauce.
By: Rachel Gurjar, Andy Baraghani, Rick Martinez, Chris Morocco, Kelsey Jane Youngman, Jesse Szewczyk, Claire Saffitz
Shredded Halloumi cheese stars in these meatless meatballs, a worthy vegetarian substitution that adds savory richness of its own.
By: Kendra Vaculin, Rick Martinez, Rebecca Belenky, Claire Saffitz, Jesse Szewczyk, Andy Baraghani, Sarah Jampel, Kate Kassin
Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.
By: Claire Saffitz, Hetty Lui Mckinnon, Kendra Vaculin, Chris Morocco, Jesse Szewczyk, Andy Baraghani
Using store-bought pizza dough and pre-made chana masala to make these flavorful stuffed pockets, dinner comes together in a snap.
By: Andy Baraghani, Alison Roman, Betty Liu, Rick Martinez, Sarah Tenaglia, Kendra Vaculin, Claire Saffitz
Freezer-friendly—and always a big hit with family and friends.
By: Jesse Szewczyk, Claire Saffitz, Inés Anguiano, Christina Chaey, Betsy, Kristine Larsen, Rick Martinez, Kendra Vaculin, Shilpa Uskokovic, Rachel Gurjar
A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.
By: Kendra Vaculin, Sarah Jampel, Andy Baraghani, Sue Li, Chris Morocco, Claire Saffitz
Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.
(833) 317-6278 
