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Claire Saffitz
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Claire Saffitz

Contributing Editor

AS SEEN ON
Bon Appetit

Preston's Summary

Claire Saffitz is a Contributing Editor at various publications, including The New York Times and Epicurious. With a strong focus on food and beverages, her work explores themes related to beverage production, consumer packaged goods, and the food industry. Claire has been featured in notable outlets such as Bon Appétit and the St. Paul Pioneer Press.

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Coverage Attributes:

Beta
How To Guide: 30 %
Promotional Deal: 28 %
Gift Guides: 17 %
Review: 14 %
Seasonal: 8 %

Themes Covered:

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Most Recent Topics:

  • Beverage Production
  • Drinks & Spirits
  • Packaged Beverages
  • CPG Design
  • CPG Distribution & Commercialization

Pitching Insights

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 .

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Articles

Bon Appetit

Violet Vodka Slushy

Violet Vodka Slushy

By: Emma Laperruque, Andy Baraghani, Molly Baz, Kate Kassin, Shilpa Uskokovic, Claire Saffitz, Sarah Jampel, Oliver Strand

Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.

Bon Appetit

Oyakodon

Oyakodon

By: Emma Laperruque, Andy Baraghani, Kendra Vaculin, Molly Baz, Kate Kassin, Claire Saffitz, Sarah Jampel, Oliver Strand

This classic Japanese comfort food is a combination of chicken and egg (oyako means "parent and child") simmered in sweet-savory broth and served over rice.

Bon Appetit

Green Falafel Smash Burgers

Green Falafel Smash Burgers

By: Emma Laperruque, Andy Baraghani, Kendra Vaculin, Molly Baz, Kate Kassin, Claire Saffitz, Sarah Jampel, Oliver Strand

Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.

Bon Appetit

Popover-Topped Pot Pie

Popover-Topped Pot Pie

By: Emma Laperruque, Jesse Szewczyk, Andy Baraghani, Molly Baz, Kate Kassin, Claire Saffitz, Sarah Jampel, Oliver Strand

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Bon Appetit

Shrimp and Pea Pancake

Shrimp and Pea Pancake

By: Emma Laperruque, Andy Baraghani, Kendra Vaculin, Molly Baz, Kate Kassin, Claire Saffitz, Sarah Jampel, Oliver Strand

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

Bon Appetit

Strawberry-Rhubarb Cheesecake Bars

Strawberry-Rhubarb Cheesecake Bars

By: Emma Laperruque, Andy Baraghani, Kendra Vaculin, Molly Baz, Kate Kassin, Claire Saffitz, Sarah Jampel, Oliver Strand

These bright cheesecake bars feature spring's favorite flavor duo and a Triscuit cracker crust.

Bon Appetit

Scallops With Creamy Spinach Sauce

Scallops With Creamy Spinach Sauce

By: Emma Laperruque, Andy Baraghani, Molly Baz, Kate Kassin, Shilpa Uskokovic, Claire Saffitz, Sarah Jampel, Oliver Strand

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.

Bon Appetit

Red Pepper–Anchovy Toasts

Red Pepper–Anchovy Toasts

By: Emma Laperruque, Andy Baraghani, Molly Baz, Kate Kassin, Shilpa Uskokovic, Claire Saffitz, Sarah Jampel, Oliver Strand

This stunner of an appetizer comes together with boquerones and a few pantry staples.

Bon Appetit

Scallion-Speckled Rice

Scallion-Speckled Rice

By: Emma Laperruque, Andy Baraghani, Molly Baz, Kate Kassin, Claire Saffitz, Sarah Jampel, Oliver Strand, June Kim

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.

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