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Claire Saffitz

Recipes and Stories by Claire Saffitz

  • Charred Bean and Pea Salad

    When the farmers’ market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.
  • Romesco Pasta Salad with Basil and Parmesan

    The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
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