Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This dough, a hybrid of brioche and Japanese milk bread, bakes into a light, soft loaf with a silky crumb. There are two key steps to the bread’s texture: The first is a tangzhong, or “water roux,” which originated in Japanese baking but was popularized throughout Asia and beyond by the Taiwanese pastry chef Yvonne Chen. The second is a long, slow mix that develops sufficient strength in the dough to support a lofty rise in the oven. Unless you have superhuman strength and patience, a stand mixer is required. The dough is slightly sweet, making it ideal for cinnamon rolls or pistachio morning buns, and suitable for sandwich bread or hamburger buns.

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Rum simple syrup and toasted almond cream — both quick and easy to assemble — are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it’s needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · NYT Cooking

Banana is a natural addition to sticky toffee pudding, marrying seamlessly with toffee and dates to create a version that leans in the direction of banana bread. The bananas that end up on top of the finished pudding are sugared and broiled until caramelized and almost charred, which adds a little bittersweet balance to the dates and brown sugar. Serve it with some vanilla ice cream or whipped cream, if you like, but definitely serve it warm for the tenderest texture and most intense flavor. (Watch Claire Saffitz make this dish in this video.)

Claire Saffitz

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

These rolled cookies are inspired by chocolate rugelach but are sliced to look like mini Yule logs. Cacao nibs and coarse sugar finish the outside to give these tender treats a little bit of crunch. A dusting with powdered sugar is optional, but makes them look extra festive, like part of a snowy scene.

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz

Claire Saffitz · NYT Cooking

Although the filling for traditional Sicilian cannoli is made with sheep’s-milk ricotta, which is a little funkier and more complex than cow’s milk, it’s hard to find in the United States, so just look for the absolute best-quality whole-milk ricotta you can find (preferably one that’s locally made). The ingredients are fairly easy to find, but you will need some equipment for this recipe: a set of eight 5 ½- to 6-inch cannoli molds, which you can easily purchase online.

Claire Saffitz · NYT Cooking

Like tarte Tatin, this pie combines the classic flavors of apples, butter, pastry and caramel, with no cinnamon or other warm spices needed. The filling is pre-roasted to draw out and concentrate the apple juices, ensuring soft, cooked fruit and a fully baked bottom crust in the finished pie. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · NYT Cooking

Separating the dark green outer leaves from the lighter green cores of brussels sprouts allows you to roast them so they’re both tender and crispy. Prep them ahead of time for an easy side dish. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This challah recipe is ideal for first-time bread bakers, as it contains several checks and tests to indicate exactly when you’re ready to move on to the next step, minimizing the potential for failure. The biggest risk factor is underproofing, especially in a cool environment (the dough is temperature-sensitive), so for a light, silky loaf, make sure you give it sufficient time. If your oven has a proof setting, you can use it to speed up the process considerably. (Watch Claire make and braid this dough on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

These cookies will look nearly raw in the center when you pull them out of the oven, but they will continue to set as they cool. The key to the soft and chewy texture of these cookies is, simply, underbaking them. If you like a crispier spice cookie, bake them 2 minutes longer. The cookies, stored airtight at room temperature, will keep up to 5 days. The dough can be refrigerated up to 3 days. You can also roll the dough into balls and toss in sugar, then arrange them in tight rows on a parchment-lined baking sheet, and freeze solid. Transfer the balls to a resealable plastic freezer bag and keep frozen up to 2 months. No need to thaw before baking, but extend the bake time by a couple of minutes. Active Time: 45 minutes | Total Time: 2 hours 10 minutes (includes 1 hour for chilling). Special Equipment: Stand or hand mixer.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · NYT Cooking

Fudge can be fickle, easily becoming grainy and hard if it’s beaten too much or if the sugar mixture crystallizes, the result of undissolved sugar crystals. Try to make fudge in a cool environment that is not humid, and, if the final texture isn’t quite what you desire, know that cooking the fudge at a temperature that’s a few degrees lower the next time will result in a softer fudge, while a few degrees higher will make it firmer. Fudge also dries out easily, so make sure it’s well wrapped.

Claire Saffitz · NYT Cooking

The texture of this oil-based chocolate cake strikes an ideal balance between dense and fudgy and light and fluffy. It’s ultratender thanks to cake flour. The frosting, a variation on German buttercream, uses a chocolate pudding base whipped with butter to create a complement to the cake that’s both rich and airy.

Claire Saffitz · NYT Cooking

Chocolate macarons are beloved for a couple of reasons: First, the bitterness of cocoa and barely sweet ganache is a good foil for the sugariness of the meringue shells. Second, the cocoa in the batter masks any color the meringue might take on during baking, so there’s a wider margin of error for your oven temperature compared with other flavors.

Claire Saffitz

Claire Saffitz · NYT Cooking

While soufflés are delicate and sensitive creations, they're also fundamentally simple, consisting of a flavored base that's lightened with beaten egg whites. The keys to success are beating the egg whites properly so they're stable and voluminous, working quickly to prevent their collapse, and thoroughly greasing the ramekins so the mixture can rise unencumbered in the oven.

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This dairy-free babka, enriched with olive oil and flavored with a ribbon of almond flour, brown sugar and cinnamon, starts with a classic challah bread dough. In the oven, the oil and sugar mingle to create a chewy, caramelized coating. You can omit the almond flour to make this nut-free, but the cinnamon ribbon will not be as pronounced. Be sure to let the babkas proof fully before baking, which will ensure a light, supple texture. (Watch Claire make this recipe on YouTube.)

Claire Saffitz · NYT Cooking

Doughnut lovers often fall into one of two camps, cake or yeast, but the French cruller, made from pâte à choux, or cream puff dough, is lighter and easier to make than both. The dough, which comes together quickly, puffs dramatically when it hits the hot oil due to its high egg content, making a lightly crispy and extremely tender doughnut with an airy, webbed interior. The dough needs to be able to hold its shape during piping, so err on the side of adding less egg rather than more during the mixing process if you’re unsure. This will also prevent the crullers from hollowing too much during frying and collapsing as they cool. Watch Claire Saffitz make this recipe on YouTube.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Producing a classic baguette with a thin, shattering crust and tender, slightly sweet interior at home requires both practice and a few pieces of special equipment (see Tip) — using a scale is highly recommended — but it’s an incredibly rewarding process. For the greatest flexibility, start the recipe in the morning the day before you want to bake and refrigerate the dough overnight. You can bake the loaves at any point the next day.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This easy cheesecake tart comes together in the food processor and bakes without a water bath. The key to the smooth texture of the filling is a very low oven, which means it bakes for a long time, so if you’re serving it on Thanksgiving, definitely bake it the day before to free up oven space. The shiny cranberry topping is made from unsweetened cranberry juice and whole cranberries that are just barely poached, so they preserve their bright, fresh flavor and satisfying pop. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · NYT Cooking

This classic cranberry sauce, adapted from “Jambalaya,” a cookbook by the Junior League of New Orleans, is an ideal combination of tart, bitter and sweet flavors, with chewy bits of raisin and orange peel that provide much-needed textural contrast on the Thanksgiving table. A Saffitz family favorite, prepared every year by Claire Saffitz’s mother, Sauci, it keeps for weeks, so make it as far ahead as you like. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process — gauging the butter temperature, learning how much pressure to apply to the dough while rolling — become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s step-by-step video on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Unlike American-style twice-baked potatoes, which are laden with cheese and sour cream, these potatoes, inspired by the French dish pommes duchesse, get their richness primarily from egg yolks. While you can scoop the filling back into the skins with a spoon, piping it with a star-tipped pastry bag makes the potatoes especially fancy.

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Roasting a Thanksgiving turkey can get complicated, but with so many other dishes to prepare, the best approach is to keep it simple and focus on sound technique, such as choosing a smaller bird, then thoroughly seasoning it, roasting it from room temperature so it cooks evenly and letting it rest sufficiently before slicing. It may not produce a burnished, show-stopping whole bird, but the results will be juicy, flavorful and never overcooked. If you need more servings, roast two birds. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This pie dough requires no special equipment but uses two techniques to produce an ultra-flaky and tender crust: first, bringing the dough together on the work surface with a bench scraper, which keeps it cool and prevents over-working, and second, stacking it in layers, which creates a flaky texture. You can double the recipe to make two crusts at a time, but know that you’ll need to work a little more quickly to prevent the butter from warming up. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

If you like the creaminess of mashed potatoes but not the uniform texture, try this potato cake, which is like a cross between hash browns and a classic mash. Made with fluffy baked russet potatoes and flavored with garlic, browned butter and tangy sour cream, the cake is cooked on the stovetop, then transferred to the oven, where it takes on a crispy, golden brown crust. Make sure your nonstick skillet is oven-safe, or use a very well-seasoned cast-iron skillet.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

The amount of ham and cheese inside these croissants might seem a tad skimpy, but resist the urge to add more. The extra moisture from the filling can make the interior soggy and affect how the dough rises, so rest assured it’s more than enough to flavor these savory pastries. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s step-by-step video on YouTube.)

Claire Saffitz · NYT Cooking

This recipe makes a classic sesame-studded hamburger bun with just the right amount of sweetness and richness to complement but not overwhelm a beefy patty (or whatever you like to put on your bun). It toasts beautifully, which is recommended to add a bit of sturdiness to the soft crumb. Make sure you let the dough proof fully before baking, otherwise the surface of the buns might split. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.

Claire Saffitz · NYT Cooking

A few techniques produce these ultra-pillowy and lightly bready cinnamon rolls: The first is scalding the milk, which leads to improved gluten development in the dough; the second is cooking a portion of the liquid and the flour into a rouxlike mixture called a tangzhong, which, when added to the dough, increases its ability to hold onto liquid; and the third is a long, slow mix, which fully develops the gluten network and allows the buns to trap air as they bake in the oven.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

The burnished top and soft and creamy center of a Basque-style cheesecake are the result of being baked in a hot oven as quickly as possible, unlike New York-style cheesecake, which is cooked slowly in a water bath to ensure even cooking and a uniform texture throughout. Not all ovens are the same, so the best way to determine doneness (and avoid overcooking) is to take the internal temperature with a thermometer. The top may not be evenly dark brown by the time the center is done, but turning on the broiler (and watching it like a hawk!) will do the trick in a matter of moments. This version incorporates lemon zest and juice as well as mascarpone for a citrusy profile and uses a food processor for quick and easy assembly. Watch Claire Saffitz make this dish in this video.

Claire Saffitz · NYT Cooking

A citrusy cousin of coconut cream and chocolate cream pies, this pie is filled with a lemon pudding that’s tart like curd but is also light, smooth and creamy at the same time. Infusing the filling with fresh ginger gives it a more autumnal flavor, but omit it you prefer. For the crust, make sure to use only very thin, very crisp, wafer-style gingersnaps, otherwise it will likely slump as it bakes. If you can’t find those, graham crackers work just as well. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

A flavorful make-ahead gravy depends entirely on a concentrated stock, so try to use homemade rather than store-bought. And remember: Chilling the gravy before reheating it will cause it to thicken, so it’s a good idea to reserve a little bit of stock for thinning it out to the desired consistency before serving. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

These rich yet refreshing lime bars are for citrus lovers who appreciate puckering acidity in their desserts. The curd filling contains a bit of cornstarch, so it sets firmly in the oven, allowing you to slice, stack and store the bars easily. A little fresh mint inside the shortbread crust — which is made entirely by hand — adds an herbal complement to the lime.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Don’t worry: These cookies only look like slices of mortadella, getting their slightly chewy texture and marzipan flavor from almond paste and almond extract. It joins the tradition of fashioning “sausage” cookies, from chocolate kolbasa in Eastern Europe to the salami cookie that Brooks Headley has served at Superiority Burger in New York. Freeze-dried strawberries give them color and fruity contrast, and the dough comes together easily in a food processor, making it a one-bowl endeavor.

Claire Saffitz · NYT Cooking

Nougat is not exactly for the faint of heart: Preparing it involves heating honey and a sugar syrup separately to different temperatures and streaming them into beaten egg whites in rapid succession. Make sure you have all of your ingredients ready before you start cooking, and the reward is a candy unlike any other with a snow-white color, fresh honey flavor and lots of toasted pistachios to temper the sweetness and add crunch.

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Though this cake requires you to soak dried fruit overnight in a mixture of rum and orange juice, allowing it to become plump and soft and flavorful, before you assemble the batter, it’s exceedingly faster (and every bit as delicious) as a traditional fruitcake that takes weeks to age. For the best flavor, use the highest-quality dried fruit you can find.

Claire Saffitz · NYT Cooking

Chocolate sticks called “batons” are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s step-by-step video on YouTube.)

Claire Saffitz · NYT Cooking

Named for a bicycle race that runs between Paris and Brest, France, this show-stopping dessert is an assemblage of praline-flavored ​​mousseline piped inside a ring of pâte à choux designed to resemble a bike wheel. The recipe might appear daunting, but all of the components can be prepared separately and in advance, so assembly isn’t a monumental effort.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This tart layers toasted, sugared pecans over brown-buttery pecan cream, recreating the flavors of traditional pecan pie but with greater depth of flavor and a lot less sugar. To prevent the filling from puffing and pushing out the walls of the tart during baking, it’s baked inside a 9-by-13-inch pan. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Most of the pistachio flavor in these macarons comes from the filling, which contains pistachio spread (sometimes called pistachio cream), a sweetened mixture of ground pistachios and sugar. Look for it in specialty food stores or Italian grocers.

Claire Saffitz · NYT Cooking

This is a decidedly less-sweet kind of morning bun, topped with a lemony, cardamom-scented sugar for crunch and flavor rather than the typical icing or sticky goo of a cinnamon bun. Unlike most sweet buns, which tend to stale quickly, these stay soft and pillowy long after they cool. The buns are best the day they’re baked but will keep, stored airtight at room temperature, for up to 4 days. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This recipe, from “Dessert Person” (Clarkson Potter, 2020) is one of those ace-up-your-sleeve, slice-and-bake cookie recipes every baker needs. The pinwheels are super tasty, need no decoration and require no major assembly. These buttery, nutty, shortbready cookies achieve the highest calling for any recipe: They look and taste as if they are harder to make than they are. (Watch Claire make them here.)

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Like a creamless gratin, this potato casserole gets its flavor and richness from caramelized onions and chicken (or turkey) stock. For a sliceable texture, bake the casserole ahead of time and let it cool completely (during which time the gelatin in the stock and the starch in the potatoes will set), then reheat before serving.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Toasted, maple-coated pumpkin seeds baked directly on the surface of the filling gives otherwise one-note pumpkin pie a little bit of crunch. Thoroughly parbaking the crust before adding the custard as directed prevents a soggy bottom. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

The exquisite combination of raspberries and cream is made even more so by the addition of this light, finely textured sponge cake. The cake should be chilled before serving to ensure it holds its shape. Because the sponge is oil-based rather than butter-based, it stays soft and flexible even when cold. (Watch Claire make this cake and two others on YouTube.)

Claire Saffitz · NYT Cooking

Just a small quantity of pulverized freeze-dried raspberries in the batter of these macarons adds a surprising punch of tart fruitiness. Just know that it can also encourage the shells to brown rather quickly, so turn down your oven by about 25 degrees for the second batch if the first turns a little golden.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This broth is designed to be made in the days before Thanksgiving, which is why it calls for turkey giblets and trim pieces in addition to wings. Roasting the vegetables and turkey bits imbues the broth with the flavors of roast turkey drippings, making it perfect for make-ahead white wine gravy. Don’t be alarmed if your chilled broth gelatinizes – that’s a sign you extracted lots of collagen, a mark of good broth. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · NYT Cooking

Despite being primarily made of sugar, these soft caramels are wonderfully complex in flavor, as the sugar is cooked to a deep amber before fresh dairy is added and the mixture cooked again. Infusing the cream with coffee is optional, but it lends a pleasant bitterness to the candies.

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

Heavy cream is a nontraditional addition to Thanksgiving stuffing, but in combination with the stock and eggs, it lends a special custardy richness to this otherwise classic, no-frills recipe. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · NYT Cooking

This large-format tarte Tatin is nontraditional — it’s made almost entirely in the oven in a jellyroll pan rather than getting cooked on the stovetop in a skillet — but the flavor combination of caramel, apples and buttery pastry is classic. The pan holds what feels like a bushel of tender, caramelized apples — a generous 5½ pounds of Pink Lady apples — and yields nearly twice as many servings as a traditional round tart. The “sheet pan” in this recipe title doesn’t mean quick; this is a project, requiring lots of peeling and several steps, but most of the time is hands off and you can divide the work over two days. The finished tart is an impressive and elegant dessert for a dozen or more. (Watch Claire make this dish in this video.)

Claire Saffitz · Dessert Person

Claire Saffitz · NYT Cooking

This recipe uses a masher and a mixer instead of a ricer or food mill to make smooth and creamy mashed potatoes. As long as you don’t mix excessively, the potatoes will come out light, not gummy. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz

Claire Saffitz · NYT Cooking

This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person

Claire Saffitz · Dessert Person