Do Not Ask Claire Saffitz for Baking Hacks

The menu at Upper West Side standard-bearer Barney Greengrass is crammed as full as a textbook, but Claire Saffitz makes her choice with a flick of her glance: one triple-decker with corned beef, chopped liver, and sliced onion, plus a seltzer, please. This, I learn, is how you order like a pro—trust your intuition, and never compromise. Can’t decide between two options? Just get both, because as Saffitz reminds me, you can always take the rest home. “That’s my philosophy,” the 36-year-old author and chef chuckles as we settle into brunch on the last warm day of the year. “It’s… Read Full Article