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I made my first Yule Log as a culinary student in Paris, complete with the traditional chestnut filling, silky chocolate buttercream, and almost-too-adorable mushrooms. Since then, I’ve tweaked and updated both the recipe and the process – and I’ve definitely learned tips and tricks to make it easier.

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Claire Saffitz

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As a kid, I was overly studious, overly serious, very academically driven. It was important to me on a cellular level to do well. And then I went to college at Harvard, and I relaxed a little bit.

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Poached quince are so tender, aromatic, and rosy that you’d hardly believe the raw fruit is white, fibrous, and hard as a rock.

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April 25, 2024

Poached quince are so tender, aromatic, and rosy that you’d hardly believe the raw fruit is white, fibrous, and hard as a rock.

Previous

April 25, 2024

As a kid, I was overly studious, overly serious, very academically driven. It was important to me on a cellular level to do well. And then I went to college at Harvard, and I relaxed a little bit.

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