Victoria Granof

Contributor

Victoria Granof is a food stylist who was classically trained at Le Cordon Bleu. She has worked as a cooking instructor and as a chef and pastry chef at several restaurants in Los Angeles and has done recipe development or food styling for numerous cookbooks as well as for Bon Appétit, Food & Wine, Vogue, and InStyle and film and television. She lives in New York City and Taormina, Sicily.

Recipes & Menus

Gorditas

This customizable dinner is made to be deconstructed. Set out the fillings, and let the kids assemble their own at the table.

Recipes & Menus

Pizza Pouches

Freeze these for up to a month for a quick microwaveable dinner.

Recipes & Menus

Potato-Chip Frittatas

Seriously, how is a potato chip any different from the fried potato thats traditionally part of this Spanish staple?

Recipes & Menus

Sweet-Bean Piroshki

These palm-size pockets can be frozen for up to a month and fit perfectly in a lunch box.

Recipes & Menus

Fagioli-on-Toast

The resulting dish is brothy but thick; it can be thinned with stock for a more traditional soup.

Recipes & Menus

Maple Baked Beans

Dried beans dont always need to soak overnight. Just prepare them as instructed below.

Recipes & Menus

Crispy Cinnamon Garbanzo Beans

These tasty (no-allergy!) nut alternatives are great to have out around the holidays. Give them to the kids in rolled-up parchment-paper cones (as shown).

Recipes & Menus

Barbecue Chicken Meatballs

If you have trouble getting the chicken mixture to roll into balls, chill it for up to 30 minutes or add another 1/4 cup of crumbs.

Recipes & Menus

Grilled Lamb Meatballs

Okay, so maybe they're more like footballs. You can serve this Mediterranean-influenced dish with a dipping sauce made with Greek yogurt (about a cup), 1 diced cucumber, and a pinch each of parsley, cumin, and salt.