Victoria Granof
Food Stylist
Victoria Granof is a food stylist, recipe developer, and long-time collaborator of Bon Appétit, 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 film and television, countless cookbooks, as well as for Food & Wine, Vogue, and InStyle. She lives in New York City and Taormina, Sicily. victoriagranof.com
Recipes
Lettuce Soup with Croutons
Recipes
Lettuce Hand Rolls
Here, sturdy Bibb leaves from the center of the head do the work of traditional dumpling wrappers. If that's not an easy enough sell, the dipping sauce will be.
Recipes
Mini Corn on the Cob
Recipes
Smashed Carrots
Recipes
Bouillabaisse, Simplified
You don't need to get fancy with bouillabaisse. This version of the French fisherman's stew liberates you from having to buy up the entire fish counter—just choose any two or three of the fish and shellfish options listed below.
Recipes
The Easiest Chocolate Mousse Ever
The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blender. Salmonella from underdone eggs is rare, but if you're concerned about partly uncooked yolks, skip this for the kids and save it for the adults.
Recipes
Champagne-Poached Pears
If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.
Recipes
Châteaubriand
Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.
Recipes
Caviar and Blinis
Russian blinis traditionally call for yeast, but our mini-pancake version is blissfully easy. Use as much or as little caviar as you like, depending on how indulgent you're feeling.
Recipes
Chicken and Dumplings
This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.
Recipes
Pork Cassoulet
Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.
Recipes
Smoked Salmon Chowder
Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.
Recipes
Cupcake-Tin Pork Pies
Serve these handheld pies alone or with applesauce, mustard, or roasted apples.
Recipes
Ricotta Pizza Pie
This Italian pie, also known as a torta rustica, is made with an olive-oil crust and can be served for dinner or breakfast the next day.
Recipes
Fruit Juice "Gummies"
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.