Skip to main content
The New Bon Appétit App is Here
Download the App Now
Victoria Granof head shot - Bon Appétit

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

Fruit and Spice Bonbons

These classic candies (called sweetmeats by the British) look sinful but are little more than dried apricots, figs, and plums dusted with nuts, cocoa, or sugar.
Recipes

Fava Beans and Pancetta

If your toddler doesn't want the toast part, give him a more finger food–friendly bowl of cooked, unmashed beans. Four-star chefs wait all year for the same privilege.
Recipes

Picnic Meat Loaf

Recipes

Bread and Tomato Soup

Recipes

Almond Butter and Finger Bananas on Fruit Bread

Recipes

Crunchy Spice Cookies

Piparelli

Abstinence during Lent means that for the forty days preceding Easter, Catholics all over Sicily are supposed to eat cucina magra (literally, lean food). This means no meat, no fat, no eggs. Theoretically. Modern Catholics get to choose what they give up for Lent, and this is called fare un fioretto, or making a sacrifice. There is little indication that pastries and sweets are even near the top of the "to give up" list, other than the presence of quaresimali, the general term for the category of austere cookies that appear in pastry shops during the spring. Piparelli are the Lenten cookies that the people of Messina like best. At the Pasticceria Vinci Domenico in Messina, piparelli are such a favorite that they're now made year-round.