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
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Recipes & Menus
Frozen Chocolate Bananas
If you’re able to stop making “Arrested Development” jokes long enough, these sweet bites will be the actual talk of your next party.
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Simple Classic Stuffing
Try this easy homemade stuffing recipe made using country bread and a quartet of fresh herbs.
Recipes & Menus
Simple Is Best Stuffing
Ten years in, this classic stuffing recipe (or dressing, if you prefer) remains one of our favorite Thanksgiving sides.
Recipes & Menus
Raspberry-Hibiscus Poke Cake
A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.
Recipes & Menus
Leek and Artichoke Fondue
A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.
Recipes & Menus
Tuna and Artichoke Cooler-Pressed Sandwiches
These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.
Recipes & Menus
Mashed Root Vegetables with Bacon Vinaigrette
We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).
Recipes & Menus
Mashed Root Vegetables with Bacon Vinaigrette
We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).
Recipes & Menus
Sweet Potatoes with Bourbon and Maple
The complex, bittersweet syrup for these roasted sweet potatoes is inspired by Southern redeye gravy.
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Brussels Sprouts with Shallots and Salt Pork
Clean and cut the brussels sprouts and shallots the day before to make this dish a snap to prepare. The salt pork adds crunch and melty fat without any smoky notes.
Recipes & Menus
Cornbread, Sausage, and Pecan Dressing
Use store-bought or homemade cornbread; we love Jiffy mix (you'll need two boxes).
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Winter Squash With Spiced Butter
Thanksgiving flavors (squash, cinnamon, butter) with a Persian-inspired touch. The spiced butter is also a treat mixed into couscous.
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Italian Mother-In-Law Dressing
Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.
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Creamed Peas and Onions
Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.
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Forked Oven-Roasted Potatoes
Crackling and textured on the outside and super-creamy inside, this three-ingredient recipe couldn't be simpler (or more delicious). Pair the potatoes with any roast for the perfect one-two combination.
Recipes & Menus
Duck Fat-Potato Galette with Caraway and Sweet Onions
Duck fat and potatoes are a match made in heaven in this rustic, savory galette (bacon fat makes a fine substitute).
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Potato and Celery Root Mash
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Recipes & Menus
Rösti with Bacon and Scallions
To ensure that the grated potatoes bind together in this classic Swiss dish, squeeze as much liquid out of them as you can.
Recipes & Menus
Gnocchi Gratin with Gorgonzola
How do you take gnocchi to the next level? Bake them in cream and melty gorgonzola cheese, of course.