Victoria Granof

Jan 1, 2025 | glutenfreefoodie.com.au | Victoria Granof

I generally don’t like to mess with the perfection of voluptuous, sweet tree-ripened peaches any more than simply eating them over the kitchen sink to catch all the syrupy juices running down my chin. Sun-cooking is one of the very few exceptions. In warm climates, the late-summer sun is hot enough to concentrate the fruit’s juices into a soft-set preserve while retaining their just-picked flavour.

Dec 8, 2024 | canberratimes.com.au | Victoria Granof

Sicily, My Sweet is a love letter to the iconic and often over-the-top desserts of Sicily, gorgeously styled and endearingly written by Victoria Granof, one of the great tastemakers in the food world. Subscribe now for unlimited access.

Oct 16, 2024 | appetitomagazine.com | Victoria Granof

Take the ferry from Milazzo, and the first of the Aeolian Islands you’ll reach is Lipari. It’s also the largest and the most populated island, and the one from which a number of very good—and very symbolic—pastries come. Spicchiteddi are soft, not too sweet, and fragrant with warm spices, black pepper, and mosto cotto, or grape-must syrup. Although everyone has a different way of forming them, they always have spirals and exactly two whole blanched almonds per cookie.

Nov 6, 2023 | epicurious.com | Kayla Stewart |Jesse Szewczyk |Victoria Granof |Rick Rodgers

Early in the morning on Thanksgiving, I'd rush from my bed straight to the kitchen, eager to help my mom with the holiday preparations. She'd already been cooking for days at this point-chopping vegetables, gathering giblets for gravy, and drying out batches of cornbread for her dressing (which if we were lucky, came twofold-one version enriched with chunks of sausage; the other bolstered with shrimp and crawfish).

Oct 17, 2023 | epicurious.com | Shilpa Uskokovic |Victoria Granof |Brian Leatart |Jesse Szewczyk

Inspired by our ever-popular (but meat-free) Simple Is Best Stuffing, we crafted our ultimate sausage stuffing recipe for folks who crave a little pork in the Thanksgiving dinner favorite. This savory, custardy version gets its extra-savory oomph from sagy breakfast sausage and a generous amount of fresh garlic. Start with country-style white bread (sourdough or French bread will also work) and tear it into pieces.