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.
Potato-Chip Frittatas
Seriously, how is a potato chip any different from the fried potato thats traditionally part of this Spanish staple?
Gorditas
This customizable dinner is made to be deconstructed. Set out the fillings, and let the kids assemble their own at the table.
Sweet-Bean Piroshki
These palm-size pockets can be frozen for up to a month and fit perfectly in a lunch box.
Fagioli-on-Toast
The resulting dish is brothy but thick; it can be thinned with stock for a more traditional soup.
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).
Maple Baked Beans
Dried beans dont always need to soak overnight. Just prepare them as instructed below.
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.
Porcupine Meatballs
These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.
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.
