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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Cupcake-Tin Pork Pies
Serve these handheld pies alone or with applesauce, mustard, or roasted apples.
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.
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.
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.