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Victoria Granof head shot - Epicurious

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.

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.

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.