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.
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.
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.
Simple Classic Stuffing
Try this easy homemade stuffing recipe made using country bread and a quartet of fresh herbs.
Simple Is Best Stuffing
Ten years in, this classic stuffing recipe (or dressing, if you prefer) remains one of our favorite Thanksgiving sides.
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.
Leek and Artichoke Fondue
A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.
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.
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).
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).
Italian Mother-In-Law Dressing
Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.
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.
Cornbread, Sausage, and Pecan Dressing
Use store-bought or homemade cornbread; we love Jiffy mix (you'll need two boxes).
Sweet Potatoes with Bourbon and Maple
The complex, bittersweet syrup for these roasted sweet potatoes is inspired by Southern redeye gravy.
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.
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.
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).
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.
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.
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.
Gnocchi Gratin with Gorgonzola
How do you take gnocchi to the next level? Bake them in cream and melty gorgonzola cheese, of course.