About Victoria Jenanyan Wise

Victoria Jenanyan Wise

Victoria Wise cooked the first meal at the famed Chez Panisse restaurant in Berkeley, CA, in 1971. In 1973, she opened Pig-by-the-Tail, a charcuterie restaurant that helped redefine the notion of “deli” in America. She's written for the Los Angeles Times, Williams-Sonoma Taste, and Food & Wine. She's also the author more than a dozen cookbooks, including American Charcuterie, which was nominated for the James Beard Cookbook of the Year Award in 1986. Wise lives in Oakland, CA.

Baked Chicken With Olives, Turnips, and Turnip Greens

For this covered dish recipe, chicken is baked with onion, tomato, turnips, and olives. Bay leaf and paprika are the simple seasoning. A fast, easy meal.

  • Quick Glance
  • 30 M
  • 2 H
  • 0


Impossibly thin sheets of phyllo, or filo, are layered between a filling of sugar, honey, ground walnuts, cinnamon, and butter. What could be more irresistible?

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 0

Yogurt Cheese Balls Marinated in Garlic-Dill Oil with Aleppo Pepper

For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.

  • Quick Glance
  • 30 M
  • 8 H, 30 M
  • 1
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