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. @VictoriaWiseKitchen

Triangular piece of Greek baklava, with layers of filo or phyllo dough filled with chopped walnuts, drizzled with honey on a black plate

Greek Baklava

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?

  • 45 M
  • 1 H, 45 M
  • 4
Yogurt cheese balls tossed with garlic dill oil and aleppo pepper in a bowl

Armenian Yogurt Cheese Balls

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

  • 30 M
  • 8 H, 30 M
  • 3