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

A jar of Armenian yogurt cheese balls in oil.

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.

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?