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Stephanie Ganz head shot - Epicurious

Stephanie Ganz

Contributor

After growing up convinced she’d become an English professor, Stephanie Ganz surprised everyone by pursuing a career in food, attending culinary school at Johnson & Wales University and working her way up as a line cook from Charlotte, North Carolina to Frederick, Maryland. Currently, Ganz is a freelance recipe developer and regular contributor to Richmond Magazine and Virginia Living. She has written about food, parenting, and culture for the past decade for publications including The Kitchn, Eater, The Nosher, and Bon Appetit.

If you’re looking for Stephanie, check Richmond, Virginia’s Tuesday afternoon farmers market, which doubles as her primary social outlet. Otherwise, Ganz is a confirmed homebody and devout reader. She lives with her two contagiously curious kids, tolerant partner, and devoted cat. Follow her on Instagram at @salganz.

Recipes & Menus

Mayo Biscuits

Putting mayonnaise in the recipe gives you fluffy, craggy, flavorful biscuits that go from bowl to outstretched hand in about 20 minutes.
Recipes & Menus

Don’t Throw Out Your Anchovy Oil—Use It to Make a Party Snack

These Caesar crackers are the quickest way to make a box of saltines disappear.
Recipes & Menus

Caesar Fire Crackers

This recipe takes the fire cracker formula and Caesar-izes it, bringing in the umami punch of Parmesan and the oil from a jar of anchovies.
Holidays Events

Give Your Apple Cake the Sticky Toffee Pudding Treatment

For this Rosh Hashanah dessert, warm, buttery cake is filled with tart apples and drizzled with toffee sauce. Think apple cake meets sticky toffee pudding.
Recipes & Menus

Apple Sticky Toffee Pudding

For this fall dessert, you’ll give your apple cake a luscious drizzle of toffee sauce.