Stephanie Ganz

Once a professional cook, Stephanie Ganz now writes about mostly food from her home in Richmond, VA, where she lives with her husband, two daughters, and one excellent cat.


Advertisement

Articles by Stephanie Ganz

Jews Loved Tinned Fish Way Before It Was Trendy

From herring to tuna, preserved fish is never out of style.

The Jewish History of Gold’s Horseradish

This spicy story all began in Brooklyn.

The Jewish History of Lender’s Bagels

This family business introduced frozen bagels to America.

Schmaltz Is the Secret Ingredient You Need For Your Salad

Add schmaltz to your vinaigrette for a rich, silky dressing.

Advertisement