but wait, there's more

Stephanie Ganz
recipes, interviews, book reviews
Created 04 Jun 2021
15
Posts
15
Likes
0
Comments
0
Mentions
  • The magic of the corn dog
    29 Sep 2021 • 7 min read • 4 0
    Let’s start at the end of the night. I’m barreling up I-95 with the windows down and the music at full blast. Every song feels like a message: T. Rex’s Planet Queen, Cities by Talking Heads, 15 Step B...
  • Jump to Recipe: Old Bay Scallop Chowder
    27 Sep 2021 • 1 min read • 1 0
    You may not have a friend who drops off three pounds of bay scallops unexpectedly, but then again, you may. And after you’ve converted one pound into a zippy ceviche with chunks of avocado that you ea...
  • Money Back Guarantee: Animal
    14 Sep 2021 • 2 min read • 1 0
    Money Back Guarantee (MBG) is a series of reviews of books for which I would offer a personal money back guarantee (theoretically). These are books that are so incredible I feel confident singing thei...
  • Jump to Recipe: Maypop Cheesecake Bars
    07 Sep 2021 • 1 min read
    Maypops are the fruit of a passionflower that are native to Virginia (and much of the American South), and they’re a real trip. From the outside, the fruit is a wrinkly green ovular ball about 3 inche...
  • Transitions Lenses
    01 Sep 2021 • 1 min read • 1 0
    Tuberose. Do you know it? White blossoms that smell like afternoon sex, like crème brûlée, like a silk dress. The smell is practically edible. You fill your nose with the scent and suddenly you can’t ...
  • Jump to Recipe: Marinated Sardines with Shallots and Lemon Verbena
    20 Aug 2021 • 1 min read
    This week, The Nosher published an article I wrote about Jews and tinned fish. I had the idea for the pitch at the end of the night, hanging out in the basement with Seth (where so many of my best ide...
  • Jump to Recipe: Vichyschav
    13 Aug 2021 • 2 min read • 1 0
    Have you ever wanted to like something that you just…didn’t. Food, I mean. I’ve always wanted to like those cured black olives, the wrinkly ones. I think they look cool. I think the people who eat the...
  • Jump to Recipe: Jimmy Nardello Pimento Cheese
    04 Aug 2021 • 1 min read • 3 0
    It’s pepper o’clock at the farmers market, and Jimmy Nardellos, aka “Jimmy Nardello’s Sweet Italian Frying Peppers“ are among my all-time favorites. True to their name, the peppers present a hint of s...
  • Jump to Recipe: Blueberry coriander pie
    30 Jul 2021 • < 1 min read
    Earlier this summer, a friend encouraged me to enter a blueberry pie contest. I’ve never entered a culinary contest before, but the combination of flattery and the chance at at $10,000 prize sold me o...
  • Whatever Happened to Sprouts?
    22 Jul 2021 • 2 min read
    “Remember sprouts!?“ That was the text. And with that, I was off on a sprouts bender that could only possibly end in this one perfect sandwich. It was my friend Jon’s question, and I’m not sure if I e...
  • View More on Substack »