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Amethyst Ganaway head shot - Epicurious

Amethyst Ganaway

Amethyst Ganaway has been working her way through the food and beverage industry for over a decade. A chef and food writer, she focuses primarily on Southern and African-American foodways and the foodways of the African Diaspora. After making her way through various corporate and fine dining management positions, Amethyst's resume now includes recipe development, catering, and food writing.

So far, she has been published in The New York Times, Eater, Food & Wine, Garden & Gun, Whetstone, Plate Magazine, The Post and Courier, Serious Eats, and more. In 2020-2021 she was awarded the Les Dames d'Escoffier International Legacy Culinary Award. She's also the lead recipe developer and content manager for Chef Pierre Thiam’s West African food brand, Yolélé.

Expert Advice

Skip the Boxed Pudding Mix. Banana Cream Pie Is Better Without It

This totally from-scratch version of the classic has a silky custard filling and a whipped cream topping with a hint of bourbon.
Recipes & Menus

Banana Cream Pie With Bourbon Whipped Cream

This banana cream pie recipe reminds me of homemade banana pudding but with a kick.
Expert Advice

How to Make an Easy, Cheesy Hash Brown Casserole

With some help from frozen shredded hash browns, this quick casserole has you covered for your next brunch centerpiece or Thanksgiving side.
Recipes & Menus

Cheesy Hash Brown Casserole

Crisp on the outside and cheesy on the inside, hash brown casserole is an easy dish that will always please a crowd.