Wanderash is a caterer and writer currently living in Guadalajara, Mexico, following stints in San Francisco, Napa and Honduras. From Guadalajara, she co-writes a blog with her Germany-based cousin Jiffer called Smash and Sniff (as childhood pen pals, wanderash was the Smash, Jiffer the Sniff) about raising young children and eating well in far corners of the planet.
Her worldly background lends itself to eclectic recipes like Four Generation Peach Pie with Coconut Meringue Crust, Fish Cooked in Banana Leaves with Tomatillos and Guajillo Chilis, White Asparagus Ribbons with Morels and Brown Butter and, of course, her Edible Gift contest-winning Ancho Chili-Cinnamon Chocolate Bark.
Wanderash, we know it's summer and you're busy eating 22-course meals at Alinea and trotting around logging festivals and dairy farms in Montana, but when you're done, wander back on over to food52 -- we've been missing your recipes! See wanderash's profile page and fan her here.
Read her profile Q&A below:
ant larvae
soup
the food processor my parents got for their wedding. it has a robocoup engine and is still running after 35 yrs!
anything eaten leisurely with good friends who love food.
a whole pig
0
8-10
cluttered countertops
that is too hard... but, if i had to hold on to one, or two.... Hot Sour Salty Sweet AND Mangoes & Curry Leaves both by Naomi Duguid and Jeffrey Alford. Incredible , edible culinary journeys.
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