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Ancho Chili-Cinnamon Chocolate Bark

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:

  • What is the strangest food you have ever eaten?
    ant larvae
  • What do you cook when home alone?
  • Your most treasured kitchen possession:
    the food processor my parents got for their wedding. it has a robocoup engine and is still running after 35 yrs!
  • Your ideal meal:
    anything eaten leisurely with good friends who love food.
  • Something you'd like a chance to eat or cook:
    a whole pig
  • The number of bottles of wine you own:
  • The ideal number of guests for a dinner party is:
  • Kitchen pet peeve:
    cluttered countertops
  • Your favorite cookbook:
    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.