Sasha grew up on a farm in Oregon where she learned to forage in the woods, ate carrots straight from the garden, and helped in the kitchen with the cooking and canning. She is inspired by the food of the world, the simple things in life, nature, and cooking from scratch.
You’ve swirled and sniffed your wine to evaluate the flavor, thumped and squeezed your produce to judge ripeness.
For many, it’s the most blissful meal of the week: Lingering over a decadent brunch. But what about the other six days of the week?
With summer coming to an end, we can start to look forward to cooler temperatures and fall fruits and vegetables. Although you can easily source most produce year-round, they do have peak seasons in the year when they are at their prime.
Gruyère and red bell pepper cast-iron frittata on the grill, smokey chipotle guacamole, with refreshing cocktails and caramelized Telera Roll ice cream sandwiches.
Culver City – a hidden gem in Los Angeles, filled with rich history and new-found eats. While I am not a native Angeleno, this little neighborhood has won both my heart and stomach in just a few short years.
