Content Kitchen

Serve your audience content that has them begging for seconds ...

Welcome to Content Kitchen


Great content is created for people, not eyeballs. Effective content marketing hits the sweet spot where your goals intersect with what your audience needs and desires.

Content Kitchen offers food-focused digital strategy, from project work to full-scale, cross-platform plans encompassing onsite editorial, email campaigns, e-books, social media, recipe development and food photography.

One of the (many) things I love about Alison is that she doesn’t believe in content for content’s sake. She shapes engaging, relevant content authentic to the NOURISH brand and is an invaluable partner in my business.
Lia Huber, founder and CEO, NOURISH Evolution
Alison creates perfectly balanced content, marrying the consumer’s interest and desires with the organization’s goals and needs. Her works understand the audience, and she delivers a compelling narrative every time.
Genevieve Longtin, director of email marketing & engagement, Sharecare
Alison Ashton is the person every manager needs on their content team. She is a versatile, food-savvy  writer and a smart, sharp editor, no matter the topic. You can count on her to deliver projects on time, even those quick deadlines. With her clear vision and expertise, she devises creative ways to engage readers in both traditional and new media.
Vani Rangachar, vice president/managing editor, Lifescript


Want to discuss your content needs?
Alison Ashton

  • Hi, I’m Alison

    I create content to inspire, inform and entertain ...

    Hi, I’m Alison

    I create content audiences crave

    And what could be more fun than that? I’ve been lucky to spend my career developing audience-focused lifestyle content that surprises, engages, inspires and informs readers.

    Would you ever guess?

    I’ve visited all seven continents on Earth!

    Alison Ashton

    I combine experience developing content strategy for top national outlets with culinary training at Le Cordon Bleu.

    Would you ever guess?

    I believe everything is better with bacon. Everything.


    Rascal is my kitchen assistant. She likes roasted veggies, watermelon and bacon. Hashtag: #ieatprops

    I started out covering travel, health, fashion and shelter for a national wire service and magazines. Then, in 2002, everything shifted. I went to Cooking Light, where I led the food team to develop award-winning feature stories. I got hooked on covering all things edible, and in 2009, I got my culinary diploma from Le Cordon Bleu in Los Angeles in order to improve my skills in the kitchen and deepen my knowledge about cooking techniques and ingredients. Since then, my work has appeared in the pages of Vegetarian Times, Natural Health and on top national health websites. I’ve even scripted nutrition videos for Dr. Oz. Why focus on food? Because it’s about so much more than what’s on the plate. What we eat touches on everything that’s important. Pleasure, physical health, emotional well-being, community, politics and family — it all starts in the kitchen!

    Rascal isn’t the only helper in the Content Kitchen. Meet the rest of the crew:

    Member of:

    LDEI Logo


  • Services

    What I can do for you ...


    I’m pretty lucky — I get to do what I love: create audience-focused content strategy, with services ranging from project work (articles, slide shows, video) to full-scale, cross-platform plans encompassing onsite content, email campaigns and social media.


    Some of the things I can do for you:

    Content Strategy
    Recipe Development
    Food Photography


    One of the (many) things I love about Alison is that she doesn’t believe in content for content’s sake. She shapes engaging, relevant content authentic to the NOURISH brand and is an invaluable partner in my business.
    Lia Huber, founder and CEO, NOURISH Evolution
  • Portfolio

    A taste of my work ...


    I’ve written nutritional features for top health websites, developed mouthwatering recipes for major food magazines, scripted syndicated health videos and created full-scale content strategy initiatives encompassing onsite, email and social media.

    Are you looking for a partner for your next content project? Check out my portfolio to see what Content Kitchen can do for you.

  • The CK Blog

    Tasty content tips and trends ...

    Immunity-Boosting Borscht


    Borscht: A Russian soup that always satisfies

    Quick, name a Russian dish. Bet borscht is the first thing that comes to mind. It’s practically a national dish in Russia, Ukraine and Poland.

    Traditionally, this simple soup, also called borsch, starring beets (with a whole lotta other vegetables as supporting players) is made with beef or chicken stock and garnished with a dollop of sour cream. But this vegan version is a variation of a recipe I developed for the January/Feburary 2015 issue of Women’s Health magazine and gets its richness from a luxurious drizzle of walnut oil. You can also bolster this jewel-tone soup (using purple potatoes enhances its hue) with mushrooms and/or white kidney beans. I’d also garnish it with barley. Whatever add-ins you choose, the soup is an antioxidant superpower that will help boost your immune system.

    Borscht is served hot or cold, but I love it hot with a side of Polska Foods’ Mushroom & Cabbage Pierogi, which I discovered at the Fancy Food Show in January. Talk about a meal that puts me in touch with my Ukrainian roots — Смачного!

    Immunity-Boosting Borscht

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Total Time: 40 minutes

    Yield: 4 servings

    Immunity-Boosting Borscht

    A food processor fitted with a grating attachment makes quick work of grating the beets, potatoes and parsnip.


    • 1 (12-ounce) bunch beets with greens attached
    • 1 tablespoon olive oil
    • ½ cup chopped onion
    • ¼ cup chopped celery
    • Sea salt, to taste
    • 1 clove garlic, minced
    • ½ pound purple or Yukon gold potatoes, grated
    • 1 parsnip, peeled and grated
    • Juice and zest of 1 orange
    • 3 cups low-sodium vegetable broth
    • Freshly ground black pepper
    • Chopped chives, for garnish
    • Walnut oil, for garnish


    1. Trim greens from beets and reserve. Peel beets, cut off the taproot and stem, and cut beets into quarters. Grate beets.
    2. Heat oil in a medium saucepan over medium-high heat. Add onion, celery and a pinch of salt; sauté 3 minutes or until tender. Add garlic; sauté 30 seconds or until fragrant. Stir in beets, potatoes, parsnip and a generous pinch of salt; sauté 2 minutes. Add orange juice and cook 30 seconds, scraping the pan to loosen any browned bits. Add broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
    3. While soup simmers, clean and coarsely chop beet greens (discard stems). Add to soup, cover, and cook 5 minutes or until beets and greens are very tender. Add salt and pepper to taste.
    4. Puree the soup until smooth, using an immersion blender, blender or food processor. Serve garnished zest, chives and a drizzle of walnut oil.

  • Tags: , , , ,


    How to get in touch ...



    Ready to serve your audience the content they crave? Contact me for a chat about your goals, your audience and the sweet spot where those two things intersect. I look forward to partnering with you on your next project.