Carrie Saum

The result was a gorgeous, decadent, crispy-edged-and-soft-in-the-middle caramelized cookie skillet straight from heaven. It filled our entire building with sweet almond and fig baked goodness.

The first time I ate a mushroom at Gram's summertime table (with me sporting a full coverage one piece and neon shorts, and her in a ruffled pink bikini), it was raw. All I tasted was dirt. I swore off them forever. So, she made them for dinner.

In the tradition of ancient Ayurveda, winter is a time to reflect, ruminate, nurture yourself and your relationships, and be still.

Quiche. It's a bit of a unicorn, isn't it? You chase the perfect texture, combination, flavors, and rise in hopes that it equals perfection.

Many years ago, I became pretty alarmist about all of the chemicals I was coming into contact with on a daily basis.

This probably won't come as a surprise, but taking care of yourself is probably going to piss some people off.

Rosa made a chocolate cake with cinnamon and pecans that still haunts my dreams and my tastebuds, 20 years later. Here, I've tried to recreate it.

This is utter nonsense. There are no good or bad foods so let's stop moralizing food. Let's also stop moralizing money fitness and time!

After my husband and I were first married, we hit a rocky patch.

In the spirit of melted chocolate and simple, decadent expressions of love, I made a little treat for my friends.