Carrie Saum

My cookie baking knowledge has won me friends and come in handy while navigating food allergies. Here's my delicious vegan and grain-free cookie recipe!

Last year, Ashton Kutcher tweeted about the Teal Pumpkin Project for Halloween. The food allergy community lost its damn mind in the best way.

You feel it. The change.

Every year, I recreate my favorite street vendor’s glüwine (pronounced glue-vine), and remember that crazy freedom. I’m instantly transported back to those snowy cobblestone streets, freezing hands and feet, warm belly, and everything tinged with magic even while being naively idiotic.

This delightful mouthful of berries with a hint of lavender blossoms revolutionized the way I saw baking.

Instead of making lunch once a day, I make it once every three days. It saves on energy, brain power, and I don't have to figure out feeding myself in my janky kitchen more often than absolutely necessary.

It’s the most wonderful time of the year! Go forth and get Christmas AF, and enjoy the absurdity of this magical season. Happy holidays!

The great thing is you can use basically any regular substitutions and this will still taste amazing. I literally eat this with a spoon, and because it’s egg-free, I feel no shame. Okay, I don’t feel any shame when I bust into a tub of regular cookie dough, either. I’m just trying to do my fair share to keep you from getting salmonella.

Almond butter blondies are an easy and delicious (and easy) breakfast treat.

This is the thing about cooking for the internet: It only wants sweet treats. Okay, and cauliflower recipes.