Carrie Saum

Once upon a time, I went to Greece. Then I went to a tiny island and didn’t tell anyone. And then I ate a lot of amazing Greek food, hung out with the Australian water polo team who had just competed in the Olympics, and drank Heineken all day from a can.

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!

Trail mix is a quick way to keep me from having a full-on hunger meltdown. I find it easier to whip up a batch of my own so I can control the ingredients and the quality.

Meringue cookies are made by angels in Candyland. They’re humble, sweet, addicting, and guess what? You can make them, too.

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.

Sick? Don't want to drink a gallon of Nyquil? Try this!

Thin Mints are my favorite. They’ve ALWAYS been my favorite. I would hide a sleeve in our freezer as a kid, and wait for my brothers to leave the house so I could eat them in peace. As an adult, not much has changed. I look forward to that time of year when Girl Scout cookies make winter doldrums bright again.

This is a simple recipe with just a few ingredients. It's not meant to last more than 3-4 days, so adjust your measurements accordingly. But holy cow, this cashew coffee creamer is some good stuff.

Easter is rapidly approaching, which means that we all need to get our collective ish together and figure out how to eat all the chocolate.

So, what do you do when you make something that looks a mess but tastes like the Virgin Mary give birth in your mouth? You add more sugar and salt to hide its minor imperfections and nobody gives a damn how it looks after the first bite.