Carrie Saum

So, are you up for the practice of making ghee? Patience and awareness are the first ingredients. It’s okay if you mess it up a couple of times.

What do you do when you're provided with a bunch of winter squash? You make soup. You make veggie bowls. You make coconut curry butternut squash mash!

Winter is coming with the cold bite to the wind, the short days and long nights. We can’t escape it but here's how you can cope with winter like a boss!

Friends. I have discovered something magical.

I also kind of feel like whatever I do eventually put in my body needs to be quality and filling and full of nutritious goodness. This is hard on mornings when it literally feels like all I can do to make toast. Sometimes I look at it, contemplate it fresh out of the toaster and briefly wonder if I really need to spread the almond butter on it. Because effort.

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.

Fennel is one of the food world's unsung heroes. It is crunchy, a little sweet, fragrant, and has a distinct flavor that brings a little zing with it. Summer demands it, so get your tart and tangy fennel slaw on.

This is a recipe for pastry. It's ugly. It will make your kitchen hot in a summer's day. Hotter than the surface of West Texas. Hotter than Jesse Williams scorching the BET Awards with universal truth that we all need to heed and hear. It won't win an award or any baking competitions. But it will win your mouth's undying gratitude.

This is becoming an expensive habit, but nothing really says “I love you” like homemade cookies, so I’m going with it.

When I tasted creamy jalapeño dip for the first time, I had to figure out immediately what was in it and how to make it. I was instantly addicted to the herby-creamy-spicy hit with just the faintest vinegary undertone. And by addicted, I mean that I wanted to drink it through a straw.