Carrie Saum

Nothing says fall to me like a pumpkin treat, and I love the combination of cloud-like cookies and frosting. It’s like an Oreo and a birthday cake had a baby during pumpkin spice season and created a true joy of autumnal desserts.

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

We celebrated our six-week date-a-versary on Lance's birthday. All he wanted was to binge-watch Scrubs and cuddle and eat cake in bed. If there was any question that he was my soulmate before that moment, it was laid to rest. We stayed in bed, watched TV, and ate cake. It was pretty magical, if I'm honest.

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

Insisting on capability robs us of vulnerability. It robs us of the village we so desperately need. It creates resentment and mistrust. And most of all, it sets us up to fail.

If you grew up in a typical Christmas tradition, you probably had the same dinner at Thanksgiving and at Christmas.

Cookie dough balls are the best answer for my son's summer snack and nutrition needs. I can include my kiddo in the prep, he eats them like they're going out of style, and I know he is getting good fuel for his body and brain while he plays.

Tamago kake gohan is made with hot sushi rice, an egg, soy sauce, and good dash of furikake (a traditional seaweed and sesame rice seasoning). It is comforting, filling, entirely satisfying, and stays with you for several hours. This is great fuel for a school day, a sick day, or a day spent hiking — or marathoning Project Runway.

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

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.