Carrie Saum

Occasionally, I get confused about the line between cooking and crafting. Spring rolls are in that category. I give myself a pass, though, because even if they look a mess, they taste legit. They also walk that really gorgeous line between being indulgent, healthy, and fun. That just so happens to be my favorite line when it comes to food… and probably sex.

Here’s a crash course on self-talk. Self-talk is the voice in your head, the invisible responder, the captain of your brain ship.

Asparagus. It's a definite love-it-or-hate-it kind of vegetable. In general, I'm a veggie lover, but I'm a super asparagus fan. There is no way that I WON'T eat it.

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.

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.

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

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.

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.

So, can we be (mostly) done with pumpkin spice all-the-things now? Let’s move on to something better, bolder, more festive.

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.