Carrie Saum

Heating up a kitchen while you are doing your level best to not become human molten lava is always the goal during summer, no matter where you live. I prefer batch cooking if I can make that happen, and never, under any circumstances, do I turn on my oven. Unless I'm baking a birthday cake or maybe some hand pies.

As someone who has battled bulimia, overeating, and a fairly disordered relationship with food, a Total Elimination Diet (or TED) is daunting and triggering.

Recipe Notice: These are tricky.

I understood in no uncertain terms because of purity culture that having sex outside of marriage was the worst thing I could do as a young woman.

I've spent the last week in sunny California. I was there for a massive food expo. It was also Spring Break.

Oh, you say you’re making this for your neighbor who just had a baby and a traumatic birth experience and you want to be an Exceptional Neighbor and bring her post-partum love and healing in a warm, bubbling cake dish? Fantastic. Just make sure to eat half of the cobbler straight out of the pan first, and then transfer it to another pan and pretend it’s meant to look like a pan of berry mush.

One of my favorite winter gourds is the humble acorn squash.

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

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.

It's officially fall. Pumpkin spice everything is everywhere and I totally love it.