Carrie Saum

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

I grew up in West Texas. When I was a small child, we left the lush, rainy beauty of the Pacific Northwest it made her way down to the dust bowl and flatlands of West Texas. It was traumatic, to say the least.

As white feminists, we have an absolute and undeniable responsibility to seek out perspectives of marginalized people and gain understanding.

No-bake cookies were always one of my favorite potluck eats. These seemed like straight-up magic to me, and I was fascinated by cookies that tasted awesome without baking them. It was potluck sorcery at Hogwarts level.

Recipe Notice: These are tricky.

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

My BFF has been trying to go easy on the grains lately.

If you tend to eschew your inner child and prefer to feel somewhat sophisticated and faux-healthy, you can call a frozen wine drink a smoothie and it totally counts. Because we are all of a legal drinking age here and there is no shame in consuming your daily super fruit serving in a nutritious, fermented, frozen liquid form. The best part about all of this is you don’t need GOOD wine, you just need not-chardonnay.

I am not here for your betterment. I am not here to be your dumping ground for all of your thoughts and fears. You are not entitled to my emotional labor!

As a mom to a child with profound food allergies, I get a little terrified around the holidays. We are joining the Teal Pumpkin Project this Halloween.