Carrie Saum

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

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.

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

I’ve paired cauliflower with my own vegan Harissa cream concoction for added depth of flavor, and enjoyment. Oh, and a fulfillment of the milky void.

Food is fun and chicken soup is hard to mess up. Truly! Enjoy this Lemongrass Ginger Chicken Soup recipe from my heart to your stove.

The country is kind of obsessed with KonMari. I get it. Truly, I do.

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.

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.

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.

Can we talk about self-care for a hot minute?

I kind of hate it.