Carrie Saum

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.

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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.

We are in the midst of buying a house.

Apparently, there's a thing happening in Houston this weekend. A sportsball game of some sort and people are super excited about it.

It was a life-altering mouthgasm of flavor explosions, and I totally wanted to pack my bags for India and Bali to have my own Eat Pray Love experience.

For the first time in my life, I was lost after leaving Evangelical Christianity. I watched the shores of everything safe and familiar wash away.

On a whim, I grabbed some feta cheese at the store and fresh parsley. Then a few sweet peppers, cucumbers, garlic, yogurt, dill and mint found their way into my cart, as well. What transpired was nothing short of an absolute inspiration.

The great thing is you can use basically any regular substitutions and this will still taste amazing. I literally eat this with a spoon, and because it’s egg-free, I feel no shame. Okay, I don’t feel any shame when I bust into a tub of regular cookie dough, either. I’m just trying to do my fair share to keep you from getting salmonella.

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