Carrie Saum

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.

This delightful mouthful of berries with a hint of lavender blossoms revolutionized the way I saw baking.

I can’t promise this will cure everything that ails you, but it’s a good start to a new year if nothing else.

Visiting my family in the Sierra Nevada foothills is one of the great pleasures of my life. I get to work, cook, and play while my amazing folks keep an eye on my kid. My inspiration and productivity skyrocket when I'm able to step away from my version of the daily grind and get a little refocused and centered. The food I make tastes a little better, and I move a little easier without a three-year-old constantly in tow.

My friends, food is getting fancier.

After my husband and I were first married, we hit a rocky patch.

Feelings are important. I don’t mean this in a trite, self-help sort of way. I mean, you have a right to your feelings. Full stop.

This is a recipe for pastry. It's ugly. It will make your kitchen hot in a summer's day. Hotter than the surface of West Texas. Hotter than Jesse Williams scorching the BET Awards with universal truth that we all need to heed and hear. It won't win an award or any baking competitions. But it will win your mouth's undying gratitude.

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

One of my favorite things to do is make comfort food with a twist. Not so twisty that I lose people (I see you lurking in the $13 specialty treat section, beef jerky chocolate bar). Nor will I take two foods that are genius on their own but should probably never join themselves in a culinary union (I’m looking at you, Krispy Kreme Cheeseburger).