Carrie Saum

Once upon a time, I went to Greece. Then I went to a tiny island and didn’t tell anyone. And then I ate a lot of amazing Greek food, hung out with the Australian water polo team who had just competed in the Olympics, and drank Heineken all day from a can.

It’s the most wonderful time of the year! Go forth and get Christmas AF, and enjoy the absurdity of this magical season. Happy holidays!

Many years ago, I became pretty alarmist about all of the chemicals I was coming into contact with on a daily basis.

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.

Instead of making lunch once a day, I make it once every three days. It saves on energy, brain power, and I don't have to figure out feeding myself in my janky kitchen more often than absolutely necessary.

This week is full of high emotions.

So, can we be (mostly) done with pumpkin spice all-the-things now? Let’s move on to something better, bolder, more festive.

The result was a gorgeous, decadent, crispy-edged-and-soft-in-the-middle caramelized cookie skillet straight from heaven. It filled our entire building with sweet almond and fig baked goodness.

When I turned 21, my body crashed.

Every year, I recreate my favorite street vendor’s glüwine (pronounced glue-vine), and remember that crazy freedom. I’m instantly transported back to those snowy cobblestone streets, freezing hands and feet, warm belly, and everything tinged with magic even while being naively idiotic.