Carrie Saum

Thin Mints are my favorite. They’ve ALWAYS been my favorite. I would hide a sleeve in our freezer as a kid, and wait for my brothers to leave the house so I could eat them in peace. As an adult, not much has changed. I look forward to that time of year when Girl Scout cookies make winter doldrums bright again.

Virtually no research exists for FPIES. Food Allergy Awareness month remind me that even though he is resilient, he is still vulnerable.

I've perfected my BS game over the years and I am pleased to say that I have converted many more people to Team BS. I want you on my team, too. I know the best way to get anyone on any sort of team is to entice them with bacon.

Insisting on capability robs us of vulnerability. It robs us of the village we so desperately need. It creates resentment and mistrust. And most of all, it sets us up to fail.

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

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

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.

We had no turkey, no casserole dishes heaped sweet potatoes or creamy green beans, no pies made from scratch, no beautiful table settings or nice dishes to heap our non-existent feast upon.

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

Oh, you say you’re making this for your neighbor who just had a baby and a traumatic birth experience and you want to be an Exceptional Neighbor and bring her post-partum love and healing in a warm, bubbling cake dish? Fantastic. Just make sure to eat half of the cobbler straight out of the pan first, and then transfer it to another pan and pretend it’s meant to look like a pan of berry mush.