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.

As a mom to a child with profound food allergies, I get a little terrified around the holidays. We are joining the Teal Pumpkin Project this Halloween.

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.

This is a simple recipe with just a few ingredients. It's not meant to last more than 3-4 days, so adjust your measurements accordingly. But holy cow, this cashew coffee creamer is some good stuff.

We are tired and hurting and don't know what else to do.

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

Meringue cookies are made by angels in Candyland. They’re humble, sweet, addicting, and guess what? You can make them, too.

My cookie baking knowledge has won me friends and come in handy while navigating food allergies. Here's my delicious vegan and grain-free cookie recipe!

Summer is officially upon us, and with it comes epic family vacation plans sure to generate tales of your family’s (mis)adventures for years to come.

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.