Carrie Saum

We're in flu season hell! In fact, according to, uh, science, it’s one of the worst seasons we’ve seen in the last 10 years.

Spring is fully coming to life this month.

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.

What do you do when you're provided with a bunch of winter squash? You make soup. You make veggie bowls. You make coconut curry butternut squash mash!

When I turned 21, my body crashed.

20 years later, it is still an experience that I am actively deconstructing. Why? Because I joined a cult. And maybe have too. If so, here’s how to get out.

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).

My BFF has been trying to go easy on the grains lately.

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

The fastest way to living without strings is to be up front about expectations and exchanges, even if it's uncomfortable. Like money. Like time. Like emotional sweat equity.