Carrie Saum

Heating up a kitchen while you are doing your level best to not become human molten lava is always the goal during summer, no matter where you live. I prefer batch cooking if I can make that happen, and never, under any circumstances, do I turn on my oven. Unless I'm baking a birthday cake or maybe some hand pies.

I now interrupt your frantic turkey preparations for the following announcement: 

EAT PIZZA, INSTEAD.

Twice a year, I embark on a one to two week cleanse. I feel invigorated, I sleep better, my libido rises, and I'm able to use it as a reset to return to eating foods that make my body feel good.

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.

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.

[CN: emetophobia] I wish my son's gut could handle more than a few foods. I wish there were a magic Google function that could tell me and all of Echo's doctors how to manage this jerk of an allergy.

Fall is in the air and now come the comfort food cravings. This curried delicata squash and quinoa bowl with hit all the right spots!

So, are you up for the practice of making ghee? Patience and awareness are the first ingredients. It’s okay if you mess it up a couple of times.

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.

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