Carrie Saum

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.

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.

Asparagus. It's a definite love-it-or-hate-it kind of vegetable. In general, I'm a veggie lover, but I'm a super asparagus fan. There is no way that I WON'T eat it.

So, what do you do when you make something that looks a mess but tastes like the Virgin Mary give birth in your mouth? You add more sugar and salt to hide its minor imperfections and nobody gives a damn how it looks after the first bite.

Spring is fully coming to life this month.

Motherhood didn’t pan out the way I anticipated, not even a little bit. It was so much more electrifying and terrifying and amazing than I ever imagined.

It's officially fall. Pumpkin spice everything is everywhere and I totally love it. 

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.

No-bake cookies were always one of my favorite potluck eats. These seemed like straight-up magic to me, and I was fascinated by cookies that tasted awesome without baking them. It was potluck sorcery at Hogwarts level.

Fennel is one of the food world's unsung heroes. It is crunchy, a little sweet, fragrant, and has a distinct flavor that brings a little zing with it. Summer demands it, so get your tart and tangy fennel slaw on.