Carrie Saum

I do this thing that I'm really proud of: 

I eat leftovers.

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!

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

Newborn life...when that bliss wears off. Not all at once, and not in every way. But the bliss becomes less blinding. Everything returns to real life.

Every year, I recreate my favorite street vendor’s glüwine (pronounced glue-vine), and remember that crazy freedom. I’m instantly transported back to those snowy cobblestone streets, freezing hands and feet, warm belly, and everything tinged with magic even while being naively idiotic.

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.

Gather anything orange, brown, olive green, harvest yellow, and dead. Dead leaves, dead flowers, dead hopes and dreams, and arrange them artistically on your front doorstep.

This is the season where we Pumpkin Spice ALL the things. Pumpkin spice lattes? Check. Pumpkin spice chocolate? Check. Muffins, cake, cookies, scones, sodas, and Cheerios? CHECK. If scientists could figure out how to pumpkin spice newborn babies and puppies, I'm sure they would because we are crazy about All Things Pumpkin Spice.

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).