Carrie Saum

Lately, we have been struggling to feed ourselves good, healthful meals.

This delightful mouthful of berries with a hint of lavender blossoms revolutionized the way I saw baking.

Tamago kake gohan is made with hot sushi rice, an egg, soy sauce, and good dash of furikake (a traditional seaweed and sesame rice seasoning). It is comforting, filling, entirely satisfying, and stays with you for several hours. This is great fuel for a school day, a sick day, or a day spent hiking — or marathoning Project Runway.

I’ve paired cauliflower with my own vegan Harissa cream concoction for added depth of flavor, and enjoyment. Oh, and a fulfillment of the milky void.

When an opportunity presents itself to throw together a yummy grilled salad using the season’s finest, I jump at it. This week’s creative summer grilling adventure resulted in a flavor burst of seasonal cherries, creamy herbed goat cheese, a simple dressing, and of course, slightly charred romaine.

This is by no means a comprehensive list of internalized toxic beliefs, but it’s a start. Keep fighting the good fight, friends.

Last year, Ashton Kutcher tweeted about the Teal Pumpkin Project for Halloween. The food allergy community lost its damn mind in the best way.

Rosa made a chocolate cake with cinnamon and pecans that still haunts my dreams and my tastebuds, 20 years later. Here, I've tried to recreate it.

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.

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.