Carrie Saum

Occasionally, I get confused about the line between cooking and crafting. Spring rolls are in that category. I give myself a pass, though, because even if they look a mess, they taste legit. They also walk that really gorgeous line between being indulgent, healthy, and fun. That just so happens to be my favorite line when it comes to food… and probably sex.

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.

This is a recipe for pastry. It's ugly. It will make your kitchen hot in a summer's day. Hotter than the surface of West Texas. Hotter than Jesse Williams scorching the BET Awards with universal truth that we all need to heed and hear. It won't win an award or any baking competitions. But it will win your mouth's undying gratitude.

So, can we be (mostly) done with pumpkin spice all-the-things now? Let’s move on to something better, bolder, more festive.

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

I spent most of my life, as many women do, second guessing my gut feelings. I cannot tell you how many opportunities slipped through my fingers, how many bridges were burned, and how much money I have lost or wasted because I skipped the gut feeling. But gut feelings matter just as much as reason and science. Gut feelings are part of the equation, not a separate entity to be discredited entirely just because some people don't understand.

One of my favorite winter gourds is the humble acorn squash.

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.

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

Virtually no research exists for FPIES. Food Allergy Awareness month remind me that even though he is resilient, he is still vulnerable.