Carrie Saum

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.

This Harvest Vegetable Baked Ziti is a lovely late summer/early autumn harvest flair! Sprinkle it with whatever cheese sounds good and enjoy.

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.

Feelings are important. I don’t mean this in a trite, self-help sort of way. I mean, you have a right to your feelings. Full stop.

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.

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

As white feminists, we have an absolute and undeniable responsibility to seek out perspectives of marginalized people and gain understanding.

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.

The country is kind of obsessed with KonMari. I get it. Truly, I do.

I soaked a few dates in some hot water, whizzed them around in my Nutribullet, strained out the chunks, and put it back in the Nutribullet with my coconut milk, plus a teeny-tiny pinch of pink Himalayan sea salt.The result? A genuinely delightful creamer that blew me away.