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4 posts tagged saveur

Food-Proof Lipstick: Guest Blogger

Food first is SAVEURs motto. This week the magazine’s senior web editor, Helen Rosner, is sharing her favorite recipes and culinary picks in honor of our limited edition Birchbox Home: From the Garden collection.

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The unavoidable truth of food and drink is that (unless you’re dealing with some seriously high-concept molecular gastronomy) it’s an activity that uses your mouth. As a lipstick-wearer and chapstick addict who also happens to be a professional eater, I refuse to choose between the two—and years of trial and error have left me with a relatively foolproof system to keep the color on my lips instead of on my wineglass. Or banh mi sandwich. Or mingling with the garlic and olive oil as a sauce for my agnolotti.

For me, the secret is L’Oreal Infallible Lipstick, which goes on thick and dry and a little sticky, but after a few minutes, it forms an almost magical budge-proof wall of incredibly pigmented color that takes serious elbow grease to remove. I apply, blot, dust with translucent powder, and apply again. That’ll take me through almost any meal. (And when it comes to wine glasses, I do a strange but weirdly effective trick that a friend’s mother taught me: Just before taking your first sip, give the edge of your glass a tiny flicker of a lick. The saliva creates a barrier that prevents any of your color from adhering to the glass.)

Of course, everyone is is different. My friend Gabriella Gershenson, who works with me at Saveur, rocks a matte lip like no one else and it stays strong through the most epic of meals. Her go-to is MAC: “I just wear a shade that stains,” she told me when I asked her for her secrets. “I like MAC So Chaud, an orange-red matte that literally saturates my lips in color. I also like their creamier Mineralize Rich Lipstick in All Out Gorgeous. It’s moisturizing, unlike the matte, but tints my lips a pretty berry red all night longand sometimes the next morning, too.”

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3 Kitchen Tools You Didn’t Realize You Needed: Guest Blogger

Food first is SAVEURs motto. This week the magazine’s senior web editor, Helen Rosner, is sharing her favorite recipes and culinary picks in honor of our limited edition Birchbox Home: From the Garden collection.

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When you start getting into cooking, there’s a pretty predictable trajectory: At first, as you’re getting turned on to the science-magic-deliciousness trifecta of knowing your away around a kitchen, you tend to be a little bit of a gadget freak. A single-purpose aebelskiver pan? Desperately need it. A heart-shaped fried-egg mold? Essential. An enameled cast-iron pot specifically for steaming artichokes? Could not possibly live without it. But give it a few years, and most cooks come around to the side of serious (almost extreme) minimalism, realizing that all they need to pull off even the most ambitious meals are a heavy-bottomed pot, a cast-iron frying pan, a tempered-glass baking dish, a seriously good knife, and maybe a pair of tongs. This gadget-eschewing asceticism is, for the most part, pretty on target with reality (not to mention it makes life simpler for those of us who live with cramped, storage-space-lacking apartment kitchens). But there are a few tools that may on the surface appear to be amateur-hour uni-taskers, but in reality will take your gastronomic life to a new level. These three are my essentials:

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Your New Favorite Drink: Guest Blogger

Food first is SAVEURs motto. This week the magazine’s senior web editor, Helen Rosner, is sharing her favorite recipes and culinary picks in honor of our limited edition Birchbox Home: From the Garden collection.

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There’s something perfect about a sunny spring evening: The long day at work fades away, there’s a whispery promise of summer in the air, and the rich yellow sunlight stretching all the way to dinnertime feels like it’ll go forever. You could crack a bottle of Pinot Gris and kick off your heels or make the evening even better and spend 30 seconds making my favorite warm-weather drink: A simple effervescent mix of two parts Dolin Blanc vermouth to one part seltzer, with a subtle sweetness (and some color) thanks to a thin-sliced strawberry.

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Green Juice Salad: Guest Blogger

Food first is SAVEURs motto. This week the magazine’s senior web editor, Helen Rosner, is sharing her favorite recipes and culinary picks in honor of our limited edition Birchbox Home: From the Garden collection.

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Everyone’s recipe for green juice is always a little different, but no matter how many vitamin-packed fresh fruits and veggies you add in there, it’s still just juice. It’s fine as a thirst-quencher, but it will never fly as a real meal for me. That said, I do love the savory/sweet combination of dark leafy greens, crisp water-based vegetables, the bright tang of lemon, and the sweet n’ spicy punch of apple and ginger.

So rather than cutting up the produce, putting it in a blender, and drinking it, I simply make a salad. It’s filled with all your favorite juice ingredients and particularly great topped with a sprinkle of sunflower seeds or some sliced avocado. 

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