With Thanksgiving just a day away, we’re in full-on preparation mode. (Translation: picking out our most flattering stretchy pants and trying out turkey-themed nail art.) And as for the food? We’ve got that covered too. We asked Food52, the genius community-sourced cooking site, for a foolproof menu and tips on getting through dinner without any mishaps. If you find yourself in a bind, ask the Food52 Hotline for help!
Holiday meals always end with pie.
But not everyone loves making pie from scratch, since pastry crust isn’t exactly the easiest thing to deal with. While some prefer the convenience of store-bought pie crusts, we want to show you that making pie crust is not a kitchen task to avoid. Today, we’re sharing a few tricks for homemade pie crust, that are guaranteed to make the whole process easy.
Cream blush was always one of those products that seemed simple in theory, problematic in real life. I’m talking about smudging and streaks, and never being able to figure out the right amount. But last week, when it was just too damn hot to put on any sort of powder, I unearthed a forgotten compact of Sue Devitt Cream Blush (in the oh so transporting Vanuatu). Instead of my fingers, I lightly swiped my regular blush brush across the compact and feathered the color onto my cheeks. It looked natural and, dare I say, dewy. Who knew it was so easy? For more on cream blush technique, read Beauty Geek’s primer here.