26 Aug 2014

This month, four major U.S. art museums teamed up for a historic public art initiative, sharing 58 famous works across the country, from street corners and billboards, to bus stops and on movie screens. We’re all about finding beauty where it’s unexpected, so this is topping our list — wherever you might see it.

Get more info here.

This month, four major U.S. art museums teamed up for a historic public art initiative, sharing 58 famous works across the country, from street corners and billboards, to bus stops and on movie screens. We’re all about finding beauty where it’s unexpected, so this is topping our list — wherever you might see it.

Get more info here.

22 Aug 2014

Running To The Kitchen’s Raspberry Coconut Chia Ice Pops are pretty much the ideal summer recipe. Just fresh produce, a dash of our favorite superfood, and a few well-timed steps, and you’re well on your way to sweet, healthy refreshment. Get on this recipe, ASAP.
Raspberry Coconut Chia Ice Pops
Ingredients

1½ cup raspberries (fresh or thawed frozen)
½ cup water
1 15 ounce can full fat coconut milk
1½ tablespoons chia seeds
6 9 ounce paper cups
6 popsicle sticks

Optional add-ins:

Coconut extract
Vanilla extract
Lime juice
Honey

Instructions
Place raspberries and water in a blender and blend until smooth.
Pour about 2 tablespoons of raspberry puree into each cup, saving the remaining puree for later. Place cups in the freezer for 30 minutes.
Whisk together the coconut milk and chia seeds in a small bowl. Remove the cups from the freezer and distribute the coconut milk mixture evenly among the 6 cups. Return cups to the freezer for another 30 minutes.
Remove cups and place a popsicle stick in the middle of each cup, return to freezer again for another 30 minutes.

Lastly, distribute the remaining raspberry puree into the cups and freeze until set (at least 4 hours). Peel the paper cups off before serving, and enjoy!

Running To The Kitchen’s Raspberry Coconut Chia Ice Pops are pretty much the ideal summer recipe. Just fresh produce, a dash of our favorite superfood, and a few well-timed steps, and you’re well on your way to sweet, healthy refreshment. Get on this recipe, ASAP.

Raspberry Coconut Chia Ice Pops

Ingredients

  • 1½ cup raspberries (fresh or thawed frozen)
  • ½ cup water
  • 1 15 ounce can full fat coconut milk
  • 1½ tablespoons chia seeds
  • 6 9 ounce paper cups
  • 6 popsicle sticks

Optional add-ins:

  • Coconut extract
  • Vanilla extract
  • Lime juice
  • Honey

Instructions

Place raspberries and water in a blender and blend until smooth.

Pour about 2 tablespoons of raspberry puree into each cup, saving the remaining puree for later. Place cups in the freezer for 30 minutes.

Whisk together the coconut milk and chia seeds in a small bowl. Remove the cups from the freezer and distribute the coconut milk mixture evenly among the 6 cups. Return cups to the freezer for another 30 minutes.

Remove cups and place a popsicle stick in the middle of each cup, return to freezer again for another 30 minutes.

Lastly, distribute the remaining raspberry puree into the cups and freeze until set (at least 4 hours). Peel the paper cups off before serving, and enjoy!

21 Aug 2014

Damp, tousled hair + minimal makeup: Not the usual look for ’60s vixen Sophia Loren, but we do love a little something unexpected. #TBT

Damp, tousled hair + minimal makeup: Not the usual look for ’60s vixen Sophia Loren, but we do love a little something unexpected. #TBT

20 Aug 2014

There’s no substitute for uniqueness. #quotes #beauty #inspiration

There’s no substitute for uniqueness. #quotes #beauty #inspiration

19 Aug 2014

Andy Warhol’s pop-art renderings of convicts made a controversial splash when they were unveiled at the 1964 World’s Fair. Excited to revisit this moment in history at the Queens Museum, on now through September 7.

Andy Warhol’s pop-art renderings of convicts made a controversial splash when they were unveiled at the 1964 World’s Fair. Excited to revisit this moment in history at the Queens Museum, on now through September 7.

18 Aug 2014

We’re SO excited to invite you to celebrate summer skincare with us this Thursday at the new brick-and-mortar Birchbox store in Soho! We’re partnering with Suja Juice and Chobani for healthy sips and snacks, and better yet, we’re offering a seriously stellar extra something when you purchase any Dr. Jart product.
Also on our radar this week: The Sweetlife 2014 Cookbook, a free downloadable recipe trove that fuses food and music together; the new Spring app, for shopping our favorite brands on a new platform; and of course, spot-on summer coverage c/o our high SPF beauty balm. Have a happy week, and we hope to see you on Thursday!
BB Bounce Beauty Balm, available here. 
The Sweetlife 2014 Cookbook.
Dr. Jart x Birchbox party at Birchbox Soho — details here.
Download the new Spring app.

We’re SO excited to invite you to celebrate summer skincare with us this Thursday at the new brick-and-mortar Birchbox store in Soho! We’re partnering with Suja Juice and Chobani for healthy sips and snacks, and better yet, we’re offering a seriously stellar extra something when you purchase any Dr. Jart product.

Also on our radar this week: The Sweetlife 2014 Cookbook, a free downloadable recipe trove that fuses food and music together; the new Spring app, for shopping our favorite brands on a new platform; and of course, spot-on summer coverage c/o our high SPF beauty balm. Have a happy week, and we hope to see you on Thursday!

  1. BB Bounce Beauty Balm, available here
  2. The Sweetlife 2014 Cookbook.
  3. Dr. Jart x Birchbox party at Birchbox Soho — details here.
  4. Download the new Spring app.

15 Aug 2014

If you’re breaking out the grill this weekend, we’ve got the perfect recipe for you, c/o What’s Gaby Cooking. This Basil and Parmesan Grilled Corn takes full advantage of the best summer veggie out there. Enjoy!
Basil Parmesan Grilled Corn
Ingredients
For the corn:
4 pieces corn on the cob, with husk
2-3 ounces freshly grated parmesan cheese
For the vinaigrette:
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Instructions
Combine all ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
Next, preheat grill to high heat. Pull the husk down but don’t remove. Grill the corn over high heat until it starts to char. Remove from the grill.

Using a pastry brush, brush the basil vinaigrette onto the corn, and then heavily sprinkle with the parmesan cheese. Serve immediately.

If you’re breaking out the grill this weekend, we’ve got the perfect recipe for you, c/o What’s Gaby Cooking. This Basil and Parmesan Grilled Corn takes full advantage of the best summer veggie out there. Enjoy!

Basil Parmesan Grilled Corn

Ingredients

For the corn:

  • 4 pieces corn on the cob, with husk
  • 2-3 ounces freshly grated parmesan cheese
  • For the vinaigrette:
  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

Instructions

Combine all ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.

Next, preheat grill to high heat. Pull the husk down but don’t remove. Grill the corn over high heat until it starts to char. Remove from the grill.

Using a pastry brush, brush the basil vinaigrette onto the corn, and then heavily sprinkle with the parmesan cheese. Serve immediately.

14 Aug 2014

Mia Farrow: Our favorite 1960’s ingenue, and the woman who set the bar for pixie cuts — forever. #TBT

Mia Farrow: Our favorite 1960’s ingenue, and the woman who set the bar for pixie cuts — forever. #TBT

13 Aug 2014

When we met Dutch fashion blogger (and recent NYC transplant), Charlotte Groeneveld in Montauk this summer, we knew we’d found a style soulmate — her look is the perfect mix of European chic and classic minimalism. We caught up with The Fashion Guitar blogger to get the scoop on her summer must-have items, including Dr. Jart’s solution for dealing with city grit.
See more here.

When we met Dutch fashion blogger (and recent NYC transplant), Charlotte Groeneveld in Montauk this summer, we knew we’d found a style soulmate — her look is the perfect mix of European chic and classic minimalism. We caught up with The Fashion Guitar blogger to get the scoop on her summer must-have items, including Dr. Jart’s solution for dealing with city grit.

See more here.

12 Aug 2014

Bright colors and circular shapes are the main focus of Pace Gallery’s “In The Round” exhibit. Catch it at 32 East 57th Street in NYC before it bows on Friday.

Bright colors and circular shapes are the main focus of Pace Gallery’s “In The Round” exhibit. Catch it at 32 East 57th Street in NYC before it bows on Friday.

11 Aug 2014

Keep cool with our Pore Minish Mist’s specially-formulated herbal formula. Shop here.

Keep cool with our Pore Minish Mist’s specially-formulated herbal formula. Shop here.

8 Aug 2014

Grain salads are a hearty, wholesome dinner option — especially during summer months, when we tend to keep thing light and fresh. We’re into this Barley Salad with Kale, Pistachios, and Feta, as seen on Eats Well With Others. Read on for the recipe below!
Barley Salad with Kale, Pistachios, and Feta
Ingredients
1 1/2 cups barley
sea salt, to taste
1 large bunch of kale
1 tbsp olive oil
1 large clove garlic, slivered
zest of 2 lemons
1 tbsp chopped dill
1 (15 oz) can white beans, drained and rinsed
4 oz feta cheese, crumbled
1/3 cup pistachios, lightly toasted
freshly ground black pepper and red pepper flakes, to taste
Instructions
In a large pot, combine the barley with 3 cups water and 3/4 tsp salt. Bring to a boil, then cover and turn the heat to low, simmering until liquid is absorbed, about 45 minutes.
Meanwhile, tear the kale leaves from their stems and coarsely chop them. Rinse if necessary.
Heat the oil in a large pan over medium heat, then add the garlic, cooking until fragrant, about 30 seconds. Add kale and a few pinches of salt. Cook until wilted, stirring frequently. Transfer the kale to a large bowl and then stir in the lemon zest, dill, white beans, feta, and pistachios. When the barley is done, stir in the barley.
Season to taste with salt, black pepper, and red pepper flakes. Serve warm or at room temperature.

Grain salads are a hearty, wholesome dinner option — especially during summer months, when we tend to keep thing light and fresh. We’re into this Barley Salad with Kale, Pistachios, and Feta, as seen on Eats Well With Others. Read on for the recipe below!

Barley Salad with Kale, Pistachios, and Feta

Ingredients

  • 1 1/2 cups barley
  • sea salt, to taste
  • 1 large bunch of kale
  • 1 tbsp olive oil
  • 1 large clove garlic, slivered
  • zest of 2 lemons
  • 1 tbsp chopped dill
  • 1 (15 oz) can white beans, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 1/3 cup pistachios, lightly toasted
  • freshly ground black pepper and red pepper flakes, to taste

Instructions

In a large pot, combine the barley with 3 cups water and 3/4 tsp salt. Bring to a boil, then cover and turn the heat to low, simmering until liquid is absorbed, about 45 minutes.

Meanwhile, tear the kale leaves from their stems and coarsely chop them. Rinse if necessary.

Heat the oil in a large pan over medium heat, then add the garlic, cooking until fragrant, about 30 seconds. Add kale and a few pinches of salt. Cook until wilted, stirring frequently. Transfer the kale to a large bowl and then stir in the lemon zest, dill, white beans, feta, and pistachios. When the barley is done, stir in the barley.

Season to taste with salt, black pepper, and red pepper flakes. Serve warm or at room temperature.

7 Aug 2014

There’s a reason why Naomi Campbell’s career has spanned four decades. She makes this choppy bob and barely-there makeup look supermodel-worthy. #TBT

There’s a reason why Naomi Campbell’s career has spanned four decades. She makes this choppy bob and barely-there makeup look supermodel-worthy. #TBT

6 Aug 2014

Two words; one foolproof way to always look gorgeous.

Two words; one foolproof way to always look gorgeous.

5 Aug 2014

One of our favorite eye-catching photographs from the Christopher Williams retrospective at the Museum of Modern Art. Catch it now through November 2.

One of our favorite eye-catching photographs from the Christopher Williams retrospective at the Museum of Modern Art. Catch it now through November 2.