| Jan 6, 2011
| 11:22 AM
Planning a wedding while simultaneously trying to maintain a job and a life can be immensely stressful – and immensely hard on your body.
If this sounds familiar, read on. The experts have a handful of quick, easy tips to help busy brides-to-be...
| Mar 10, 2011
| 9:30 AM
It’s obviously important to get makeup and hair right. You have the dress, the shoes, the partner and hopefully the venue, so what about that skin and hair? OMG let’s not forget that photos last forever.
If you are most comfortable doing...
| Jul 27, 2011
| 11:49 AM
In the days prior to your wedding, it's essential that you slather on the sunscreen and do your best to stay out of the sun so that you don't end up with any last-minute burns or tan-lines that you can't fix, warns Jessica Pennington, owner of...
| May 28, 2012
| 7:27 AM
Sun Safety and Skin Cancer Prevention Tips:
Choose a broad-spectrum, UVA/UVB sunscreen with an SPF of 30 or higher.
Generously apply sunscreen a half-hour before going outdoors.
Fully cover all exposed areas of the face, neck, head and body.
| May 28, 2012
| 7:55 AM
To purchase a copy of the book:
Can You Get Hooked on Lip Balm?: Top Cosmetic Scientists Answer Your Questions about the Lotions, Potions and Other Beauty Products You Use Every Day
Are Salon Products in Regular...
| Sep 17, 2010
Many are the virtues claimed for Southern California's climate, but a similarity to England's rarely ranks among them. Early Wednesday morning at the Santa Monica farmers market, however, the chill and dense fog were indeed London-like and emblematic of...
| Apr 8, 2011
Ten years ago, Elizabeth Schneider, the doyenne of produce writers, called for "a cucumber revolution" in her definitive book, "Vegetables From Amaranth to Zucchini". Denouncing the standard American slicing varieties, she implored, "Refuse to buy pumped-...
| Jul 29, 2010
Total time: 1 hour, 40 minutes, plus 1 1/2 days chilling time
Servings: 4 to 6
Note: This recipe requires the use of a small pump (such as a bicycle pump); the duck can be inflated by hand using a bamboo straw or turkey baster, though...
| May 19, 2011
Bear Flag Fish Co. is the seafood wonderland we all long for on idle summer days, a fish market-cum-restaurant where brilliant slabs of tuna glint like rubies and the spindrift of crashing waves hangs in the air. It's minimalism at its seafaring best ...
| Feb 17, 2011
I still remember the first time I tasted the legendary fruit the Dekopon. Think of a huge mandarin, easy to peel and seedless, with firm flesh that melts in the mouth, an intense sweetness balanced by refreshing acidity, and a complex, lingering...
| Dec 9, 2010
Fall is the harvest season, right? That's especially true when it comes to cookbooks, which every year arrive in a seasonal flood that puts apples and pears to shame. By some counts, as many as three-fourths of all cookbooks in the United States are...