Liz Lange: Everyone needs a little green in their life, even if it's not St. Patty's day That said, green can be tricky especially if worn close to your face and we certainly do not recommend wearing it head to toe. But the right tone of green can actually be extremely flattering.   Jane and I had a consultation with color expert Jill Kirsh and it was pretty eye-opening.  I was under the common misconception that makeup/clothing color directly relates to your skin tone. While I would not completely discount that (I mean how many of us can look as magical as Lupita in her flowing blue Oscar dress) I have come to believe (with Jill's help) that hair color is a HUGE part of the equation. After all your hair does frame your face.

Jane Wagman: Jill changed my life. There I said it. That said, if a color is not close to my face I do stray from my "approved" colors. Jill has a pretty easy system.

Liz Lange: Jane and I are all about out lashes. That said, we have very different approaches to achieving lash glory. Personally I like to lie on my back and take a nap while eyelash guru Grace (917-863-1018) - don't say I never do anything for you(!), tapes my eyes shut and applies fake lashes one at a time. It is the most relaxing hour of my life and the results are amazing. Grace is a GENIUS!

Jane Wagman: I used to do the same as Liz. That is, until I discovered Nutraluxe Lash. In a few weeks my lashes were thicker and longer and in a few months they were j'amazing. I get so many compliments on my lashes and people always think they are fake (I guess they are to a degree but that's besides the point). I like that I no longer have to worry about my lashes when I wash my face and I don't have to sleep with my face hanging off my pillow!

P.S.My ab fave mascara (and I know it was Liz's too when she used to need mascara) is Blinc. It is this cool technology where the mascara coats each indivual lashes in almost a rubber-like consistency and then crumbles off your eyes rather then smudges off. It is truly the only mascara I have ever worn that isn't sitting all over my face by the end of a long (or short) day.

Liz: It's dairy free, it's vegetarian, it's vegan and it's magically delicious...

Paul Bertolli's Cauliflower Soup Care of Food52

This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking by Hand, Bertolli's IACP award-winning book of recipes and essays, and makes for a soup that's delicate, sweet, and smooth as a flannel scarf.

Serves 8

  • 3 tablespoons olive oil
  • 1 medium onion (6 ounces), sliced thin
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • Salt, to taste
  • 5 1/2 cups water, divided
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste
  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.