"You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich." We wholeheartedly agree with Hazel, the wise-beyond-her-teenage-years
Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: Grapes get savory -- and we're into it. Roasted grapes are totally
Ingredients 1 to 12 large eggs Directions 1. Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Prepare
Like stuffed mushrooms, seafood salad isn't a terribly common dish in the US these days. Sure, you'll see ceviche on every other "Latin-inspired" menu, but other than this raw preparation, chilled seafood
Make the best of late summer produce in this array of light and refreshing pasta dishes. Jump straight to the recipes below, or click through the slideshow for some more inspiration. Tagliatelle with Provençal
Browse some of our favorite celebrity inspirations for fall makeup. The season's most memorable—and magnificent—makeup looks have a bit of daring and a lot of sex appeal. Even better? They're easy enough
Fashion market director Michael Carl and the rest of the Vanity Fair style team outline their favorite moments—from the hair to the dresses and the accessories—from New York’s spring 2013 RTW collections.