The Best Summer Makeup Tutorials for Any Vibe or Occasion

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During the summer, it’s common to scale back your makeup routine to prioritize comfort in the heat and show off your beautiful natural skin. But that doesn’t mean there aren’t still plenty of opportunities to get glam, whether your calendar for the next couple of months is jam-packed with weddings or you just like to wear makeup every day regardless of the rising temps. Between dewy skin, bronzed cheekbones, glossy lips, and more, there’s so much to love about summer makeup. In need of some inspo? Ahead, we’ve rounded up some editor-approved summer makeup tutorials to try.

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An Easy, 5-Minute Tutorial

If you’re crunched for time but can’t bear the thought of leaving the house without a little makeup (trust us, we get it), this simple everyday makeup tutorial takes just five minutes to do. Seriously. YouTuber BlissfulBrii’s summer makeup routine starts with a lightweight yet full-coverage liquid foundation to stay cool and comfortable on hot days. (We love the breathable, weightless feel of the YSL Beauty All Hours Foundation, which also has SPF 30 to keep your skin protected from the sun.) She locks her foundation and concealer in place by setting it with the Maybelline New York Fit Me Loose Finishing Powder, then keeps the rest of her makeup simple — cream blush and bronzer to warm up the cheeks, a swipe of brow gel and a coat of mascara.   

Warm Bronze and Copper Tones

In this tutorial, creator Joanna Maria Kutkina demonstrates how you can get a faux sun-kissed look and add warmth to your complexion using makeup in bronze, copper, peach and orange shades. Instead of foundation, she layers SPF, tan drops and the L’Oréal Paris True Match Nude Hyaluronic Tinted Serum for a glowy and natural-looking base. What really makes this look standout, however, are the peachy and copper shades of eyeshadow she uses on her eyelids. For a palette with a variety of sunny, orangey pigments, check out the Urban Decay UD x Smiley Naked Mini Eyeshadow Palette in Mucho Happy.

Everyday Glam

Maybe you’re the kind of person who loves a full-glam look — lashes and all — regardless of the season or occasion. We hear you. This everyday makeup tutorial keeps the skin glowy and lit-from-within while using full-coverage products. For the eyes, this YouTuber does a soft, blended-out wing and fluffy false eyelashes (our faves are the NYX Professional Makeup Jumbo Lash! Vegan False Eyelashes). The creator’s look also features a full lip moment, finishing with a swipe of the L’Oréal Paris Colour Riche Satin Lipstick.

A Colorful Monochromatic Look

Washes of bright pink on the cheeks, lips and eyelids make for a colorful and creative summer makeup look that’s still lowkey enough to rock during the day. Creator Alexandra Anele achieves this monochromatic flushed vibe by layering candy-colored blushes and blending out the same color on her eyelids. Anele uses cream blush in the video, but the Giorgio Armani Beauty Luminous Silk Glow Blush has a silky feel and comes in stunning pink shade options.

No Foundation Summer Makeup

When the temperatures start to soar, it can be uncomfortable to layer on the foundation when you want to let your skin breathe. Enter: Naakie Nartey’s summer makeup routine to cover up scarring and hyperpigmentation without using foundation. Nartey blends out concealer and uses color-correcting techniques to cover dark spots. To try the technique yourself, invest in a concealer that matches your skin tone as well as a lighter option for highlighting and a darker option for contouring. The Valentino Beauty Very Valentino Concealer is a hydrating longwear concealer that will feel comfortable on even the hottest days. 

A Cry- and Heat-Proof Wedding Guest Look

Wedding season is in full swing and while weddings are the perfect opportunity to glam it up, heat, sweat and the occasional tears can quickly undermine a makeup look. This cry- and heat-proof wedding guest makeup tutorial will be your savior this summer. Remember to start with primer to make your makeup last and opt for budge-proof, waterproof products like the L’Oréal Paris Voluminous Lash Paradise Waterproof Mascara.  

10 Boundary RULES TO LIVE BY

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Tips from Boundary Boss—The Essential Guide to Talk True, Be Seen, and (Finally) Live Free by Psychotherapist Terri Cole.

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You have the right to say no (or yes) to others without feeling guilty.

There are many reasons why we say yes when we want to say no. We might be worried about rejection or what others will think of us. If we are conflict avoidant, it might feel easier to “go along to get along,” but in the long run, denying your truth is a one-way ticket to bitter town.

You have the right to make mistakes, to course correct, or change your mind. 

Many of us feel once we make a decision, whether it’s in a relationship, our careers, or something as simple as saying yes to walking our neighbor’s dog on our lunch break, we’ve got to stick with it forever. You have the right to change your mind. Every choice doesn’t have to be a life sentence.

You have the right to negotiate for your preferences, desires, and needs. 

You are the only one who knows what your unique preferences, desires, and needs are, and you are the only one who can negotiate for them. When we don’t share what we want and need, the people in our lives don’t know who we are. Many of us were taught to be “easy-going” and not to be “difficult.” The truth is, sharing a preference isn’t difficult. It allows people to truly know us.

You have the right to express and honor all of your feelings if you so choose. 

Being fully expressed is part of being a Boundary Boss, but it also means you get to choose what you share, when you share, and with whom. You are not obligated to share or confess all of your feelings to everyone. You have the right to be discerning.

You have the right to voice your opinion, even if others disagree. 

If you’re a peacekeeper or a people-pleaser, it can be difficult for you to share your opinion if others disagree. Again, discernment comes in here. Just because you have the right to, that doesn’t mean you have to share all of your opinions with someone aggressive or abusive. You have the right to talk true when it’s right for you.

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You have the right to be treated with respect, consideration, and care. 

The way others treat you all starts with your relationship with yourself. You set the bar! When you hold yourself in high regard and prioritize yourself, others will follow your lead. If you’re overworking, over-functioning, and overgiving, chances are you will attract people who will expect you to keep doing that. Begin treating yourself with the respect, consideration, and care you deserve, and set that bar HIGH, baby.

You have the right to determine who has the privilege of being in your life. 

Imagine your life as a VIP section, and you are the only person on the guest list. You get to decide who gets the privilege of your company, your time, and your energy. If you don’t learn how to be the bouncer in your VIP section, you might find yourself endlessly twisting yourself into a pretzel and inconveniencing yourself for anyone who wanders past the velvet rope and plops themself down. Not everyone deserves a 24-hour backstage pass to your amazing life. YOU get to make a choice.

You have the right to communicate your boundaries, limits, and deal-breakers. 

Again, only you know what’s right for you concerning these things. What is and what isn’t ok with you? What are your non-negotiables? Getting clear about your limits and needs is the first step to asserting yourself and healthily communicating your boundaries. And it is doable.

You have the right to prioritize your self-care without feeling selfish. 

There are many myths and limiting beliefs around self-care. Many of us have been taught we should prioritize everyone else and put ourselves last. But when our self-care isn’t solid, we can end up feeling depleted, exhausted, angry, and resentful. The reality is, taking impeccable care of ourselves is the foundation for success in our relationships, our careers, and our entire lives. When we prioritize our self-care, we are at our best and give from a place of love and abundance rather than one of lack.

You have the right to talk true, be seen, and live free. 

What I teach inside Boundary Boss is a process for lasting transformation. When you learn this life-changing skill set, speaking up with ease and grace, asserting your truth, and expressing your feelings and preferences become your new normal.

Comfort & Joy: 3 vegetarian recipes that are perfect for a summer dinner party

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Ravinder Bhogal’s decadent veggie recipes prove that embracing plant-based cuisine doesn’t mean compromising on flavors. 

If you’re hosting a dinner party this summer and struggling to come up with the perfect menu, food writer Ravinder Bhogal has done all the hard work for you.

Bhogal’s third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen, is proof that vegetarian and vegan cooking is not about denying yourself – it’s about embracing decadent and delicious flavors. Her mission? To make sure that the veggie choice never feels like the second-best option.

To mark the book’s success, she has shared three recipes with BeautyLeeBar that will work perfectly as a starter, main course, and dessert when you’re entertaining friends.

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Kicking things off is creamy whipped feta topped with confit tomatoes, followed by the main event: broccoli, kale, and spinach pie, a fresh spin on Greek spanakopita made with buttered kataifi pastry.

And to finish, try Bhogal’s mango-misu – think tiramisu, but with the coffee swapped for mangoes to give this rich dessert a seriously summery taste.

Intrigued? You can find all three recipes in full below:

Whipped feta with confit tomatoes

Ravinder says: “Cold, salty feta topped with tomatoes warmed in olive oil that has been studded with aromatics until they are bursting, gooey, and have a heightened sweetness is the perfect topping for hunks of grilled bread. These tomatoes are also pretty perfect tossed together with pasta or gnocchi, which I just throw straight into the roasting tin before tossing and eating.”

Serves 4

Ingredients

  • 400g mixed cherry tomatoes
  • 5 garlic cloves, peeled and bruised
  • 3 thin strips of lemon peel
  • ½ tsp caster sugar
  • 1 tsp coriander seeds
  • ¼ tsp dried chilli flakes
  • 4 sprigs of oregano
  • 60ml extra virgin olive oil
  • Sea salt and black pepper

For the whipped feta

  • 200g good-quality feta cheese
  • Juice of ½ lemon
  • 100g thick Greek yoghurt

Method

Preheat the oven to 350 °F.

Cut some of the larger tomatoes in half and leave some whole, and place in a roasting tin along with the garlic and lemon peel. Season with salt and pepper and sprinkle over the caster sugar, coriander seeds, chili flakes, and oregano, and then drizzle over the olive oil. Bake for 40 minutes until the tomatoes are bursting and fragrant. Cool down slightly, then discard the garlic and lemon peel.

In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yogurt.

Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread.

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Broccoli, kale, and spinach kataifi pie

Ravinder says: “This pie is based on that comforting Greek favorite – spanakopita – although it is far more forgiving to make. There is no buttering and layering of delicate filo pastry: instead, the iron-rich mixture of greens and cheese is blanketed under a nest of buttered kataifi pastry, a shredded filo dough that crisps up beautifully when baked or fried. You’ll find kataifi pastry in the fridge or freezer section of Middle Eastern grocers.”

Ingredients

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, very finely crushed
• 200g kale, tough ribs removed and leaves roughly chopped
• 200g spinach
• 250g broccoli, boiled till tender and roughly chopped
• 4 eggs
• 60g pine nuts
• 60g currants, golden raisins or barberries
• 250g feta cheese
• 250g ricotta
• Zest of 2 lemons and juice of 1
• Handful of dill, roughly chopped
• Handful of flat-leaf parsley, roughly chopped
• A good grating of nutmeg
• 150g sour cream
• 250g kataifi pastry
• 60g butter, melted
• White sesame seeds, for sprinkling
• Sea salt and black pepper

Method

Preheat the oven to 350°F.

Heat the olive oil in a large pan over low-medium heat, add the onion, and sauté for 10 minutes till sweet and caramelized. Add the garlic and fry again till fragrant, then add the kale and soften before adding the spinach. Once the greens are wilted, take off the heat and cool.

Transfer to a large bowl along with the broccoli and add the eggs, pine nuts, currants, feta, ricotta, lemon zest and juice, herbs, nutmeg, and sour cream and season with salt and pepper. Mix thoroughly.

Pull apart the strands of kataifi pastry to loosen and fluff them up. Stir the butter through the kataifi, coating it well.

Pour the spinach and ricotta filling into a deep pie dish – I use a 34cm baking dish. Gently pile the kataifi over the pie filling, sprinkle over the sesame seeds, and bake for 35–40 minutes, or until the filling is hot and set and the kataifi pastry is golden brown. Serve with a light salad.

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Mango-misu

Ravinder says: “This dessert takes the main elements of a classic tiramisu – mascarpone, boozy zabaione, and sponge fingers – but swaps out the coffee for sweet mangoes instead. It is rich, creamy, and lethally delicious yet light as a feather. It is all the sweet rapture of summer in a bowl.”

Ingredients

• 500g mascarpone cheese
• 250g crème fraîche
• Zest of 2 limes
• 2 egg whites
• 1 × 200g packet savoiardi biscuits or sponge fingers
• 6 ripe mangoes such as alphonso or kesar, peeled and sliced
• Pulp from 6 passion fruits

For the Thai basil sugar

• 30g unsweetened desiccated coconut, toasted
• Zest of 2 limes
• Bunch of Thai basil leaves
• 100g caster sugar

For the mango syrup

• 125ml mango juice
• 40ml rum
• Juice of 1 lime

For the Zabaione

• 2 egg yolks
• 50g caster sugar
• 25ml rum

Method

Make the Thai basil sugar by blitzing together all the ingredients in a food processor until you have a vibrantly green coarse sugar. Set aside until required.

To make the mango syrup, mix the mango juice, rum, and lime juice and heat gently in a small saucepan over low heat until it comes to a simmer, then set aside.

To make the zabaione, whisk the egg yolks, sugar, rum, and 1 tablespoon of water in a heatproof bowl over a saucepan of simmering water until pale and thick (making sure the water doesn’t touch the bowl), then set aside to cool. Whisk the mascarpone, crème fraîche, and lime zest together to combine, then fold through the zabaione. Whisk the egg whites in a separate bowl till soft peaks form, then fold them through the mascarpone mixture.

To assemble, briefly dip half the savoiardi in the syrup and arrange it in a 25cm serving dish. Spoon half the mascarpone mixture over and then layer over half the sliced mangoes and half the passion fruit pulp. Follow with the remaining savoiardi dipped in syrup, the mangoes, and passion fruit pulp, and finally, dollop over the remaining mascarpone mixture and smooth the surface. Refrigerate for 4–6 hours.

When ready to serve, sprinkle the Thai basil sugar over the surface.

Vietnamese Vegetarian: 3 easy and delicious veggie-friendly Vietnamese favorites

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Food writer and supper club host Uyen Luu shares three recipes from her latest cookbook – and they’re perfect for speedy weekday meals. 

From bánh mì and bun cha to pho, Vietnamese cuisine is a perennial favorite when we’re on the hunt for simple, speedy meals packed with vibrant flavors.

Although many classic dishes feature fish sauce as a staple ingredient, if you’re a vegetarian, there are plenty of easy substitutions that are just as delicious – as a food writer, photographer, and supper club host Uyen Luu prove in her latest cookbook Vietnamese Vegetarian.

The follow-up to her 2020 release Vietnamese is packed full of more than 80 mouth-watering meat-free dishes – from speedy dinners like sweet potato noodles with roasted fennel and sweetheart cabbage and omelet bánh mì to dishes that are perfect for sharing, like rice paper pizza – Luu’s new book also features helpful tips and tricks on how to adapt your favorite Vietnamese recipes using alternative ingredients.

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Whether you’re a fully-fledged veggie or you’re trying to cut back on your meat consumption, there’s something to suit all taste buds – and we’ve got a first look at some of Luu’s recipes.

First up is her lemongrass tofu, which makes a great, flavorsome accompaniment to noodle salads or filling for bánh mì, while her quick and lazy drenched cold noodles are a simple, delicious way to use up the ingredients sitting in your fridge and cupboards.

And for a tasty dinner option packed with veggies, try the spiced tofu with aubergine and enoki mushrooms. The secret ingredient is ready-made spicy bean paste, a great shortcut to spicy umami flavor.

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Lemongrass tofu (Đậu hũ kho sả)

Uyen says: “I like using medium-firm tofu but understanding the correct firmness of tofu will help make your veggie dishes amazing, as tofu takes on all the fabulous flavors you throw at it. As well as being a great topping for a noodle salad bowl, this is a much-loved dish to be shared with friends and family during a meal of rice and lots of other dishes. This is also great for summer rolls or bánh mì filling, therefore a must-have in your repertoire.”

Serves 2–4

Prep time — 15 minutes

Cooking time — 25 minutes

Ingredients

  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 (or 2) bird’s eye chili, finely chopped (optional)
  • 1 lemongrass stalk, finely chopped
  • 1 tablespoon premium quality soy sauce or Homemade Vegan Fish Sauce (see below)
  • 1½ tablespoons vegetarian oyster sauce
  • 1½ tablespoons maple syrup
  • 1 tablespoon black vinegar (or cider vinegar)
  • 300g (10½ oz) medium-firm tofu, sliced into 1 cm (½ in) batons
  • 2 tablespoons cooking oil
  • 50ml (1¾ fl oz) coconut water or aloe vera juice
  • 30g (1 oz) coriander leaves or Thai basil, coarsely chopped
  • 1 tablespoon toasted sesame seeds
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Method

Mix the shallot, garlic, chili, and lemongrass in a large bowl, together with the soy sauce, vegetarian oyster sauce, maple syrup, and vinegar. Add the sliced tofu to the bowl and marinate for at least 30 minutes or in the refrigerator overnight.

In a large frying pan over medium heat, add the oil, then place the tofu batons clockwise to fry for 5 minutes on each side or until golden. Then add the rest of the marinade and the coconut water to sizzle for a further 3–5 minutes, adding more if too dry. Stir in the coriander at the last minute.

Sprinkle with the sesame seeds and serve immediately with steamed rice or in vermicelli noodle salad bowls.

Note: If you would like to deep-fry the tofu, fry the other ingredients in another frying pan, then combine the sauce with the tofu when the tofu is golden and crispy.

Homemade vegan fish sauce

Makes 60ml (2 fl oz)

Prep time — 10 minutes

Cooking time — 10 minutes

Ingredients

  • 20–30g (1 oz) fish mint
  • 100ml (3½ fl oz) water
  • 1 tablespoon maple syrup or caster sugar
  • 1 teaspoon sea salt
  • 3 garlic cloves
  • 1 bird’s eye chilli, whole
  • 1 teaspoon lime juice

Method

Simmer the fish mint leaves in a saucepan over medium-high heat with the water, maple syrup, salt, garlic, and chili for about 10 minutes until it reduces by half. Discard the leaves, garlic, and chili.

To serve, add the lime juice.

This will only keep for a day before it discolors. It can still be used within a couple of days, but it will look murky, so only make what you need.

To make a dipping sauce, adjust accordingly, adding a little hot water if too salty, extra sweetness using sugar, and extra sharpness using lime juice.

Quick and lazy drenched cold noodles (Mì trộn)

Uyen says: “This is a delicious and easy way to prepare a super-fast lunch on busy days and great to use up things you have sitting around in the refrigerator and store cupboard. Make sure your garlic and shallot oil is nice and hot. I like to use cold-pressed rapeseed oil but feel free to use vegetable or sunflower oil. If cooking for a crowd, prep all the bowls and only do the final pouring of hot oil when ready to serve.”

Serves 2

Prep time — 15 minutes

Cooking time — 10 minutes

Ingredients

  • 100g (3½ oz) flat rice noodles, or cooked ramen noodles
  • 1 small round shallot, sliced
  • 2 tablespoons rapeseed oil
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons crispy chili oil (Laoganma or Pippy Eats)
  • 2 tablespoons light soy sauce
  • 1½ teaspoons maple syrup
  • 1 teaspoon black vinegar or cider vinegar
  • 2 teaspoons sesame oil
  • handful of coriander leaves (around 20g (¾ oz))
  • 30g (1 oz) garlic chives (optional)
  • 2 garlic cloves, roughly sliced
  • 2 teaspoons hot Maggi liquid seasoning (optional)
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Method

Rehydrate the noodles by placing them in a bowl or container with a lid and pouring just-boiled water from the kettle over them. Cover for at least 4 minutes. Check if they are cooked and continue to cover them if not. When done, drain in a colander and rinse with hot tap water until the water runs clear of starch. Then place a lid on the colander to dry out. This fluffs up the noodles.

In a small frying pan over medium heat, add the shallot and oil, and gently cook for about 3 minutes before turning off the heat. Between two small noodle bowls, divide the sesame seeds, crispy chili oil, soy sauce, maple syrup, black vinegar, sesame oil, coriander, and garlic chives, if using.

Going back to the pan of oil and shallots, turn the heat to high and add the garlic. Cook for 2 minutes until golden, and the oil is bubbling.

Then pour the hot garlic and shallot oil into each of the prepared bowls before adding the noodles. 

Serve immediately; the fun is mixing it all up with chopsticks as you eat. Feel free to squirt over hot Maggi liquid seasoning, if using, and further dress your bowl with your favorite condiments.

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Spiced tofu with aubergine and enoki mushrooms (Cà tím sốt cay Tứ Xuyên)

Uyen says: “You can do all sorts of amazing things with aubergines (eggplants); I love aubergines! They soak up any sort of magic you throw at them. I often buy a jar of ready-made spicy bean paste when I stock up on my store cupboard supplies. It quickly helps me achieve the special, spicy umami flavors with the luxurious smoky aubergines and coat the silken tofu cubes in a lava of chili oil. This sublime dish makes its appearance at my dinner table on a regular rotation.”

Serves 4

Prep time — 10 minutes

Cooking time — 45 minutes

Ingredients

  • 2 aubergines
  • 2 tablespoons rapeseed oil
  • 3 shallots, sliced
  • 25g (¾ oz) fresh ginger root, finely chopped
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon Sichuan peppercorns, grinded (optional)
  • 100g (3½ oz) enoki mushrooms, halved lengthways if too fat
  • ½ red pepper, diced into 5 mm (¼ in) cubes
  • 1 tablespoon vegetarian oyster sauce
  • 2 tablespoons spicy bean sauce
  • 2 tablespoons soy sauce or Homemade Vegan Fish Sauce (see above)
  • 1 tablespoon tomato purée
  • 1 teaspoon fermented tofu, mashed
  • 100ml (3½ fl oz) coconut water
  • 300g (10½ oz) silken tofu, cut into cubes
  • 20g (¾ oz) coriander or Thai basil, roughly chopped
  • 1 teaspoon pink pepper (or black pepper), crushed
  • 2 tablespoons crispy chilli oil (Laoganman) or lemongrass and chilli oil (see below)
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Method

Place the aubergines over the flame of two gas hobs, which are set to medium heat. Turn the aubergines every couple of minutes and cook until all areas are soft and almost falling apart (about 6–8 minutes). If you don’t have a gas hob, you can cook the aubergines in a fan oven at 200°C (400°F/gas 6) for 25 minutes.

Once the aubergines are cooked, scoop the flesh out into a bowl, and discard the skin. Set aside.

In a medium-hot wok or frying pan, add the oil, shallot, ginger, and garlic and fry for a couple of minutes. Mix in the Sichuan peppercorns (if using), then throw in the mushrooms and red pepper, stir-fry for a moment, then add the vegetarian oyster sauce, spicy bean sauce, soy sauce, tomato purée, and mashed, fermented tofu. Stir-fry for 2 minutes to mix in all the flavors. The pan will be dry at this point, so add the coconut water to loosen and cook for another 2 minutes. 

Add the silken tofu cubes and gently fold into the aubergine and mushroom mix. Gently fold in the coriander or Thai basil, being careful not to break too many tofu cubes. Let it sizzle for another couple of minutes.

To serve, season with crushed pepper and crispy chili oil or homemade lemongrass and chili oil.

Lemongrass and chilli oil

Makes approx. 100 ml (3½ fl oz)

Prep time — 5–15 minutes

Cooking time — 15 minutes

Ingredients

  • 5 garlic cloves
  • 3 shallots
  • 4 lemongrass stalks, finely chopped
  • 1 tablespoon neutral cooking oil
  • 2 teaspoons chilli powder or chilli flakes
  • 2 teaspoons sea salt
  • 2 teaspoons brown sugar
  • 1 teaspoon mushroom seasoning powder
  • 2 tablespoons shop-bought crispy chilli oil
  • 2 tablespoons rapeseed oil

Method

In a grinder or small food processor, blend the garlic, shallots, and lemongrass if you don’t have a machine, finely chop by hand.

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Place in a frying pan with the cooking oil and cook over medium heat for 7–10 minutes until golden. Then reduce to low heat, and add the chili powder, salt, sugar, mushroom seasoning powder, and crispy chili oil. Mix well together, then cook for another 5 minutes, stirring occasionally. Turn off the heat, let it cool uncovered, then transfer to a sterilized jar and cover the top with the rapeseed oil.

Refrigerate and use within 3 weeks.