What 4 Beauty Founders Are Sipping and Snacking On This Summer

Cult-favorite products aren’t the only thing these brand founders know how to whip up.
What 4 Beauty Founders Are Sipping and Snacking On This Summer
When making reservations at a restaurant comes with a new set of risks, many are opting to sharpen their culinary skills at home. In lieu of slaving over a hot stove when the heat is on, we asked four beauty brand founders for their favorite quick-and-easy recipes so you can spend more time sipping cocktails and dining al fresco this summer.

 Gloria Noto, founder of Noto Botanics

“I think adding herbs to a basic meal, salad, or even your water changes the entire experience for your taste buds,” says Noto. “Herbs are also a great way to add vitamins and minerals. I love using the dill, mint, and basil that I’ve been growing since the beginning of [quarantine].”

The dream dinner party guestlist: “James Baldwin, Dr. Angela Davis, Patti Smith, Oscar Wilde, Jean Genet, Leigh Bowery, John Waters, and Divine. I've thought about this a lot!” 

The meal she’s fantasizing about: “To be honest, I'm actually loving cooking at home and saving so much money. I do miss drinking a coffee outside at a cafe and people watching, preferably in Europe.”

The best no-cook snack: “Crackers and cheese or popcorn.”

The go-to summer sip: “Natural wine—chilled.”


The Shopping List:

• Dill

• Mint

• Basil


The How-To:

1. Fill a large mason jar (approximate 30 oz.) with thyme, basil, and mint. “I infuse my water with whatever is growing around me, including rosemary, lemon blossom, and lemon peel,” says Noto.

2. Add water and store in the refrigerator overnight.

3. Wake up to a cool and refreshing drink infused with fresh-from-the-garden herbs.

Alison Carroll, co-founder of Wonder Valley

“I’m all about simple dishes with exceptional ingredients. I love tomato toast in the summer—it’s a daily thing for me when tomatoes are in peak season,” says Carroll. “It’s based on the classic Spanish tapa, Pan con Tomate, which I learned about while serving in a restaurant in Barcelona during my early 20s. Simple, elegant, and delicious!”

The dream dinner party guestlist: “Francis Mallmann to cook with; Bill Murray for laughs; Lou Doillon for music; and my husband Jay and pup Lefty, of course.”

The meal she’s fantasizing about: “We took a major trip to Japan a few months before Covid-19 and I’m still dreaming of the meal we had at Narukiyo, an izakaya in Tokyo. I’m also wishing I could teleport some beautiful bento boxes from Rintaro in San Francisco. 

The easy summer snack: “I soak dried beans and cook them in a big pot with bay leaves, chiles, and garlic. I’ll add an egg, some greens, or just dip a hunk of bread in the broth. It’s the gift that keeps on giving.”

The go-to summer sip: “A sweet vermouth spritz or a perfect Manhattan—always.”


The Shopping List:

• Thick, rustic bread (Carroll makes sourdough from the Cannelle Et Vanille cookbook)

• Fresh tomato

Wonder Valley olive oil

• Salt

• Black pepper


The How-To:

1. Grill or toast a piece of bread in a skillet.

2. Slice a perfectly ripe tomato in half and rub the cut side on the bread. “Since the bread is toasted, it acts as a grater for the tomato,” says Carroll.

3. Season the tomato toast with a heavy hand of Wonder Valley olive oil, salt, and black pepper. 

Shirin von Wulffen, co-founder of Bastide


“Ratatouille  is something that I’ve fallen in love with during our summers in France because it requires only fresh local vegetables and pairs perfectly with every meal—or even acts as a meal on its own,” says von Wulffen of her favorite recipe by American chef Alice Waters. “I could eat Ratatouille all day, every day!”

The dream dinner party guest: “Dave Chappelle—because the only thing better than ratatouille is laughter!” 

The meal she’s fantasizing about: “Truffle pizza from The Mark Restaurant by Jean-Georges.”

The best no-cook snack: “Chocolate.”

The go-to summer sip: “Vodka soda with lime or an ice-cold glass of Whispering Angel rosé.”


The Shopping List:

• 1 medium or 2 small eggplant, cut into 1/2-inch dice

• 4 tablespoons olive oil, divided, plus more to taste

• 2 medium onions, cut into 1/2-inch dice

• 4 to 6 garlic cloves, chopped

• 1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped

• 1 pinch dried chile flakes

• 2 sweet peppers, cut into 1/2-inch dice (von Wulffen usually skips the peppers)

• 3 medium summer squash, cut into 1/2-inch dice

• 3 ripe medium tomatoes, cut into 1/2-inch dice

•Salt to taste


 The How-To:

Serves 6 to 8

Prep time: 20 min
Cook time: 50 min

1. Toss eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.

2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat—stirring frequently until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.

3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt. 4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.

5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.

6. Stir in the chopped basil leaves and more extra virgin olive oil to taste. Serve warm or cold.

Gabe Kennedy, chef and co-founder of Plant People


“This  dish really captures all of the peak summer ingredients. I find myself craving flavorful and filling salads and this one really does the trick. The tempeh, which mimics bacon, adds a savory element to the dish and pairs incredibly well with the sweetness of the peaches, the acidity of the tomato, and the pop of the fresh corn,” says Kennedy. “Fresh croutons give that satisfying crunch that only bread can deliver! The herbs add some brightness and je ne se quoi. The dressing is really easy to whip together but also provide some fat content, which makes it a bit heartier.”

The dream dinner party guestlist: “Ruth Bader Ginsburg, Michelle and Barack Obama, Anthony Bourdain, Curtis Mayfield, John Oliver, and David Attenborough to narrate each course.”

The meal he’s fantasizing about: I’m dreaming of sitting down to an epic sushi omakase. It could be anywhere, but I like keeping it local at Sushi Katsuei. I also miss a few glasses of natural wine and small plates at June in Cobble Hill, Brooklyn. 

The best no-cook snack: “Greek yogurt with cold maple syrup and berries right out of the container. It brings me to my happy place.” 

The go-to summer sip: “I’ve been really into non-alcoholic aperitifs. My friend just launched a brand, Ghia, and I enjoy sipping on it with some sparkling water, a twist of lemon, and a dash of our Plant People Drops+ Relief. Refreshing and absolutely


The Shopping List:

• A spicy green (Kennedy uses arugula)

• Torn sourdough bread

• Ripe tomatoes

• Cucumbers

• Peaches

• Corn

• Tempeh bacon

• Herbs (Kennedy usually includes basil, dill, and mint)

• Extra virgin olive oil

• Sherry vinegar

• Mayonnaise

• Black pepper

• Lemon 


The How-To:

1. Tear sourdough into one-inch pieces and toss with olive oil. Lay slices of tempeh bacon next to the bread and bake or grill both until golden brown.

2. After washing all the produce, slice peaches into wedges, cucumbers into rounds, tomatoes into slices, and de-cobb the corn. 

3. Lay all of the ingredients on top of a bed of arugula. Season generously with salt and black pepper. 

4. Make the creamy black peppercorn dressing by mixing together 1/4 cup of mayonnaise, 1 tablespoon of extra virgin olive oil, 2 tablespoons of sherry vinegar, 1 tablespoon of minced dill, 1 teaspoon of cracked black pepper, a pinch of salt, and lemon zest.

5. Drizzle the dressing over the salad and serve.

Written by Amber Kallor
Main Photo by Start with Yes Studio

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