Here for a low-maintenance look.
hue from last year as the start of the renewed interest around it. “Seeing how amazing it looks on her is probably why people are wanting to play with reds now—maybe not as bold, but are trying more of an ombré with it,” she says. She also adds that fall is the perfect time to dip into this trend, since “warming up your color for fall and winter helps add a little glow to your skin when we now see little sunlight.
If you have a brunette base already, the shade is fairly easy to achieve—all it takes are some warmer highlights. If your hair has naturally been lightened by the summer sun, adding red tones to where it's been sun-kissed is the perfect way to transition to fall for a nice rich color.“This warmth added to a brunette color palette can be flattering on a lot of different complexions,” says Tardo. “If you have medium to dark skin tones, this hair color is gorgeous on you.
To get in on the trend, Tardo says to ask your colorist for warm brown hues: “They can use a brunette color as the foundation of their formula and add subtle bronzes and reds to the mixture to create this new glow.” If you're confident about coloring your hair at home, he says you can combine Clairol Nice N’ Easy
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Chicken and Potato Gratin With Brown Butter CreamThis gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney’s chicken gratin calls for making a savory custard, but here you’ll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It’s still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what’s available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
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