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    Turkey Osso Bucco

    Read original issue here


    makes 4

    • 4 turkey thighs or legs (bony ends trimmed by an inch or so)
    • 1 small carrot, chopped
    • 1 small onion, chopped
    • 1 celery stalk, chopped
    • 1 sprig fresh rosemary
    • 2 sprigs fresh thyme
    • 1 bay leaf
    • 1 tablespoon tomato paste
    • 1 small can peeled whole tomatoes
    • 2 cups turkey or chicken stock
    • 2 cups dry white wine
    • 1/2 cup all-purpose flour, for dredging
    • olive oil
    • sea salt
    • freshly ground pepper


    • ¼ cup chopped fresh flat-leaf parsley
    • ¼ cup toasted pine nuts
    • 1 clove garlic, minced
    • zest of 1 lemon
    • pinch of sea salt
    • pinch of freshly ground black pepper


    1. Preheat oven to 375°F degrees.

    2. Season thighs with salt and pepper. Dredge in flour to coat.

    3. In a Dutch oven or heavy-bottomed pan, heat olive oil over high heat until smoking. Place thighs in pan and cook until brown all over (about 5 minutes on each side). Transfer to a plate and set aside.

    4. Reduce heat to medium and add carrot, onion and celery and a pinch of salt and pepper. Cook until vegetables are soft and golden brown, about 7 minutes. Add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds, to bring out the aromas. Add the tomatoes, chicken stock and wine and bring to a boil.

    5. Place turkey back into pan and make sure they are submerged at least halfway (if not, add more stock). Cover the pan with tight-fitting lid or aluminum foil. Place in oven for about 2 hours until meat is nearly falling off the bone. Remove from the oven and let stand 10 minutes.

    6. Combine all gremolata ingredients and sprinkle over osso buco before serving.