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    Caesar Salad Bites

    Read original issue here


    makes 4 (about 8 bites)

    • 1 head of Romaine lettuce, washed

    • 6-8 anchovies

    • a thick slice of day old bread

    • 2 cloves of garlic: 1 minced, 1 whole

    • 1 egg

    • half a lemon

    • 3 tablespoons olive oil

    • parmesan 

    • salt & pepper


    1. Remove the large outer leaves of the Romaine, picking out the smaller pieces in the center. (We wrap the larger leaves in a towel, pop them in the fridge and save for another day). 

    2. In the meantime, chop up the bread into rustic cubes (about 1-inch). Coat a sauté pan with olive oil over medium heat and add bread. Cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown. Season with salt and pepper and set aside. 

    3. Slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends. Add the egg and squeeze half of a lemon into the egg while whisking. When that’s combined, whisk in about a tablespoon of olive oil. 

    4. Add lettuce leaves to bowl and mix until coated. 

    5. Arrange leaves on a serving platter. Fit a crouton in the center of each leave, followed by an anchovy. Shave parmesan over each leave, and season with salt and pepper.