Normally we’re excited to start the new year with a bit of a challenge, but this year, we thought, let’s take it easy. The 2021 five-day detox includes recipes that are simple, adaptable, wholesome, and delicious. We’ve included potential substitutions throughout—none of this is scripture, and riffing is highly recommended.
Alison Cayne, founder of the NYC cooking school Haven’s Kitchen, knows a good sauce. She developed a line of super fresh, flavor-boosting, time-saving sauces for busy home cooks. And she stopped by HQ to show us just how easy it can be with her tahini-roasted chicken thighs recipe—complete with her Golden Turmeric Tahini sauce and quick-pickled onions and currants.
GP said it best: “Pizza is the greatest food of all time.” When David Nayfeld, chef and co-owner of San Francisco’s Che Fico, visited GP, they turned his signature sourdough into two different pies with incredibly flavorful crusts. We took down the recipes for the simple margherita pizza and Brussels sprouts, pancetta, and ricotta combo—along with Nayfeld’s instructions for those who want to make his dough from scratch.
Beyond the endlessly Instagrammed deep-blue doors of this NYC favorite, there are decorating ideas everywhere you look (there’s also a design store and a flower shop). Dreamed up, designed, and run by two of GP’s favorite people, Robin Standefer and Stephen Alesch of Roman and Williams, the space is inviting, grand, and wildly original all at once. Making your own space feel similarly special is all about opening up to the possibilities, says Standefer.
It’s the last month of a long year, so we’re looking ahead and embracing wanderlust with a dreamy, drool-worthy cookbook; making time for more sunrise yoga sessions; and supporting the local restaurants that got us through 2020.
While we have no interest in challenging the age-old methods of preparing bone broth, we have some ideas about doctoring it up to make a super sippable savory drink. It’s fun to add customizable and dynamic layers of flavor to a staple as versatile as a quality broth—and the results are satisfying.
The ever-expanding alt-meat aisle: Is anything in it healthy? Does the food taste good? What even is alt meat? Our senior director of science and research, Gerda Endemann, PhD, and food director, Caitlin O’Malley, teamed up again to break it down for us.
What have we learned over almost a year of working from home? Tidy workspaces are much easier to be efficient in, and beautiful workspaces even more so. The right coffee setup can save the day. And sitting really is killing us, so it’s more than time to stand up. As we start the new year in this now very familiar place, here are some new WFH rules to live by.
“It’s amazing what a difference the right tool can make,” writes goop food director Caitlin O’Malley. “And as we live through a time where we are cooking more than ever, it’s worth investing in the items that make it easier and more efficient.”
Food means a lot to us at goop. Whether you’re a passionate cook or a non-chef in need of an easy sheet-pan dinner on a busy weeknight, or you’ve decided to try a full-on healthy detox, we’ve got all kinds of recipes, ideas, videos, and even shopping lists to make your time in the kitchen as easy, fun, and (for the most part) healthy as possible.
We’ll help you plan your week with kid-friendly recipes, one-pot meals, healthy slow-cooker ideas, packable lunch ideas, ingredient guides, and even shopping lists. We’ll get you going for your chicest dinner party with epic cocktails, incredible food, and tons of inspiration. Check out our videos and you’ll see Gwyneth Paltrow in action, cooking with some of her favorite people; there are also brilliant cooking tutorials and how-to videos.
We love vegan, gluten-free, keto, and paleo options (especially cleaned-up comfort food), but we’re equally fond of…fries, so whatever food it is you crave, we’ve got the recipes, guides, hacks, tips, and expert advice to both support and inspire you.