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Recipes

Mustard Potato Salad with Green Beans

This French-style potato salad is lighter than the mayo-laden deli standard, and it’s got great bright flavor from the mustard, shallot, vinegar, and capers. It’s hearty enough to work alongside a burger but refined enough to be served with a whole grilled fish.

Roasted Beet-Cheese-Basil Caprese with Avocado and Toasted Almonds

Super simple and also vegan, this high-fat, nutrient-dense recipe is one of the reasons we love Cole’s practical food book Ketotarian. All it takes is ten minutes of prep and an hour of roasting time.

Coconut Veggie Stir-Fry with Cauliflower Rice

This recipe is one of our favorites from Ketotarian, Cole’s practical food book: It’s a simple, plant-based way to approach a ketogenic meal. Bonus: It takes only 10 minutes to prep and 15 minutes to cook.

BREAKFAST recipes

KID-FRIENDLY recipes

COCKTAILS recipes

VEGETARIAN recipes

GLUTEN-FREE recipes

DAIRY-FREE recipes

Beet-Pickled Deviled Eggs

“A bright, pickled take on a party staple. The beet gives color, while the acidic vinegar brings a tangy bite—if there’s one vesper component that gets scooped up the fastest, it’s these delicious eggs, so make a bunch!”

Appetizer & Snack Recipes

Broccoli Rabe Pesto

“A savory spread and an all-around wonderful condiment, our tannic, slightly bitter pesto is used here at the restaurant as a base for roasted cauliflower, broccoli rabe, pickled mushrooms, and salty, pan-fried pancetta. For the vesper board, we fill a ramekin full and let our guests use it as they see fit (as a dip for veggies, spread onto bread). If you double the recipe, you can keep this deliciousness in the fridge to mix with roasted mushrooms or other veggies, use atop a seasonal pasta with ricotta and peas, or use as a base layer on your favorite sandwich.”

Appetizer & Snack Recipes

Olive Oil Cake with Fresh Berries

“Olive oil cake, with its dense crumb, salty-savory flavor, and ability to take on just about any topping, is a staple here at Brushland. Lots of our guests order an extra one of these and have it the next morning with tea. We let the season dictate the fruit we serve the cake with—right now it’s wild wineberries, raspberries, and blueberries. In the fall and winter, it’s just as delicious with figs or blood orange. To make this extra decadent, try spooning ricotta sweetened with a bit of maple syrup over the top.”

Smoked Trout Butter

“We love an excuse to eat butter all by itself. And we’re always looking for fun ingredients to fold in. Smoked trout is abundant this time of year in the Catskills, and it’s widely available elsewhere. The smoky, salty, briny condiment can be spread onto sourdough baguette, swiped onto a cracker with hot peppers, or schmeared onto a bagel with red onion and capers. For the vesper board, we spread the trout butter onto thick slices of toasted baguette.”

Appetizer & Snack Recipes

Montenegro Spritz

“We love a spritz for its ability to assuage summer swelter and whet late-afternoon appetites. For our take on the Italian classic, we pair botanical Montenegro amaro—with hints of lavender, rose, bitter orange peel, and black pepper—with Franciacorta, Italy's answer to champagne. The authentic Italian way is to drop in a few salty olives, too: They highlight the herbal qualities and amp up the sugar in the wine.”

Cocktail Recipes

Daphne Oz’s Kitchen Sink Chicken Salad

We love a good chicken salad around here, and Daphne Oz's "kitchen sink" version—souped up with salty soy sauce and celery, sweet crunchy apples, and a kick from some hot sauce—is particularly inspired. It's something growns-ups and kids will both love.

Grapefruit-Orange Marmalade

The key to any marmalade is the balance between tart and sweet. The addition of grapefruit here gives a fragrant floral note, and our favorite way to serve it is on buttery toast, swirled into yogurt, or on a warm muffin.

Sauces, Dressings & Spreads

Garlic Confit

Adding garlic confit to just about anything will make it taste better. The olive oil makes the garlic rich and buttery, and the garlic makes the olive oil full and bright. We love the garlic-infused olive oil in dressings or marinades, and the garlic cloves are a dream smashed into toasted baguette (or again, truly, just about anything).

Sauces, Dressings & Spreads

Salt-Cured Egg Yolk

This is absolutely delicious as a dairy-free Parmesan substitute. Extracting the water from the yolk concentrates the fat, and the curing process brings out the umami flavor. We like it grated over pastas, salads, and risottos or blended into dressings to add creaminess.

More from Food & Home

Our Chic Design Collaboration is Back

The much-obsessed-over design collaboration between goop and CB2 is back—and full of fresh ideas. Get ready for plaster, resin, and shearling, along with thrilling juxtapositions of scale and materials. “We were inspired by modern Parisian apartments—that sense of elegance and daring—and also mid-century Italian modernist furniture,” says Gwyneth, whose Montecito home also served as a key touchpoint.

An Easy Salmon Sheet-Pan Recipe from Danielle Walker

What Goes Down at a Golden Hour Dinner Party?

goop and Audemars Piguet hosted a late-summer soiree in the Hamptons—here’s a look at how it went.

A Dairy-Free Tahini and Date Shake for Sweltering Summer Days

This dairy-free treat from Susie Theodorou is simple, satisfying, and just what we want on a hot summer’s day.

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