This three-ingredient jam recipe is flexible—you can play with the berries mentioned here, or you can try another of your favorites.

“Because you want this spread to be a pretty bright yellow, be sure to use A-grade maple syrup that is light in color. This recipe is quite tart, so if you prefer it sweeter, feel free to add an extra tablespoon of maple syrup.” —Laurel Gallucci, founder of Sweet Laurel

Sweet Laurel's scones are among the most popular pastries in the shop. And they’re the perfect nucleus for an afternoon tea operation.

"Gazpacho is a summertime favorite that is a quick and easy meal when it’s too hot outside to cook. Use the best tomatoes you can find—it truly makes a big difference. Traditional gazpacho is made with bread, but at goop Kitchen we like to keep it gluten-free with cashews. Be sure to plan ahead, as it’s best when it marinates overnight."

“Use the best produce that summer can offer—we call for tomatoes and green beans here, but feel free to add corn or summer squash instead. This recipe is so flexible, you can save it and use it all year around, mixing up the various vegetables throughout the year.”

If you like your salads a little sweet and a little spicy, this one’s for you. It’s plenty filling on its own, but you can try adding grilled chicken or salmon for extra protein. (And if you’re in LA, you can also skip the cooking and order it directly from goop Kitchen.)

The roast chicken has been a mainstay on Bouchon’s menu since the very beginning. “Every culture in the world has a roast chicken,” Keller says. “It presses all social and economic boundaries, and there are so many different parts of the chicken that result in different textures, different flavors that I really love. So roast chicken, to me, is the perfect meal.” Best of all, it’s relatively simple to make, requiring only five ingredients.

If you like your salads a little sweet and a little spicy, this one’s for you. It’s plenty filling on its own, but you can try adding grilled chicken or salmon for extra protein. (And if you’re in LA, you can also skip the cooking and order it directly from goop Kitchen.)

“I make these baked rice pilafs regularly at home, and everyone in the family loves it. This one is vegetarian, but we sometimes add chicken, minced lamb, or shrimp. The fragrant, aromatic steamed rice with coconut milk and stock is cooked on low heat, allowing the flavors to gently infuse. My favorite part of the dish is the edge of the pan, where the rice forms a slight crust. I love adding nuts and fried onions for texture and extra flavor.”

“This is how my Spanish mother (from my exchange student days) makes the traditional dish.”

“When I make this for Moses, I skip the tomatoes and sub in burrata.”

“We have all thrown raw veggies into boiling water, but have you ever poured boiling water into a bowl of raw broccoli? Didn’t think so. This might be one of those things you have to see to believe, so get out the kettle and get boiling.”

“I make these baked rice pilafs regularly at home, and everyone in the family loves it. This one is vegetarian, but we sometimes add chicken, minced lamb, or shrimp. The fragrant, aromatic steamed rice with coconut milk and stock is cooked on low heat, allowing the flavors to gently infuse. My favorite part of the dish is the edge of the pan, where the rice forms a slight crust. I love adding nuts and fried onions for texture and extra flavor.”

“This is an adaptation of a dish an Iranian friend of mine used to make in London. I don’t use as much stock as he used to, as I like when you reduce the liquid to the right amount so the stock and lemon get sticky and allow the flavors to intensify. My boys both love capers, so I’ve added these in for extra impact. You could add in some fresh green chili.”

“If you’ve ever thrown a dinner party with 12 hungry cousins, then you know how hard it can be to keep them content while they wait for dinner to be served. That is why I love to prepare these simple black bean taquitos to serve as an appetizer and keep everyone settled while they wait for the main course.” —Ibraheem Basir, founder of A Dozen Cousins

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated—an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.

“This cake uses gluten-free flour and coconut sugar. The result is moist and delightful—not overly sweet—and goes well with a warm cup of tea.” —Mordechai

These chews are a quick pick-me-up for when you’re on the go and need to bring a snack.

The pairing of chickpea miso and Dijon here is reminiscent of the fish sauce we know and love. You can use any of your favorite veggies for the rolls. Using brown rice paper keeps this detox-friendly, and it’s fun to wrap. (To make these rolls vegan, substitute the chicken breast for 8 ounces of firm tofu, crumbled.)

If you aren’t in the goop Kitchen delivery area, here’s how to mimic the bone broth on the menu at home. The trick is getting really great-quality turmeric powder. This broth is meant to help replace your morning cup of coffee and brings with it the benefits of collagen.

This is a bright and light twist on the turkey burger. The zucchini adds great moisture to your burger so it doesn’t dry out when you're cooking, as turkey burgers tend to do. This parsley pesto is dairy-free (to keep it detox-friendly), but it still gives you all the beloved flavors of a traditional pesto. You could go with basil for the pesto, but we like the herbaceousness of parsley paired with the sweet potatoes and turkey.