goop summer mag

    It's almost August and for me that means tomatoes are upon us. My little veggie patch is bursting with all different varieties. When they are ripe and in season, nothing beats a tomato salad, no matter how many times we have made them. So, we've included two of our favorites. Because the tomatoes are so abundant, I made a kick ass fresh Bloody Mary mix and a spicy cocktail sauce that will add a fresh taste to your seafood this summer.

    This week we have two exciting collaborations we have been working on for some time. Awesome, classic sunnies from Warby Parker, and a PERFECT white linen blazer, which is the result of a collaboration between goop, Edition01 and Martin Greenfield. I have been trying to find this blazer forever and so, well, I made it! Also, a thorough Hamptons update and summer reads.



    This week’s goop collaboration


    Hamptons Update


    Sag Harbor | 8 West Water St. | 631.725.7088

    This is a great place to eat seafood and watch the sunset on the patio overlooking the bay in Sag Harbor.

    BLT Steak
    Southampton | 281 County Road, #39A | 631.259.2641

    Laurent Tourondel of NYC’s famed BLT Steak opens a Southampton outpost. We're hearing good things.

    Clam Bar
    Amagansett | 2025 Montauk Hwy. | 631.267 6348

    For the night off your diet when you want to indulge in all things fried, this roadside stand with plastic chairs and paper plates is an institution that's been serving fried clams, lobster rolls, clam chowder and more to families for over 30 years.

    Dave’s Grill
    Montauk | 468 West Lake Dr. | 631.668.9190

    One of the best in Montauk. Lobster, fries and an epic brownie sundae round out the fresh seafood menu. Call after 4pm for a table the same night.

    La Fondita
    Amagansett | 74 Montauk Hwy. | 631.267.8800

    A great snack stop for casual and authentic Mexican dishes like tacos, tortas and sopa de tortilla. The food is all freshly made, including the tortillas.

    LT Burger
    Sag Harbor | 62 Main St. | 631.899.4646

    Elevated burger shack - their Heritage Turkey Burger is fantastic, as are their classic burgers, shakes, s’mores and ice cream desserts.

    Navy Beach
    Montauk | 16 Navy Rd. | 631.668.6868

    It’s right on the beach, so the kids can run and play while you have a beer and fish tacos.

    Montauk | 161 Second House Rd. | 631.668.8249

    Ruschmeyer’s is always packed with people enjoying great cocktails, summer camp decor and American beachside classics from the guys behind NYC’s The Smile.

    Suki Zuki
    Water Mill | 688 Montauk Hwy. | 631.726.4600

    Best sushi out here. The Chicken Teriyaki Salad and the "Tuna Sandwich" are both particularly popular choices.

    Tom Colicchio at Topping Rose House
    Bridgehampton | 1 Bridgehampton Sag Harbor Turnpike | 631.537.0870

    It's so produce driven here that proteins are written in smaller font beneath the vegetable they accompany on the menu. Book in advance as tables are super hard to come by.

    Photo: Michael Weber

    Tutto Il Giorno
    Sag Harbor | 5 Bay St., 631.725.7009
    Southampton | 56 Nugent St., 631.377.3611

    Rustic Italian cuisine with a bit of a scene in two Hamptons locations. The Sag Harbor original is a bit quainter, located in a cute little cottage, while the Southampton outpost is larger and livelier with a great garden.

    Specialty Shops

    Amagansett Farmer’s Market
    Amagansett | 367 Main St. | 631.267.3894

    Eli Zabar revamped this farmers market that supports local farmers by stocking their produce. There's also the most masterful bakery here - baguettes out of the oven, brioche burger buns, morning pastries, etc.

    Balsam Farms
    Amagansett | corner of Windmill & Town Lns.

    A great farm stand by South Fork produce farm Balsam.

    Sag Harbor | 89B Division St. | 631.725.0095

    A cheese shop as masterful as any in the center of a big city, tucked away in Sag Harbor. Knowledgeable staff. A must.

    East Hampton | 100 Pantigo Pl. | 631.329.8300

    Got to be one of the greatest bagels on Long Island. Lox, lots of cream cheese varieties, there’s very little more to be said.

    Hampton Chutney Co.
    Amagansett Square | 6 Main St. | 631.267.3131

    A classic stop in Amagansett for their trademark chutneys and delicious dosas. Order to-go and take them on the beach.

    Iacono Farm
    East Hampton | 100 Long Ln. | 631.324.1107

    Family owned and operated since 1948, Iacono specializes in poultry and fresh eggs. This is a great place to order your holiday bird.

    Amagansett | 46 Montauk Hwy. | 631.267.5555

    Best coffees going on the East End. Come early before the lines.

    Montauk | South Etna Plaza | 631.688.3663

    A stop for Montauk’s surfers, Joni Brosnan's shop serves up healthy sandwiches, salads, smoothies, the popular protein-rich breakfast wraps and more.

    Mary’s Marvelous
    Amagansett | 209 Main St. | 631.267.8796

    Perfect sandwiches, soups, cookies and snacks. Open 7 days a week at long last. Try the turkey meatloaf sandwich.

    Photo: John Musnicki

    Organic Avenue
    Southampton | 98-100 Main St.
    East Hampton | 46 Newtown Ln.

    Two locations just popped up in the Hamptons this summer, both inside Theory stores, with juices and select take-away items available.

    Sag Harbor | 7 Main St. | 631.899.4630

    A great gourmet shop for delicious sandwiches, salads and a few mains for perfect no-cook entertaining.

    Round Swamp Farm Market
    East Hampton | 184 Three Mile Harbor Rd. | 631.324.4438

    This family-run market sells their own produce along with fresh fish, and their own baked goods and deli items. The pies in particular here are amazing.

    Sag Harbor Baking Company
    Sag Harbor | 51 Division St. | 631.899.4900

    This popular baking company makes delicious galettes, pies, cookies and more.

    Stuart’s Seafood Market
    Amagansett | 41 Oak Ln. | 631.267.6700

    Stuart's provides some of the best seafood in the area, plus a fully-stocked pantry of dream ingredients (panko, anchovies, San Marzano tomatoes) and the best pre-made cocktail sauce ever.

    The Juicy Naam
    Sag Harbor | 51 Division St. | 631.725.3030

    Besides the juice cleanses, which they’re famous for, this is a good spot for a delicious Gazpacho and Mung Bean Soup.

    This week’s goop collaboration



    Monc XIII
    Sag Harbor | 40 Madison St. | 631.808.3333

    Monc 13 is an interior design store stocking eclectic, extremely livable and elegant antique and vintage furniture plus smaller accessories for the home.

    Roark Antiques Design
    East Hampton | 74 Montauk Hwy.| 631.604.5173

    Roark Antiques Design, in the Red Horse Plaza, has been run by design-savvy Lisa Bowels since 2002. Lots of great (and wood-heavy) furniture and furnishings for the home.

    Ruby Beets Old & New
    Sag Harbor | 25 Washington St. | 631.899.327

    The wonderful antiques store, Ruby Beets, located in Bridgehampton for 11 years just moved to Sag Harbor with a new name.

    Stellar Union
    Southampton | 25 North Sea Rd. | 631.204.0315

    Another great antiques store with a wide variety, in Southampton.

    The Monogram Shop
    East Hampton | 7 Newtown Ln. | 631.329.3379

    An old favorite, here’s where to get anything and everything monogrammed for your home – towels, linens, cushions, anything.

    East Hampton | 55 Main St. | 631.324.2444

    Turpan has an impressive edit of eclectic, luxurious must haves, from apothecary to beautiful serving pieces, jewelry and more.


    c/o The Maidstone
    East Hampton | 207 Main St. | 631.324.5006

    The Maidstone experienced a Nordic revamp a few years ago so now each room is themed around a famous Scandinavian.

    The Crow’s Nest Inn
    Montauk | 4 Old West Lake Dr. | 631.267.8500

    A chic inn with views of the bay, don’t miss the s’mores by the fire pit.

    The Inn at Windmill Lane
    Amagansett | 23 Windmill Ln. | 631.267.8500

    A luxurious inn with elegant rooms that’s more of a quiet couple’s retreat than a family spot.

    The Surf Lodge
    Montauk | 183 Edgemere St. | 631.668.1562

    Montauk's busy hipster hangout includes rustic yet completely equipped hotel rooms and bathrooms with organic amenities.

    Topping Rose House
    Bridgehampton | 1 Bridgehampton Sag Harbor Turnpike | 631.537.0870

    The Topping Rose House is a beautiful new 19th-century Greek revival inn located on a one-acre working farm, featuring Tom Colicchio’s amazing new produce-driven restaurant.

    Photo: Tim Street-Porter


    There are a lot of high-end, chain, big name brands in the Hamptons, but below are a few spots unique to the area.

    Gail Rothwell
    East Hampton | 66 Newtown Ln. | 631.324.6666

    Gail Rothwell stocks pretty much all designer label clothing and accessories (think Lanvin, Stella, etc.). It’s a great place to know about in East Hampton, where high-end multi-label boutiques are harder to come by than you may think.

    Love, Adorned
    Amagansett | 156 Main St. | 631.267.5513

    This spinoff of the flagship in Nolita opened last year in Amagansett and has a cool, beachy, vintage vibe to it. From handcrafted jewelry, to beautiful ceramics for the kitchen, exotic objets for the home and more, this is a place for discoveries.

    Amagansett | 156 Main St. | 631.267.6117

    Rube carries a small and strictly curated selection of goods for men and women. Brands include James Colarusso, Loup Charmant, Chimala, and R13 among other finds.

    The Pink Chicken
    Amagansett | 137 Main St. | 631.267.6494

    Stacey Fraser’s shop in Amagansett features her prints and designs for cute and comfy play clothes for kids.

    The Surf Bazaar
    Montauk | 183 Edgemere St. | 631.668.8131

    Come to the boutique at the Surf Lodge Hotel for bikinis, coverups and all your beachy essentials.

    Beauty & Fitness

    At-Home Manicure

    Evelyn will come to you when you’re looking for a salon-grade mani-pedi at home, for $150 an hour. She’s only around in the summertime. Call or text her what time you want and your address and she’ll text back a confirmation.

    La Carezza
    Southampton | 43-45 Windmill Ln. | 631.283.7683

    Both a salon and spa, this place has been around forever and offers a range of services from hair to makeup to massage at either the spa or at home.

    Tracy Anderson Method
    Water Mill | 903 Montauk Hwy. | 212.965.1408

    My business partner, Tracy Anderson, is a Hamptons local, and she opens up her studio here in the summer time. There are lots of classes, both one-hour studio classes and master classes, available each day in the studio. Private training is also available.

    Water’s Edge Salon
    Amagansett | 542 Main St. | 631.267.7766

    A basic salon that gets the job done. Their waxes are the standout.

    Jew York

    It's the last week of "Jew York" @Zach Feuer gallery in Chelsea. The show includes work by Dustin Yellin, Alex Katz, N.Dash and more and, as described by the gallery, aims to show, "...the contemporary work of America's Jews in their natural habitats—the Lower East Side and Chelsea—and help make all of our mothers’ kvell. Shalom."


    Tomatoes are finally in season, and my vegetable patch is bursting with the fruit. Here’s what we’re making with them.

    Heirloom Tomato Salad

    makes 1

    for salad:

    • 1 ripe heirloom tomato, sliced into wedges
    • 1 handful of ripe cherry tomatoes, sliced in half lengthwise
    • 1 handful of ripe grape tomatoes, sliced in half lengthwise
    • 1 scallion (just the white part), chopped
    • 1 teaspoon of chopped chives
    • palmful of crumbled Roquefort (or any cheese of your choice)
    • pickled shallots (recipe below)

    for dressing:

    • 1 teaspoon white wine vinegar
    • 1/4 tablespoon of raw local honey
    • 2 tablespoons of olive oil
    • pinch of maldon sea salt
    • a few grinds of fresh pepper

    **use any favorite dressing for this salad


    1. To make the dressing: Add the honey to the white wine vinegar and stir to dissolve. (If it’s not dissolving, you can put the mixture in a glass bowl over low heat to warm it up.) Add a few healthy grinds of fresh pepper. Drizzle in the olive oil, add another few grinds of fresh pepper and a pinch of sea salt to taste.

    2. Arrange the tomatoes on a serving plate. Sprinkle the cheese, shallots, scallions, chives and dressing over top.

    Pickled Shallots


    • 1 large shallot, sliced
    • 1/2 cup of apple cider vinegar
    • teaspoon sugar
    • teaspoon salt


    1. Stir sugar and salt into the apple cider vinegar until dissolved.

    2. Add shallots to the vinegar mixture and let sit overnight.

    Homemade Bloody Mary Mix

    This recipe makes a fresh and delicious Bloody Mary mix.

    makes about 1.5 cups

    • 18 slow-roasted tomato halves
    • juice of 1/2 lemon
    • 3 teaspoons fresh horseradish, grated
    • 1 teaspoon of cayenne pepper sauce to taste (or any hot sauce of your choice)
    • 1 heaping tablespoon of worcestershire sauce
    • 1/2 teaspoon of fresh pepper
    • dash of celery seed
    • pinch of salt


    1. Blend slow-roasted tomatoes on low in a Vitamix.

    2.Strain into a jug (save the strained part for the Healthy Chicken Parm below).

    3.Add the rest of the ingredients and mix. This keeps in the fridge for up to a week.

    Bloody Mary

    makes about 1 drink

    • 2oz or 2 jiggers of vodka (Kettle One is the best for Bloody Marys)
    • 1 lemon wedge for garnish
    • handfuls of ice (to fill the glass)
    • about 1 cup of Bloody Mary mix


    1. Fill the glass with ice. Add 2oz of vodka and about 1 cup of mix. Squeeze a lemon wedge into the glass and drop it in. Mix and drink.


    makes about 2 drinks

    • 1 Corona (or a similar light beer)
    • 1/2 cup Bloody Mary mix
    • 1 lime
    • coarse salt in a shallow bowl


    1. Rub lime on rim of each glass and dip in coarse salt to coat.

    2. Add a handful of ice to each glass. Pour half a beer in each glass and add about 1/4 of a cup Bloody Mary mix. Stir to combine.

    Healthier Chicken Parm

    Without breading or frying, this still has all the taste a good chicken parm should.

    makes 1

    • 1 skinless, boneless chicken breast, butterflied
    • a couple lugs of olive oil
    • strained roasted tomatoes from Bloody Mary mix
    • block of parmesan
    • 1 1/2 cloves garlic, minced
    • 2-3 basil leaves, chiffonade
    • large ball of fresh mozzarella
    • olive oil
    • sea salt
    • freshly ground pepper


    1. For the chicken: Place chicken breast between parchment paper and pound with a mallet until about 1/4 of an inch thin. Rub with olive oil and season with salt and pepper on both sides. Fire up a grill (or a grill pan) over medium high heat (the grill adds nice flavor.) Cook the chicken for about 4 minutes on each side. Transfer to a baking dish.

    2. For the sauce: Heat lug of olive oil and 1 1/2 teaspoon minced garlic in pan over medium heat. Cook for about a minute until the garlic softens and becomes fragrant. Add strained roasted tomatoes, turn heat down and cook on low for about 10 minutes, until the sauce is infused.

    3. Grate a dusting of parmesan cheese over the cooked chicken breast. Top with a thick layer of the tomato sauce. Add the basil and another dusting of parm. Top with 2-4 slices of fresh mozzarella (enough to cover) and another dusting of parm. Place under the broiler until golden brown.

    Basic Fresh Tomato Sauce

    Make this sauce in the summertime, when fresh tomatoes are abundant, and keep in your fridge, jar or freeze to use all year round.

    makes 1

    • 6 ripe medium tomatoes
    • 1 1/2 garlic cloves, minced
    • sea salt
    • olive oil


    1. Pour boiling water over 6 scored tomatoes (using a knife cut an 'X' into the bottom of tomatoes). Wait 30 seconds for them to cool, then peel (skins should come off easily).

    2. Heat lug of olive oil and 1 1/2 teaspoon minced garlic in pan over medium heat. Cook for about a minute until the garlic softens and becomes fragrant.

    3. Roughly chop the peeled tomatoes and add to the pan with the garlic. Simmer until boiling, then turn it down to medium heat and add a big pinch of sea salt. Let it cook down to a nice sauce.

    Cocktail Sauce

    We like this fresh tomato base instead of the usual ketchup.

    makes 1/2 cup

    • 7 ripe tomatoes
    • 1/2 cup packed fresh horseradish, grated
    • 1/4 teaspoon of wasabi powder
    • juice of 1 lemon
    • 1 teaspoon dark muscovado sugar
    • 1 teaspoon of worcestershire sauce
    • pinch of salt
    • a few healthy grinds of fresh pepper


    1. Score the tomatoes and cover with boiling water. Let cool then peel to remove skin.

    2. Core the tomatoes then scoop out the caviar (the insides). Press the caviar through a sieve, retaining the juice and discarding the seeds.

    3. Put the deseeded tomatoes and the juice into a sauce pan over low heat, breaking up the tomatoes with the back of a wooden spoon. Add a pinch of salt and dash of olive oil to the pan and let it all simmer for about 30-45 minutes until reduced to a heaping 1/2 cup. Let it cool in the refrigerator.

    4. Combine the juice of 1 lemon, the worcestershire sauce and sugar in a small mixing bowl and mix until sugar dissolves. Add to the cooled tomato mixture. Add the horseradish and wasabi powder and mix to combine. Season with salt and pepper to taste.

    Panzanella with Roasted Peppers, Tomatoes & Basil

    From My Father’s Daughter: "Whenever I’ve let great bakery bread go stale by accident, I make this salad. The brightness of the tomato, roasted pepper and basil are really complemented by the texture of the bread."

    makes 4

    • 6 ounces stale country bread, cut into 1-inch cubes (about 4 cups of cubes)
    • 1 yellow Roasted Bell Pepper, roughly diced
    • 1 red Roasted Bell Pepper, roughly diced
    • 1 1/2 cups cherry or grape tomatoes, quartered
    • 2 tablespoons red wine vinegar
    • 1/4 cup plus 1 tablespoon extra virgin olive oil, plus more for serving
    • coarse salt
    • freshly ground black pepper
    • 4 olive oil–packed Spanish anchovies, finely chopped
    • large handful fresh basil leaves


    1. Combine the bread, peppers, and tomatoes together in a large bowl.

    2. Whisk the vinegar, olive oil, salt, pepper, and anchovies together in a small bowl and drizzle over the salad. Tear in the basil, toss everything together with your hands, and let sit for at least 15 minutes before serving.

    3. Distribute the panzanella on plates, drizzling each serving with a little extra olive oil.

    The recipe is excerpted from My Father's Daughter by Gwyneth Paltrow. Copyright © 2011 by Gwyneth Paltrow. Reprinted by permission of Grand Central Publishing. All rights reserved.

    Summer Reading

    American Dream Machine by Matthew Specktor
    This is a wonderful new novel of the “Hollywood fiction” genre, about a family in Hollywood, a father and son relationship, the movie business and more.

    And the Mountains Echoed by Khaled Hosseini
    By the writer of The Kite Runner and A Thousand Splendid Suns, Khaled Hosseini explores the ideas of love, sacrifice and family in his third novel, whose characters are followed throughout their lives and relationships all over the globe.

    Beautiful Ruins by Jess Walter
    This NYTimes bestseller is a perfect beach read. A story about a love affair that starts on the Italian coast in 1962 and revisited years later in Hollywood, it’s light, funny and romantic.

    Blue Plate Special by Kate Christensen
    A literary memoir by novelist Kate Christensen in which food, (eating, cooking, thinking about it) is used as a vehicle to drive the story of her life.

    Mind Over Medicine by Lissa Rankin, M.D.
    When Western doctor Lissa Rankin has to confront her own illness, she begins to explore the power of the mind and the body’s ability to self heal.

    Sisterland by Curtis Sittenfeld
    From the author of Prep, Curtis Sittenfeld’s Sisterland is about a pair of identical twins and their innate psychic abilities.

    The Collected Stories by Lydia Davis
    This collection of short stories by Lydia Davis has been a favorite for a while, and this past May it was awarded the Man Booker Prize. We love Lydia’s unique form, which straddles poetry and prose.

    The Interestings by Meg Wolitzer
    The ninth novel by writer Meg Wolitzer explores the American experience, the idea of self-invention, and begs the question of whether or not we can be happy without being interesting or exceptional.

    The Orchardist by Amanda Coplin
    Taking place in the Pacific Northwest, The Orchardist, by American author Amanda Coplin, is an intense story of characters facing hardship and struggle at the turn of the 20th century.

    The Unlikely Pilgrimage of Harold Fry by Rachel Joyce
    This 2012 tale of an ordinary English man who finds himself on an extraordinary quest is a debut novel by author Rachel Joyce, for which she won the UK National Book Award for best new writer of the year.

    Wild by Cheryl Strayed
    Another memoir, this one by Cheryl Strayed, about her journey through the Pacific Crest Trail during a rough time in her life.

    This week’s goop collaboration

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    Also available on goop

    exclusive monogrammable silver diamond bangle

    Sarah Chloe for goop

    exclusive storm tap pant

    LoveShackFancy for goop

    exclusive snakeskin fancy dress

    LoveShackFancy for goop

    kids light navy white stripe espadrille

    Soludos for goop

    silver clutch with exclusive monogramming

    Clare Vivier for goop

    bonded leggings

    Cynthia Rowley for goop


    The goop collection