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    Corn Shells n’Cheese with Sun Dried Tomatoes

    Read original issue here


    makes 4

    • 1 lb corn shells
    • 2 anchovies
    • 4-5 sun-dried tomatoes
    • 8 ounces mascarpone
    • 1/2 cup milk
    • 1/2 cup cream
    • 1 cup tightly packed grated parmesan cheese, plus more to taste
    • coarse salt
    • freshly ground black pepper
    • 2 tablespoons unsalted butter
    • 1 sprig of thyme to garnish


    1. Bring a large pot of water to a rolling boil and salt generously. Drop in pasta.

    2. Meanwhile, add a tablespoon of butter to a large frying pan over medium heat. Add garlic and cook for a minute until soft and fragrant, being careful not to burn the butter. Add the cream and milk and cook for a minute. Allow to rest.

    3. In a large blender, add the garlic/milk/cream mixture along with the mascarpone, parmesan, sundried tomatoes and anchovies. Blend until combined.

    4. When shells are al dente, drain and add to a baking dish. Pour the cheese mixture over the shells and mix to combine. Season with salt and pepper. Thickly grate a layer of parmesan over the shells, and add a sprig of thyme on top.

    5. Pop the shells under the broiler for about a minute or two until the cheese begins to bubble and brown. The top will be nice and crusty and the shells will still be gooey and delicious.