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    Cobb Salad


    makes 1

    • 2 heads baby gem lettuce, torn into small pieces, washed and dried
    • 3 ounces grilled chicken or cooked turkey breast, diced
    • 3 ounces crumbled blue cheese
    • 2 slices bacon (turkey or pork), cooked until crisp and then crumbled
    • 1 teaspoon Dijon mustard
    • 1 tablespoon red wine vinegar
    • pinch of sugar
    • 3 tablespoons extra virgin olive oil
    • coarse salt
    • freshly ground black pepper
    • small handful cherry tomatoes
    • 1/2 of a ripe avocado, wrapped tightly with plastic wrap


    1. Put the lettuce in the bottom of a plastic container.  

    2. Scatter over the chicken or turkey, blue cheese and bacon and put a lid on it.  

    3. Whisk together the mustard, vinegar, pinch of sugar and oil, season with salt and pepper and pack the dressing into a small container.  

    4. When you're ready to eat, cut the tomatoes in half and score the avocado in its shell and then scoop out the pieces with a spoon. Shake the vinaigrette in its container and then pour over your salad.


    Originally published on GQ.