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    Perfect Remoulade

    Read original issue here


    makes 3 cups

    • 2 large eggs
    • 1 ¼ cups mayonnaise, preferably Duke's or homemade
    • 1/3 cup finely chopped shallots
    • ½ cup chopped pickled okra (substitute chopped cornichons if you don’t have pickled okra)
    • 2 garlic cloves, grated (use a Microplane) or finely minced
    • 1 tablespoon prepared horseradish
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons chopped fresh tarragon
    • 1 teaspoon chopped fresh flat-leaf parsley
    • 1 ½ teaspoons grainy mustard
    • 1 teaspoon ketchup
    • ¾ teaspoon Worcestershire sauce
    • ¾ teaspoon sweet paprika
    • ¼ teaspoon cayenne pepper
    • ¾ teaspoon kosher salt
    • ½ teaspoon sugar
    • ½ teaspoon freshly ground black pepper
    • Grated zest of 1 orange
    • Grated zest of 1 lemon
    • 3 dashes Tabasco sauce


    1.  Put the eggs into a small pot of water and bring to a boil over medium heat. Boil for 4 minutes, then drain and immediately transfer to an ice bath to chill. Drain.

    2. Peel the soft-boiled eggs and add to a large bowl. Beat with a whisk; the yolks will still be runny. Don’t worry if it’s lumpy. Add all the remaining ingredients and mix well with a wooden spoon until the mixture is thick enough to coat the spoon but runny enough to pour out of the bowl. Transfer to a jar and chill in the refrigerator for at least 1 hour before serving. The rémoulade will keep in the refrigerator for up to 5 days.