The Meals Gwyneth Is Cooking Right Now

We’re learning that making meals for the whole family in between Zoom meetings and Slack calls is less about the romance of cooking and more about…strategy. What can I make that everyone will eat? How can I use what I’ve already got? How can I use up what’s about to go bad? What can be prepped for later?

GP is staying at home (like everyone), which means she’s doing a lot of cooking between meetings, too. And while she’s certainly leaned on old standbys (her chopped salad lunch game is unmatched), she’s also trying some new things in the kitchen.

Having been at this for about six weeks now, we’ve narrowed it down to three main takeaways:

• Pick crowd-pleasers. When you’re feeding a family, it helps to rely on menus that can make everyone happy (you’re not a short-order cook, after all!).

• Make a double batch. Being home for three meals a day adds up: It’s a lot of cooking, even if you’re a pro. GP suggests making a few things in big batches so you can use them throughout the week.

• Use it up. Now is the time to get really creative, use everything, and throw away as little as possible. It’s kind of a thrill to use every last bit.

GP’s Latest Dinners

Delicious and inventive recipes photographed by Gwyneth—very OG goop.

  • Seared Scallops with Asparagus and Peas
  • Spanish Tortilla and Tuna White Bean Salad with Pimentón
  • DIY Poke Bowls

    DIY Poke Bowls

    DIY dinner menus like these poke bowls are a hit because everyone gets to make theirs just how they like it. While it does have a lot of components, everything comes together quickly and a few of the fixings can even be store-bought (crispy shallots, Sriracha vegenaise). The MVP among them is definitely the Japanese Chili Crisp—it adds texture and incredible flavor. GP said she’d eat it on plain white rice and be very happy.

    GET RECIPE

  • A Really Good Chopped Salad

    A Really Good Chopped Salad

    Chopped salads have been the lunch of choice for GP lately, largely because they are so riffable: As long as you have some greens as a base and a flavorful dressing, you can make a really good chopped salad with whatever else you have on hand. It was hard to choose which one to feature—we loved her Cobb-inspired move with bacon, boiled egg, grilled chicken, and blue cheese, as well as her charred chop with grilled veggies: scallions, asparagus, red pepper, zucchini, and a little added anchovy in the dressing because it complements that roasted pepper so nicely. But this one seemed extra pantry-friendly, with canned chickpeas for protein and the highly underrated tangy and spicy jarred pepperoncini. Think of this as a salad blueprint to work off of: Use what you have and make it yours.

    GET RECIPE

goop Classics

Recipes GP comes back to again and again.

  • Turkey Ragu

    Turkey Ragu

    In 2008, GP launched the first goop newsletter with two recipes. And this was one of them. Her turkey ragu cooks slowly and gets a deep, layered flavor. You won’t miss the red meat at all. Serve it over pasta or polenta, folded into baked ziti, or layered in lasagna. Leftovers freeze beautifully.

    GET RECIPE

  • Easy Black Beans

    Easy Black Beans

    Black beans have always been a staple for GP’s kids, and they certainly are now. Prep a big batch to use in burritos, enchiladas, and nachos—and with the addition of some cooked rice, they even make a solid base for veggie burgers.

    GET RECIPE

  • Huevos Rancheros

    Huevos Rancheros

    This one is one of GP’s kids’ favorites, and it uses ingredients that you probably already have on hand. (The one pictured above is Apple’s—she likes extra crispy cheese on the outside.)

    GET RECIPE

  • Bruce Paltrow’s World Famous Pancakes
  • Slow-Roasted Tomatoes
  • Pesto

    Pesto

    Old herbs get a second life when you turn them into homemade pesto.

    GET RECIPE

  • Classic Tartar Sauce

    Classic Tartar Sauce

    This sauce will come in handy for several meals: We like it as a side for some pan-seared sole, on sandwiches for lunch, and as a dip for fried zucchini.

    GET RECIPE

New Favorites from the NYT, Bon Appétit, and More

GP’s drawing inspiration from lots of amazing food publications and cookbooks right now.

  • Classic Baked Macaroni and Cheese
  • Sautéed Beet Greens with Garlic and Olive Oil

    Sautéed Beet Greens with Garlic and Olive Oil

    GP roasted some beets from the farmers’ market to use in salads throughout the week, and she saved the beautiful green tops. A quick steam and sauté with garlic and chili flakes, as in this NYT recipe, makes for a really easy side.

    GET RECIPE

  • Crispy Potato Cake with Garlic and Parsley
  • Red Wine and Honey Brisket

    Red Wine and Honey Brisket

    If you’re like GP, you love to share a meal with friends. And missing out on that is one of the hardest things about staying home. So she recently made this brisket from Leah Koenig’s Jewish Cookbook (one of many amazing recipes) and dropped half of it off at a friend’s house (no contact, and from a safe distance, of course). Then they set up a dinner party via Zoom so they could enjoy the meal together-apart.

    BUY THE BOOK

  • A Perfect Pot of Lentils

    A Perfect Pot of Lentils

    This pot of lentils went a long way and spruced up a number of meals GP and her family ate throughout the week. It was especially delicious as pictured above, with anchovy toast, poached eggs, and dressed beets.

    GET RECIPE


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