Five Ways to Make Chili for Game Day

Chili with Tortilla Chips

You don’t need anything more than a bowl and spoon to enjoy your chili. But, since it’s Super Bowl weekend, why not use your chili to up the ante on a handful of other indulgent snacks? Here are five ways to eat your chili this game day!

SpaghettiOn Spaghetti

Now that’s Cincinnati style. Garnish with minced red onions.

FriesOn French Fries

Bake the fries to save time and oil.

Baked PotatoesOn Baked Potatoes

We’ve already talked about this.

Tortilla Chips

On Tortilla Chips (make them homemade!)

Call them nachos. Then top with guac.

Sloppy Joe BunsSloppy Joe-Style

Chili: now between the bun.

via Mark Bittman

Home Cook Hall of Fame: Mark Bittman

Home cooking has a long history, and to catch you up, we’re sharing the (abridged) stories of those home-cooking heroes, the chefs and reporters and cookbook authors and bloggers whose work has helped make us–and you–feel at home in the kitchen. Today, meet Mark Bittman. Read more »


How Your Demi-Glace Gets Made

Using demi-glace ensures that even our quick-to-cook soups, stews, and sauces are as rich and tasty as if they’d been cooked for hours. Which they have–in Green Bay. Watch now to see how demi-glace is made. Read more »

Baked Potatoes

Five Ways to Jazz Up Your Baked Potatoes

You don’t have to limit your baked potatoes’ toppings to sour cream, butter chives, and cheese, though all four make excellent crowns for your tater. Here are five out-of-the-ordinary ways to top, stuff, and smother your potato. Read more »

How to Make Veg Stock with Scraps From Your Kitchen

Vegetable Scraps Aren’t Kitchen Waste, They’re Soup Material

It’s just a guess, but I’m betting that vegetable consumption across the U.S. is at an all-time high each January. But when you eat lots of veggies, you end up with lots of veggie scraps. I always strive to reduce food waste in my kitchen, so instead of throwing those scraps in the garbage, I use them to make delicious homemade vegetable stock.
Read more »

nice pizza5

How One Pizza Lover Became a Pie Maker: The Story of Nice Pizza

The more you cook, the better you get: practice, of course, makes perfect. So when your business is pizza and your life includes tons of pizza-making, long-term experience creates better crusts, sauces, and techniques. We talked to one pizza devotee to see how he became a master. Read more »

Ball Drop Champagne | Blue Apron

Here’s How: Add Some Sparkle to Tonight’s Champagne

A glittery ice cube (made with edible glitter!) turns tonight’s glass of bubbly into a fun and festive Champagne cocktail. Read more »

Breakfast Casserole | Blue Apron

Make-Ahead Breakfast Strata for New Year’s Day Breakfast

This eggy New Year’s Day breakfast bakes itself–so long as you prep it the day before. Read more »

Cheese Plate 3

The Cooking-Required Cheese Plate

Here are three ways to transform the cheese plate’s three cheeses into appetizers worthy of your attention. Read more »

via Food Republic

Home Cook Hall of Fame: James Beard

Meet James Beard, a mid-century food writer who showed the United States that cooking could be original, sophisticated, and most of all, fresh. Read more »

As seen in

© Blue Apron, Inc. 2015 Privacy Terms