Home Cook Hall of Fame: Dan Barber

Dan Barber - temp stand inWe consider cooking the best method of doing dinner, because homemade food tastes best, is good for you, and brings you together with people, from family and friends to the artisans who melted your ghee. You already know that.

But we hardly came to this conclusion on our own: home cooking has a long history. To catch you up, we’ll be sharing the (abridged) stories of those home-cooking heros, 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 Dan Barber.

Who He Is

The co-owner and executive chef at Blue Hill restaurant in New York City and Blue Hill at Stone Barns, a working farm and sustainable agricultural center in Tarrytown, NY, Barber is a thought leader in conversations about food, agricultural policy, and the connection between sustainable farming and the delicious breakfast, lunches, and dinners we like to cook and eat. He’s also the author of 2014′s acclaimed book, The Third Plate.

His Story

“The truth is, I was trying to make money out of college,” says Barber when  asked how and why he came to cooking. “But I kept going.” He moved to France to train seriously for a year, figuring he’d see if the culinary career would stick under that kind of intensity. It did. He thrived abroad, then kept on cooking when he returned to the U.S. Now, at his  restaurants, he hopes to serve “the kind of dinner that is memorable and inspiring – so inspiring that you want to replicate a part of it in your own home.”

Why Cooking Matters

“Cooking doesn’t just matter,” he says. “It’s everything. You can have all these strong views about global climate change, about soil health, about water usage, about animal cruelty, in between and beyond that. If you’re not opting out of a food system that prepares your food for you, you’re not making a dent in the things you believe in.”

“There are certain companies – like yours and mine – that do things differently. But they’re few and far between.”

Who He Hangs With

His cooks at the restaurant. “They’re a source of great ideas,” he says. “They’re really amazing.”

Takeaways

Cooking, says Barber, “is a strong act. That’s a big act. It’s under-appreciated. It’s an increasingly novel act. It’s a revolutionary act. For the most part it means the food is probably more delicious, and you’re probably sourcing better ingredients…and it generally means a healthier meal and a healthier environment. You can’t have a delicious carrot without good soil, crop rotation, and without good decisions made by a farmer.”

Top Chef Mei Lin and Blue Apron

You Can Cook Like a Top Chef with This Season’s Winning Recipe & a Lesson with Mei Lin

Congratulations to Top Chef Season 12 winner, Chef Mei Lin! You can cook a recipe inspired by her winning menu, and you have the chance to win a cooking lesson from the Top Chef herself, plus a year’s worth of Blue Apron. Read more »

How to Make Bacon in the Oven

Home Chef: Bakin’ Bacon

Here’s something you might not know about cooking bacon: you should do this messy yet essential cooking task in the oven. Read more »

EggsonCloudsFinal

Eggs on Clouds

What you’re about to see might resemble the ingredients in any old breakfast. There’s bacon, there’s eggs, there’s cheese, and there’s a bunch of chives. But this is not any old breakfast. Read more »

Homemade Heart-Shaped Oreos | Blue Apron

Make Your Own Pink, Heart-Shaped Oreos for Valentine’s Day

This Valentine’s Day, make your sweetie something sweet. Read more »

Chili with Tortilla Chips

Five Ways to Make Chili for Game Day

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. Read more »

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 »

Bonewerks

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 »

As seen in

© Blue Apron, Inc. 2015 Privacy Terms