Eat

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Spring’s Most Sensitive, and Bountiful, Vegetable

“People say gambling came to New Jersey with the casinos,” laughs Tom Sheppard of Sheppard Farms in Cumberland County, New Jersey. “But gambling came with the first farmers. Out there in the field, mother nature can do all kinds of things to you.” Read more »

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Can an American Parmesan Dethrone the King of Cheeses?

Parmesan cheese is at the heart of Italian cuisine, and the greatest of all of Parmesans is Parmigiano Reggiano. So when you’re looking for a cheese to grate over a saucy tangle of pasta, there is no substitute. The Schuman family believes they can change all that. Read more »

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Jalapeño Poppers with Ranch Dressing

Creamy ingredients are a delicious way to rein in chile peppers’ heat. Here, we use a filling of cream cheese and cheddar in a classic finger food, and serve it alongside a savory ranch dressing—for even more cool factor. See below for our favorite ranch recipe! Read more »

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How to Update En Papillote

En papillote (literally “in parchment”) is a classic technique in which fish and other ingredients are steamed in the oven inside a parchment packet. Though the method originated in France, it can be used to highlight the flavors of just about any cuisine. Below you’ll find two recipes inspired by Mexican and Thai cooking. Try […] Read more »

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Colin Leggett, Sweet Potato Guru

Ten-year-old Colin Leggett says there’s one ingredient he says he would never, ever eat the orange tuber without: brown sugar. And no, he’s not just talking a spoonful or two of the sweet stuff. He says that he’d pour an entire cup over the split potato, still steaming after having been just pulled from the hot oven.
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Our New Year’s Cocktail Countdown

Cozy Cran-Apple Cider 1 Ounce Freshly Squeezed Lemon Juice 8 Ounces Apple Cider 4 Ounces Spiced Rum 2 Dashes Cranberry Bitters Whole Nutmeg (for garnish) Fresh Cranberries (for garnish) 1 Apple (for garnish) Heat apple cider on low (do not boil.) While the cider heats, divide the lemon juice and rum between 2 glasses. Add […] Read more »

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Meet Italy’s Most Passionate Tomato Farmer

August in Italy: businesses are closed, cities have emptied out, towns are deserted—everyone is at the beach. Everyone, that is, except for tomato farmers in the Campania region, Italy’s tomato capital. Here, in late summer, trucks loaded with the vibrant, just-harvested fruits crowd tiny, one-lane streets. And at the center of it all is one third-generation farmer, wearing an easy smile and a straw hat to block out the sun—but nonetheless deeply tanned from hours in the fields—and covered from head to toe in tomato pulp. Meet Giuseppe. Read more »

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Cranberry Chili

The problem with being a fourth generation cranberry farmer from Cranberry Country, Massachusetts—the southeastern part of the state that is pretty much covered in bogs—is that you, unfortunately, get typecast.

“People know that if you’re having dinner at our house, it’s probably going to have cranberries in it,” says Patrick Rhodes. Patrick is the latest in a long line of cranberry-growing, and cranberry-loving Rhodes’ who have been raising the tart, acidic treats since the 1930s. Like most folks, sure, they use them at Thanksgiving table. But the Rhodes family is so enamored with the little red berries they grow, that they eat them at pretty much every meal. Read more »

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A Fairy Tale (Eggplant) with a Happily Ever After

With its miniature form and gorgeous violet-and-white skin, fairy tale eggplant is just as dreamy as it sounds. But there’s even more to this specialty variety than meets the eye. It’s also incredibly fruitful and resilient, two big wins for farmers (and we mean that quite literally: the seed has brought home an All-America Selections vegetable award). As for the cooks? Fairy tale offers a delicious, delicate flavor and delightfully creamy bite. Plus, this palm-sized eggplant is a breeze to prep for sautés, stir-fries, grilled dishes and more. Read more »

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America’s Tiny Farmers

One of our favorite things about summer is cooking with delicious summer squash. Tender and versatile, summer squash comes in a dazzling array of shapes and sizes, from zucchini to green and yellow zephyr to round eight ball to pattypan (think adorable flying saucer). Like tomatoes, corn and eggplant, summer squash is a seasonal must. But growing it isn’t a simple proposition. It takes serious teamwork, and one of the the most important players isn’t human. Buzzing between squash blossoms, tiny bees perform an essential service: in exchange for sugary nectar, they transfer pollen, which allows the plant to fruit. Read more »

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