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Your New Favorite Homemade Fall Spread

Need something new to spread on your toast on a crisp fall morning? We did—so we developed this luxurious, ultra-delicious recipe. Fruit “butters,” like nut butters, are named for their smooth, spreadable consistency. Make this spiced pear butter ahead for about a week’s worth of breakfasts. (We also like it on oatmeal: stir chopped dark […] Read more »

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3 Ways to Cook (Not Bake!) with Fall Fruits

Come autumn, we savor a fresh-baked apple pie as much as the next person. But this season’s fruits—so often typecast in desserts—can play a delicious role in any course. Below are three ways to transform them into sweet, easy foils for savory foods. Apple Compote Stewing apple with lemon and simple syrup (equal parts sugar […] Read more »

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The Leafy Green Lineup

If you’re not quite sure what sets one bunch of leaves apart from the next, see this quick refresher on some of our fall favorites. Read more »

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Q+A with Winemaker Steve Matthiasson

Steve Matthiasson was perhaps the most in-demand viticulturist in Napa when he and his wife, Jill, decided to start their own wine label. We caught up with Steve in the middle of this year’s grape harvest to talk about one of his favorite subjects: gathering friends to eat, drink and be merry. Read more »

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The Taste of Eternal Summer

Of every season, summer is the hardest to lose. The weather cools down, pool floaties disappear from store shelves, piles of knobby gourds take the place of melons at the farmers’ market, and it can be tempting to eat every tomato in sight in a desperate attempt to make August last forever. Read more »

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Q+A: Wine Writer Karen MacNeil

Renowned wine expert Karen MacNeil is one of the world’s foremost wine experts
and educators. The author of The Wine Bible, which has sold more than 1 million
copies, she also distributes a free, easy-to-read newsletter at WineSpeed.com. We
caught up with her in Napa to talk our favorite subject—wine. Read more »

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Week 5: Let’s Eat Together

Now that your kids know their way around the kitchen and have mastered some basic food-prep skills, it’s time to put all that knowledge into action—by making dinner together! Read more »

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The Tomato Is Dead, Long Live the Tomato

Harry Klee has eaten, by his estimation, over 500 different varieties of tomatoes. He eats tomatoes in “massive quantities,” he says, multiple times per week. Here’s what he thinks is wrong with this delicious ingredient and how he’s fixing it.

Read more »

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Week 4: Let’s Get Prepped

Now, it’s time for them to learn a range of basic cooking skills! Having youngins help with food prep makes them more likely to try out the delicious creations that make it to the table (weird-looking veggies included). I Read more »

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Week 3: Grow It Yourself

You’ve definitely heard the buzz around “edible schoolyards” and school veggie gardens. There’s a reason health officials, parents, teachers, and students alike love them: Growing their own produce helps kids understand where their food comes from and makes them likelier to try healthy, fresh-grown ingredients. Read more »

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