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Reduce Food Waste

5 Easy Ways to Put Your Food Scraps to Use

We’re always looking for ways to make the most of every ingredient both inside and out of our box, using the fennel bulb and the fronds, the juice and the zest of citrus, and the stems and the leaves of our herbs. But, not every recipe is right for every piece of the plant. So, see below for five ways we save our scraps when we can’t use them in a recipe. Read more »

Spicy2

Hate Spicy Food? 16 Ingredients to Avoid

Would you like your puttanesca with a dose of red pepper flakes, your udon noodles with chili garlic sauce, your fish sandwich with tons of Tabasco? No thanks, you say? Hold the spice? Well, while many cuisines boast a high degree of spice in their dishes–and while many eaters love hot food, whether or not […] Read more »

Warm Weather Berries | Blue Apron

5 Foods You Should Sometimes Store in the Fridge

We’ve already talked about foods that taste best when stored on the counter and those that must be placed in the fridge as soon as possible. But what about the stuff in the middle? Read more »

Dairy Free Steak Tacos

Here’s How: Gracefully Entertain Your Dairy-Free Friends

As with many of the most visible diets these days, eaters follow a dairy-free diet for all kinds of reasons. Some are allergic to the dairy proteins themselves, while others lack the enzyme lactase, which is the body’s workhorse for digesting lactose, the sugar in milk. Still others keep kosher, which means if there’s meat anywhere on the menu, dairy is out. Our culinary team shares tips for entertaining dairy-free friends with style, grace, and good taste. Read more »

how to tie a blue apron

How to Tie a Blue Apron

Professional chefs are known for working neatly. But that doesn’t mean they skip the apron. In fact, you’ll rarely see a professional chef without one. Aprons not only protect your clothing, they also provide a place to stick a dish towel or wipe your hands. Here’s how to tie an apron like a pro. Read more »

Pork with Peaches

Here’s How: Satisfy and Impress Your Gluten-Free Friends

Imagine that you’re not gluten-intolerant, and thus not deeply briefed in the ins and outs of what the gluten-avoiding crowd can and cannot eat. And yet, you’ve invited over some friends who are. What should you make for your dinner party guests? Read more »

Merguez with Cauli Couscous

How to Entertain Your Paleolithic Friend without Any Weirdness on the Menu

Imagine that you’re a host, and one of your dinner party guests has recently turned paleo. We’re here to talk about what that menu might look like. For appealing answers, we posed our questions to the Blue Apron Culinary Team. Read more »

How to Prep Fava Step 2

How to Win at Fava Bean Prep

This week, we’re cooking the season’s last yield of the fresh-tasting legume in our Pan-Seared Salmon over Whole Wheat Israeli Couscous with Fava Bean-Olive Relish to bid good-bye to the season (and welcome summer in its stead!). While fava are delicious, they don’t come easy. Here are the steps you’ll need to know to extract the delicate beans from their two layers of protective shells. Read more »

How to Make Summer Rolls

5 Tips for Assembling Spring Rolls

Summer roll mastery is easier than it looks. Before you embark on this week’s Vegetarian Summer Rolls with Spicy Peanut Sauce, read the tips below (and watch our quick video) to see how to create neat, tasty summer rolls as quickly as humanly possible. Read more »

chicken casserole

The Blue Apron Guide to Reheating Your Leftovers

Blue Apron meals are pre-portioned so you can avoid extra ingredients cluttering up your refrigerator, but sometimes you may be cooking for one or simply can’t finish your half of the Chicken, Baby Artichoke & Spinach Casserole. Leftovers happen, but they don’t have to go to waste. Though simple microwave reheating can’t always get your dish back to its former just-cooked glory,  our tips will help you reinvigorate almost anything that’s been left languishing in your fridge.
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