Learn: Home Chef

Peel Veggies Without Making a Mess3

Peel Veggies Without Making a Mess

In the latest edition of Home Chef, Lori demonstrates how to prep vegetables without turning your countertop into a ridiculous mess. It’s easy! Read more »

Frozen Treats 101 - Homemade Mint Ice Cream

Frozen Treats 101

In this week’s Home Chef column, Lori outlines the similarities and differences among all the frozen treats you need to know if you’re planning on having a seriously sweet summer. Ready to get schooled in the best subject ever? Let’s learn us some ice cream! Read more »

How to Whip Cream | Blue Apron

Whip It Good

Today Lori, our Home Chef columnist shows you how to master the VIP garnish of summer desserts: whipped cream (also applicable to egg whites/meringue and anything else that needs whipping). We know you’ll be wanting dollops of whipped cream on the lovely fruit desserts of summer, so read on to prepare to “whip it good.”
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Restaurant-Style Crispy Hash Browns7

How To Make Restaurant-Style Crispy Hash Browns at Home

Every month, Lori Yates from Foxes Love Lemons takes a lesson she learned in culinary school, while working with some of the country’s best chefs, and brings it into the home kitchen, where her tips will help make you a faster, better, and more confident cook. Welcome to her column, Home Chef.  Her post today is all about mastering the process of making hash browns at home–exactly the type you’d get in a diner. Pair them with one of our homemade breakfast recipes. Read more »

Hot and Cold Plates

Why & How To Warm (& Cool) Your Plates

Here’s one thing home cooks can learn from restaurant chefs: serve hot food hot, and cold food cold. Here’s how to do it. Read more »

Why Chefs Love Take-Out Containers

Home Chef: The Surprising Utility of Take-Out Containers

If culinary schools and restaurants buy two things in bulk, it’s butter and plastic deli containers. The butter makes sense, but the deli containers? They’re just plain convenient. Here’s how to make like a chef and use them in your cooking life.
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How to Make Roux | Blue Apron Meals

Home Chef: How to Make Roux for Gumbo

Roux is a preparation made from toasted flour and butter that can be used to thicken a variety of sauces, soups and stews–including Mardi Gras’s traditional gumbo. Read more »

How to Work with Phyllo Dough

How To Work with Phyllo Dough–and Stay Sane at the Same Time

Phyllo dough is both delicious and notoriously tough to deal with. If you’d like to make spinach pie or apple turnovers, here’s what you’ll want to know, thanks to our contributor, Lori. Read more »

Healthy Soup Seasoning Ideas

Home Chef: Season Your Soup Like You Mean It

Every month, Lori Yates from Foxes Love Lemons takes a lesson she learned in culinary school, while working with some of the country’s best chefs, and takes it into the home kitchen, where her tips will help make you a faster, better, and more confident cook. Welcome to her column, Home Chef.  In one of the final classes […] Read more »

Test Meatball

Home Chef: The Meatball That Will Save Your Dinner

Any time you’re making a meal that involves raw meat, it’s harder to season to taste. So, how do you know if your meatloaf, meatballs, or burgers are tasty enough? This little trick will solve your seasoning problems every time. Read more »

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