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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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The Almond Brothers

Meet California’s John, Jim, and Joe Gardiner, whose big ambition yields an amazing little nut. Read more »

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The Case for Better Beef

It’s a brisk winter day in Bolinas, a wind-swept coastal California hamlet north of San Francisco. Seated beside a roaring fire, in a home nestled on his BN Ranch, legendary livestock farmer Bill Niman, in jeans and fleece, is talking about burgers. And he’s getting a little worked up. Read more »

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The Magic of the Pixie Mandarin

An intrepid family’s quest for better-tasting citrus Read more »

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BN Ranch Joins Blue Apron

We’re excited to announce that Bill Niman, a legendary rancher and animal welfare pioneer, and his BN Ranch have joined Blue Apron. Read more »

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How One Woman Remembers The Past By Cooking In The Present

Dana’s challenge to the whole Blue Apron community (that’s you!) is to take a recipe you love and add your own family twist to it. What recipe have you done this with? What was the special family tradition or twist you added to it? Dana’s story is the third installment in our series of customer spotlights! […] Read more »

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Our Non-GMO Commitment

Together we’re working to build a better food system. This big undertaking breaks down into countless smaller actions, including being transparent about what goes (or doesn’t go) into your box. Read more »

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Blue Apron Love Stories

In honor of #ValentinesDay, we’re sharing a few of our favorite Blue Apron love stories here on our blog! From enjoying time together as a family to finding a new ingredient to love, these stories always warm our hearts here at Blue Apron and we wanted to share them with you!

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Lemons Like You’ve Never Seen

If you’ve cooked with us, you know we love our lemon zest. But this time the lemon in your box looks a little different. Here’s why. 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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