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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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Week 2: Exploring the Roots of It All

Sure, cooking with kids teaches them valuable life skills, but it’s also just plain fun! And that’s what summer is for. So we couldn’t be more excited about our brand-new virtual cooking camp. Each week, we’ll provide an activity to help your little ones learn about food and meal prep. Want to see the full […] Read more »

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Cooler Ways to Cook

Summer ushers in plenty of delicious produce to savor, usually along with temperatures too high to cook in. Luckily, many of the season’s crops shine even when raw—or practically so. Two of our favorite hand-in-hand, no-heat-required techniques are marinating and macerating. Learn the basics of each, and try out two simple recipes along the way. Read more »

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Guide To: Misfit Produce

Every summer, plenty of imperfect-looking produce is passed over at farmers’ markets and grocery stores. Read more »

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Cantaloupe & Lime Frozen Yogurt Pops

The ultra-sweetness of ripe, in-season melon meets the tang of lime and Greek yogurt in these fruity, creamy pops. Don’t have ice pop moulds? No problem! Use small, disposable plastic or paper cups! Fill the cups as you would the molds, then cover each cup with aluminum foil. Carefully cut a slit in the center of each foil lid. Place an ice pop stick through each slit (the foil will help keep the sticks upright) and freeze. Read more »

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Week 1: Eating in Season

Sometimes, eating with the seasons feels like a no-brainer: Strawberries taste like heaven in June, and corn on the cob is so sweet in September. This week, you’ll introduce your kids to the concept of eating seasonally, so they’ll notice how eating what’s ripe now means noshing on fruits and vegetables that taste better and are more nutrient-rich. Read more »

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