Search results: extra garlic

How to Cook with Nuts

Using Fat in Food: The Nutty Edition

One of the ways we add heft and satisfaction to our food is with fat. We’ve already talked about delicious uses for cheese, butter, and oil, and today we’re looking into how nuts can add flavor to your food. Read more »

Sweet Potato Lentil Salad

For the Vegetarians: How to Take the Meat out of Any Recipe

If you’re switching from a meat-heavy diet, cooking vegetarian may seem like a daunting task. But with a few tweaks here and there, you’ll soon find that its easy to master the technique for making meat-free meals. Here’s where to start. Read more »

Squash Soup

Here’s How: Build a Great Soup

It’s soup season! Grab your tureens and your ladles, and let’s start stewing up pots of delicious, healthful, and vegetable-laden soups. We’ve got tips for building a great soup, even if you don’t have a recipe or ingredients. Read more »

Thanksgiving Meal

Food Stories: How Turkey Came to Thanksgiving

How did everyone end up sitting down for a meal of turkey, cranberry sauce, and pie on Thanksgiving? This article looks into the history of our traditions, both classic and idiosyncratic. Read more »

Cauliflower Mac

Cooking with: Cauliflower

Cauliflower is one of our favorite vegetables to use in cooking, especially in vegetarian dishes. In this post, we’re sharing tips about prepping and cooking the gorgeous fall veggie. Read more »

Why Butter Makes Food Taste Amazing.jpg

Using Fat in Foods: The Butter Edition

Our guide to why butter makes food taste amazing and how best to use it in cooking. Read more »

How to Mellow Your Shallots

Here’s How: Take the Bite out of Shallots with Vinegar

Nearly as often as we ask you to mince your garlic into paste, we instruct you to transfer your minced shallot to a small bowl with some vinegar. After that, as you get back to cooking your steak or your chopped apple salad or your farro. Meanwhile, the vinegar gets to work on the shallot. It’s amazing how much better your meal will be just because you left the shallots alone! Read more »

Roadside Noodles from Blue Apron

Roadside Noodles with Bell Pepper, Tomato & Broccoli Rabe

When we brainstorm dinners you can make in 35 minutes or so, our thoughts often turn to the stir fry. In this traditional form of quick cooking, flavor develops as ingredients take a quick turn being cooked in a hot pan. Just like the inhabitants of Thailand, Vietnam, and parts of China, we could eat some sort of stir fry for practically every meal. The flavor variations are infinite, from shrimp fried rice to curry noodles with pork. Yet it’s our latest creation, these Roadside Noodles with Bell Pepper, Tomato & Broccoli Rabe, that we want to tell you about today. Read more »

Caesar Dressing from Blue Apron Meals

Here’s How: Make Any Salad Dressing

HERE’S HOW is a series where we share the best useful tips from our cooking adventures. We’ll answer questions before you have them and illuminate food mysteries with a blend of science and legend. Today, we’re going into the delicious depths of salad dressings. We like to include green salads in many of our meals because […] Read more »

Panzanella from Blue Apron

Beyond Croutons: Bread Salad with Jersey Tomatoes

What do cereal, ribollita and panzanella have in common? All three were invented by the Italians as ways to use up any bread leftover from previous meals. Repurposing extra bread is not just about monetary thrift, though. We hold it as a worthy kitchen philosophy to use up every ingredient you own, letting as little […] Read more »

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