Josh Goldman has finally settled down: After years of searching, the fish farmer found the perfect fish to raise. Delicious and sustainable, it’s called barramundi, and it took him over three years and 30 tries to find it. Read more »
Let’s face it: for most of us, pumpkin pie only comes around once a year. So why not make the most of its fleeting, deliciously custardy presence? Below, Test Kitchen Manager Claire King gives us five quick tricks to make your pumpkin pie anything but forgettable. Read more »
It’s no secret that we’re huge fans of seafood: the health benefits are undeniable (we’re looking at you, Omega-3s!) and it’s a delicious and, most importantly, sustainable source of protein. Not to mention, producing seafood requires dramatically less energy than other animals. For example, it only takes one pound of feed to create one pound of fish, but for meat and poultry it can require up to nine times as much feed. Supporting sustainable seafood choices is a win-win for us all. Read more »
The problem with being a fourth generation cranberry farmer from Cranberry Country, Massachusetts—the southeastern part of the state that is pretty much covered in bogs—is that you, unfortunately, get typecast.
“People know that if you’re having dinner at our house, it’s probably going to have cranberries in it,” says Patrick Rhodes. Patrick is the latest in a long line of cranberry-growing, and cranberry-loving Rhodes’ who have been raising the tart, acidic treats since the 1930s. Like most folks, sure, they use them at Thanksgiving table. But the Rhodes family is so enamored with the little red berries they grow, that they eat them at pretty much every meal. Read more »
As part of our mission to build a more sustainable food system, we’re committed to doing our part to turn this trend around. We asked the Business for Social Responsibility (BSR), a leading global sustainability non-profit, to conduct a study to learn more about our impact on food waste. The study, which set out to compare a week of meals’ waste at Blue Apron versus the traditional grocery store, revealed that we reduce food waste by 62% in comparison. We’ve been able to achieve this thanks to our unique business model, which enables us to predict demand and work directly with farmers to grow only what’s needed for our recipes, as well as to pre-portion ingredients for our customers and donate to food banks across the country. Read more »
Like your favorite seasoning or spice, wine can instantly enhance a meal. To help you master the perfect pairing, we’ve offered simple tips, as well as highlights from our October wine delivery, to keep in mind as you plan your Blue Apron meals–your taste buds will thank you! Read more »
Remember the last time you uncorked a great-tasting bottle of wine? Sure, the vineyard probably deserved some credit for growing tasty grapes in the first place. But the real star behind every wonderful red or white is a winemaker who’s skilled at blending—the art of mixing and matching lots of grapes, batches of wine or both. Blending wine is simple in theory, and most winemakers are plenty good at it—but to achieve perfection in a wine, you want winemaker Helen Keplinger in your corner. Read more »
By now, it’s no secret that we harbor deep affection for offbeat and unique produce. (Petite, fairy tale eggplants? Check. Dazzling striped, rose-hued lemons? Check.) And what’s more, we love sending you beautiful vegetables that are good for the farms growing them. So we’re excited to introduce you to the islander pepper, a stunningly-purple (and sometimes yellow, orange and red!) pepper making its crunchy, delicious debut on dinner plates across the country this summer. Read more »
Thank you to all the families that joined us at camp this year! We loved seeing your photos, reading your postcards and watching your videos.
From learning their way around the utensil drawer to growing a key ingredient for dinner, your kids are now set up for success in the kitchen! Here’s a little something to celebrate all that they’ve learned: a Certificate of Achievement. You can download it here and print it for your little campers (now back-to-schoolers!) Read more »
With its miniature form and gorgeous violet-and-white skin, fairy tale eggplant is just as dreamy as it sounds. But there’s even more to this specialty variety than meets the eye. It’s also incredibly fruitful and resilient, two big wins for farmers (and we mean that quite literally: the seed has brought home an All-America Selections vegetable award). As for the cooks? Fairy tale offers a delicious, delicate flavor and delightfully creamy bite. Plus, this palm-sized eggplant is a breeze to prep for sautés, stir-fries, grilled dishes and more. Read more »