May 2013

Dinner Conversation: Strawberries in Season and Foods You’re Eating Wrong

How To Eat Cupcakes Better – Daily Dot Videos about all the foods, from sushi to chicken wings, that you’re eating wrong.Of course, these little documentaries contain all the tips for eating bananas, crabs, and ketchup much more skillfully than you did before. The One Food You Would Eat For the Rest of Your Life […] Read more »

The Whole Spice Dilemma

The whole spice conundrum pits grinding whole spices (messy) with using old ground spice (not very flavorful) and shares how subscription spices (that’s us!) solves the taste-versus-waste problem altogether. Read more »

From Bird’s Eyes to Yu Choy: Asian Vegetables We Adore

If you spend enough time in the globe’s cafes, markets, and street stalls, you’ll find that you encounter not just new flavors but also new ingredients. Here, we hit the Asian produce stands, help you separate bok choy from yu choy from Chinese broccoli–and tell you about the dishes you can cook up with these new favorite vegetables. Read more »

Dinner Conversation: Dating a Chef & Memorial Day BBQ Chips

Each week, we’ll round up posts, videos, and even playlists to entertain you while you cook, and provide conversation fodder for tonight’s Blue Apron dinner. Today we’re planning for this weekend’s grilling events and reading up on how to stay in shape all summer: Dating a Pastry Chef – HowAboutWe This piece details how to […] Read more »

Here’s How: Crisp with Confidence

In this week’s flank steak recipe, we garnish with deliciously frizzled shallots. Take one minute to think about the best onion rings you’ve ever eaten, and you’ll understand why we decided that crispy shallots ought to rest atop the meat in this meal.

Still, we know pans of hot oil can inspire terror in even experienced chefs, so we wanted to illuminate just what goes on when you turn squash into tempura or shallot slices into, well, frizzled shallots. Read more »

Mother’s Day Contest Winner

Thanks to all who participated in our Mother’s Day Recipe Contest! We loved hearing about the dishes you grew up eating at home, from Pad Thai to Meatloaf. Yum.

There can only be one winner though, and we randomly selected Lyla’s recipe for her mom’s Bronzed Salmon with Orange Marmalade & Israeli Couscous.  Read more »

A Short History of Warm Goat Cheese Salad

“Take some rounds of goat cheese. Press them into breadcrumbs. Fry the rounds in a little oil, or bake them at 400°F.” Those instructions could have come from this week’s recipe card for Frisee and Farro Salad with Warm Goat Cheese, a tasty vegetarian main. But in fact the words are paraphrased from a 1983 […] Read more »

Dinner Conversation: All the Sandwiches and How Great Packaging Makes Cooking Easy

Each week, we’ll round up posts, videos, and even playlists to entertain you while you cook, and provide conversation fodder for tonight’s Blue Apron dinner. Today we’re planning for this weekend’s summery sandwiches and luxurious free time for getting busy in the kitchen: An Herb-Chopping Trick – Beauty and Some Beef Sprinkling salt on your […] Read more »

The Elements of Arepas

When we created these arepas, the scent of browning, spicy chorizo was wafting through our kitchen. We had just invented a vegetarian version of the South American corn cakes – these Queso and Pepper Arepas with Kale Salad – and were hurrying to make sure that the meat eaters didn’t miss out on this specialty, […] Read more »

The Magic of Garlic

When we make dinner, we put garlic in everything. That’s no accident. European, Mediterranean, and Asian cuisines all have used the alium bulb to season food for millennia, in dishes from Merguez-Style Brochettes to Beef Pad See Ew. Yet recipes include garlic for different reasons. Raw garlic adds spiciness; gently cooked garlic becomes fragrant, developing flavors in […] Read more »

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