July 2013

A Summer Dinner: Seared Trout with Peach & Arugula Salad

Let’s talk about why sweet and savory are so good together. In this dish, sweet peach, spicy arugula, and fragrant tarragon conspire to turn crispy trout into an extraordinary dinner. And while spicy arugula and fragrant tarragon (and fingerling potatoes! and almonds!) are good on their own, it’s the peaches here that set the dish apart.  […] Read more »

The Best Mess-Free Ways to Cut Corn off the Cob

Summer’s sweetest vegetable–the corn cob–is also one of its messiest. We love adding fresh corn to our dinners, and sometimes we do eat it straight from the cob. When it comes to getting those sweet kernels off the cob, we keep it simple: a chef’s knife to cut and a bowl to catch the kernels. Some of our favorite chefs have come up with all kinds of more involved methods for de-kerneling the cob. For your amusement, we rounded them up here. Read more »

Here’s How: Choose the Right-Sized Pan for the Job

In our recipes, we refer to the pans we use all the time–our large pot for boiling water, or our medium-sized pan for frying up beef for pad see ew. Exactly what size pans do we intend for you to use each time you cook our recipes? Well, that depends on the meal. Here’s how to choose the right-sized pan for the job. Read more »

And the #BlueApronSummer Winner Is…

Thanks to all of you who participated in our #BlueApron Summer instagram photo contest! We absolutely drooled over your summery renditions of our Pulled Chicken Sliders with Homemade Pickles and Mexican-Style Corn,Orange Chicken Thighs with Cherry Salsa & Green Wheat Freekeh Salad, Cod with Pickled Grapes & Summer Succotash, Marjoram-Garlic Chicken with Jersey Tomato Panzanella–and more. […] Read more »

Barley-Wax Bean Salad with Golden Beets & Heirloom Cucumbers

Cucumber varieties fall into one of three categories. First, there are slicing cucumbers. Next comes pickling cucumbers. And, finally, we’ve got burpless. And tell us – who would choose pickling or slicing when you’ve got a type called burpless? Burpless cucumbers have fewer seeds and a more mild taste than the other varieties. (You might […] Read more »

Mixing Spices: All About Za’atar

Next week, za’atar spices up our Middle Eastern bowl of shrimp, green beans, cherry tomatoes and couscous. Vegetarians last devoured the spice as a sprinkling atop our socca, or chickpea flatbread. It’s pretty. It’s popular. Its name starts with a z. But what is za’atar? First off, za’atar refers to a varietal of wild thyme […] Read more »

How to Choose and Store Your Summer Tomatoes

All summer long, we gorge on tomatoes. They grace this week’s salmon burgers and next week’s za’atar shrimp, among other recipes. So we wanted to make sure you knew how to choose and store your tomatoes for maximum flavor and eating pleasure. Read on for tips on selecting ripe tomatoes and preserving their tastiness (hint: never put them in the fridge). Read more »

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 »

Why Hot Soup Makes for a Cool Summer

In some of the hottest climates in the world, food is both hot (temperature) and hot (highly spicy). Why? Though it’s counter-intuitive, when you eat hot food, your body’s receptors notice. They relay the hotness to the brain, which in turn sends signals that start to cool you down. That’s why we love eating summer corn chowder, even in July. Read more »

Dinner Conversation: Farmers’ Markets Everywhere and Veggies in Your Meals

Each week, we round up posts, videos, and even playlists to entertain you while you cook, and provide conversation fodder for tonight’s Blue Apron dinner. We hope you enjoy! Read more »

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