March 2014

Photos of New York’s Short Order Cooks

In honor of our DIY take-out month, we sent a photographer out into six cafes and diners with speedy, multi-tasking chefs to capture the experience of being a short-order cook. Read more »

Beyond Dinner: The Homemade “Bodega” Egg Sandwich

We’re going beyond dinner to share homemade breakfast recipes with you. First up: in honor of take-out month, we’re sharing a bodega-style egg-and-cheese sandwich. Read more »

Home Chef: The Surprising Utility of Take-Out Containers

If culinary schools and restaurants buy two things in bulk, it’s butter and plastic deli containers. The butter makes sense, but the deli containers? They’re just plain convenient. Here’s how to make like a chef and use them in your cooking life.
Read more »

Ingredient Love: All About Quick Breads

What is a quick bread? In this piece, we talk to Amy of Amy’s Bread to delve into the world of those breads made without yeast. Read more »

Dinner Ideas: Take-Out at Home

All month, we’re talking about dinners to make at home instead of ordering take-out. Today, we’re sharing our pinterest board, an ode to making take-out at home, which is less about recreating the local joint’s Pad Thai than it is about finding home-cooked alternatives to picking up the phone. That doesn’t mean that we’re not […] Read more »

Here’s How: Foods Never to Store in the Fridge

In our box each week, you’ll find a mix of ingredients that do and do not need to be refrigerated, and today we’re sharing five important ingredients that should never venture into the fridge; keep them on the countertop instead. Read more »

How Your Demi-Glace Gets Made

Using demi-glace ensures that even our quick-to-cook soups, stews, and sauces are as rich and tasty as if they’d been cooked for hours. Which they have–in Green Bay. Watch now to see how demi-glace is made. Read more »

Here’s How: Foods to Always Store in the Fridge

In our box each week, you’ll find a mix of ingredients that do and do not need to be refrigerated, and today we’re sharing six important ingredients that should always find a home in the 35°F comfort of your kitchen’s fridge. Read more »

A Simple Trick for Cleaner Cooking: Have a Place To Go

In the name of getting great dinners on the table in not too much time, our recipes often use a bunch of different cooking vessels at once. Here’s one change you can make in your approach to cooking that’ll let you juggle multiple pots and pans without feeling frantic. Read more »

© Blue Apron, LLC 2019 Privacy Terms