July 2014

How We Created a Blue Apron Recipe with Gramercy Tavern’s Michael Anthony

In two weeks–the week of August 11th–you’ll have the chance to cook with Gramercy Tavern’s chef, Michael Anthony (a longtime friend of Blue Apron). Sure, his beloved, award-winning 20-year-old restaurant is located New York City–but you get to travel there without ever leaving your kitchen. (Sign up by August 6th to be sure you get a delivery!) On the menu: Pan-Seared Chicken Thighs with Roasted Baby Zebra Eggplants & Fennel Salad. Read all about the dish. Read more »

How Your Ramen Gets Made: Sun Noodle & Blue Apron

Ramen is the ultimate comfort food. Sun Noodle is making the best-quality ramen noodles in the world available to those of us who love them. Here at Blue Apron, we really do love them. Using fresh Sun Noodles, we’ve made Beef Ramen Soup with Choy Sum and Enoki Mushrooms, Chicken Tsukune Ramen, and Spring Vegetable Ramen with Garlic Scapes and Soft-Boiled Eggs. Our customers made ramen at home, too–and filmed themselves doing so. Before your next bowl, watch this video to see fresh ramen get made. Read more »

Five-Ingredient Peanut Butter Cookies

Picture making cookies with just five ingredients. Can you? Or is baking such a production in your mind that this doesn’t quite compute? In that case, these flour- and butter-free peanut butter-chocolate chip cookies will please your taste buds, and blow your mind. Read more »

Summer Style Round-Up

It’s summertime, and we’re loving all the bright, outdoor scenery in your photos! We’ve rounded up some of the favorites that you’ve shared with us on Instagram this season in our latest style round-up, the summer edition. Take a look at how your fellow chefs are enjoying their Blue Apron meals while the weather is nice and sunny. Read more »

How to Entertain Your Paleolithic Friend without Any Weirdness on the Menu

Imagine that you’re a host, and one of your dinner party guests has recently turned paleo. We’re here to talk about what that menu might look like. For appealing answers, we posed our questions to the Blue Apron Culinary Team. Read more »

Homemade Biscuits with Strawberry Jam

Stop what you’re doing. Put down what you’re eating. The best biscuit recipe you’ve ever encountered is at hand, and it’s time to make biscuits for breakfast. To pair with the rich, flaky breakfast breads, we’ve got a pared-down version of homemade strawberry jam. What makes a great biscuit? The quality of its flakes. That […] Read more »

#BAlive Pan-Seared Chicken & Bulgur Recipe Recap

This past Thursday, we all cooked the Pan-Seared Chicken with Bulgur Salad recipe together, LIVE on Facebook–sharing tips, tricks, and photos from our experience in our own kitchens across the country. For those of you who have’t made this recipe yet, here are some of the greatest hits of what was shared as we prepared it together. Tune in in a few weeks when we all come together again to cook the next #BAlive recipe. Enjoy! Read more »

Introducing the Blue Apron Summer Cookbook!

Hello, world: our very first cookbook is here! Summer Cooking with Blue Apron features the best of summer–from our most beloved recipes to a field guide that helps you pick, prep, and enjoy the abundance of summer produce. Read more »

Frozen Treats 101

In this week’s Home Chef column, Lori outlines the similarities and differences among all the frozen treats you need to know if you’re planning on having a seriously sweet summer. Ready to get schooled in the best subject ever? Let’s learn us some ice cream! Read more »

9 Ways to Throw Your Vegetables on the Grill

Come July 4th–and all the summer weekends that follow–the grill takes center stage, and all omnivores’ thoughts turn to meat. That leaves the vegetarians alone to contemplate the dying embers and wonder why the smoke wafting up always smells like burgers but never of zucchini. No more! Here are 11 ways to throw individual vegetables and entire vegetarian meals on the grill.
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