We talk a lot about in-season cooking. On your plate, that means all kinds of tomatoes in the summer and heaps of squash in the winter. But while eating seasonally can sounds incredible in July, just as the first Sun Golds hit the market and the taste of that tomato banishes all memory of snow and ice, by September, the "eat seasonal" mantra can dwindle into a whine: "More tomatoes?" We get it: you're ready for that squash. But come March, we've got a feeling tomatoes will be on your mind again. Read More
One of our favorite things to do each morning is to tune in to the #BlueApron Instagram hashtag and see what you cooked the night before. So, for this 'Homestyle' photo roundup, we're looking at the 'grams that showcase how Blue Apron chefs prep, cook, and share the same recipes, but in their own unique way, from kitchens across the country. Read More
As with many of the most visible diets these days, eaters follow a dairy-free diet for all kinds of reasons. Some are allergic to the dairy proteins themselves, while others lack the enzyme lactase, which is the body's workhorse for digesting lactose, the sugar in milk. Still others keep kosher, which means if there's meat anywhere on the menu, dairy is out. Our culinary team shares tips for entertaining dairy-free friends with style, grace, and good taste. Read More