October 2015

Leftover Halloween Candy Cake

Whether you over-anticipated the number of trick or treaters paying you a visit this Halloween, or you under-anticipated the success of your (or your kids’) trick-or-treating ability, you’ll likely have a bounty of leftover Halloween candy lying around this weekend. Enter Alex, one of our recipe writers and baker extraordinaire. Alex is our go-to for […] Read more »

How-To: Cut an Apple into Matchsticks

These perfectly-cut apple matchsticks are just the thing whether you’re eating them as a snack or using them to add a refreshing crunch to salads. Read more »

How-To: Form a Meatloaf

This simple trick will ensure a well-shaped meatloaf that has the perfect consistency. Read more »

How-To: Pit and Dice an Avocado

Check out this simple trick for getting the pit out of your avocado easily and cleanly. Read more »

How-To: Peel Carrots

In this short video our chef will show you the easiest (and fastest) way to peel a carrot.
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How-To: Dice a Sweet Potato

Cut large for roasting, or small for soups and stews, there’s a special trick to quickly dicing a potato. Check out the video to see how our chefs do it. Read more »

How-To: Dice a Potato

Cut large for roasting, or small for soups and stews, there’s a special trick to quickly dicing a potato. Check out the video to see how our chefs do it. Read more »

How-To: Quarter and Deseed a Lemon

Lemons are indispensable to cooking here at Blue Apron. Their tart juice brightens other flavors and can tie a dish together. We’ve come up with an easy way to get the juice out of the lemon (without having to deal with the pesky seeds). Watch this short video to see how it’s done. Read more »

How-To: Prepare Fava Beans

Fava beans are one of our favorite warm weather treats. The large pods contain seeds that actually need to be peeled twice. But the reward is well worth it. Watch this short video to see how we make short work of these delightful beans. Read more »

How-To: Peel Garlic

Where would cooking be without these delicious little cloves. But peeling them can be such a pain. We have a little trick that will save you valuable prep time. Read more »

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