Everything you need for a seasonal celebration is now available through Blue Apron.
This special spread is designed to embody the spirit of summer—it’s effortless, indulgent, and fun! Whether hosting friends or making family dinner, you’ll be delighted by how easy it can be to prepare a memorable feast.
Our first-ever lobster box features traditional Maine-style lobster rolls and plenty of sides to fill out the table. Each box includes these recipes.
Lobster Rolls with Lemon & Chives
Creamy Potato Salad with Capers & Pickled Peppers
Corn on the Cob with Garlic & Herb Butter
Green Salad with Feta, Tomatoes & Radishes
To take your meal to the next level, we’re also including a few extras. Play lobster trivia with your friends or family, and use our bonus included recipe to create the perfect summer lemonade cocktail.
The limited-time Summer Lobster Box is available to ship starting the week of June 27 through August 29 (or while supplies last), and can be ordered through Blue Apron’s website and mobile app, as well as the Market with no subscription required.
If you spot the WW logo next to a Blue Apron recipe, get excited! These recipes are designed with your WW goals in mind. Our WW recommended dishes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis.
Try some of our favorite WW Recommended recipes to fill your week with nutritious meals, and check the Blue Apron menu for new meals added every week.
These vibrant bowls feature our citrusy tomatillo-poblano sauce in two ways: half is used to coat bites of chicken as they sear in the pan, while the rest is whisked together with sour cream for a cooling drizzle on top. It’s all served over a base of hearty brown rice studded with sweet golden raisins and crunchy toasted pepitas.
We’re serving this hearty chickpea and vegetable salad topped with an irresistibly creamy layer of tzatziki, or Greek cucumber-yogurt sauce. A duo of marinated bell pepper and tomatoes, plus crumbly feta cheese, add a bevy of vibrant flavors to the nutty farro served underneath.
To accompany our irresistibly spicy-sweet glazed pork, we’re whipping up a vibrant side of tomatoes and snap peas sautéed with just a touch of garlic and olive oil. An additional side of smooth mashed potatoes completes the dish on a hearty note and helps to soak up the flavorful glaze.
The star of this wholesome salad is the rich, savory dressing (made with tahini, dijon mustard, parmesan, and more) that brings together tender kale, sweet pear, and roasted carrots—all topped with seared chicken and crunchy sesame seeds.
Here, meatballs get a tangy, salty lift from crumbly feta cheese mixed right into the turkey. You’ll serve them over a bed of nutty farro with olives and vegetables and top it all off with a touch of creamy labneh.
This hearty vegetarian dish showcases paneer—a type of firm, fresh cheese that holds up against heat—marinated in a creamy, shawarma-spiced yogurt, then roasted until beautifully golden brown. We’re serving it over a bountiful mix of brown rice, roasted tomatoes, onion, and carrots, and fresh arugula, then topping it all with a drizzle of cilantro sauce.
To bring together seared chicken and a hearty bed of kale and sweet potato, we’re topping it all with an irresistibly rich and creamy dressing of tahini, soy sauce, mayo, fresh lemon juice, and punchy garlic paste.
In this dish, flaky tilapia fillets are seared with a coating of earthy oregano, then served over a bed of barley tossed with brussels sprouts and juicy, blistered tomatoes. It’s all topped with a mix of creamy fromage blanc and bold romesco sauce (made with almonds, roasted red peppers, garlic, and more).
The star of this dish is our togarashi seasoning—a vibrant blend that highlights paprika, poppy seeds, dried orange peel, and more—which lends bold flavor to the medley of zucchini, carrots, and cabbage we’re serving underneath juicy seared chicken. We’re bringing it all together with a bright, savory mix of citrusy ponzu and creamy ranch dressing.
Here, aromatic turkey meatballs find sweet and savory complement from the vibrant curry served underneath, which features sweet potato, bok choy, and grated apple cooked with soy sauce and spicy yellow curry paste.
Blue Apron is here to make your mornings brighter. The chefs you trust are using the ingredients you love to bring breakfast to the Blue Apron menu.
Chef Ashley Giddens took the lead on developing breakfast recipes. As an adamant food lover, Ashley advocates for making every meal as delicious as possible. A quick breakfast of a protein bar or pre-packed pastry is a missed opportunity. She designed the Blue Apron breakfast menu to make thoughtful, delicious morning meals a little bit easier.
With Blue Apron, breakfast can be a lovely moment of indulgence before the day’s duties begin. Our dishes are created with busy mornings in mind. Each recipe is designed to be ready 15 minutes or less, and without creating a pile of dishes.
Take a look at the menu
Recipes like Fried Egg & Prosciutto Sandwiches with Smoked Gouda & Calabrian Mayo and Creamy Spinach & Egg Sandwiches with Parmesan Cheese elevate the classic egg sandwich with unexpected ingredients. You can tailor this recipe to your liking by cooking the eggs to your desired doneness. These sandwiches will be delicious with sunny-side up, over-easy, or over-medium eggs.
Homemade pancakes might seem like a weekend-only treat, but our pre-measured ingredients make it easy to throw together a batter in the morning. With recipes like Buttermilk-Cornmeal Pancakes with Maple-Fig Syrup & Pistachios,Sourdough French Toast with Cherry-Maple Syrup & Almonds there’s no need to fuss with measuring cups. Just combine, cook, and enjoy your short stack. Bring the leisure of a Sunday brunch to your Tuesday morning table.
Tacos don’t need dozens of salsas or garnishes to be special. Our Cheesy Egg & Bell Pepper Tacos with Chipotle Sour Cream are an easy and delicious breakfast treat that you can eat with your hands.
Find Blue Apron breakfast on the Add-ons menu. Our first recipe will be available to ship starting the week of April 18 through Blue Apron’s website and mobile app. Follow along for more breakfast dishes, coming soon to the menu.
What separates a restaurant-quality dish from homemade dinner? More often than not, it’s the ingredients. Restaurants tend to put extra effort into creating a luxurious sauce, garnishing with a crunchy topping, or finishing with decadent compound butter.
John and Janey Hubschman founded Epicurean Butter with the goal of making these special restaurant touches achievable for home cooks. The company got its start in 2004 when the Hubschmans were looking for their next venture. After working in the fine dining industry for 20 years, John was looking for a way to bring restaurant-quality meals into peoples homes. Since its launch, Epicurean has expanded in ways the Hubschmans never imagined. Today, Epicurean Butter offers 14 different products, available in over 6,000 grocery stores. You can find their garlic & herb butter on the Blue Apron Menu.
These flavored butters are a quick and easy way to make almost any dish taste even better. Epicurean products are made with high-quality ingredients. For the butter with truffles, coming soon to the Blue Apron menu, white and black truffles are imported from Italy.
In addition to adding flavor, compound butters save time while you’re cooking–there’s no need to measure out herbs and spices. Epicurean Butter can be used to sauté, cook, bake, or finish a dish. The right Epicurean product can transform anything from vegetables, pasta, meat, or seafood into a restaurant-quality dish in minutes.
The dedication to quality, ease, and flavor makes Epicurean butters right at home on the Blue Apron menu. With high-quality compound butter delivered to your door, it’s never been easier to make restaurant-quality meals at home.
This post was written by Heather Sachs. Heather is a Registered Dietitian with a Masters degree in Clinical Nutrition. She has more than 15 years of experience combining her knowledge in food, nutrition, and regulatory affairs as well as translating science into impactful brand communication. Heather is currently Blue Apron’s Director of Regulatory Affairs.
National Nutrition Month is a personal favorite for me, and not just because I am a Registered Dietitian. I believe in the power of food. Nutritious food supports good health, brings families and cultures together, and provides a mental break from our stressful lives. Of course, food also inspires moments of happiness.
This year in honor of National Nutrition Month I am pulling together some of my best tips on setting yourself up for success when it comes to your nutrition and wellness goals.
Flip your mindset
For many people, the word diet is associated with deprivation and elimination of their favorite foods. It doesn’t have to be that way, in fact it shouldn’t. Diet is what you eat, not what you don’t eat. If you focus on the nutritious foods you want to incorporate into your daily eating patterns–like fruits, vegetables, whole grains, lean proteins, and heart healthy–there won’t be room left in your mind or your belly for those foods you try to consume in moderation.
Always have a plan of attack
You wouldn’t walk into a new job without preparing. Bring this same mentality to your meals! If you can meal prep even a couple lunches, that’s a great start. Investing as little as an hour on a Sunday can set you up for success during the week ahead. Start small. You can prep easy sandwiches and salads in containers to grab each day. To make it even easier, try Blue Apron’s Meal Prep Options (Wellness for me).
Don’t forget to prep snacks too! Snacks can help keep you satisfied throughout the day and prevent overeating at your next meal. Look for snack combos that provide both fiber and protein. Try packing apples and peanut butter, cut up veggies and hummus, cheese and whole grain crackers, or even granola bars.
No one wants to eat the same thing every day. Seeking out new foods, flavors, and combinations can bring enjoyment to your daily diet. Take a trip to the farmers’ market and check out the produce, proteins, and even spices available locally. In addition to supporting small businesses, you might be exposed to something you never would have seen at the supermarket.
Speaking from my own experience, making a meal does something for the mind and the soul. Whether I am cooking on my own, with my husband, or with my kids, something happens and I am transported. I have always loved to cook, but Blue Apron recipes have elevated our meals. We’ve discovered new ingredients, new flavors, and new skills. Creating a nutritious and flavorful dinner for my family makes me feel like a hero even on busy weeknights.
Update on safety precautions we are taking in our fulfillment centers
As of January 2022, Blue Apron added free weekly mandatory testing in our California and New Jersey facilities. During these high rates of transmission in the areas in which we operate, we are testing all employees regardless of vaccination status, at this time, to help stop the spread of COVID-19.
In addition, we continue to mandate masks for all of our employees, and offer access to approved face coverings should they need them. We have also not changed any of our safety measures outlined below.
Lastly, we continue to host free, on-site vaccine clinics for our employees at both fulfillment centers to make it as easy as possible for our employees to protect themselves, as we believe that vaccines are the best way to protect yourself from getting COVID-19, especially severe illness, and death.
We know that in these uncertain, ever-changing times, safety is at the forefront of everyone’s mind. At Blue Apron, we consider our fulfillment center employees to be the true heroes of our operation and we’re constantly inspired by their level of dedication to food, family, and each other. That’s why we’ve always been committed to the highest level of safety in our fulfillment centers so we can take care of our employees while they work to take care of you. In response to COVID-19, we’ve added to our already rigorous safety practices and implemented a comprehensive approach to food and employee safety that includes heightened precautions as recommended by the CDC, FDA, and OSHA, as well as state and local agencies.
With the rapid spread of COVID-19 across the country, it is likely that everyone’s lives or businesses will be affected in some way or another by this virus. For us, we recognize that we are an essential service during this time and that is not a designation we take lightly. In order to do our part to keep our team members and customers safe, we have implemented a two-pronged safety approach:
Adopt social distancing guidelines to reduce the risk of spread between employees, and
Significantly enhance our daily cleaning, sanitation, and disinfecting practices on top of our already rigorous safety standards.
As a food facility regulated by the FDA, a comprehensive food safety program is followed in every part of our operation. In addition, Blue Apron takes an extra step in our food safety practices by certifying with the third-party program called the Safe Quality Food (SQF) Food Safety Code. SQF is widely considered one of the most rigorous and comprehensive food safety standards in the world and we are proud to have achieved this designation since 2018 for all of our sites.
With these standards already in place at our facilities, employees are required to follow what’s called “Good Manufacturing Practices” by washing their hands thoroughly and wearing appropriate protective equipment, including nitrile gloves, smocks, hair nets, beard nets, and safety glasses before entering a production area.
In response to COVID-19, we changed shift interactions to reduce human contact, increased social distancing efforts and awareness both on and off the production floor, and enhanced equipment cleaning and sanitation procedures. In addition, we are following the new FDA and CDC guidelines for our employees who voluntarily wear face masks in our facility. *Update—Based on changes to local laws and regulations and updated guidelines from the CDC and FDA, all employees in all Blue Apron fulfillment centers are required to wear face masks at all times. Blue Apron is providing face masks along with training and guidance on the proper use of them from CDC and FDA.
The cleaning and disinfecting procedures we use meet the high standards of the FDA and CDC in reducing the spread of contagious illnesses, including COVID-19. When it was apparent that COVID-19 was spreading rapidly across the country, our team quickly created a formal COVID-19 Cleaning and Disinfecting Policy which focused on increasing the frequency of cleaning, disinfecting high-touch areas including areas like bathrooms and break rooms, and additional nightly cleaning and sanitizing of production equipment.
These measures, specifically designed to mitigate the spread of COVID-19 to our employees, are on top of our already rigorous food-safety standards published on our blog here. In the event that we have an employee who has tested positive for COVID-19, we have additional measures in place that include a deep cleaning of both work and common areas. We also directly notify employees. If anyone reports to us that they are experiencing symptoms of COVID-19 (or if they outwardly exhibit symptoms), they are asked not to report to the fulfillment center, or if they are at a fulfillment center, they are immediately sent home. In this case, we conduct regular wellness checks with them while they are at home and deploy targeted additional cleanings. It’s also important to remember that the FDA has stated that there is currently no evidence that COVID-19 can be transferred through food or food packaging.
People Matter Most
We take our role in providing food to people across the country during this challenging time seriously. To show our front line fulfillment center employees how much we appreciate their hard work, we recently implemented a temporary pay increase to reward them for their dedication during these unprecedented times and for meeting such high safety standards.
None of us know when this period of time will end and that uncertainty can be unsettling. But if there’s one thing you can trust right now, it’s that when you order from Blue Apron, a group of talented and passionate employees take safety seriously and pack each box with your family in mind. Because in these times, that’s what matters most.
In 2021, one thing was clear—it’s important to put our physical and mental wellbeing front and center, as often as we can.
At Blue Apron, we believe that cooking at home does more than just nourish your body. Time in the kitchen can help you unwind, save money,* connect with family and friends, and learn new skills. We hope that by cooking with us, you were able to find small moments of reprieve when you needed it and big moments of accomplishment in creating a delicious meal.
This year, we will continue to focus on bringing you a wide variety of meal options to give you the flexibility to make choices that better fit your needs. We’re also committed to continuing to offer simpler options that don’t lose any of the flavor we are known for.
Starting this month, you’ll see more Wellness options on the menu than ever before. These recipes feature nutritionally dense ingredients like vegetables, whole grains, fresh fruit, and lean proteins, along with cooking techniques that allow you to stretch your wellness goals—from learning new skills, to balancing active and passive cooking—all without sacrificing flavor or creativity in the kitchen.
We continue to deliver a robust weekly menu to you, all with the quality of ingredients you have come to expect from us. We are committed to responsibly sourcing fresh, high-quality, and wholesome seasonal ingredients. With approximately 70% of our ingredients directly sourced from our suppliers, we work to ensure we only include the best ingredients at the best value in your box.
Happy New Year to you and your loved ones, and thank you for cooking with Blue Apron.
Cooking at home does more than just nourish your body. Time in the kitchen can help you unwind, save money, and learn new skills.
No matter what health means to you, Blue Apron’s Wellness menu is full of nutritionist-approved recipes that will fit you and your unique goals. The menu includes Carb Conscious, WW™ Recommended, and vegetarian recipes that the whole family will love. For busy day, try simple preparations like sheet pan dinners that take the stress out of cooking, or select a wellness Heat & Eat meal that is ready is minutes.
Look for recipes with the Wellness label on the signature for 2 menu to find meals designed in collaboration with nutritionists with your holistic health in mind. Current customers can adjust their account settings and sign up for Wellness meals as a default choice.
We know that health doesn’t end after dinner. Follow along on Blue Apron’s Facebook and Instagram for tips and tricks supporting mental health, financial health, and more.
What Makes Our Wellness Menu Unique
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates with high-fiber foods like fresh vegetables, fruits, and whole grains.
Heat & Eat
Need a night off from cooking? Our Heat & Eat meals step up the standards for pre-made meals, delivering Blue Apron quality and flavor, in minutes.
If you spot the WW™ logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious.
Sign up here for wholesome, nutritious ingredients, and all of the benefits of home cooking, delivered to your door.
There are more ways than ever to find recipes. Cookbooks, blogs, and magazines are full of delicious ideas. Of course, choosing what to cook is only half of the battle. Once you’ve selected your recipe, you still need to follow it. We love the romance of flipping through an old cookbook, but for stress-free weeknight cooking, modern technology has provided a simple solution: cooking along with Alexa.
Here’s the case for enlisting a little digital help the next time you prepare dinner.
Making meatballs? Rolling out dough? Cooking is a hands-on process, and sometimes that means things get messy! Using Alexa to read recipe steps is hands-off. That means no more getting flour on your phone or keyboard. Alexa can help with simple tasks without you having to lift a finger.
Take a break from screens
Give your eyes a rest. With Alexa to help out with cooking steps, it means some time away from phones and computers. Just set your other devices aside and listen to the steps as you prep.
Get in the flow
Alexa allows you to sink into what you’re doing. There’s no pausing to consult a book or a screen. Just get lost in your cooking and let your speaker guide you. If you miss a beat, don’t stress. You can ask Alexa to repeat a step or skip to the next step.
All your questions, answered
Need a little extra help on one of the recipe steps? Alexa can help you with your other cooking related queries. Try asking your speaker any questions that may come up while working on your recipe, like how to tell if your produce is ripe, the correct temperature for cooked meats, or the best way to dice an avocado.
Try it at home! Now you can access all of your Blue Apron recipes with your Amazon Echo Show. Just ask “Alexa, find Blue Apron recipes.”
For the rest of the year, breakfast is the most important meal of the day. On Thanksgiving, the morning meal is overshadowed by the big turkey (or celebratory vegetarian equivalent). Picking your breakfast on Thanksgiving day is a bit of a challenge—you want to make sure that you’re hungry when dinner arrives. For some, that means eating a big breakfast and resisting the urge to snack all day. Others prefer to skip breakfast altogether and subsist on nibbles of cheese and scraps of pie crust while cooking. Here’s how our Blue Apron chefs handle Thanksgiving breakfast.
I always make breakfast the night before. I’ll usually do something like a frittata and cut it up. My goal is to keep the focus on cooking on the big meal, so I always go with making breakfast ahead and letting people help themselves. — John Adler, VP, Culinary & Physical Product
I usually do something super light for breakfast, and then I’ll put out some snacks during the day, like an assortment of dips, cheese, and jam so that the group can graze. For the past few years my mom has brought a crab dip that we heat up in the oven. Of course, we also like to sip on wine while we’re grazing. — Diane Casner, Wine Manager
My mom always makes breaded chicken cutlets for dinner the night before Thanksgiving. For breakfast on Thanksgiving day, we eat cold leftover breaded chicken cutlets with a fried egg. — Alex Saggiomo, Social Media Manager
My family gathering is always pretty small. For the past few years we’ve had the main meal early, around 2pm. I either skip breakfast or eat something really light, like just a banana. We’ll probably make some appetizers to start munching on around noon, and then if we’re hungry later in the day we just eat leftovers. — Lisa Appleton, Culinary Director
I try to eat a normal breakfast, like I would any weekday, so that I’m not completely shocking my stomach from the start. We eat closer to 5/6pm so that leaves me more time to devour a cheese board and bottle of wine. — Lauren Bernstein, Culinary Editorial Manager
We go with something full of protein to help us stay full! Egg scrambles come together quickly, and you can throw any extra meat, veggies, or cheese in there to also help clear out some fridge space. — Laura Henderson, Community Manager
My family sticks to tradition. We have an Entenmann’s coffee cake for breakfast every year. — Sarah Klenakis, Director of Content
Who’s making dinner? At Blue Apron, the answer is a team of world-class chefs. They’ve trained at top culinary skills, worked in some of the country’s best restaurants, and cooked all over the world. Read on to get to know the minds behind your favorite Blue Apron recipes.
John Adler — VP, Culinary & Physical Product
Chef John Adler’s lengthy culinary resume includes time in the kitchens at Per Se and Blue Hill Stone barns, as well as years cooking abroad. Before leading the team at Blue Apron, he spent 8 years at Franny’s, a beloved Italian restaurant in Brooklyn, where he served as the executive chef. Italian food still holds a special place in his heart, and his favorite way to cook is low and slow.
Watch chef John Adler in action
Lisa Appleton — Culinary Director, Editorial
Chef Lisa graduated from the Culinary Institute of America. Before coming to Blue Apron, she spent several years working in media, including serving as a food editor for Better Homes and Gardens. She has a soft spot for midwestern cuisine, and loves to make a good casserole.
Lauren Bernstein has always loved food. She started assisting with the Blue Apron Cookbook, which developed into her current editorial role. She is happiest when surrounded by cheese, meat, bread and wine.
Felicity Cain — Associate Culinary Editor
Felicity Cain holds an MFA in Journalism from NYU and a love of cooking from her former-chef father. Having grown up in England, she has a deep appreciation for a Sunday roast. Felicity enjoys writing, thinking, and talking about food.
Ramell Chambers — Culinary Manager
Chef Ramell Chambers has never met a pizza he didn’t love. After attending Le Cordon Bleu for culinary school, he worked as a sous Chef at Franny’s in Brooklyn for 3 years. He also has experience as a private chef. Chef Ramell loves Caribbean food and hyper seasonal cooking.
Lili Dagan — Culinary Director, Planning Strategy
Over the past 10 years, Lili has imported fresh produce, ran a culinary events and education department, worked on a farm, taught Edible Schoolyard programming, educated at the Greenmarket, and mastered the perfect Mac N Cheese. She has traveled extensively to find the best and most unique products for Blue Apron. You can find her in the Blue Apron Test Kitchen, where she’s always in the mood for a dirty martini.
Annabel Epstein — Senior Culinary Associate
Chef Annabel grew up in Germany to Russian parents, and has lived in Italy and Japan. Her international upbringing has heavily influenced the way that she cooks today. She loves to experiment with different flavors in the test kitchen, but always comes back to Russian and Jewish foods.
Jasmine Evans — Culinary Associate in Nutrition and Wellness
Jasmine Evans Earned a Bachelor of Science degree in Biology and Nutrition & Food from Brooklyn College. She loves cooking Asian and Caribbean food, and believes that good health is about balance, not sacrifice. Outside of Blue Apron, she loves to sing and dance.
Ashley Giddens — Culinary Director, Core Product
Ashley Giddens attended culinary school at the International Culinary Center in New York City. After school, she worked at both Blue Hill Stone Barns and America’s Test Kitchen. Although she loves all types of food, her true passion is mayonnaise.
Hear why the other chefs call chef Ashley the queen of mayonnaise
Chef Jessica is a graduate of the Culinary Institute of America. She loves cooking vegetable forward dishes, and often seeks inspiration with a stroll through the farmers market. Chef Jessica admits to being a picky eater as a kid, but these days she’ll try pretty much anything.
Kristen Merris-Huffman — Culinary Manager
Kristen Huffman came to Blue Apron after spending several years teaching cooking classes to home cooks at Brooklyn Kitchen and Hostos community college. In her free time, she loves hosting large dinner parties for friends. Around the Blue Apron test kitchen she’s known for her love of edible flowers.
Lauren Katz — Culinary Manager
Lauren Katz is a trained pastry chef who got her start in magazines, first as wed editor at Rachael Ray magazine, then in the test kitchen at Good Housekeeping. Chef Lauren is Blue Apron’s go-to dessert expert, and you can often find her making ice cream or baking.
Tim Kemp — Director of Culinary Innovation
Before joining the team at Blue Apron Tim Kemp worked as a line cook at Le Cirque and Per Se and spent 9 years as a private chef in NYC. Today, Chef Tim manages Blue Apron’s chef partnerships, and occasionally mixes up a quick drink for the test kitchen Team. At home, he thrives on the challenge of preparing a large meal with limited resources (ingredients or tools!).
Andrew Mumma — Senior Manager Innovation
Chef Andrew Mumma is an experienced restaurant chef who worked in the kitchens at both Eleven Madison Park and Franny’s. He loves any food cooked in a smoker.
Paige Resnick — Associate Culinary Editor
Before joining Blue Apron, Paige Resnick edited cookbooks for Penguin Random House and World Central Kitchen. She has been published in print and online in Saveur Magazine and the Chicago FoodCultura Clarion. Paige is a midwesterner, an anchovy fanatic, and a very good eater.
Emily Ziemski — Senior Culinary Recipe Editor
Emily Ziemski holds a BA from The Culinary Institute of America in Pastry Arts & Management, and an MA in Science Journalism from CUNY. Before joining the team at Blue Apron, she worked in the kitchen at Marea and catered for Danny Meyer. Chef Emily is also a writer with bylines at Huffington Post, Roads & Kingdoms, and Edible Brooklyn, as well as a board member of Rethink Food.