Introducing Blue Apron x Bob’s Burgers: Blue Apron Menus and Bob’s Burgers Episodes Will Feature Exclusive Recipes Created by Chef Alvin Cailan

Blue Apron menus will include three burger recipes uniquely designed by Cailan in July, August, and September, including the “The Absentee Shallot Burger” which will be featured on the Season Nine Premiere of Bob’s Burgers


Blue Apron today announced a partnership with 20th Century Fox Consumer Products to bring three burger recipes from Bob’s Burgers, the Emmy Award®-winning animated series on FOX, uniquely designed by Chef Alvin Cailan of famed Los Angeles restaurant Eggslut, to its menus beginning this summer.

Two of the recipes––the “Quantum of Salsa Burger” and the “Gouda Wife Burger”––were featured on episodes of Bob’s Burgers during this past season. These recipes will be available for Blue Apron customers to create in their home kitchens during the weeks of July 23 and August 20, respectively. “The Absentee Shallot Burger,” available to Blue Apron customers the week of September 17, will be featured on the season nine premiere of Bob’s Burgers, which is scheduled to air in late September.

“We are so excited to bring the Bob’s Burgers and Blue Apron brands together with this fun, new partnership that allows the many passionate and enthusiastic Bob’s Burgers fans to directly connect with––and create––recipes featured on the show,” said Brian Gartland, vice president, Global Partnerships and Business Development, 20th Century Fox Consumer Products.

Chef Cailan previously collaborated with Bob’s Burgers in December 2016 and December 2017, creating specialty recipes inspired by the show for pop-up restaurants in Los Angeles and New York City.

“Until now, my recipe creations were only accessible where my restaurants are located in Los Angeles or New York,” said Cailan. “I am thrilled to partner with Blue Apron and Bob’s Burgers to bring three of my original burger recipes to homes across the country this summer!”

The recipes, which will be available on Blue Apron’s Two-Person and Family Plan offerings, include:

  • Week of July 23: The Quantum of Salsa Burger with Corn-Pepper Salsa & Onion Rings
  • Week of August 20: The Gouda Wife Burger with Cucumber-Radish Salsa & Roasted Sweet Potatoes
  • Week of September 17: The Absentee Shallot Burger with Caramelized Shallots & Fontina Cheese Fries

“Bob’s Burgers has built a highly engaged and loyal fan base over the past eight years,” said Christine Fu, head of partnerships, Blue Apron. “In collaboration with the incredibly talented Chef Alvin Cailan, we look forward to bringing the creative and whimsical recipes that are featured on Bob’s Burgers to life through the Blue Apron meal experience.”

Blue Apron is also collaborating with Hedley & Bennett, the LA-based brand known for its handcrafted aprons and workwear worn in kitchens around the world, to create a limited-edition Blue Apron x Bob’s Burgers apron, which will be sold exclusively through the Blue Apron website beginning in August. Blue Apron will donate a portion of the proceeds for all Blue Apron x Bob’s Burgers aprons sold during the month of September to Feeding America, as part of the Bob’s Burgers National Cheeseburger Day celebration on September 18.

Additional recipes featured in Bob’s Burgers appear in the New York Times best-selling cookbook, The Bob’s Burgers Burger Book.

Blue Apron x Bob’s Burgers recipes will be available only to Blue Apron customers and can be ordered for the week of July 23 starting now. For more information, visit:

Blue Apron Partners with the New York Botanical Garden

Blue Apron today announced a partnership with the New York Botanical Garden (NYBG) to promote community well-being and raise awareness for the benefits of sustainable gardening and cooking with fresh ingredients.

As part of Blue Apron’s commitment to making delicious home cooking accessible and bringing families and communities together, Blue Apron is aligning with the NYBG’s Edible Academy, a new state-of-the-art garden-based education facility. Opening June 14, 2018, this three-acre campus of gardens and indoor/outdoor smart classrooms will teach youth firsthand how to plant, water, grow, and harvest edible plants—and then integrate these fruits, vegetables, and herbs into nutritious meals.


“We are proud to partner with The New York Botanical Garden to help promote healthy lifestyles and well-being in the community,” said Christine Fu, Sr. Director of Partnerships at Blue Apron. “One of our core company values is lifelong learning, and we are excited to be working with an organization that has a best-in-class model for hands-on, integrated nutrition education programs. We believe visitors of all ages will benefit from learning more about how to use fresh ingredients to create delicious meals at home.”

“The New York Botanical Garden is thrilled to have Blue Apron as a Lead Program Partner as we debut the new Edible Academy. It is with the collaboration of visionary companies such as Blue Apron that we will be able to continue to affect real change for current and future generations in New York City, inspiring a connection to nature, developing an early affinity for fresh vegetables, and encouraging a healthful diet and active lifestyle,” said Terry Skoda, Executive Vice President for External Relations at NYBG.

The partnership includes seasonally rotating kid-friendly educational signage in the Edible Academy’s Green Thumb Garden used by school groups, drop-in families, and community visitors. The interpretive messages will share information on varied topics, including the life cycle of plants, growing tips, soil care, cooking ideas, and fun crop facts. Participating students will receive co-branded recipes and bags of fresh produce to encourage cooking at home with their families. Select Blue Apron customers will be excited to find that their seasonal delivery kits will reflect vegetables and herbs growing in these garden beds and contain offers to access special tickets and discounts to visit the Edible Academy.

On Saturday June 16th, Blue Apron chef Tim Kemp will lead a 30-minute cooking demonstration at the Edible Academy, followed by a tasting of the dish and a discussion with visitors. The recipe, Cucumber “Ants On a Log”, is designed to stimulate interest in cooking from the younger audience members by showcasing specific, achievable culinary skills.

Blue Apron Launches “Unboxed”: Celebrating Home Cooking with a Series of National Pop-Up Events

Pop-ups will take place in seven cities throughout spring and summer, including a short-term retail location in NYC, mobile experiences, and outdoor movie nights

Blue Apron today announced a national series of pop-up events intended to bring communities across the country together in celebration of home cooking. This is the first time Blue Apron is hosting physical experiential events across the country, as the company focuses on expanding its product offerings to serve more cooking occasions, deepen its engagement with customers and communities, and extend the reach of its brand to more households. The events will include a short-term experiential retail location in New York City, mobile pop-up experiences in Los Angeles, San Francisco, and Seattle, and movie nights in Austin, Dallas, and Minneapolis.

The experiential retail location in New York City will be open to the public beginning May 29 through the end of June. In addition to showcasing Blue Apron’s newest products, including its retail offering and its special occasion box intended for large gatherings, visitors will enjoy unique programming such as cooking classes and panel discussions with notable chefs. The New York City pop-up will be open to the public six days per week. The majority of the programmed events are free of charge. Blue Apron will charge a small fee for cooking classes and will donate all of the proceeds to City Harvest, the world’s first food rescue organization, dedicated to feeding the nearly 1.3 million New Yorkers facing hunger. Blue Apron and City Harvest have been working together in New York City for over five years to fight hunger and reduce food waste.

At the mobile pop-ups in Los Angeles, San Francisco, and Seattle, each of which is two days long, visitors will enjoy an immersive experience, following the evolution of a Blue Apron meal from the source to the dinner table, as well as specific chef stories that inspired various recipes.

The movie nights in Austin, Dallas, and Minneapolis are free to the public and will take place outdoors. In addition to a movie screening, the events will feature lawn games, themed snacks, giveaways, and fun activities that attendees can enjoy throughout the evening.

“We have always believed in the connective power of a home cooked meal,” said Michelle Chiu, vice president, who led the experiential strategy and activations for Blue Apron. “As we work to serve the diverse needs of our customers by creating new products and expanding into new distribution channels, these experiential events are an opportunity to extend our brand outside of the home where customers typically enjoy our product, and celebrate home cooking with communities across the country.”

For specific event information in each city, including locations, hours of operation, and daily programming, visit:

Our New Dinner Party Box for 6

Having loved ones over for a get-together and a home-cooked meal can be a real joy for you, the host, even if you’ve never done it before.

Our brand new multi-course dinner party box for 6 helps capture that “job well done” feeling.

It takes the stress out of hosting with a helpful Game Plan, featuring prep-ahead instructions and expert tips, so you can focus on having fun with your guests. (This offering is currently limited to Blue Apron customers in select zip codes.)

Learn more about our dinner party box.

Choose between New York roasted strip loin or roasted salmon fillet
Zucchini crostini and cucumber salad

Blue Apron Appoints Tim Bensley as Chief Financial Officer

Blue Apron today announced the appointment of Tim Bensley as Chief Financial Officer, with an expected start date of May 21. A veteran finance executive, Bensley brings to Blue Apron over 30 years of diverse finance and strategy leadership experience, including deep expertise in the consumer packaged goods and food retail industries. As CFO, he will lead financial operations across the company, reporting directly to Chief Executive Officer Brad Dickerson and serving on the company’s executive leadership team.


Bensley most recently served as CFO of Acosta, Inc., a private-equity backed company with more than 30,000 employees in 100 locations globally that provides multi-channel sales, marketing and business intelligence services to many of the world’s leading food and consumer packaged goods companies.

Prior to joining Acosta, Bensley spent 29 years at PepsiCo, Inc. Starting at the Frito-Lay North America division, he progressed over five years through various roles in supply chain operations. Bensley spent the next 15 years in various finance leadership positions at Frito-Lay North America, heading the FP&A, Supply Chain Finance and Sales Finance organizations before being promoted to CFO of Frito-Lay Canada in 2005. In 2007, he moved to PepsiCo’s headquarters in Purchase, NY to lead the Corporate Strategy Group and was appointed CFO of Pepsi-Cola North America in 2008. In 2010, Bensley was promoted to CFO of PepsiCo Americas Foods, a division of PepsiCo with approximately $23 billion in revenue at such time. He was appointed Senior Vice President of PepsiCo Global Transformation in 2012, a global task force charged with leading and managing organizational change of PepsiCo’s global operating model and core business processes.

“Following a rigorous search for a CFO who can make an immediate impact on our business, I am thrilled to have Tim join our team,” said Brad Dickerson, Blue Apron CEO. “Tim brings over three decades of exceptional leadership experience, including a track record of delivering against a growth agenda with a positive impact on business results, and relevant expertise in the food and consumer packaged goods space. He will play an instrumental role in helping us achieve our strategic goals as we continue on the path of taking transformative actions to drive strong and sustainable growth.”

“I am excited to join the passionate and dynamic team at Blue Apron,” said Bensley. “The company has reached an inspiring inflection point, and as CFO I look forward to contributing to the company’s growth as we build on recent progress in our core business while expanding our powerful brand to new channels and new consumers.”

Bensley received a Bachelor’s degree in Engineering from the United States Military Academy at West Point. Upon graduating, he spent five years as an Officer in the U.S. Army, where he progressed to Captain and served as a Company Commander. He also holds a Master’s degree in Project Management from Boston University.

Blue Apron and Airbnb Partner to Bring Home Cooks a Global Culinary Experience

New Blue Apron Recipe Offerings Designed in Collaboration with Airbnb Experiences Hosts from Around the World

Blue Apron and Airbnb have announced a partnership titled “The Best Home Cooking from Around the World,” to bring a global culinary experience to home cooks across the country. The partnership is a collaboration between Blue Apron’s culinary team and hosts from Airbnb Experiences, handcrafted activities designed and led by local experts that are bookable through Airbnb.

From April 16–May 21, Blue Apron customers can take their taste buds on a journey around the world, choosing from recipes that were inspired by local Airbnb Experiences hosts in Paris, Florence, Mexico City, Buenos Aires, Tokyo, and Shanghai. The recipes, which include Chicken Tinga Tostadas from Alberto Estua and Jorge Fitz in Mexico City, and Steak Frites from Monia Kashmire and Nicolas Derrstroff, two hosts in Paris, were designed in collaboration with some of the most highly rated culinary experts who host an experience on Airbnb.

“At its core, every Blue Apron meal experience brings an element of discovery to customers, whether we’re introducing them to a new ingredient, teaching them a new cooking skill, or delighting them with new tastes and flavors,” said Christine Fu, head of partnerships, Blue Apron.  “We are thrilled to partner with Airbnb, where we have a unique opportunity to bring their expertise in local experiences together with our core product to teach our customers how to create meals from cities that are influencing food culture around the world today.”

“Sharing culinary traditions is such a powerful form of cultural exchange. There’s nothing better than people coming together in local communities, breaking bread and making friends over cooking – or eating – a meal,” said Joe Zadeh, VP of Airbnb Trips. “Since launching Airbnb Experiences, food has become one of the most booked categories on our platform. Given how much these activities mean to people when they travel, it’s wonderful to see Blue Apron bringing Airbnb Experience-inspired recipes back to the home!”

The recipes, which will be available on Blue Apron’s Two-Person and Family Plan offerings beginning April 16, 2018, for six weeks include:

  • Week of April 16: Parisian Steak Frites with Roasted Broccoli & Lemon Aioli, from Monia Kashmire and Nicolas Derrstroff in Paris, France

  • Week of April 23: Florentine Roast Pork & Salsa Verde with Sautéed Vegetables, from Massimiliano Marzi in Florence, Italy

  • Week of April 30: Mexico City Chicken Tinga Tostadas with Avocado & Refried Beans, from Alberto Estua and Jorge Fitz in Mexico City, Mexico

  • Week of May 7: Buenos Aires Beef Empanadas with Roasted Sweet Potatoes & Creamy Zucchini, from Anahi Stratta, Adrian Stratta and Marcelo Misson in Buenos Aires, Argentina

  • Week of May 14:Tokyo Beef & Rice Bowl with Soft-Boiled Eggs & Roasted Broccoli, from Yukari Matsushita in Tokyo, Japan

  • Week of May 21: Shanghai Kung Pao Chicken with Stir-Fried Snow Peas & Sweet Peppers, from Cici Zhong in Shanghai, China

For more information on Blue Apron, please visit:

Week 5: Let’s Eat Together

Sure, cooking with kids teaches them valuable life skills, but it’s also just plain fun! And that’s what summer is for. So we couldn’t be more excited about our brand-new virtual cooking camp. Each week, we’ll provide an activity to help your little ones learn about food and meal prep. Want to see the full list of activities? Find them here. Now let’s go!


Now that your kids know their way around the kitchen and have mastered some basic food-prep skills, it’s time to put all that knowledge into action—by making dinner together! Today, your children will help set up a family dinner, from washing the produce and peeling garlic to plating the delicious results and setting a gorgeous table. And the best part? We’re sharing a kid-friendly dessert recipe so they can make something extra special for the end of the meal. Find the recipe on the activity insert HERE!


Week 4: Let’s Get Prepped

Sure, cooking with kids teaches them valuable life skills, but it’s also just plain fun! And that’s what summer is for. So we couldn’t be more excited about our brand-new virtual cooking camp. Each week, we’ll provide an activity to help your little ones learn about food and meal prep. Want to see the full list of activities? Find them here. Now let’s go!


Now, it’s time for them to learn a range of basic cooking skills! Having youngins help with food prep makes them more likely to try out the delicious creations that make it to the table (weird-looking veggies included). In fact, our Family Plan is designed with plenty of kid-friendly steps in each recipe. Below, you’ll find steps for different ages and skill levels! Put these prep tips into action with our kid-friendly salad recipe. Find the recipe on the activity HERE. Now let’s get cookin’!


Enter the Contest!

Week 3: Grow It Yourself

Sure, cooking with kids teaches them valuable life skills, but it’s also just plain fun! And that’s what summer is for. So we couldn’t be more excited about our brand-new virtual cooking camp. Each week, we’ll provide an activity to help your little ones learn about food and meal prep. Want to see the full list of activities? Find them here. Now let’s go!


You’ve definitely heard the buzz around “edible schoolyards” and school veggie gardens. There’s a reason health officials, parents, teachers, and students alike love them: Growing their own produce helps kids understand where their food comes from and makes them likelier to try healthy, fresh-grown ingredients. Setting up an entire vegetable garden in your own backyard might not be practical, but this week, we’ll show you how your family can grow a healthy ingredient with just a little time and effort: the humble (but delicious!) pea shoot.

Our grow kit makes it easy: all you need is pea shoot seeds, newspaper (or a small pot), soil, and water. If you’re receiving a Blue Apron box the week July 24th, you will get a pack of seeds and a piece of newspaper that you’ll fold into a planter. And pea shoots are especially easy to grow (yes, even if you have a brown thumb), and they sprout in just a few days and are ready to “harvest” in about two weeks—talk about gratifying! For planting instruction and more, find the activity HERE. Once your pea shoots are ripe for the picking, add them to a pea shoot recipe or add them to an upcoming creation: They’re great chopped and sprinkled on scrambled eggs or dressed as a salad with vinaigrette and Parmesan cheese. And eating something you’ve nurtured from planting to harvest—we promise, that makes it extra-delicious!


Enter the Contest!

Week 2: Exploring the Roots of It All

Sure, cooking with kids teaches them valuable life skills, but it’s also just plain fun! And that’s what summer is for. So we couldn’t be more excited about our brand-new virtual cooking camp. Each week, we’ll provide an activity to help your little ones learn about food and meal prep. Want to see the full list of activities? Find them here. Now let’s go!


When your food arrives looking clean and ready to peel, chop, or munch, it’s easy to forget where your food actually comes from—especially for kids who haven’t had the chance to visit a farm. But cucumbers and cows’ milk don’t just magically appear on the table; there’s a lot of elbow grease and dedication that goes into every ingredient. And research indicates that understanding where their food comes from makes kids more invested in trying things (even the super-healthy stuff you think they’ll shy away from). This week, you’ll meet the goats behind our tangy goat cheese and the fields that produce our shiny green bell peppers. To follow along with the activity, download and print HERE ,and find the answers to the crossword puzzle HERE.


To take the family on a virtual farm visit, check out this video from Blue Apron partner Vermont Creamery. As part of the prize, you could win a trip to visit these goats and see how goat cheese is made!

Enter the Contest!

Week 1: Eating in Season

Sure, cooking with kids teaches them valuable life skills, but it’s also just plain fun! And that’s what summer is for. So we couldn’t be more excited about our brand-new virtual cooking camp. Each week, we’ll provide an activity to help your little ones learn about food and meal prep. Want to see the full list of activities? Find them here. Now let’s go!


Sometimes, eating with the seasons feels like a no-brainer: Strawberries taste like heaven in June, corn on the cob is so sweet in September, and come October, apples have that snap and crunch you can’t resist. This week, you’ll introduce your kids to the concept of eating seasonally, so they’ll notice how eating what’s ripe now means noshing on fruits and vegetables that taste better and are more nutrient-rich.

We’ve created an interactive produce guide that’s perfect for sticking on the fridge and referencing all year long. It introduces kids to what’s in season in spring, summer, fall, and winter. There’s even a cool coloring section featuring summer’s star veggies, which will come in handy this season. Those very ingredients will be making it into your Blue Apron family box (or your local produce stand or farmers’ market), so keep an eye out! Download the printable produce guide and worksheet HERE. And throughout the summer, make note of which ingredients you cook with and what you enjoyed!



Enter the Contest!

Your Kids Cooking Camp Super Chef Achievement Award

Thank you to all the families who joined us at camp this year! We loved seeing your photos and reading your postcards.


From learning the way around the utensil drawer to growing a key ingredient for dinner, your kids are now set up for success in the kitchen! Here’s a little something to celebrate all that they’ve learned: a Super Chef Achievement Award! You can download it here and print it for your little campers (now back-to-schoolers.)

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