Eat: Ingredient Love

Green Garbanozos

How Fresh Garbanzo Beans Get Dried

The sudden appearance of fresh chickpeas at the farmers’ market got contributor Suzanne wondering about the chickpeas she’d been eating out of cans, dried, or—most of the time—in hummus all my life. What iss the relationship between these tiny green beans and the more familiar products? This spring, she found out. Read more »


The Best Way to Prep & Enjoy Tomatillos

Tomatillos are plump green fruits that don’t get enough attention. One of the reasons that tomatillos get neglected is that they don’t look so friendly. But like all good things, it’s what’s inside that counts. Read more »


All About Flatbreads

To conclude our three-part series on bread, we’re actually going back to the beginning: flatbreads are the first breads, and they’re delicious. Learn all about ‘em in this post. Read more »

Sprouts & Microgreens

Sprouts & Microgreens–The Best Ways to Enjoy Them

Sprouts and microgreens add texture, flavor, and tons of nutrients to your plate. Find out how they’re grown and how you can prepare them. Read more »

Making Pea Shell Puree-1621

A Trick for Eating Your Pea Pods

Any time we send out fresh English peas (in this recipe or this one), we write this instruction: shell the peas. But you don’t have to toss those shells when you’re done. Here’s how to up-cycle them to create another dish! Read more »

How to Cook with Fat--the Cream Edition

Using Fat in Food: The Cream Edition

One of the ways we add heft, flavor, and satisfaction to our food is with fat. Yes, fat! Don’t run away. For years, fat has been a threatening ingredient, one that people avoid. But, as any chef knows, meals get a lot of their flavor from fat. Imagine your quesadillas without cheese or your pad […] Read more »


Ingredient Love: All About Quick Breads

What is a quick bread? In this piece, we talk to Amy of Amy’s Bread to delve into the world of those breads made without yeast. Read more »


Ingredient Love: The Undeniable Fryable Cheese

Everything you wanted to know about halloumi–the delicious, crispy, non-melting cheese! Read more »

Garlic Toast | Blue Apron

Pan con Ajo: Spanish-Style Garlic Toast

Got extra garlic? Spanish Garlic Toast is our third delicious method of making use of excess cloves from you Blue Apron box. Try it now! Read more »

Bread | Blue Apron

Ingredient Love: All About Yeast Breads

In the first of our three-part series on bread, we’ll explore some of bread’s most delectable incarnations starting with yeast breads like baguette, miche, and rye. Read more »

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