Learn: Here’s How

Merguez with Cauli Couscous

How to Entertain Your Paleolithic Friend without Any Weirdness on the Menu

Imagine that you’re a host, and one of your dinner party guests has recently turned paleo. We’re here to talk about what that menu might look like. For appealing answers, we posed our questions to the Blue Apron Culinary Team. Read more »

How to Prep Fava Step 2

How to Win at Fava Bean Prep

This week, we’re cooking the season’s last yield of the fresh-tasting legume in our Pan-Seared Salmon over Whole Wheat Israeli Couscous with Fava Bean-Olive Relish to bid good-bye to the season (and welcome summer in its stead!). While fava are delicious, they don’t come easy. Here are the steps you’ll need to know to extract the delicate beans from their two layers of protective shells. Read more »

How to Make Summer Rolls

5 Tips for Assembling Spring Rolls

Summer roll mastery is easier than it looks. Before you embark on this week’s Vegetarian Summer Rolls with Spicy Peanut Sauce, read the tips below (and watch our quick video) to see how to create neat, tasty summer rolls as quickly as humanly possible. Read more »

chicken casserole

The Blue Apron Guide to Reheating Your Leftovers

Blue Apron meals are pre-portioned so you can avoid extra ingredients cluttering up your refrigerator, but sometimes you may be cooking for one or simply can’t finish your half of the Chicken, Baby Artichoke & Spinach Casserole. Leftovers happen, but they don’t have to go to waste. Though simple microwave reheating can’t always get your dish back to its former just-cooked glory,  our tips will help you reinvigorate almost anything that’s been left languishing in your fridge.
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Hanger Steak with Pan Sauce

How to Make a Pan Sauce for Your Steak

The main factors for making a perfect steak happen long before you think about sauce. You want a flavorful cut of meat, a hot pan, and a good pinch of salt. Often, a squeeze of lemon is all the sauce a steak needs. But other times, a simple pan sauce can take your steak up a notch, to the gourmet regions of restaurant-style cooking. Read more »

Cleaning Counters

The Best Way to Clean Your Counters after You Cook

It’s virtually impossible not to make a mess while cooking. After all, you’re trying to make a culinary pièce de résistance, not win first prize for a sparkling kitchen! So when spills and splatters do happen, check out some easy ways to get your kitchen counters and workspaces spick-and-span. Clean while you cook This is […] Read more »

All Natural Easter Eggs | Blue Apron

How to Dye All-Natural Easter Eggs

How to make all-natural Easter egg dyes with fruits, vegetables, and herbs you likely already have in your pantry. Read more »

BA boil method 5 actual size 1000 px

How To Clean the Absolute Toughest Pots & Pans

The best part about cooking in your own kitchen? A delicious, homemade meal you can be proud of. But what about those greasy dishes? Here are some tried-and-true methods for getting dishes clean as quickly as humanly possible. Read more »

Orange Chicken Drumsticks with Mashed Yucca

Prep Yucca for Dinner Tonight

This week, one of our recipes, Orange-Glazed Chicken Drumsticks with Mashed Yucca & Arugula Salad makes use of yucca. Also known as cassava, it’s a long, brown tuber that’s a staple in Latin-American cuisines. Most people liken it to a potato, but it’s really anything but. When mashed, yucca is fluffier than potatoes and has […] Read more »


Here’s How: Foods Never to Store in the Fridge

In our box each week, you’ll find a mix of ingredients that do and do not need to be refrigerated, and today we’re sharing five important ingredients that should never venture into the fridge; keep them on the countertop instead. Read more »

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