Homemade Jalapeño Poppers & Dipping Sauce

Eating a whole pepper? We promise, you can handle it. Even thought they’re made from whole peppers, jalapeño poppers are only mildly spicy. The tame spice level is thanks, in part, to cheese. Creamy ingredients are a delicious way to tone down the heat in jalapeño poppers.

Here, we use a filling of cream cheese and cheddar to create an at-home version of a a classic finger food. For even more cool factor, pair your poppers with a savory ranch dressing.

Homemade Jalapeno Poppers with Ranch Dipping Sauce

This recipe turns down the heat even more by removing the seeds and ribs from the jalapeños before cooking. Cut your peppers in half lengthwise, keeping the stem attached, and use a knife to cut away the ribs and scrape out the seeds. After you add the filling, you’ll be able to stick the peppers back together.

Jalapeño poppers recipe

Makes: 12 poppers
Cook Time: 25-35 minutes


  • 6 oz cream cheese, softened
  • 2 oz sharp cheddar cheese, grated
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • Your favorite hot sauce
  • 6 three-inch-long jalapeño peppers, halved lengthwise, ribs and seeds removed
  • ½ cup tempura batter
  • ½ cup club soda
  • ½ cup all-purpose flour
  • 1 cup plain breadcrumbs
  • 1 quart canola or vegetable oil
  • Kosher salt
  • Freshly cracked black pepper


Make the filling. In a medium bowl, thoroughly combine the cream cheese, cheddar cheese, onion powder, garlic powder, and smoked paprika. Stir in the hot sauce to taste. Season with salt and pepper to taste.

Stuff the peppers. Season the cavity of each halved pepper with salt and pepper. Spoon about 1 tablespoon of the filling into each seasoned cavity (it should fill the cavity and create a small, rounded mound).

Bread the peppers. In a bowl, combine the tempura batter and club soda; whisk until smooth. Place the flour and breadcrumbs on 2 separate plates. Working 1 piece at a time, thoroughly coat the stuffed peppers in the flour, then in the tempura batter mixture, then in the breadcrumbs (pressing to adhere). Transfer to a plate. Refrigerate for at least 20 minutes to set.

Fry the peppers. In a large, high-sided pan (or cast-iron skillet), heat ½ inch of the oil on medium-high until hot. Once hot enough that a pinch of flour sizzles immediately when added to the pan, working in batches, add the breaded peppers. Cook 45 seconds to 1 minute per side, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Let cool for 5 minutes before serving.

Jalapeño Popper Ranch Dipping Sauce

Makes: ½ cup dressing


  • ¼ cup crème fraîche or sour cream
  • 2 tablespoons buttermilk
  • 2 tablespoons mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried chives
  • ¼ teaspoon dried parsley flakes
  • ¼ teaspoon celery seeds


Make the sauce. Combine all ingredients in a small bowl. Season with salt and pepper to taste.

Try these out next time you’re hosting. These satisfying bites are would be a happy hour or a game day gathering.

Three Easy Make-Ahead Breakfast Recipes

make ahead breakfast overnight oats

Skipping breakfast is a recipe for disaster. Being hungry has never made any decision easier, no matter how small. Still, sometimes busy mornings make it hard to commit to frying up a fresh plate of eggs and bacon. That’s why we rely on make-ahead breakfast recipes.

When it comes to breakfast, a little meal prep can go a long way. These three easy recipes will make mornings less painful for sweet and savory breakfast lovers.

Overnight Oats

Serves 2:

Prep: 5 minutes

  • 3/4 cup milk*
  • 1 cup old fashioned rolled oats
  • 1 5.3-oz container vanilla yogurt (regular, greek, or skyr)

Suggested Stir-Ins: fresh or dried fruit, nut, nut butter, granola, coconut chips, jam or jelly, cinnamon, honey, maple syrup

In a small bowl, mix together the milk, oats and yogurt. Cover and refrigerate at least 6 hours or overnight. In the morning, add your desired stir-ins. If desired, add a little more milk if you’d like the oatmeal thinner. Enjoy!

*Note: Any milk of your choice will work here, including alt milks like almond milk, oat milk or soy milk. 

feta egg muffin breakfast

Spinach & Feta Egg Muffins

Makes 12 muffins

Cook Time: 30 to 35 minutes 

  • ½ lb turkey breakfast sausage
  • 2.5 oz baby spinach
  • 8 eggs
  • ½ cup crumbled feta cheese
  • 2 to 3 Tablespoons kalamata olives, roughly chopped, optional

Preheat the oven to 400°F. Lightly grease the 12 cups of a muffin pan. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breakfast sausage and cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until browned. Add the spinach and cook, stirring frequently, 1 to 2 minutes, or until wilted and the turkey is cooked through. Turn off the heat and set aside to cool. 

Meanwhile, evenly divide the feta and, if using, olives among the 12 prepared muffin cups. In a medium mixing bowl, beat the eggs. Once the sausage & spinach mixture is cool enough to handle, evenly divide among the 12 muffin cups. Lastly, evenly distribute the beaten eggs among the 12 muffin cups. 

Bake 15 to 20 minutes, or until the eggs are set and lightly browned around the edges. Set aside to cool. Transfer to an airtight container and either refrigerate or freeze. If refrigerated, rewarm in the microwave 1 to 2 minutes. If frozen, reheat in the microwave 2 to 3 minutes, or until heated through. 

make ahead granola bars

Soft & Chewy No-Bake Granola Bars

Makes 8 bars

  • 1 cup creamy nut butter
  • ½ cup honey or maple syrup
  • 2 cups old fashioned rolled oats
  • ½ chopped nuts (pecans, peanuts, almonds, pistachios, cashews, etc)
  • ½ cup dried fruit (raisins, cranberries, cherries, chopped apricot)
  • 1 teaspoon ground cinnamon (optional)

Line an 8×8 or 9×9 inch baking pan with parchment paper. In a large mixing bowl, combine the nut butter and honey. Stir to combine. (If it’s helpful to get the mixture to come together, microwave for 15 second intervals until it’s able to mix.) Add the oats, chopped nuts, dried fruit, and if using, cinnamon. Stir to combine. Transfer to the prepared pan. Use the bottom of a flat glass or a measuring cup to flatten into an even layer. Chill for 30 minutes to 1 hour, or until set. Cut into bars. Wrap each bar in plastic wrap. Eat within 2 to 3 days or freeze. If frozen, thaw before eating. Enjoy!

Breakfast might be important, but it’s not the only meal of the day. Try a Blue Apron Meal Prep kit for lunch and dinner meal prep made easy.

Sweet, Sweet Dinner: A List of Sweet & Savory Meal Ideas

Why wait ’til dessert to tickle your tastebuds with a touch of sweetness? We talk about how a sweet touch can round out savory tastes and make a dish more complex in this post about our Seared Trout with Peach & Arugula Salad. The idea is that the sweet notes round out the savory base of the dish. It’s an easy way to create a new and interesting version of a go-to meal, one that dazzles and excites your tastebuds.

Whether you use honey, fruit, syrup, or actual sugar, a touch here and there will go a long way towards making your meals taste better than ever.

Our Favorite Sweet and Savory Meals

Seared Chicken & Sour Cherry Pan Sauce In this sweet & savory recipe hearty seared chicken gets a backup from sweet and tangy sour cherries.

Yuzu & Honey-Glazed Yellowtail Fillets with Miso-Vegetable Rice & Cashews

Yuzu & Honey-Glazed Yellowtail Fillets. Delicate yellowtail fillets and nutty bring the savory flavor to this dinner. A sweet honey glaze and tart yuzu kosho take the flavor over the top.

Heirloom Tomato & Stone Fruit Salad with Goat Cheese Toasts & Pickled Onion

Heirloom Tomato & Stone Fruit Salad Pickled red onion is incredibly delicious. Tangy and sweet, with a burst of mellowed piquancy, it completely transforms the ingredients around it. It’s also fast and easy to make. In this bountiful summer salad (served with crispy goat cheese baguette toasts), we’re featuring it two ways by using some of the pickling mixture as the base of a vinaigrette that coats arugula, romaine lettuce, vibrant heirloom tomatoes and summer stone fruit. 

Tomato, Watermelon & Farro Salad with Seared Halloumi

Tomato, Watermelon & Spelt Salad. Halloumi, a sheep’s milk cheese, is originally from the Mediterranean island of Cyprus and is popular throughout Greece and the Middle East. It has a high melting point, which means it gets super crispy in a grill pan, and a salty nature, which is why it’s often served with sweet, juicy fruits like watermelon and tomato.

Bronzed Salmon with Orange Marmalade. This recipe was the the proud winner of our Mother’s Day Recipe Contest–the first-ever crowd-sourced recipe. The dish hits all the right sweet, sour, and spicy notes: there’s a mix of Cajun spices, brown sugar and tangy orange marmalade.

sweet and savory chicken and apricot curry

Chicken & Apricot Coconut Curry. In so many areas of the world, curry is a way of life, and it’s paired with ingredients both sweet and savory. We created this recipe using ingredients that celebrate the home flavors of the various curry destinations—coconut milk used in Southeast Asia, curry powder in the style of India and Bangladesh, and nuts and dried fruit as in North Africa and the Middle East.

sweet & savory pork medallion

Spice-Rubbed Pork Medallions with Peach Salsa. Not just sweet and savory but sweet and spicy, our juicy pork is seasoned with curry powder, Spanish paprika, ground fennel, and brown sugar. That mix becomes a caramelized crust when the pork is seared in a hot pan. Afterwards, we balance out the spice with more sweetness, in the form of peach salsa.

chicken with candied pistachio

Chicken with Candied Pistachios.You might not have thought you’d learn to make candy while cooking dinner, but in this dish you melt and boil sugar until it turns into caramel. Together with a hint of sea salt in the caramelized sugar, the rich pistachios become an extraordinary garnish for each bite of the crispy-skinned chicken.

sweet and savory stir-fry

Maple & Sesame Root Vegetable Stir-Fry. Maple syrup enlivens this beautiful vegetarian toss of lotus root, sunchokes, bok choy, and sweet potatoes. Since many veggies (sweet potatoes especially) already have a degree of sweetness, the syrup helps amplify that side of the dish, in contrast to the savory cashews, sesame oil, and soy sauce that finish the stir fry.

sweet & savory pork tenderloin

Pork Tenderloin with Rhubarb ChutneyThough it’s a fruit, rhubarb is really not all that sweet to begin with, a problem that’s easily remedied by turning it into a sweet-and-sour chutney itself. Note the beautiful pink color of that chutney! As with the Pork Medallions with Peach Salsa, pork loves to be paired with fruity sides. 

moroccan stew

Moroccan Vegetable StewHere, two kinds of dried fruit–dates and prunes–highlight the variety of vegetables that make their home in this quintessential Moroccan stew, one that derives its flavor from the ras el hanout spice blend. The blend, which can vary from spice shop to spice shop, contains sweet notes, including coriander, allspice, cardamom, ginger, and cinnamon. A little bit of honey adds sweetness here, too.

Cool, Creamy, Craveable Tzatziki

tzatziki recipe with toasted pita chips
Creamy tzatziki with toasted pita chips

Tzatziki is a creamy yogurt-based sauce with origins dating back to the Ottoman empire. In the U.S.,tzatziki is often associated with Greek food, but in reality it’s common in much of Southern Europe, as well in the Middle East. 

What is tzatziki 

Tzatziki has been around for 1000s of years, and there have been quite a few variations on the recipe over time. Some recipes call for mint and cucumbers, while others favor dill. It can be a thick and chunky dip, or a thin sauce. There are some constants: tzatziki is always a yogurt-based sauce with fresh herbs. 

What to eat with tzatziki

Tzatziki is an excellent complement to falafel or grilled meats. It can also be served as a dip alongside toasted pita and assorted vegetables, or slathered on a meaty sandwich. When served with hot food, this cool sauce provides a pleasant temperature contrast. 

tzatziki recipe with salad
Top grilled chicken with tzatziki for a satisfying salad

Cucumber tzatziki recipe 

  • 1 C yogurt 
  • 1 garlic clove
  • ¼ C cucumber, small-diced
  • 2 tsps lemon juice

1. Prep the garlic. If you have a microplane, grate the garlic into a fine paste. If you don’t have a microplane, use a chef’s knife to finely mince the garlic. You can also substitute a pinch of garlic powder, if necessary. 

2. Combine all ingredients in a medium bowl and season to taste. Tzatziki can be served right away, but the flavor will improve over time. If possible, chill for 2 hours before serving. Tzatziki will keep in the fridge in a sealed container for up to a week.

Lemon dill tzatziki recipe 

  • 1 C yogurt 
  • 1 bunch dill, picked and finely chopped
  • 1 lemon, zested
  • 1 garlic clove 

1. Prep the garlic. If you have a microplane, grate the garlic into a fine paste. If you don’t have a microplane, use a chef’s knife to finely mince the garlic. You can also substitute a pinch of garlic powder, if necessary. 

2. Combine all ingredients in a medium bowl and season to taste. Tzatziki can be served right away, but the flavor will improve over time. If possible, chill for 2 hours before serving. Tzatziki will keep in the fridge in a sealed container for up to a week.

Five-Ingredient, Super-Easy Brownies

Easy Homemade Brownies from Scratch

Brownies — universally beloved, endlessly adaptable — can be cleanly divided into two categories: fudgey and cakey. The variety made with melted chocolate yields a dense, fudge-y bar that begs for a glass of milk. The other, the kind made with cocoa powder, comes out moist and cakey with a crackly top. We love both versions equally and could not possibly pick a side, but when we find ourselves in the middle of a chocolate emergency (you’ve had one of those before, right?), we always go the cocoa powder route. These five-ingredient brownies will scratch your chocolate itch in a hurry.

Cocoa powder-based brownie recipes are notoriously simple, requiring only a handful of ingredients and about five minutes of active work before the pan goes in the oven. Our favorite iteration requires no fancy equipment, no waiting for butter to soften, and nothing more than a few pantry and fridge staples:

Brownie Ingredients

That’s it. Seriously. All-purpose flour, white granulated sugar, unsweetened cocoa powder, a pair of eggs, and a bit of unsalted butter — a collection you very well may have at the ready at this very moment, just begging to become a pan of brownies. Scroll down to read Blue Apron’s Five-Ingredient, Super-Easy Brownie recipe in full and never panic during a chocolate emergency again.

Baked Brownies
Homemade Brownies

Five-Ingredient Brownies

Brownie Ingredients

½ cup all-purpose flour
1 cup granulated sugar
½ cup salted butter, melted and cooled, plus more for greasing the pan
2 large eggs
1/3 cup unsweetened cocoa powder


  1. Prepare the pan:
    Place an oven rack in the center of the oven, then preheat to 350°F. Grease a 9-by-9-inch baking pan across the bottom and up the sides.

  2. Make the batter:
    In a medium bowl, whisk together the flour, sugar, and cocoa powder. In separate bowl, whisk together the melted butter and eggs. Add the wet mixture into the dry mixture, stirring until just combined.

  3. Bake the brownies:
    Transfer the batter to the prepared pan and smooth the top into an even layer. If you’re into it, you can scatter the top of the brownies with flaky sea salt before sticking them in the oven. The salt adds a bit of crunch to each bit, as well as highlights the full flavor of the chocolate. Bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 5 minutes before slicing. Enjoy!

If you’re hungry for even more dessert, try these five-ingredient blondies.

How to Make Quick Pickles

quick pickles with cauliflower
Pickled cauliflower, red onions, beans, and watermelon rinds

Pickling extra vegetables is a delicious way to preserve string beans, cucumbers, peppers, cauliflower, turnips, or any leftover produce that you have lying around. It’s much, much easier to make great quick pickles at home than you’d ever imagine. Plus, once you’ve turned your vegetables into pickles, they’ll keep for at least a few weeks in the fridge. You can use them as condiments for your sliders or sloppy joes, or add them to salads for extra freshness and punch.

Quick pickles are one of our favorite ways to add zing and personality to recipes. Homemade pickles can be a great healthy snack, and pickling is an easy way to preserve extra vegetables. The salinity and acid in pickle brine helps vegetables stay fresh. Quick pickles will keep in your fridge for up to a week.

How to make quick pickles with any vegetable at home


  • 4 cloves garlic
  • 1 Tbsps black peppercorns 
  • 2-3 bay leaves
  • ¼ C sugar 
  • ¼ C kosher salt 
  • 1 C white wine vinegar 
  • 4 C water 

1. Peel the garlic cloves and roughly crush them with the flat side of a knife or the bottom of a jar. 

2. Add all ingredients to a medium pan (nonstick if you have one), and bring to a boil over medium heat. 

3. Let the mixture boil until it has reduced by about one third of its total volume. While the mixture cooks, prepare your vegetables. 

4. Wash and trim your vegetables. We recommend cutting them into bite-sized pieces. Arrange the cleaned vegetables in glass jars. 

5. Once it has reduced, carefully pour the still hot liquid into the glass jars with the vegetables. Pour enough liquid to cover the vegetables. Allow to cool to room temperature, then place in the fridge.

6. Pickles will be ready to eat once they’re room temperature, but the flavor will improve overnight. 

Read more about Blue Apron’s favorite pickles here.

A Tangy Sweet Meyer Lemon Almond Tart

Hearty almonds add a satisfying texture to this light and summery Meyer lemon tart. We use Treehouse almonds for a nut that’s as sustainable as it is delicious. If you’re searching for your next potluck dessert, look no further. Chef Alex Saggiomo designed this recipe for anyone with a sweet tooth.

Meyer lemon tart
A slice of tangy Meyer lemon tart


For the Almond Crust: 

  • ½ C whole almonds
  • 1 C flour
  • ⅓ C powdered sugar
  • ½ C (1 stick) cold butter, cut into small cubes
  • 1 Tbsp cold water

For the Filling: 

  • 7 large egg yolks
  • 2 large eggs
  • 1 C sugar
  • 2 Tbsps grated fresh Meyer lemon zest (from 4 to 5 lemons)
  • ⅔ C fresh Meyer lemon juice (from 4 to 5 lemons)
  • A pinch of kosher salt
  • 4 Tbsps (½ stick) unsalted butter, cut into small pieces
  • 3 Tbsps heavy cream, chilled
  • Toasted almond slices, for garnish


1. To prepare the crust: Preheat oven to 375°F. Place almonds in the bowl of a food processor and pulse until finely ground. Add flour and powdered sugar, pulse until combined.

2. Add the butter into the flour mixture and pulse until just combined; drizzle in water and pulse a few more times until the dough comes together. Remove dough from the food processor.

3. Place the dough into a 9-inch-round tart pan with removable bottom. Firmly press dough into the bottom and up the sides of the pan. Gently prick the dough with a fork to prevent from puffing up too much during baking.

almond crust for meyer lemon tart

4. Bake for 13 minutes, or until edges are lightly golden brown. Remove from oven and place on a wire rack to cool slightly while you prepare the filling.

5. To Prepare the Filling: In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, lemon juice, and salt until combined. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 minutes.

6. Pour the filling mixture through a fine-mesh strainer and into a heat-proof bowl; then stir in the heavy cream.

7. To Assemble: Pour the filling into the tart shell. Return the filled tart back to the oven and bake until the filling is in the center jiggles slightly when shaken, about 13 to 15 minutes. Remove from oven and cool completely to room temperature, then, refrigerate until ready to serve. Garnish with the toasted almond slices. Enjoy!

It’s All About the Bun

There’s no such thing as one best burger bun. It’s just about the bun that’s best for your dinner. Our ideal burger bun varies depending on the situation. Some days we just want a soft bun that fades into the background, but sometimes we want a bun that brings extra flavor and texture to the party. These are four of our favorite burger buns for any occasion. 

Potato Bun

The potato bun is our go-to bun for a simple weeknight burger. This light, pillowy, bread is so soft that it melts in your mouth. A potato bun is simply a delivery mechanism for beef patties. It lets the meat shine, and absorbs and juices without adding a ton of its own flavor. 

White Cheddar Cheeseburgers with Roasted Potato Wedges & Smoky Sour Cream

White Cheddar Cheeseburgers with Roasted Potato Wedges & Smoky Sour Cream

Challah Bun 

When we want to add a bit more flavor and a touch of luxury, we reach for challah buns. Challah buns are made from an egg-enriched dough. This creates a hearty bread with a rich flavor of its own. These buns have enough character to stand next to a beef patty and call themselves equal. 

Mushroom & Swiss Cheeseburgers with Roasted Rosemary Potato Wedges

Mushroom & Swiss Cheeseburgers with Roasted Rosemary Potato Wedges

Pretzel Bun

Traditional pretzel buns get their beautiful color from a quick dip in a mixture of lye and water before baking. This alkaline solution causes a reaction that creates the pretzel flavor you know and love. If you’re looking for a bun that will bring its own personality to your burger, start here. Try adding mustard and onions to a pretzel bun burger for that full German beer garden effect. 

Pretzel Burgers with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

Pretzel Burgers with Hoppy Cheddar Sauce & Roasted Sweet Potato Rounds

Ciabatta Roll 

Ciabatta rolls are all about texture. This rustic bread has a thick crust, and a spongy interior. This bun excels at absorbing meat juices. Try a ciabatta bun to transform your burger into a restaurant-level meal experience. 

Trattoria-Style Cheeseburgers with Crispy Rosemary-Garlic Potatoes & Aioli

Trattoria-Style Cheeseburgers with Crispy Rosemary-Garlic Potatoes & Aioli

For a luxurious burger experience delivered to your door, try the Craft Burger from Blue Apron.

Red, White & Blue Berry Shortcakes with Mascarpone Whipped Cream

mixed berry shortcake
Mixed berry shortcakes

We love a friendly competition just as much as we love dessert. Our 4th of July bakeoff is all wrapped up, and it’s time to offer a big congratulations to Lisa Appleton!

Lisa’s mixed berry shortcakes strike a balance between patriotic and refined. Strawberries, raspberries, blueberries, and whipped cream bring in the colors of the flag. The addition of mascarpone brings luxurious texture and a little sophistication to the party.

Try the recipe below for a picnic friendly red, white, & blue dessert.

Mixed Berry Shortcake Recipe

Serves 8


For the berries:

  • 4 cups mixed berries (strawberries, raspberries, blueberries, or blackberries, cut-up if necessary)
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoon lemon zest  
  • 2 tablespoons lemon juice 

For the biscuits: *

  • 1 ¾ cups flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons butter/ 1 stick, small diced
  • 1 cup heavy cream
  • Turbinado sugar (optional)

For the whipped topping: 

  • 1 cup heavy cream
  • ½ cup mascarpone cheese
  • 1 to 2 tablespoons powdered sugar**
  1. Macerate the berries:

Preheat oven to 400°F. Wash and dry the fresh berries. In a medium bowl, combine the mixed berries, 2 tablespoons of the sugar, lemon zest and lemon juice. Stir to combine and set aside to marinate while making the biscuits. 

  1. Make the dough & bake the biscuits:

Line a baking sheet with parchment paper. In a large bowl, whisk together flour, the remaining 2 tablespoons sugar, baking powder and salt. Working quickly, use your fingers to mix the diced butter into the flour mixture until the mixture forms pea-sized pieces. Add the heavy cream and stir with a fork just until combined. The dough will look a bit clumpy, but should stick together if you press it together in your hands. Scoop the dough about 8 mounds (each will be about ¼ cup) on the prepared baking sheet. If clumpy pieces fall apart, it’s okay. Just use your hands to mound it back together. If using, sprinkle the tops with some turbinado sugar. Bake 18 to 22 minutes, or until golden brown. Transfer to a wire rack to cool. 

  1. Make the whipped cream:

In a separate, clean bowl, combine the heavy cream, mascarpone cheese and powdered sugar. Using a whisk or a hand mixer, whisk until soft to stiff peaks form. The peaks should curl at the top. 

  1. Assemble the shortcake:

Place the biscuits on plates or a platter. Top with some macerated berries and some mascarpone whipped cream. If desired, top with a sprinkle of additional turbinado sugar. Enjoy!


The biscuits come together pretty quickly and they’re worth the effort, however, if you want to save some time, you can buy pre-made biscuits at the bakery, or bake a canned biscuit at home. Top canned biscuits with a little turbinado sugar to make them feel extra special. 

**Chef Tip:

Taste the berries before making the whipped cream. If they’re a little tart, 2 tablespoons of powdered sugar in the whipped cream will help even that out. If they’re already pretty sweet, 1 tablespoon could be enough.

Cereal Bars are the Perfect Road Trip Snack

cereal for bars

Without good snacks, a road trip is just a long car ride. Hours in the car are infinitely more enjoyable with a treat, but not just any snack will do. There are a few criteria that the best road trip snacks need to meet.

1: They can’t be too crumbly. Flaky granola bars might be readily available in gas stations, but you’ll regret it when you’re vacuuming oatmeal out of your car months later. 

2: They can’t be dust-coated. A box of powdered doughnuts will make it look like there was a blizzard inside of your car. Cheesy chips will leave your steering wheel coated in a thin layer of orange. 

3: They should be slightly indulgent. This is vacation. Live a little! 

4. They shouldn’t be too filling. The goal here is to enjoy some treats during the day and save room for a nourishing dinner once you arrive at your destination. 

There’s one snack that ticks all of those boxes and more: Cereal bars. Cereal bars, and their most famous family member, the Rice Krispie bar, are the perfect food for the car. They’re satisfyingly crispy, easy to eat, and simultaneously light and indulgent. They’re so easy to make that you’ll be able to throw them together at home before you pack up the car.  

How to Make Cereal Bars

The best thing about cereal bars is that they’re adaptable. Start with this base recipe, and then make it your own with add-ins. You can try switching up the cereal, adding a pinch of salt, throwing in sliced nuts, or adding shredded coconut. 


  • 3 tablespoons butter
  • 10 oz marshmallows 
  • 6 cups of cereal


Place the butter medium pot over medium heat and add ½ of the butter. Move the butter around with a spoon or heat-proof spatula while it melts. After it has completely melted, you’ll see it start to foam up around the edges. Continue to stir, watching the butter closely. After the foam subsides and you see some brown specks forming in the bottom of your pan, the butter is ready. 

Add in the marshmallows, and stir until they are completely melted. Add any wet mix-ins like honey, nut butter, or vanilla extract. 

Remove from heat and stir in cereal and any dry add-ins, like shredded coconut or sliced nuts. 

Using a spatula coated in cooking spray, spread this mixture evenly into a 13 X 9 inch pan.

Once cool, cut your treats with a serrated knife and enjoy. Pack in an airtight container and hit the road.

Make Your Own Ranch Dressing

Ranch dressing can be controversial. Some people love it on French fries and pizza, while others take offense if it’s more than 6 inches away from a salad. We’re not here to make rules about how you enjoy your ranch, we just want to provide the best homemade ranch dressing recipe possible.

homemade ranch dressing on pizza
When you make your own ranch dressing, you can make your own rules

Sure, the bottled stuff will do in a pinch, but this at-home version provides more flavor and flexibility. Our recipe uses a combination of buttermilk, mayonnaise, and sour cream to create a balance of creaminess and tang. This recipe makes a large batch. Just store it in the fridge in an airtight jar, and keep for up to a week. It won’t be hard to use all of it, ranch is delicious on top of pretty much anything. 

Homemade ranch dressing recipe

  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh dill
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
Ingredients, assembled


In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Serve on salads, alongside vegetable platters, or however you see fit. Homemade ranch dressing will keep up to one week in the refrigerator in an airtight jar. 

Yuzu Cheesecake Recipe from Chef Roy Yamaguchi

yuzu cheesecake
Rainbow sprinkles go with everything

In this sweet and tangy cheesecake, chef Roy Yamaguchi brings his signature combination of Asian flavors and classic preparations to dessert. This yuzu cheesecake is the perfect ending to any Blue Apron x Roy Yamaguchi dinner.


Cheesecake Filling

  • 3 lbs cream cheese (room temperature) 
  • 3 whole eggs
  • 5 cups sour cream 
  • ½ cup heavy cream 
  • 1 Tbsp vanilla extract 
  • 1 ½ cups granulated sugar 
  • ¾ cup cornstarch 

Sprinkle Shortbread Cookie

  • 4 cups flour
  • 4 cups powdered sugar
  • 1 tsp kosher salt
  • 30oz unsalted butter, melted
  • 1 pint rainbow sprinkles 

Yuzu Curd

  • 3 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup yuzu juice
  • 4 Tbsps unsalted butter, cut into cubes


1. Make the yuzu cheesecake filling: using a stand mixer fitted with the paddle attachment, combine the eggs, heavy cream, sour cream and vanilla.

2. Combine and sift together the sugar and cornstarch on a piece of parchment paper. 

3. Starting on low speed, mix the cream cheese, gradually increase to medium-low speed. Mix until very smooth, scraping the sides of the bowl as needed.

5. Add the sugar cornstarch mixture, and mix until incorporated; scarpe down the sides of the bowl. 

7. Add the egg mixture, and mix until fully incorporated. Transfer to a container and set aside. 

Sprinkle Shortbread Cookie

1. Preheat the oven to 325°F. In a large bowl, combine the melted butter and sugar. Using a hand mixer, cream together until light and fluffy.

2. Add the remaining ingredients and mix with your hands until a dough forms. 

3. Divide the dough into 1lb portions and roll into roulades on sheets of parchment paper. Chill in the refrigerator until firm. 

4. Bake for 8 minutes, or until lightly golden. Set aside to cool.

Yuzu Curd

1. Fill a medium sauce pot with 1” of water; bring to a boil.

2. In a medium size heat proof mixing bowl, whisk together the egg yolks and sugar. Add the yuzu juice and whisk until smooth. 

3. Place the mixing bowl over the double boiler and whisk until it reaches a pudding-like consistency, about 4-6 minutes. 

4. Remove from heat and whisk in the cubed butter until fully incorporated. Transfer to a container with a lid and let set in the refrigerator for 2 to 4 hours, or until set. 

Assembly & Baking

1. Preheat the oven to 275°F. Spray metal ring molds (2.5″ x 3″) with non-stick cooking spray. Line with parchment and spray again. Transfer to a sheet tray, making sure they are evenly spaced. 

2. Crumble 2 to 3 tablespoons of the shortbread cookie into each ring, pressing so that it fills the base of the ring. 

3. Add 1 tablespoon of the yuzu curd to each ring. 

4. Bake for 14 to 17 minutes, or until set. Let cool completely. Lower the oven to 250°F. 

5. Add the cheesecake filling to the molds, leaving about ⅓” of space at the top. 

6. Top with about 1 tablespoon of the yuzu curd.

7. Bake for 35 to 40 minutes, or until firm with a slight jiggle in the center. Let cool to room temperature for at least 1 hour. Refrigerate for at least 2-3 hours before serving. 


1. Remove the cooled cheesecakes from the refrigerator. Run a paring knife along the inside of the ring mold between the parchment paper and the ring mold. Push from the bottom to release the cheesecake from the ring mold. Remove and discard the parchment paper. 

2. Spread some of the yuzu curd in a circular design off center on the plate. Place the cheesecake in the center of the plate on top of the yuzu curd. Repeat with the remaining cheesecakes. 

3. Sprinkle the reserved crushed sprinkle cookies on top of the cheesecakes. Enjoy!

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