Meet The Test Kitchen

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 — SVP, 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 — Senior Culinary Editorial Manager

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 — Senior 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.

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. 

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

Jessica Goodman — Culinary Manager, Culinary Innovation

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


Meredith Schwartz — Culinary Associate


Will Ziebold — Culinary Associate


Blue Apron x Chef Roy Yamaguchi

Chef Roy Yamaguchi is known as an innovator of Hawaii-inspired cuisine. Now this award-winning chef is bringing his signature mix of classic preparation and Asian culinary traditions to Blue Apron with a series of limited-time recipes. These meals are guaranteed to help you master new techniques. After you’ve polished up your kitchen skills, enjoy a bold flavorful dinner with a wine pairing hand-selected by our team of chefs and sommeliers. See the menu below. 

Limited-time Recipes from Chef Roy Yamaguchi

Soy-Ginger Marinated Shrimp with Crispy Garlic & Lemongrass Rice

Learn how to make your own crispy garlic. It’s the perfect final touch that will make any rice dish feel restaurant-worthy. 

Seared Steaks & Sesame Mashed Potatoes with Charred Shishito Agrodolce & Bok Choy

Try Chef Yamaguchi’s spin on a classic Italian agrodolce. This sweet and tart sauce is the perfect compliment to charred shishito peppers. 

scallops and burre blanc

Sweet & Sour Chicken with Tomato Gastrique & Ramen Noodles

A gastrique is a classic French sauce. Master this essential culinary technique at home with guidance from Chef Roy Yamaguchi.

Togarashi Scallops with Beurre Blanc, Soy Mustard & Sushi Rice

Learn how to make a classic French butter sauce at home. Chef Yamaguchi pairs this beurre blanc with a soy mustard sauce to perfectly fuse French technique and Japanese flavor in one dish.

Charred Gochujang Pork Chops with Sour Cherry Soy Sauce & Ginger-Honey Carrots

These carrots are glazed with honey, butter, and ginger. Glazing is a classic technique, and the combination of ginger and soy sauce brings in the Asian influence. 

Complete the Meal

Blue Apron’s chefs and sommeliers hand-selected the perfect wine pairings to let these recipes shine. Our Umami wine bundle includes bottles to complement both the delicate aromatics and powerful savory flavors in these recipes.

Try Bold Flavors and Classic Techniques

Chef Roy Yamaguchi developed his signature style by fusing classic French techniques with the Asian flavors he grew up eating. During his career, he’s shared that vision widely as the Chef and founder of over 30 restaurants. Chef Yamaguchi was also one of the pioneering chefs and co-founders of Hawaii regional cuisine, a movement that celebrates the unique regional ingredients and fusion of cultures that make Hawaii a culinary destination.  

Chef Yamaguchi’s Blue Apron recipes celebrate all of these influences. Cook along at home and you’ll learn to make traditional sauces that you can use again and again, all while enjoying delicious meals featuring Asian-inspired flavors.

Announcing Amanda Freitag x Blue Apron

New York chef and vibrant television personality Amanda Freitag has created a menu of crowd-pleasing recipes exclusively for Blue Apron to bring to home cooks across the country. Beginning the week of August 31 through the week of October 5, Blue Apron customers can enjoy meals influenced by the chef’s love of classic Italian fare, American diner staples, and globally-inspired flavors.

Known for her elevated comfort-food classics, Freitag shares her favorite ingredients alongside helpful techniques that home cooks can carry with them long after the meal is complete. Together, they result in restaurant-quality dishes that the whole family can enjoy.

“Growing up, my family understood the value of a good meal, but we were busy. We ate a lot of frozen pizzas and other things that were easy to prepare. I still love those simple, classic American flavors, but I prepare them a little differently now. When you cook at home with Blue Apron, you can easily create the nostalgic meals you loved growing up, but with fresh ingredients delivered straight to your door. You can now feel good about serving these classic meals to your family.” 

The six new Blue Apron x Amanda Freitag menu items include:

  • French Onion Soup Burger with Creamy Mustard Potato Salad
  • Hot Honey Crispy Chicken with Dirty Rice and Garlicky Green Beans
  • Crispy Skin Salmon with Salsa Verde and Farro Salad
  • Seared Shrimp and Mascarpone Risotto with Crispy Prosciutto and Sicilian-Style Cauliflower
  • Calabrian Chile Butter Steaks with Roasted Pepper Panzanella
  • Thai Shrimp and Peanut Noodles with Cabbage and Sweet Peppers

“With people stuck at home and the uncertainty surrounding back-to-school plans, finding time to cook a wholesome family meal becomes even more of a question mark for parents. This partnership invites Blue Apron customers to learn new skills in the kitchen, while bringing their families the feel-good comfort foods they’re craving,” said Vice President of Culinary at Blue Apron, John Adler.” At a time when routine is more important than ever, we’re excited that our Blue Apron chefs will be able to explore these amazing flavors inspired by Chef Freitag’s journey.”

To learn more about how Freitag and the Blue Apron culinary team were inspired to create each recipe, and tips and tricks for cooking with the family, follow Blue Apron (@blueapron) and Chef Amanda Freitag (@ChefAmandaF) on Instagram.

About Blue Apron:
Blue Apron’s mission is to make incredible home cooking accessible to everyone. Launched in 2012, Blue Apron is reimagining the way that food is produced, distributed, and consumed, and as a result, building a better food system that benefits consumers, food producers, and the planet. Blue Apron has developed an integrated ecosystem that enables the company to work in a direct, coordinated manner with farmers and artisans to deliver high-quality products to customers nationwide at compelling values.

About Amanda Freitag
Born and raised in New Jersey, chef, television personality, and author Amanda Freitag has become a culinary maven. Following her graduation from the Culinary Institute of America, Amanda worked in a diverse mix of restaurants in New York City, including Jean-George Vongerichten’s Vong, Verbena, Il Buco, Cesca, and The Harrison, running the culinary gamut of Mediterranean, Italian and Classic American. She sharpened her skills through world travel, including working under Chef Alain Passard in Paris, and continued expanding her culinary expertise into a variety of international cuisines. Outside of the restaurant business, Amanda has become a household name for her work both on and off the television screen. Her mission to make cooking more approachable inspired her cookbook “The Chef Next Door,” as well as other ongoing projects. Most recently, she launched a digital series called “Easy AF,” where she shows audiences that delicious food can be fun, easy, and quick to make right in your home kitchen.

Recipe: Tim Hollingsworth’s Grilled Peach Cobbler

Grilled peach cobbler
Sweet, smoky, and just peachy

Chef Tim Hollingsworth’s love for the grill extends far beyond burgers. This grilled peach cobbler recipe was inspired by one of the Chef’s favorite childhood desserts. Here, he gives it a grown-up twist with some complexity from bourbon-spiked batter and smoke from the grill. 

This recipe was designed to work with a Traeger pellet grill. If you don’t have one, just follow the instructions for baking in the oven. For extra credit, serve with vanilla ice cream. 

Smoky Peach Cobbler

For the macerated peaches 
  • 10 Peaches 
  • 2 Tbsps brown sugar 
  • 1 tsp cinnamon 
  • 1 tsp maple syrup
  • 1 Tbsp lemon juice 
For the batter 
  • 3 Tbsps butter
  • 1 ½ tsp baking powder
  • 1 C sugar
  • 1 C milk
  • 1 C flour
  • 1 tsp vanilla 
  • 2 Tbsps bourbon 
For dusting 
  • 1 tsp cinnamon 
  • 1 Tbsp sugar
  • 1 Tbsp brown sugar 

1. Blanch the peaches by submerging them in boiling water for 2-3 minutes. Work in batches of 3-4 peaches. Allow to cool. 

2. After peaches have cooled, peel and slice into wedges. 

3. In a large bowl, combine the sliced peaches, brown sugar, cinnamon, maple syrup and lemon juice. Macerate for 30 minutes. 

4. While the peaches are sitting, place a 10.5” x 7” baking pan in the oven or grill and preheat to 350°F. 

5. Melt the 3 Tbsps butter in the baking dish while the oven preheats. Swirl the butter around to coat the pan, and then pour it out into a large bowl. Add the remaining batter ingredients, and mix to form a thin consistency. 

6. Add the batter to the bottom of the baking dish. If necessary, use spatula to spread it into an even layer. Top with the macerated peaches. 

7. Whisk to combine the cinnamon, sugar, and brown sugar in a small bowl. Dust this over the top of the peaches. 

8. Smoke in a pellet grill or bake in the oven for 45 minutes. 

Want more recipes from Tim Hollingsworth? Order a box from Blue Apron x Tim Hollingsworth today.

Announcing Tim Hollingsworth x Blue Apron

Tim Hollingsworth with a Blue Apron box
Tim Hollingsworth in his home kitchen

No two chefs have had the same journey. Instead, each career is shaped by that chef’s unique background: their cultural heritage, the schools they attended (or didn’t!), and the restaurants they worked in along the way.

For Chef Tim Hollingsworth, culinary school was not the answer. His approach to cooking was formed by a combination of powerful mentors, California cuisine, and his southern heritage. Today, he is the chef and owner of Otium in LA, and a proud father of three.

Chef Hollingsworth’s culinary journey began in California, where he was raised. Although he was surrounded by seasonal California cuisine, at home, their family meals were reflective of his mother’s Texan roots. Hollingsworth landed his first restaurant job at the age of 18. He started out working as a dishwasher at a small mom and pop restaurant outside of Sacramento. There, he fell in love with cooking, and soon knew he wanted to pursue it as a career. Hollingsworth considered culinary school, even going as far as to tour the Culinary Institute of America in Hyde Park. However, by that time he knew that his learning style was better suited to the fast and frenetic pace of the kitchen, than to the formal regimen of school. When he got the call to work at The French Laundry, the choice was clear. 

At first, the French Laundry was an intimidating environment. Walking in to the one of the most storied kitchens in America as a young, relatively unproven chef would make anyone question their skillset. It wasn’t long before Hollingsworth rose to the challenge. Over the course of 12 years working with Thomas Keller, Tim Hollingsworth climbed the ranks. He eventually became part of the team to open Per Se in New York, and earned the title of Chef de Cuisine at The French Laundry. While at The French Laundry, Hollingsworth received the 2010 James Beard Foundation’s Rising Chef of the Year Award, the 2010 San Francisco Chronicle Rising Star Chef award, and represented the United States at the Bocuse d’Or, often known as the culinary Olympics. 

In 2012, Chef Hollingsworth opened Otium in Los Angeles, and began to weave all of the elements of his story together. In the food there you’ll find traces of the high-end technique of the French Laundry, his personal connection to Southern cuisine, and global influences picked up from cooking and traveling abroad. Of course, a chef’s job doesn’t stop with the menu. At Otium, Hollingsworth is also dedicated to carrying on the legacy of mentorship. Young chefs are encouraged to contribute menu ideas and to take on new challenges. This mentality is also something that Chef Hollingsworth brings home, where he frequently cooks for his wife and children. Everyone has a chance to contribute. Everyone comes together to cook, learn, and taste. 

Since 2012, Chef Hollingsworth has continued to push himself to cook in new environments. In 2018, he competed in Netflix’s The Final Table, and ultimately won the inaugural season. This desire to take on new challenges led him to partner with Blue Apron. By designing a series of meals for home chefs, Tim Hollingsworth is inviting you into your own kitchen to cook with him. He hopes you’ll find some new exciting flavors alongside a handful of comforting classic ones, and that these meals will give you an opportunity to join his story and share food with those you love.

Chef Hollingsworth’s recipes are available to order now, and begin shipping the week of June 29th. 

Make Galbi: Marinated Short Ribs That Are Sweet, Smoky, and Craveable

Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to chef Yong Shin for sharing Insa’s recipe for Galbi, a classic Korean barbecue preparation of short ribs.

Korean short ribs
Galbi ready for the grill

There’s more than one type of night to be had at Insa. You can feast on mandu in the darkly lit bar, sit around a tabletop grill in the party-filled dining area, or even grab a drink in one of the private karaoke rooms. No matter which option you choose, you can’t go wrong. The food is delicious, and the vibe is inviting and glamorous at the same time. 

It might be difficult to recreate this exact atmosphere at home, but now you can make your own version of Chef Yong Shin’s marinated short ribs, a traditional Korean dish known as galbi. You can typically find galbi pre-fabricated at your local Korean supermarket, but it’s easy to prepare them yourself. If it’s available, grilling is the best way to get some char, and caramelize the sweet marinade. Chef Shin recommends cooking the meat to medium, as short ribs can get chewy when undercooked. 

Galbi (Soy Marinated Short Ribs)

Serves 4-6 People

  • 2 Pounds beef short ribs, sliced ¼” thick
  • 1 ½ Cups water
  • 1 Cup soy sauce
  • 1 Asian pear, peeled, cored & grated (about 1 cup) (see note)*
  • 1 Cup sugar
  • 1 Onion, grated (about 1 Cup)
  • 1/4 Cup ginger, peeled & grated
  • 1/4 Cup garlic, minced
  • 2 Tbsps kosher salt
  • 2 Tbsps canola oil

1. Combine all ingredients (except the short ribs) in a bowl and whisk until the sugar has completely dissolved. Combine this mixture with the short ribs in a nonreactive container or a ziplock bag. Cover, refrigerate, and leave the ribs to marinate for at least 2 days. If you want to eat them sooner, use a knife to score the meat in a cross hatch pattern. This will help the meat tenderize more quickly.

2. Before cooking, rest the meat at room temperature for at least an hour. Heat a grill to high, or place a heavy bottom skillet over high heat. If using a skillet, coat the bottom with a little oil, just barely enough to cover the surface. Once the oil is smoking, add enough meat to form a single layer without crowding the pan. 

3. Cook the meat until it’s charred on one side, about 2 minutes. Flip and cook another minute or two, to your preferred doneness. 

4. Allow the meat to rest for at least 5 minutes. Slice into bite-sized pieces and serve with rice, lettuce, and kimchi.

*If Asian pear is not available, canned pineapple juice is a fun alternative. Chef Shin’s Mom would use this in marinades for meats, including pork and lamb. The enzymes in pineapple (or kiwi, or papaya) help break down proteins for a tender final product.

“Quick” Kimchi

Yields approximately 2 quarts

  • 1 Large Napa cabbage (at least 3 pounds)
  • 3/4 Cup kosher salt
  • 1 Cup gochugaru (coarse Korean chili flakes)
  • 3 Tbsps ginger, peeled & minced
  • 3 Tbsps garlic, minced
  • 3 Tbsps sugar
  • 2 Tbsps salted shrimp (optional, but recommended)
  • 1 Tbsp fish sauce
  • 1 Bunch scallions, cut into 2” pieces

1. Quarter the napa cabbage, removing any loose outer leaves, and slice horizontally into 2” strips. Cut the bottom root off and discard. 

2. Wash the cabbage in a deep container of water and drain well. In your largest mixing bowl, rub salt into the cabbage and toss until it’s thoroughly coated. Allow it to sit for 3 hours, tossing every hour. A lot of water will be expelled from the cabbage. 

3. Rinse the cabbage and drain thoroughly. Taste the cabbage. It should be well seasoned, meaning it will taste good on its own. 

4. Place the rest of the ingredients in a mixing bowl with the wilted cabbage. Mix everything together until the cabbage is thoroughly coated with seasoning. Taste the kimchi and adjust it to your liking. Want more funk? Add more fish sauce. Want it a little sweeter? Try more sugar. 

5. Eat immediately or keep in the fridge. To store, place the kimchi in a large nonreactive container, like a glass bowl with a lid, or a plastic storage container, and press down to remove any air between the leaves. This kimchi is best eaten within 2 weeks.

Tim Hollingsworth, Award-winning Chef & Restaurateur, Partners with Blue Apron

Tim Hollingsworth
Chef Tim Hollingsworth

NEW YORK, May 29, 2020 — Award-winning chef and restaurateur, Tim Hollingsworth, has created a menu of recipes inspired by his famous cooking style exclusively for Blue Apron to bring seasonal, summertime staples to home cooks across the country. Beginning the week of June 29 through the week of July 20, Blue Apron customers can channel their inner gourmet chef with new, elevated takes on family favorites curated specially by Hollingsworth in partnership with Blue Apron’s culinary team.

Known for using high quality and sustainable ingredients, Hollingsworth combines the flavors and memories of the backyard cookouts of his Texas childhood with California cuisine and his wife Coco’s Lebanese culinary traditions, into restaurant-quality dishes that can be made at home.

“Growing up in Texas, dinner was a family affair, with everyone coming together to make a meal. 

I’ve passed on the tradition to my kids and invite families everywhere to get together in the kitchen and get creative,” said Hollingsworth. “ With Blue Apron, fresh, pre-portioned ingredients are delivered straight to your door, making it easy for families small and large to explore new flavors and types of cuisine.” 

The five new Blue Apron x Tim Hollingsworth recipes include: 

  • Chicken with Walnut Mahammara, Couscous & Labneh
  • Grilled BBQ NY Strip Steaks with Baked Beans and Grilled Zucchini
  • Salmon with Tamarind Sauce, Aromatic Rice and Crispy Onions
  • Salsa Chicken Tacos with Snap Pea Elote
  • Shrimp with Ginger-Tomato Cream and Rice Cakes

“This collaboration invites Blue Apron members to host their own family cookouts that savor the classic summer flavors from Tim Hollingsworth’s kitchen,” said John Adler, Vice President of Culinary at Blue Apron. “Whether you want to spend time outside by the grill, or keep it indoors on the stovetop, this culinary experience will give our members the chance to bring out their inner chef and connect over a delicious dinner.”

To learn more about how Hollingsworth and the Blue Apron culinary team  were inspired to create, and tips and tricks for cooking with the family, tune into Blue Apron’s Instagram (@blueapron) for more content throughout June.

About Blue Apron:

Blue Apron’s mission is to make incredible home cooking accessible to everyone. Launched in 2012, Blue Apron is reimagining the way that food is produced, distributed, and consumed, and as a result, building a better food system that benefits consumers, food producers, and the planet. Blue Apron has developed an integrated ecosystem that enables the company to work in a direct, coordinated manner with farmers and artisans to deliver high-quality products to customers nationwide at compelling values.


Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015, he opened Otium, an ambitious all-day restaurant next to The Broad. A longtime LA favorite, Otium’s sophisticated, yet accessible menu features eclectic, vibrant, and seasonal flavors. In 2018, he brought C.J. Boyd’s to The Fields LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. At Free Play, Hollingsworth’s latest restaurant and bar, you can watch and play your favorite games. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Tim Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. He is also the winner of Netflix’s The Final Table, a global culinary competition series that debuted in November 2018. He lives in Mt. Washington with his wife and three kids and you can watch them all cooking together on his YouTube Channel, Hollingsworth House.

Smoky Marinated Eggplant with Herb Salsa

Eggplant served with salsa and yogurt
Plated with yogurt and lemon wedges

Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to chef Rikki Giambruno of Hyacinth for sharing this recipe for rich and herbaceous marinated eggplant. 

Hyacinth is the brainchild of chef Rikki Giambruno. The charming and colorful restaurant pays respects to multiple aspects of the chef’s background. The food is inspired by his family’s Italian heritage, but local Minnesotan flare runs throughout. It’s in the ingredients the chef chooses to highlight, it’s in the local flowers displayed in the dining room, and it’s in the name of the restaurant itself; the chef grew up on Hyacinth Rd in Victoria, Minnesota.  

This recipe celebrates the richness and versatility of eggplants; try it on the grill or in a screaming hot pan, just don’t be afraid of a little char. 

Grilled or Roasted Marinated Eggplant with Lovage Salsa 

For the eggplants

  • 4 Eggplants, preferably Japanese or thin globe eggplants  
  • Salt

For the marinade

  • 2 Tbsp crushed coriander seeds 
  • 2 Tbsp crushed cumin seeds  
  • 1 Tbsp crushed fennel seeds 
  • ½ tsp ground cinnamon 
  • 2 tsp Aleppo pepper 
  • 1 clove garlic, grated 
  • Zest of 1 lemon
  • About 1 C extra virgin olive oil
  • 2 Tbsp tomato paste

For the lovage salsa 

  • 2 C lovage leaves, roughly chopped
  • 1 C parsley leaves, roughly chopped
  • ½ C cilantro leaves, roughly chopped  
  • ½ C mint leaves, roughly chopped 
  • 1 medium shallot, minced  
  • 2 pieces green garlic, minced OR ½ clove garlic, grated  
  • 1 Tbsp white wine vinegar 
  • 1 tsp honey 
  • 1 lemon, zested and juiced 
  • ½ tsp Aleppo pepper 
  • 1 C extra virgin olive oil 
  • Salt to taste 

To serve 

  • Lemon wedges 
  • Sea salt 
  • Greek yogurt 

Prepare the marinade and eggplants:

  1. Cut the eggplants in half lengthwise. With a sharp knife, score the flesh of the eggplant in a crisscross pattern. Season the flesh side of the eggplant with salt and rub it in until it is fully absorbed. Allow the eggplant to sit at room temperature for at least 30 minutes. You should see beads of moisture begin to form on the eggplant.
  2. After the eggplants have rested, gently squeeze each half to remove the excess water. Use paper towels to blot them as dry as possible. 
  3. Combine all the dry marinade ingredients together. Slowly stir in the olive oil until the mixture reaches a wet sand consistency. Mix in the tomato paste, then rub the cut sides of the eggplants with marinade.   
  4. Heat a grill, grill pan, or cast iron pan to high heat. If you are using a cast iron pan preheat your oven to 400° F, using convection if possible. Add a slick of oil to the pan. Once your cooking surface is preheated, place the eggplants cut side down.
  5. If grilling, allow the cut side to become very well roasted and charred in places. Once you are satisfied with the level of grill/char on the cut side, flip them over onto the skin side and cook until the eggplant is completely tender. You can test this by poking the eggplant with a cake tester, or by simply pinching it with your finger.  
  6. If roasting, after you have added the eggplant to the pan, let the pan heat back up, searing the cut side of the eggplant gently. Place the pan in the oven, eggplant still cut side down, and roast until completely tender. Check after 10 minutes. If it isn’t done, check every five minutes until it’s cooked through. 

Make the salsa:

  1. Combine lemon juice, vinegar and honey in a bowl. Add the shallot and green garlic (or garlic clove) first. Stir until well combined and let sit for a few minutes.
  2. Add the remaining ingredients and mix well. Taste the salsa and add salt to taste. Adjust the seasoning with lemon juice or Aleppo pepper if necessary. 

To serve:

  1. Serve the eggplants warm, topped with lovage salsa and with lemon wedges, sea salt and yogurt on the side.

Cozy Up with Leonelli Taberna’s Eggplant Parmesan

Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Jonathan Benno for sharing Leonelli Taberna’s incomparable Eggplant Parmesan recipe. 

eggplant parmesan in a dish
Perfection with cheese on top

For Chef Jonathan Benno, the kitchen is a second home. He’s spent over three decades working in some of New York’s most prestigious restaurants, including Gramercy Tavern and Per Se. In 2018 he opened Leonelli Taberna, Leonelli Focacceria, and Benno, and got to work establishing his own prestige kitchen, defined by the classic flavors of Rome.  

Like all New York restaurants, Leonelli Taberna is closed in response to the Covid-19 pandemic. However, that doesn’t mean that Benno has stopped feeding and caring for his community. Benno and the team at Leonelli have partnered with meals4heros to deliver hundreds of meals to healthcare workers at local NYC hospitals. 

With this eggplant parmesan recipe, home cooks can also enjoy a rustic, delicious Leonelli meal while staying safe at home. 

Leonelli Taberna’s Eggplant Parmesan

For the eggplant 

  • 2 Medium Italian eggplants
  • 1 Ball fresh mozzarella cut into 1/4″ slices, or pre-grated
  • 1/2 Bunch Italian flat leaf parsley, rinsed and chopped coarsely
  • 1 Small piece Parmigiano-Reggiano, or pre-grated
  • All-purpose flour for dusting the eggplant slices
  • Extra virgin olive oil
  • Tomato Sauce (recipe to follow)
  • Kosher salt and fresh ground black pepper

For the tomato sauce

  • 1 28 oz. Can San Marzano tomatoes, passed through the food mill or food processor
  • 1/2 Red onion, minced
  • 2 Garlic cloves, minced
  • 2 Tablespoons extra virgin olive oil
  • 1 Basil sprig
  • 1 Bay leaf
  • 1 Tablespoon red wine vinegar
  • Kosher salt and fresh ground black pepper to taste

For the eggplant 

1. Rinse the eggplant under cold running water. Slice the eggplant lengthwise into 1/4″ thick slices.

2. Lightly season the slices on both sides with kosher salt and lay in a single layer on the rack for 30 minutes to draw out some of the moisture.

3. Place a 12” sauté pan over medium-low heat and warm enough olive oil to cover the bottom. Use paper towels to pat the moisture off of the eggplant slices. Dredge each slice in all-purpose flour to evenly coat, shaking off the excess. In a few separate batches, gently sauté the slices in a single layer. When they are a light golden brown on each side, remove the eggplant slices from the pan and lay them out to cool on the rack in a single layer. Reserve until assembly.

For the tomato sauce

1. Preheat 2 tablespoons of olive oil in a 4 qt. sauce pot over medium-low heat. Add the onion and garlic, season with a pinch of kosher salt and fresh ground black pepper. Cook until the onions are slightly translucent, stirring occasionally. Increase the heat to medium and add the remaining ingredients. Bring the sauce to a gentle simmer and reduce the heat to low. Let the tomato sauce cook for 1 hour, stirring occasionally, then remove and season to taste. If you like, add another pinch of salt or pepper and a drop of red wine vinegar. Reserve the sauce until assembly.

For assembly

1. Spread a thin layer of tomato sauce in the bottom of an 8″x 8″ baking dish.

2. Lay down one even layer of eggplant followed by another thin layer of tomato sauce and enough Parmigiano-Reggiano and chopped parsley to evenly cover the tomato sauce.

3. Add another layer of eggplant, tomato sauce, the mozzarella, Parmigiano-Reggiano and chopped parsley. Follow suit with 2 more layers. The top layer should be tomato sauce, Parmigiano-Reggiano, and chopped parsley evenly distributed from edge to edge and corner to corner.

To finish 

1. Bake in a 350°F degree oven for 30 minutes. The top should take on a light golden color. When the dish is finished baking, remove it from the oven and let it stand at room temperature for at least 10 minutes before attempting to portion and serve. The longer it sits, the more stable it will be when portioned. Tip: the leftovers make an excellent sandwich.

eggplant parm sandwich
Who among us could resist?

Hungry for more? Check out some of our other chef partnerships, like from restaurants like Gage & Tollner and Bell’s.

The Sourdough Pancake That’s Keeping Gage & Tollner’s Starter Alive

Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Caroline Schiff and the team at Gage & Tollner for sharing their savory sourdough pancake recipe. 

a sourdough pancake
Golden and crispy

Do you ever crave old-world elegance? You’re not alone. That’s exactly what the team at Gage & Tollner was hoping to revive when they set about re-opening this century-old Brooklyn establishment. 

The original Gage & Tollner was a cornerstone of dining in Brooklyn. It served meat and seafood to celebrities and locals for over a hundred years. It officially closed in 2004, and the building saw a series of short term tenants before lying dormant. Finally, a team of established New York City restaurant veterans stepped in to breathe life into this historic space. 

Gage & Tollner’s triumphant reopening was set for Spring 2020. When the team realized that the COVID-19 pandemic would force them to delay, it wasn’t long before their thoughts turned to their sourdough starter, Edna Lewis. If they left her alone, she’d perish. Pastry Chef Caroline Schiff took it upon herself to keep the starter alive, and she’s been creating quite a few projects in the meantime. 

This is Caroline’s recipe for a savory pancake made with sourdough discard. She encourages you to get creative here. You can swap the scallions for a quarter cup of chopped kimchi, grated carrots, or herbs. A handful of cheddar cheese with some sliced jalapeños is also delicious. As long as it’s about a quarter to a third cup of stuff, you’re good to go. 

Sourdough Pancake by Caroline Schiff

Makes one 8” pancake


  • 3 Tbs neutral oil like canola or grapeseed, butter and ghee will also yield delicious results
  • 1 cup active but unfed sourdough discard *this works best with same day discard at room temp, but older stuff is ok too! Just let it come to room temp and give it a stir
  • Pinch of kosher salt
  • 2 tsp white sesame seeds
  • 1/4 cup sliced scallions


1. Heat the oil in an 8″ nonstick or cast-iron skillet over medium-high heat.

2. Season the discard with a good pinch of salt and add it to the hot pan. Swirl the pan to spread the oil out in an even layer. 

3. Top with the sesame seeds and scallions in an even layer.

4. When the edges start to set, and you see bubbles forming  (about 3 minutes), carefully flip the pancake using a large spatula or tongs. You can peek at the bottom as it cooks; if it seems like it’s getting a little too dark, just reduce the heat a bit.

5. Gently flip and fry on the other side until crisp, another 2 to 3 minutes or so.

6. When the pancake is golden and crispy on both sides, remove from the pan, slice into wedges and enjoy hot, maybe dipped in some soy sauce or sriracha depending on your fillings.

The Bell’s Restaurant Egg Salad Sandwich Will Soothe Your Soul

Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate $5 to Feeding America, up to $50,000. Thanks to Daisy and Gregory Ryan for sharing the hearty and comforting Bell’s egg salad sandwich recipe. 

egg salad sandwich recipe
Buttery, eggy, delicious

The story of Bell’s Restaurant is a homecoming. Chef and Owner Daisy Ryan grew up in the Santa Ynez Valley in California. As an adult, she spent several years in New York. She first attended culinary school at the Culinary Institute of America in Hyde park, and then cooked in a handful of New York’s best restaurants: Per se, Chef’s Table Brooklyn Fare, Gramercy Tavern. When it came time to open a restaurant of her own, Daisy and her husband Gregory Ryan relocated to Los Alamos, and together they opened Bell’s

Bell’s is both elegant and welcoming. The Ryan’s menu features French classics and comfort food. It’s the type of place where drinking a glass of organic wine alongside a bag of Utz potato chips makes perfect sense. 

Even though the restaurant has temporarily closed in response to the COVID-19 epidemic, the Ryans are still hard at work feeding people and supporting their community. They quickly realized that one of the standouts on their lunch menu, an egg salad sandwich with savory tomato jam, would be easy to deconstruct and repackage as an at home “egg salad survival kit.” 

Those in Los Alamos can order a kit with loaf of buttery bread, a quart of egg salad, and homemade pickles. It’s enough food to keep you assembling egg salad sandwiches all week. For those not in California, here’s your chance: recreate this rich and savory egg salad sandwich with tomato jam at home using the recipe below. 

Recipe: Bell’s Egg Salad Sandwich

For the egg salad

  • 15 large eggs 
  • ¼ cup mayonnaise 
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chives 
  • 2 tablespoons fine sea salt 
  • 1 tablespoon fresh cracked pepper

For the tomato jam

  • 16 Oz canned whole tomatoes
  • 2 cups medium yellow onions, chopped
  • 2 tablespoons butter 
  • ¼ cup olive oil 
  • 3 tablespoons fine sea salt
  • 1 tablespoon fresh cracked pepper
  • 2 tablespoons sugar  

Make the egg salad

1.  Fill a large pot halfway with water. The pot should be large enough to fit all the eggs in one layer on the bottom, with water deep enough to cover the eggs by an inch.

2.  Add a tablespoon of salt to the water and bring to a boil on the stovetop over high heat.

3.  Meanwhile fill a large bowl with ice water.

4.  Once the water is boiling, add all of the eggs. Lower them with a strainer, spider, or spoon, so they don’t hit the bottom of the pot and crack open.

5.  Boil eggs for 8 minutes and then plunge them into the ice water to stop the cooking.

6.  Allow to cool completely and then peel and quarter.

Make the tomato jam
1.  Preheat the oven to 375 °F.

2.  In a large heavy bottomed pot melt the butter and olive oil.

3.  Add onions and cook over medium heat until they become translucent.

4.  Add salt, sugar and pepper and stir.

5. Add tomatoes, including juice, and cook over high heat until liquid has reduced by half.

6.  Put the pot in the oven uncovered. Stir every 20 minutes, the surface should start to blacken a little bit, and the consistency should be similar to tomato paste. This will take approximately 3 hours.

7.  After the mixture has reached the consistency of tomato paste, approximately three hours, transfer to a food processor and process until smooth.

Assemble the Sandwich 

1.  Preheat the oven to 400°F. Heat a cookie sheet or sheet tray in the oven.

2. Butter two sides of the bread, and spread the tomato jam on the inside of one piece. 

3.  Toast the bread butter side down for about 7 minutes, or until the bread appears to be turning golden.

4.  Spread your desired amount of egg salad on one slice of bread, add a pinch more salt, top with the other slice and serve.

Seamus Mullen’s Kitchen Must-Haves

Can a healthy lifestyle taste delicious? We think so. We’ve partnered with author, health and wellness authority, and chef Seamus Mullen from Goop to create six delicious, flavor-packed recipes centered around our shared philosophy on health and eating. Read on to learn about the kitchen tools he can’t live without and explore his exclusive collection of health-conscious recipes for Blue Apron.

Cake Tester

“This is the most under-appreciated tool in a kitchen. A lot of people don’t realize just how valuable they are. I mean, I don’t bake any cakes, so I don’t use them for baking.  I use them for checking the internal temperature on fish, for instance; rather than sticking it with a meat thermometer and really beating up the fish, you can just slip the cake tester in and then touch it to your lip. I’ll use it also if I’m roasting something like beets. To know if the beets are cooked all the way through, you just slip the cake tester in. It’s a great tool to have.”

OXO Good Grips Cake Tester // Amazon // $8.37


“I can’t go without a Microplane. I use it for everything. I finish a lot of dishes with citrus zest — not just lemon but lime, grapefruit. If I’m making a vinaigrette and want to have a really nice citrusy flavor, I’ll grate a ton of citrus. I also use it for garlic, it makes a really nice paste that melts into a vinaigrette without being too intense. It’s fantastic for finishing with a little nutmeg, to grate hard cheeses, there’s myriad uses. I use the long skinny one, but I have a bunch. I even have the round rasp. When I was a young cook, the Microplanes had just come out and they were really expensive, I couldn’t afford one. So my dad, when he saw me lusting after one, said, ‘That’s just a wood rasp! You can go to the hardware store and buy a Stanley.’ So that’s what I used for years. But the actual Microplane brand makes really good ones.” 

12-inch Microplane Zester-Grater // Blue Apron // $14.99

Hestan Pans

I recently discovered these. Hestan makes gorgeous, gorgeous titanium and stainless steel saute pans. What’s amazing about them is after you use them and they get all gunky, when you clean them they still have a perfect mirror finish. Really easy to clean. But the best thing is they work as well as a non-stick pan. You can cook eggs in them with just a little bit of oil and the eggs won’t stick, but you’re not cooking on a Teflon surface — it’s a safer surface to cook with. Their dutch oven is fantastic, I use it for braises and making soups. I hate to say it but all of my other pots and pans are kind of collecting dust. I just use the Hestans.”

Hestan Probond Stainless Steel Skillet, 8 ½-inches  // Williams-Sonoma // $99.95

Jacobson Salt

“Jacobson Salt Company has the best salt in the world. They’ve got amazing flavored salts, their flaky sea salt is incredible, the kosher salt is great. I’m a huge fan. It’s a must have: you gotta have good salt in your pantry, and if you’re gonna choose one salt, grab these. They’re really extraordinary.”

Jacobson Salt Company Pure Flake Sea Salt // Blue Apron // $12.99

Castillo de Canena Olive Oil

“I am a big, big supporter of olive oil from Spain. I think Spain produces the best olive oil in the world. There’s a number of great producers in Spain but my favorite right now is a producer from southern Spain called Castillo de Canena. Their organic arbequina olive oil is extraordinary. They’re doing some really nice flavored olive oils now, they do a harissa olive oil that’s really good and a smoked olive oil that’s a perfect way to finish a dish. It brings such incredible flavor to the table.”

Castillo de Canena Extra Virgin Olive Oil, 500 mL // Amazon // $34.99

Explore Seamus’s exclusive Blue Apron recipes