Fried rice is a dish that we turn to again and again, and for good reason. It’s delicious, easy to make, and versatile enough to accommodate a wide variety of ingredients. Fried rice is the perfect dish to throw together on nights when you don’t quite feel like cooking. Try these easy fried rice recipes to get inspired.
Tips for making the best fried rice
Use cold, leftover rice: The key to making good fried rice is using cold, leftover rice. Freshly cooked rice is too soft and moist, which can result in soggy fried rice. Leftover rice that has been refrigerated for a day or two has dried out slightly, making it easier to fry and resulting in a better texture.
Don’t overcrowd the pan: To ensure that your rice gets crispy and caramelized, make sure not to overcrowd the pan. If the pan is too full, the rice will steam instead of fry, creating a mushy texture. Cook the rice in batches if necessary, and remove it from the pan before adding more ingredients.
Use high heat: To get the best texture and flavor in, use high heat. This helps to caramelize the ingredients and gives the dish that signature smoky flavor. Just be sure to keep an eye on the rice and stir it frequently to prevent it from burning.
Even if you don’t feel like cooking, we bet you have the energy to fill a tortilla with cheese. A loaded quesadilla is a great option for busy weeknights when all that you want is a quick and satisfying meal. They can be made with a wide range of ingredients, making them a great way to use up leftovers or get creative with new flavors. Take a look around your fridge. There are probably a few vegetables hiding out in the crisper drawer that would be a lovely addition to a cheesy loaded quesadilla.
Why we love quesadillas
Quick and Easy to Prepare: Quesadillas can be made in just a few minutes, which makes them a perfect option for busy weeknights when you don’t have a lot of time to spend in the kitchen.
Customizable: You can use anything from chicken and beef to vegetables and cheese. Try experimenting with different types of salsa, hot sauce, and other toppings.
Portable: Quesadillas are easy to eat on the go, which makes them a great option for busy families or for those who want to take their dinner on the road.
Kid-Friendly: Quesadillas are a great option for kids who are picky eaters. They can be made with kid-friendly ingredients like cheese, chicken, and vegetables, and they are easy to cut into bite-sized pieces.
It doesn’t get much more satisfying than crispy, golden-brown tortillas folded over melted cheese—except when deliciously saucy beef enters the picture. To balance the richness of our hearty quesadillas, we’re tossing a sauté of sweet corn and shishito peppers
These gourmet quesadillas are layered with three kinds of mushrooms (button-topped cremini, and ruffled oyster and maitake), creamy Monterey Jack cheese and plenty of vegetables—including a roasted poblano pepper.
To top these zesty shredded zucchini and cheddar quesadillas, we’re making an easy take on rajas con crema, a comforting Mexican dish of smoky roasted poblano strips coated with smooth crema or sour cream.
Our quesadillas are loaded with a duo of Monterey Jack and queso blanco cheeses, which delightfully melt around a filling of tender cremini mushrooms and poblano pepper.
What happens when chef Lili Dagan combines her lifelong passion for cooking with her new found love of the Sopranos? A baked pasta dish for the ages.
Every winter, I say I’m going to watch The Sopranos. Somehow, I never get around to it. Whenever my fellow test kitchen Chef Lauren asks me how it’s going, I have the same answer: “I’m waiting for a blizzard, so that I have time to really get into it.” Well, here I am, the cherry blossoms in peak bloom outside my window, 40-odd hours into a blizzard with Tony, Paulie, Furio, and most importantly, my girl Carmela, who makes a mean ziti.
The eating doesn’t stop there, the entire show is full of culinary wisdom: “Well, when you’re married, you’ll understand the importance of fresh produce!” Tony exclaims to Meadow. Clairvoyant. Everywhere these guys eat, whether it’s at Vesuvio’s, or Sunday dinner with Father Intintola, Vodka sauce flows freely. Someone is in crisis? Baked Ziti makes an appearance.
What does it all mean? I am sure there is a small library somewhere filled with graduate theses about the food on The Sopranos underscoring themes of identity, masculinity, family, and culture. For me, it means I need to make a baked pasta right now.
There are a few parts to this dish but when they come together, it’s worth it. Buon Appetito.
Watch chef Lili in action below
Recipe: Baked Pasta Alla Vodka
For the vodka sauce and pasta:
1 large yellow onion, diced
1 tbsp butter
2 cloves garlic, roughly chopped
1 ½ tsp dried oregano
1 tsp crushed red pepper flakes
28 oz whole peeled tomatoes
½ cup vodka
1 cup heavy cream
1 lb pasta (penne, rigatoni, or shells would all be good choices here)
8 oz fresh mozzarella, sliced into rounds
For the herbed ricotta:
8 oz fresh ricotta
½ cups chopped parsley and basil (if you have chives, tarragon or other tender herbs, use those too)
¼ cup freshly grated parmesan
Zest of one lemon
Salt and pepper
For the garlic breadcrumbs:
1 tbsp butter
½ cup panko
1 garlic clove, grated
Make the vodka sauce:
1. Melt the butter in a Dutch oven over medium heat. Add the onions and cook for 5-7 minutes until translucent.
2. Add the garlic, red pepper flakes, and dried oregano and cook for 1-2 minutes, until softened and fragrant.
3. Add the vodka and simmer for 10 minutes. Add the canned tomatoes, crushing the whole tomatoes with your hands as you add. Season with salt and pepper and simmer for 30 minutes, stirring occasionally.
4. Add the heavy cream, and blend the sauce with an immersion blender. Simmer for ten minutes more. If you don’t have an immersion blender, transfer the puree to a blender or food processor and blend, then return to the pot to simmer. If you don’t have any of those things, the sauce will have more texture but will still be perfectly delicious.
Make the herbed ricotta:
1. Using a rubber spatula, fold together all the ingredients in a medium bowl. Season to taste.
Make your garlic breadcrumbs:
1. Heat butter over medium heat in a 6” skillet until melted.
2. Add the panko and grated garlic. Stir to combine, and toss frequently until panko is golden brown.
3. Season with salt and pepper and remove from heat.
Cook the pasta and assemble your bake:
1. Preheat the oven to 425° F.
2. Cook the pasta according to al dente package directions, then drain and add to the vodka sauce. Stir thoroughly to coat.
3. Transfer pasta and sauce to a 11X7 baking dish, and top with the sliced mozzarella.
Note: When Janice tries to pass a ziti off as her own, she’s outed because the dish carries Carmela’s signature—basil leaves under the mozzarella. Don’t forget to place a basil leaf under each mozzarella round.
4. Dollop the herbed ricotta between the mozzarella rounds.
5. Bake for ten minutes, or until mozzarella is golden brown. Top with breadcrumbs and broil for 1-2 minutes.
6. Allow the baked pasta to cool for about 5 minutes. Top with fresh basil. BUON APPETITO.
Preparing a whole fish at home might sound intimidating, but we promise: this recipes comes together in about 15 minutes.
This recipe was inspired by the steamed ginger and scallion fish at Noyona, a Malaysian restaurant in NYC. This fish is cooked whole, then doused with a sweet, salty, and aromatic sauce that flavors the delicate fish perfectly. Make sure to have some rice ready to go on the back burner, you’ll want something to soak up all the extra delicious sauce on your plate.
How to debone a whole fish
The bone should slip out from the flesh easily once steamed. To remove, use a spoon to lightly separate the head from the filets on the body. Run the spoon tightly against the length of the spine, making an incision. Then push the spoon further into the filet from the spine, the filet should loosen and separate from the spine leaving the bones behind; flip the filet to be skin side down on the plate. Spoon the sauce over the cooked fish fillets. While the head is edible, if you choose to not eat it, remove the bones from the fish by lifting the head, the spine will follow, and discard.
How to eat a whole fish
For a beautiful presentation, we recommend serving this fish whole on a large platter. Don’t attempt to cut the fish with a knife. Instead, use a fork to pull the meat away from the bones. After the first side is picked clean, flip the fish over and repeat on the other side. Don’t forget about the fish cheeks! This cheeks are located on the head of the fish, right behind the eyes. This is the most tender part of a fish.
Where to buy a whole fish
You can find whole fish by visiting your local fishmonger, or by checking out the seafood counter at your grocery store and placing a special order.
Whole Branzino with Soy-Ginger Glaze
Serves 2 | Cook Time: 25 to 35 minutes
Ingredients:
1 piece ginger
2 scallions
1 small bunch cilantro
1-1.5 lbs whole bone-in branzino, gutted and scaled*
2 Tbsps soy sauce
½ Tbsp brown sugar
2 Tbsps vegetable oil
Directions:
Prepare the ingredients: Wash and dry the fresh produce. Peel the ginger, then cut into thin strips to get 2 tablespoons. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Pick the cilantro leaves off the stems to get 2 tablespoons; discard the stems.
Set up the steamer & steam the fish: Start by double checking sizes. You want a steamer** that fits the size of the fish on a heat proof plate*** and also fits nicely into a pot with a lid. Once you have everything gathered, place about 1 inch of water in the pot and heat to boiling on high. Meanwhile, rinse the fish to take off any lingering scales. Place the fish on the heatproof plate. Once boiling, carefully place the plate of fish in the steamer. Cover and steam 15 to 20 minutes, or until opaque and cooked through.****
Make the sauce: While the fish teams, in a bowl, combine the soy sauce, sugar, a pinch of salt, and 2 tablespoons of warm water. In a small pan, heat the vegetable oil on medium-high until hot. Add the sliced ginger and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the soy sauce mixture (carefully, as the liquid may splatter) and half the cilantro leaves. Cook, stirring frequently, 1 to 2 minutes, or until the sugar has dissolved and the mixture has slightly thickened. Turn off the heat.
Finish & serve your dish: Discard any liquid that has pooled on the plate of steamed fish. Carefully remove the fish bone. Pour the sauce over the fish. Garnish with the sliced green top of the scallions and the remaining cilantro leaves. Enjoy!
*CHEF TIP: Not all branzino are farmed the same way. Talk to your fishmonger to see if they were sustainably sourced. Sustainable fishing is critical to protect the Earth’s natural supply of seafood. We partner with Monterey Bay Aquarium’s Seafood Watch, a highly respected non-profit organization recognized as an authority on seafood sustainability, and only source seafood that Seafood Watch has rated “Best Choice” or “Good Alternative,” or that has a comparable third-party verified sustainability certification (Marine Stewardship Council, Best Aquaculture Practices or Aquaculture Stewardship Council). The fishmonger can also clean the fish for you if it’s not already done. The scales should be removed and the inner organs should be removed.
**CHEF TIP: Some steamers will be too small to fit the whole fish. You can snip off the tail to make it fit better. If your steamer is still too small you can make a DIY steamer. Use a large, high sided skillet or braiser with a lid and place an empty tinned-fish can inside. Fill the skillet with about 1 inch of water. And there you have it!
***CHEF TIP: Steam the fish in a heat-proof plate or vessel you wish to serve in, as the fish will be too delicate to transfer without falling apart (which isn’t the worst thing!)
****The USDA recommends a minimum safe cooking temperature of 145°F for fish.
While stuck at home, Blue Apron’s Head Chef John Adler turned to an old favorite recipe. Keep reading for Chef John’s advice on how to master this occasionally tricky dish: Pasta al Limone.
The thing that I love the most about this Pasta al Limone recipe is its deceptive simplicity. It’s just 5 familiar ingredients, but it can be tricky to pull them together into an elegant “simple” sauce.
This dish is a Neopolitan classic, and there are dozens of versions. This is the Franny’s version, and in my unbiased opinion, it’s easily the best. During my time as the Head Chef at Franny’s, I had a list of customers I had to notify when this was coming back on the menu. The Meyer Lemon Spaghetti, in particular, had a dedicated fanbase.
Franny’s Pasta al Limone
The mise en place is easy: 1 pound of dried pasta, 4 oz butter, 1/2 cup grated parm, zest and juice of 3 lemons, separated (if you can do this with meyer lemons it’s a whole different ball game), good olive oil, salt and pepper.
Pasta al limone ingredients
The secret, as they say, is in the sauce. Better stated, it’s in how you build the sauce.
You begin as you would for cacio e pepe, by toasting freshly cracked pepper in a dry pan over medium-low heat. The key here is the aroma; you want to unlock the fruity aromas that are bound up deep within all dried spices.
When the pepper begins to smell floral and complex, you’re there. Add 1/2 cup tap water and turn off the heat.
Cook your pasta in heavily salted water. I favor long noodles here, mainly because this entire dish is an aromatic experience. When you slurp up long noodles, you get more of that. Cooking time will vary based on your noodle selection, but be sure to leave the noodles al dente so that you can finish them in the sauce.
When the pasta is one minute away from being done, take out 3/4 cup water and pour 1/2 cup of it over the zest. This activates the zest, and also keeps it from clumping up in the pan.
Drain the pasta and add it to the pan of pepper water. Turn the heat to medium.
Add your zest, butter, a few more cracks of paper, and a medium *glug* of oil to the pan of noodles. Stir constantly until it is glazed. If it starts to break, add a few drops of the reserved pasta water to bring it back together.
Add the parm and stir to incorporate.
Turn off the heat and add in the lemon juice. Stir until fully incorporated and the pasta looks light and creamy.
Divide between bowls (serves 2 in times of emotional eating, 3 if feeling reasonable, or 4 as a mid course) and finish with another drizzle of oil.
Want a little more instruction? Watch chef John Adler demonstrate how to make his family’s favorite dinner.
If you live in the U.S. (or anywhere else on the planet), you’re probably familiar with the hot dog, also known as the frankfurter—a nod to the city of Frankfurt, Germany, likely where its prototype was born. But you may not have heard of the hot dog’s delicious cousin: knockwurst.
Allow us to introduce you. Knockwurst is one of more than 1,000 varieties of sausage attributed to Germany, a country famous for its wurst. According to historians, sausage-making emerged as a way to preserve meat—and to get the most out of the animals that provided it.
So, what sets knockwurst apart from hot dogs (and all the other sausages available in grocery stores)? For answers to a few of our more pressing questions about the sausage, we turned to Kurt Gutenbrunner, world-renowned Austrian chef and restaurateur and expert in central European cuisine.
Q: What makes this sausage so special?
A: Knockwurst is short, stout, and loaded with flavorful seasonings. “Every butcher has a special mix that he’s proud of,” says Chef Gutenbrunner. “Some use more nutmeg, or more coriander, or more caraway seeds.”
Q: How do you eat knockwurst?
A: It can be eaten as finger food at parties, or with a piece of good bread and a condiment or two. Then there are more elaborate preparations. According to Chef Gutenbrunner, “in the summer, you can use it in wurstsalat”—literally “sausage salad.” (Yes, this is a thing.) “Sliced and mixed with red onions, peppers, apples, vinegar, and chives, it’s fantastic.”
Q: Where does this sausage come from?
A: “Like any wurst, knockwurst has a long history,” Chef Gutenbrunner explains. Germans have been making the sausage for centuries. In fact, before it even entered the mainstream in its native country, knockwurst was considered a delicacy among royalty.
Q: Where is it most popular?
A: While knockwurst is most popular in Germany, the sausage is also woven into the cuisines of its neighbors, like Alsace (a region in France) and Austria. “I grew up with knockwurst in Austria. We loved it and ate it all the time,” Chef Gutenbrunner recalls fondly.
Q: How did knockwurst get its name?
A: In German, it’s spelled “knackwurst,” which comes from “knacken” (meaning “to snap or crack”)—a reference to the unbeatable snap of the casing when you take a bite. “The texture alone is wonderful,” says Chef Gutenbrunner. “You can even just warm up the sausage up and enjoy that snap with a spicy or sweet mustard.”
Q: Anything else?
A: Chef Gutenbrunner wants you to know that when it comes to making knockwurst or any sausage, the key is quality meat. “It matters what you put into the casing,” he says. “It matters what we eat, what animal it came from, how that animal was raised.”
Everyone is Irish on St. Patrick’s day! No matter your connection to the Emerald Isle, the holiday is a perfect time to celebrate the rustic comfort of Irish food and drink. Try one of our favorite recipes, paired with the perfect Irish whiskey, to create a delicious St. Patrick’s day dinner for family or friends. These dishes are inspired by Irish classics, like corned beef and stew, and updated with a gourmet touch.
We’re tipping our hat to the Emerald Isle with this gourmet Irish-American fare. The corned beef and cabbage typically served on St. Patrick’s Day is actually a reinvented Irish dish, modified by immigrants to use local American ingredients. In our version, we’re serving steaks coated in a corned beef-inspired, custom blend of spices.
Pairing: Try pairing with an Irish Whiskey like Green Spot.
NOSE
Fresh aromatic oils and spices with orchard fruits and barley on a background of toasted wood.
TASTE
Full spicy body. A hint of cloves along with the fruity sweetness of green apples, rounded off with toasted oak.
This dish is inspired by the rich, complex flavor of shepherd’s pie, a hearty meat stew topped with a mashed potato crust. We’re cooking ground lamb and beef with vegetables like mushrooms and celery, plus zesty, aromatic spices like garlic powder, fennel seed and savory. And instead of mashed potatoes, we’re topping our finished stew with thin slices of roasted potato, topped with a bit of nutty parmesan cheese.
Beat cold weather by filling your bowl with deliciously hearty beef stew. Our flavorful broth (simmered with spices, tomato and beef demi-glace, for exquisite richness) is brimming with beef and carrots, one of our favorite seasonal vegetables. We’re scooping savory, cheddar-infused mashed potatoes right on top, then finishing the stew with a garnish of fresh herbs.
For an Irish Whiskey pairing, try the Jameson Black Barrel with our beef or lamb stew.
NOSE:
Time spent maturing in select charred bourbon barrels leads to intensified aromas of butterscotch, fudge, and creamy toffee.
TASTE
Nutty notes are in abundance alongside the smooth sweetness of spice and vanilla.
FINISH
Enjoy the richness and intensity of toasted wood and vanilla.
Shepherd’s pie is a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds.
This hearty beef stew is flavored with aromatic seasonings, tomato paste, and— for savory-sweetness and a bit of thickness—soy glaze. We’re topping each bowl with red potatoes, sliced and roasted for slightly crispy contrast.
Pair shepherd’s pie or beef stew with the Redbreast 12 Year Old Single Pot Still Irish whiskey.
NOSE
A complex spicy and fruity aroma with toasted wood notes evident.
TASTE
Full flavoured and complex; silky smooth with a harmonious balance of spicy, fruity, sherry and toasted notes.
FINISH
Satisfyingly long, the complex flavours linger on the palate.
All dinners are special, but some dinners are *extra* special. It could be a romantic date, a dinner party, or a family birthday. Whatever the occasion is, sometimes you want to take things up a notch. You’re already preparing a beautiful meal, you’ve set the table, and maybe even arranged a few flowers. If you’re looking for a memorable touch to make your table stand out, go for fancy butter. Learn how to use a butter mold below.
Pick your butter mold
There’s a mold for everything. Don’t limit your self to hearts and flowers (even though those can be cute, of course). You can use traditional wooden butter molds, but if you’re looking for an unconventional design, you’ll need to branch out. Most silicone molds can be used to shape butter, but they may be labeled as soap or candle molds. Just be sure to choose a flat mold—three-dimensional candle molds will be too difficult to work with.
If you’re using a wooden mold, soak it in cold water for about 30 minutes before filling it with butter. This will prevent the butter from sticking.
Prepare your butter
Let the butter sit at room temperature for about 30 minutes. The butter should be soft enough to squish, but still quite solid. If it’s too warm, it won’t capture the detail of the mold.
Mold the butter
Use a silicone spatula or flat knife to push and spread the softened butter into the mold. Push down to avoid any air pockets. If you’re using a wooden mold, set entire filled mold in the refrigerator to harden for an hour. For silicone molds, save time by placing the filled mold in the freezer for 30 minutes.
Remove and plate
Once the butter has thoroughly hardened, it’s time to take it out of the mold. Wooden molds may have a plunger. Just push this plunger down to release the butter. Flip silicone molds over and press the mold to pop the butter out. Serve the butter flat on the plate or stand it up vertically.
If you’re a Blue Apron customer, you might be familiar with this instruction “use up to half of the spice blend, you will have extra.” Our pre-portioned spice blends often include more than you need for a recipe. Don’t toss the rest! Consider this perfectly balanced blend of flavors our little gift to you. Use your leftover Blue Apron spice blends to add flavor to your next home-cooked meal.
Any of our custom spice blends will work well as a rub on proteins like chicken, pork loin, or fish. Try using any leftover Weeknight Hero spice blend on chicken thighs. Just coat your protein with the spice blend, season with salt, and then cook as directed by your recipe.
Stir leftover spice blends into rice, farro, or fregola sarda to create a flavorful base for a grain bowl. After your grains are flavored, top them off with roasted vegetables, proteins, or toasted nuts. Use whatever is in your pantry!
Take advantage of the catalog of Blue Apron recipes available online. Search for your spice blend in the cookbook, or just use a search engine to look up the name of your spice blend + Blue Apron recipe. The search results will show you past recipes that feature our blends, and you can use your leftover Blue Apron spice blend to recreate any of our recipes at home.
Hooked on our spice blends? You can order individual jars of them for your very own home on the Blue Apron Market.
The diet industry is worth billions. Diet plans flood our inboxes and social media feeds every day. Bookstores and grocery store aisles are filled with diet products and “quick fix” solutions. It seems like every day we hear of a new diet that promises results. With so much information out there, it can be hard to separate fad diets from tried-and-true methods of healthy eating. Are you wondering if high-volume eating is right for you? The key thing to remember is that no one diet fits all. The ideal plan is based on sound science and your personal health journey.
What is high-volume eating?
High-volume eating is not necessarily new, but it’s a popular topic for health influencers. It focuses on the types of food you consume, rather than offering a strict meal plan. This style of eating was cultivated by Barbara Rolls, a nutrition professor from Penn State University, who coined the term “Volumetrics.”
High-volume eating emphasizes consuming foods with low caloric density. On a per gram basis, foods provide different macronutrient profiles, meaning the calories from protein, carbohydrate, and fat. One gram of cabbage will contain fewer calories than one gram of oil, even though it’s the same weight of food. Foods with low caloric density usually have a higher water and fiber content. This helps increase the feeling of satiety (feeling full). High-volume eating encourages followers to stay away from consumption of calorically dense foods, which often have higher levels of nutrients of public health concern, such as saturated fat and added sugar.
The science supporting this way of eating suggests that foods high in fat on a per gram basis typically have a lower volume. Why? Because compared to proteins or carbohydrates, fat contains more than twice the calories per gram.
Why does volume matter?
Picture your empty stomach as a bowl. Now fill that bow with 200 calories of energy and calorie dense apple juice. It doesn’t fill much space. Now picture filling it with 200 calories of fiber-packed apples. The apples fill up more space, and will leave you feeling more full.
As a Registered Dietitian, appreciate how his way of eating focuses on the positive. High-volume eating prioritizes eating filling foods like fruits and vegetables to help increase satiety and fullness while minimizing calorie intake. By choosing foods with higher volume and lower caloric density, this method also allows for larger portions. That said, it is important to also seek out lean proteins, whole grains, and low-fat dairy, which may fall into the moderate volume category, to round out your diet. Diversity and understanding your dietary needs are key when it comes to a healthy diet.
High-Volume Foods
Low-Volume Foods
Lettuce
Oil
Spinach
Soda
Broccoli
Juice
Zucchini
Fatty cuts of meat
Celery
Honey
Cucumbers
Maple syrup
Peppers
Cheese
Apples
Nuts
Berries
Butter
This post was written by Heather Sachs. Heather is a Registered Dietitian with a Masters degree in Clinical Nutrition. She has more than 15 years of experience combining her knowledge in food, nutrition, and regulatory affairs as well as translating science into impactful brand communication. Heather is currently Blue Apron’s Director of Regulatory Affairs.
My mission: discover first-hand if one woman can prepare a grand French dinner in a small kitchen with only a cat to guide her. To find out, I armed myself with the Blue Apron Fireside Feast box, the biggest pan I could find, and the sharpest chef’s knife in my possession. With all of my tools at the ready, I set out to make duck cassoulet, garlic bread, and biscotti.
Unpacking
All the cooking instructions were packed up like a case file, which made me feel especially prepared for the assignment I was taking on: cooking the Fireside Feast by myself. The ingredients all looked really nice, and I received the biggest bag of kale I’ve ever seen.
I was particularly excited about making these dishes because there were a few ingredients that I’ve never worked with before, like duck (sous vide or otherwise). Having duck that was mostly cooked for me already was a nice way to enter the waters. The box also came with creme anglaise, and I’m still not totally sure what it is, but I do know that it is delicious.
Cooking
The first preparation step was the most daunting. Before getting started, I cleaned my entire kitchen and cleared as much counter space as possible in my tiny Brooklyn apartment. I made the feast by myself under the supervision of my cat Susan, and with all the steps broken out clearly, it felt very manageable. I’m made to make this all in one day. A little glass of wine and some podcasts (shout out to Normal Gossip) were the perfect company.
I started out by making the biscotti since the recipe card says they can be cooked ahead of time. The most difficult part of this recipe was not eating the biscotti after its first bake, because at that point they’re just like a big, hot chocolate chip cookie. (I failed at this and did, in fact, eat a half-done biscotti.)
After the biscotti were fully baked I started out on the cassoulet. Cooking the duck was an incredibly easy and fulfilling process: none of the fuss of sous vide-ing and making sure it’s fully cooked, and all of the joy of making a perfectly crispy skin. Once that was done, I got started on the beans and kale. The hardest part there was finding a cast iron big enough to fit roughly 8 cups of kale, but thankfully that cooked down pretty quickly. Then the final step was to finish in the oven to let all those flavors get to know each other.
Dinner time
If you have a fancy serving vessel, this would be the time to break it out! My partner and I are getting married later this year, so we’ll have to wait and see if anyone gets us one off the registry. I did bust out our cat wearing glasses plate for the garlic bread. We’re a garlic bread household first and foremost, so this dish deserved some special treatment. Having 2 loaves for ourselves made this a huge exercise in self-discipline, but we managed to stop ourselves after having 3 slices each (small victories).
As for the cassoulet, I have personally never had more delicious beans in my life. The sous vide pork belly brings so much fattiness and richness to them, plus they get imbued with the duck flavor from having it cooked on top of them. The duck itself is decadent and abundant. A duck leg per person is more than enough. With the beans, garlic bread, and salad we ended up splitting one between the two of us.
I had big plans for my friends to come over to share the feast, but unfortunately, covid got in the way, so instead I ended up putting some “Get Well Soon” cassoulet in to-go boxes. They were a huge hit!
The biscotti and peppermint chocolate dip are a perfect grand finale. I recommend individual dipping bowls for each person and having no shame taking a sip of the remaining chocolate dip.
Overall, this was an incredibly satisfying meal, and not too difficult to make. The partially cooked ingredients made this elaborate dinner possible, even with a limited cooking space. Make sure you set aside a good chunk of time, clean as you go, take bites to treat yourself along the way, and enjoy!
Try the Fireside Feast for yourself! Order your meal of duck cassoulet, garlic bread, salad, biscotti, and peppermint-chocolate dipping sauce without a subscription on the Blue Apron Market. Serves 4-6, $159.99
Have you ever looked at the nutrition facts on a bag of chips and laughed at the number of proposed servings? Knowing how much you’re “supposed” to eat can be confusing. Serving sizes can be a helpful guide, but they’re not a hard and fast rule. Understanding how to read a nutrition label can be a good place to start when picking your portion size.
Serving size vs. portion size
First things first, let’s talk about the difference between a serving and a portion. A serving size is a standardized amount of food. The “serving” on a nutrition label is based on the RACC (Reference Amount Customarily Consumed), as defined by the FDA. A portion, on the other hand, is the amount of food you choose to consume. This is not necessarily the same amount as the defined serving of a given food.
Picking your portion size
Servings sizes are developed to reflect the amount people typically eat and drink in today’s world. Tools like MyPlate use serving sizes to recommend the amount of food you should consume. Looking at servings on a nutrition facts panel and using tools like MyPlate can be helpful in determining a portion to consume, but it’s more important to be mindful of your hunger and to understand your individual dietary needs. Serving sizes are often recommend using ounces, grams or cups. If you don’t feel like measuring out your food at home, try using a cheat sheet like this one published by the Academy of Nutrition and Dietetics. These reference size can help you estimate the size or quantity of a food in a serving size.
There are many factors to consider when determining how much we should eat. Personal health goals, activity level, stage of life, and current health status are just some of the factors you may want to think about. The most important consideration when planning a portion size is to ensure you’re getting the nutrients your body needs. When it comes to portions, listen to your body, and consider MyPlate’s portions as a guideline.
Calorie needs decrease with age, but nutrient needs actually increase. Seeking out nutrient-dense calories is one of the best ways to ensure you meet nutrition goals without exceeding caloric needs.
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This post was written by Heather Sachs. Heather is a Registered Dietitian with a Masters degree in Clinical Nutrition. She has more than 15 years of experience combining her knowledge in food, nutrition, and regulatory affairs as well as translating science into impactful brand communication. Heather is currently Blue Apron’s Director of Regulatory Affairs.
