A great nonstick pan will spare you frustration in the kitchen. For certain foods that are prone to sticking, like fresh fish and fried eggs, a nonstick pan can be the difference between transferring your seared flounder filet to your plate in one piece, and ending up with a pile of flaked fish scraps. Although a good pour of olive oil a pre-heated pan will also help reduce sticking, but you can’t underestimate the power of a good nonstick for stick-less cooking.
How to choose a nonstick pan
There are a few factors to consider to ensure when selecting your ideal pan. First, consider the size that you’ll need. Think about what you’ll be cooking in it and how many people you’ll be serving. A larger pan can prevent overcrowding when cooking bigger meals. Next, choose the type of nonstick coating that you’d like. There are two main types: ceramic and PTFE. Ceramic coatings are generally more environmentally friendly, while PTFE coatings are more durable and heat-resistant. Finally, consider the handle. Make sure it’s comfortable to grip and securely attached to the pan.
How to care for a nonstick pan
To keep your pan in great condition and prolong its lifespan, it’s essential to know how to care for it properly. Avoid using metal utensils on the nonstick surface as they can scratch the coating and compromise its nonstick properties. Instead, opt for wooden or silicone utensils. Harsh detergents or scouring pads can also damage the nonstick coating. Instead of these, use a gentle soap and a soft sponge to clean the pan. During storage, avoid stacking heavy items on top of the pan. Proper care and maintenance of your pan will ensure that it lasts for years and continues to perform at its best. If the nonstick surface becomes cracked or chipped, it’s time to discard the pan. A scratched pan won’t work as well, and may contaminate your food.
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.
We eat with our eyes first, right? There’s no need to get out the edible flowers and tweezers for a weeknight family dinner, but if you want to make a meal feel extra special, or you’re planning to take a picture, you can use a few simple tips to create a beautiful plate. These are some of the plating tips our chefs use at home.
A bright bowl adds a pop of color
Choose the right plate
Before you start arranging food, you have to choose your dinnerware. Dinner plates can range in size from 8.75 to 12 inches in diameter. In some cases, your plate might be bigger than your stomach. Choosing a smaller option can keep your plate from feeling empty. If your dinner plates are too big, try plating on a salad plate.
Use matte plates
This plating tip is especially important if you’re planning on photographing your food. High-shine plates can reflect light and cause glare, or, even worse, capture your own reflection.
Cut slices so that your dish looks ready to eat
Think about volume too
It’s not just about the surface area of the plate, consider the height of your food too. Add visual interest by piling lettuce high or stacking a few roasted vegetables on top of each other.
Go for a garnish
A sprinkle of fresh herbs can add a splash of color to stews, roasted meats, or pasta dishes. For soups or breads, a drizzle of olive oil can add a beautiful sheen. Garnishes can be creative! Nuts, thinly sliced vegetables, and seeds can all add to your plate. Just make sure that the garnishes you choose are edible.
Use garnishes to add contrasting colors
Embrace imperfection
Don’t forget: dinner is there to be eaten. If you’re photographing a serving dish, try taking a scoop out or leaving some sauce splatters on the side of the dish. This will make your photos feel relatable and authentic.
Want to try these plating tips at home? Get started with your next Blue Apron delivery.
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
What’s your favorite way to stay hydrated? Drinking enough water helps all of the systems in your body function. Proper hydration supports joint, organ, and skin health. Planning ahead can make getting enough water easier. Forget motivational water bottles, try making your water delicious. Infused water is an easy way to drink enough water.
Enter spa water. The term ‘spa water’ refers to both the infused waters that you might find at a high-end spa, and the spa-like sense of wholesome luxury that these healthful drinks will bring to your home.
It’s easy to make infused water at home. You can use any combination of fruits and herbs that you enjoy. Just add your chosen ingredients to a pitcher or large jar. Leave the jar in the refrigerator to infuse for about 30 minutes or up to 12 hours. The flavors will intensify the longer you wait. Infused water will keep for up to 24 hours, but after that, it’s best to start fresh. To serve, just pour it into a glass. If a few pieces of fruit fall in, consider them a beautiful garnish.
Try some of these ingredient combinations for inspiration.
Infused water ideas
Berries
Fresh or frozen berries will add bright juicy flavors to water. This is a great way to use strawberries’ tops after trimming off the stems.
Citrus
Slice up oranges, lemons, or limes and plop them into a large jar of water. Adding whole slices will infuse tons of flavor from the peel and the fruit.
Herbs
Try adding mint or rosemary to your infused water for an herbal kick.
Other
Don’t be afraid to experiment! Any fruit with thick skin will work well. Thin-skinned fruits like apples or pears are prone to discoloring. This won’t affect the flavor but will make the water less appetizing.
In the mood for something hot? Try making homemade chai instead.
From thank-you gifts to office parties, (complete with reindeer-antler headbands), ’tis the season to uncork lots and lots of wine bottles. A bottle of wine is a thoughtful gift and a welcome addition to any seasonal potluck. Use this handy guide to choose the best wines to bring to a party.
Choose the best wines to bring to a party
Easy, Affordable Gifts
Strategy: Get great value by purchasing a pack of six bottles of wine and dividing it up as thank-you gifts for coworkers, friends, or handyman who fixed that leaky pipe. Reds: Look for red wines that can pair well with food or be consumed on their own. Something light like a Pinot Noir will please everyone on your list. White: Chardonnay is the perfect rich white wine for the Holiday season.
Strategy: Make the recipient feel special the moment the bottle is unwrapped. Give memorable bottles that will surprise and delight the recipient. Reds: Consider gifting an older bottle. A bottle that has been aged over 7 years will have a mellow complexity that makes it a special gift. Whites: Consider a lesser-known varietal like Chenin Blanc or Vermentino. Of course, you can never go wrong with a beautiful bottle of sparkling wine.
Office Holiday Party
Strategy: Keep the focus on chatting, reconnecting, and reminiscing with co-workers. Choose fruity, spicy wines that stand up to hearty winter fare. Reds: Bone-warming, palate-coating reds like Malbec or Syrah. Whites: Versatile, crowd-pleasing wines like Sauvignon Blanc.
Family Holiday Dinner
Strategy: Take the lead and pick out a few bottles to minimize group decision making. Try choosing a few special wines you wouldn’t uncork on an ordinary weeknight. Reds: Please every palate by selecting two red wines. Go for a fruity and concentrated red that complements rich holiday foods, such as a Rioja, along with a lighter blended bottle. Consider serving a dessert wine like Port to end dinner on a high note. White: Choose a crowd pleasing white, like Chardonnay or Viognier, that has the heft to stand up to everything on the table.
Gathering Among Friends
Strategy: Make it all about the party, not the wine. Choose a bottle that everyone will love, but not so good that it’s the subject of discussion. Reds: Try a wine that everyone is likely to be familiar with, like Cabernet Sauvignon or Merlot. These approachable wines make cheerful party pours. White: Get two: a sparkling wine, and a quaffable white from Spain, such as a fruity Albariño.
Sign up for Blue Apron Wine and save on your first order! Click here.
So many fruits and vegetables are show-stoppingly attractive, even in the dead of winter. Take advantage of their natural beauty for your holiday centerpiece this year. It’s easy! Just take a trip to the grocery store or farmer’s market, but a few extra pomegranates, persimmons, or plain old tomatoes, and use them to decorate your holiday tables and entryways.
How to Make a Holiday Centerpiece
Once you’ve selected your produce, it’s time for the creative part. You can mix and match produce, or just fill a bowl with your favorite fruit. Experiment with cutting a few fruits open to create a still life effect. You can scatter fruits freely across the table, or use a rimmed platter like a vase. It’s an easy way to keep things organized. These are some of our favorite fruits and vegetables to use as edible centerpieces.
Ideas for Table Centerpieces with Fruits and Vegetables
Pears
You might have pears around anyway. To make them into a beautiful table centerpiece, try mixing several different types—an assortment of colors will feel beautiful and bountiful. This works with apples, too! When you’re done, you can make apple pie barsor pear butter.
Persimmons
Whole persimmons bring a beautiful orange color to your holiday table. To make a festive plate setting, try cutting one in half to reveal its star-shaped seed pattern. After you clear the table, you can try making a persimmon grilled cheese or a stir-fry.
Satsumas
Satsumas are like clementines, but with stems and leaves. Pile a few handfuls on a footed cake plate to beautify your table.
Pomegranates
You might love pomegranates for the jewel-like little seeds inside, but don’t discount the outsides! They’re rustic and a deep, dark red. We like them lined up on a skinny platter or set right on the plate. Try cutting one in half to reveal the beautiful interior. After your meal is over, eat the seeds straight, or drop a few into a glass of sparkling wine for a beautiful cocktail.
Artichokes
Artichokes are technically flowers, so it’s no surprise that they’re beautiful. Set an artichoke on a plate to prop up a place card, or slice a few in half to reveal their beautiful layers.
Lemons
Lots of chefs have dozens of lemons around. Pile them up in a pretty bowl to create the easiest possible centerpiece. When you’re ready for your next meal, use their juice to helps balance flavor, and their zest to add some zing. Did you know there’s a right way to cut them into wedges?
Pumpkins
You probably have some leftover pumpkins hanging around from Halloween. You don’t need plates or platters to make these feel festive. Just scatter small pumpkins across the table, or leave larger pumpkins in the entryway. When you’re cleaning up, crack them open and make soup. If you have gourds around, they can make a beautiful centerpiece too.
In the holiday spirit? Check out our gift guide to find the perfect present for the cooks in your life.
A Blue Apron meal kit comes with all of the ingredients you need to make a homemade dinner. Each box will contain whole produce, proteins, and a knick knack bag filled with spices, sauces, and fun flavorful toppings. Some of these things, like soy sauce and vinegar, are individually packaged in custom Blue Apron knick knack bottles.
We’re a little biased, but we think these tiny plastic bottles are just adorable. Dispose of them if you must, but you can also give them a second life at home. Here’s how we love to upcycle our knick knack bottles.
At home uses for Blue Apron knick knack bottles
Pack a salad dressing
If you’re packing a salad for lunch, mix up a dressing, pour it into a knick knack bottle, and pack the whole bottle along with your salad. When it’s time to eat, just give the bottle a shake and dress your salad before digging in. Packing dressing separately will keep the salad crisp until lunchtime.
Propagate a plant
Propagating plants is a rewarding at home science experiment. Start by trimming a 4 inch piece of stem from a healthy plant like a pothos. Be sure that a few leaves are included. Then, just fill a knick knack bottle with water, place the stem in water, and set the whole thing in a sunny place. New roots should sprout in about a week. After roots have sprouted, the plant can be transferred to soil.
Travel-size shampoo
Pack for short trips with Blue Apron knick knack bottles. Transfer your favorite shampoo, conditioner, or body wash into these small bottles and breeze through airport security without a care in the world.
Get started with these upcycling ideas, and then use your imagination! Some of our home cooks have shared that they’ll use knick knack bottles to pack spices or condiments for picnics and travel. You could even create a to-go cocktail kit by filling bottles with liqueurs and citrus juice and bringing them to a gathering.
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.
In September 2022, Registered Dietitian’s around The United States received a long overdue gift. Following the industry’s 2015 challenge of the definition of the term healthy and subsequent comment period, FDA finally issued its proposed definition of the term Healthy when used as a claim on food packaging.
The goal of this new definition is to better align the term healthy with the Dietary Guidelines for Americans, based on current science as well as the updated nutrition facts label.
Under this proposed definition, products may be labeled as “healthy” if they contain meaningful amounts of food from at least one of the food groups or subgroups recommended by the 2020-2025 Dietary Guidelines for Americans (DGAs). (fruits, vegetables, dairy, whole grains, etc.)
The new proposed definition also aims to limit nutrients in certain food categories which in overabundance can lead to negative health outcomes (saturated fat, sodium, added sugar).
The additional focus on food groups that this expanded proposed definition introduces, rather than solely on a set of nutrients could help consumers more clearly identify food to choose to sustain healthy dietary practices.
FDA is also currently looking into the creation of a symbol to represent the term healthy which could be used on a product to convey the product meets the healthy criteria.
The regulatory definition of the term is complicated, but what does healthy actually mean to you?
Many people strive to follow a healthy diet. Depending on your lifestyle, healthy eating can look pretty different. You don’t have to follow an entirely organic, plant-based, and local style to feel like you’re making healthy choices.
Life is crazy, but healthy eating can be fun and enjoyable. Maybe some days you eat locally, while on busier days you rely on pre-prepared foods. Whether it’s takeout, cooking a meal from scratch, or cooking semi-prepped ingredients, the foods that we eat are an essential part of a healthy lifestyle.
It’s also important to consider mental health. For busy working parents, saving time by having a Blue Apron Wellness box delivered each week can free up time to spend with your family, and will deliver fresh produce straight to your door.
Healthy may have a strict regulatory definition, but that’s not necessarily the way we live our lives. It’s helpful to understand how the term is used in marketing, but it’s equally important to create your own definition of healthy for yourself and your family.
The best part about cooking in your own kitchen? A delicious, homemade meal you can be proud of. The worst part? Now you’ve got to deal with a sink full of dirty dishes. And even if you swore you only took your eyes off that pan of searing steak for just one teeny tiny second, you could end up with scorched pans, caked-on foods, or a greasy mess at the end of your kitchen session. But that grease is no match for you, your soap, or your sponge. Here’s our tried-and-true guide to how to clean the bottoms of pots and pans, no matter how dirty.
How to clean a dirty pan: boiling water method
For scorched, blackened stainless steel pans and burnt on foods, turn up the heat. Add water to your pan and bring to a boil for 5-7 minutes (don’t worry about covering the dirty sides with water – the steam will take care of that). After the food loosens and easily comes off the pan, pour out the hot water and wipe any remaining food with the scrubby part of a sponge. For glass or metal baking dishes, add boiling water and let sit for several minutes before using the scrubby side of a sponge to easily wipe away any residue.
Hot water soak
A hot water soak can loosen baked, caked on food from dishes like cheesy lasagnas or rich chocolate brownies. Fill the dish with warm to hot water right away, covering the sides. Let soak for 15-20 minutes or until food loosens. Didn’t get around to soaking your dish the moment the food left the pan? That’s ok. Add hot water later and let soak overnight. Then, wash in the morning.
Baking soda, vinegar, & lemon juice
Head to your pantry to get your pots and pans extra clean and shiny. Baking soda, distilled white vinegar and fresh lemon juice are a triple cleansing threat. Add a dash of baking soda or vinegar during the boil method to help clean scorched saucepans. Soak pots, baking dishes or cookie sheets in hot to boiling water with baking soda and fresh lemon juice for an accelerated clean. Rub half a lemon around the bottom and sides of stainless steel cookware for extra shine; rinse and let air dry. Finally, a squirt of vinegar followed by a rinse of water is great for removing any residual odors.
How to clean the bottom of a pan
Vinegar and baking soda are a great way to brighten up the darkened bottoms of a used pan
For the really tough stuff, try adding a dash of store bought cleansing powders like Bon Ami, Zud or Bar Keepers Friend. Don’t feel like heading to the store? Use Alka-Seltzer (really)! To help loosen stuck on foods and lift stains, add hot water and a tab or two of Alka-Seltzer or other effervescent to your dish.
Cleaning cast iron pans
Everyone wants to know: How do you actually clean cast iron? If there is one thing to remember, it’s to never use abrasive sponges! It will ruin the seasoning (the oil-treated surface that protects the pan and your food). Instead, rinse your cast iron with hot or boiling water. If there is still anything stuck to it, use kosher salt, warm water and a soft sponge to loosen residue and rinse again. After the dish is totally dry, run some vegetable oil in a thin layer onto the bottoms and sides to keep it lubricated and prevent rusting.
Wash wood by hand using regular dish detergent– don’t place in the dishwasher. If your wooden spoons have stains from a curry or tomato sauce, wash and let air dry in the sun to take out some of the smell and color.
Keep copper away from water and regular soap or else it will oxidize (turn your beautiful cookware green)! Instead, dip your copper in boiled water with a good amount of vinegar or use the vinegar-water solution to wipe the copper clean.
Prevention
To prevent hard-to-clean dishes in the first place, keep your eye on the stove! Line pans with aluminum foil, parchment or wax paper or use a nonstick cooking spray for certain recipes to avoid the sticking of any food that will later burn to the dish. Watch the food in your pots and pans – make sure the temperature isn’t too high and stir occasionally to avoid future cleaning problems. And dry your food thoroughly before searing. Wet or even slightly damp proteins (think chicken, beef, etc.) will stick to your pan!
But if your chow does start to burn or appear to cake on, you can still save yourself from cleaning a mess. First, lower the heat and throw a little water onto your pot, pan or dish if you can. Then, make sure to stir and scrape down the sides of your pan or pot with a wooden spoon (especially when filled with stews, soups or sauces) or wipe any splatters on baking sheets or dishes that are going into the oven. Liquids or splatters will cook off and leave markings. The longer the markings stay on the side under heat means they will caramelize, brown, blacken and burn.
This fall, get ready for game day with Blue Apron. Host an at-home watch party or a family movie night with our new Tailgating box, inspired by classic game day treats. Recreate the ultimate viewing party experience at home with hearty, elevated party snacks.
Skip menu planning stress and last-minute trips to the grocery store with this party in a box. All the ingredients you need are delivered straight to your door. Our chefs designed this menu to be both satisfying and snackable. These crowd-pleasing dishes are finger-food friendly—forks and spoons are strictly optional.
The Menu
Queso Fundido with Chorizo & Fresh Tomato Salsa
A cheesy, meaty delight topped with fresh salsa for a refreshing kick.
Flavorful chicken gets a spicy kick from hot honey, all sandwiched between soft, fluffy buns.
BBQ Pulled Pork Tacos with Mango Salsa & Guacamole
Make your own tropical salsa for these satisfying pork tacos. Don’t worry about elaboration prep—we’re sending peeled and pitted mango and cooked pulled pork. Just chop, sauté, and go.
The Tailgating box is portioned to serve 8 people. It will be available on the menu and in the marketplace starting 9/5. With a menu like this, your party is sure to be a hit. Even if you’re not watching the game, you’ll want to come for the food.
