Blue Apron
02/25/2017 at 16:41. Facebook
What meals are you cooking to stay warm this winter? We're simmering ground lamb and beef with aromatic veggies, like mushrooms and celery, to create a hearty stew.

Lamb, Beef & Mushroom Stew with Parmesan Potatoes & Chives

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Blue Apron
yesterday at 17:30. Facebook
Chefs, ever heard of Katsu? It's a Japanese cooking technique where thin cuts of fish or meat are breaded and traditionally deep-fried.

Catfish Katsu & Yakiniku Sauce with Sesame Cabbage & Jasmine Rice

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Blue Apron
02/23/2017 at 17:39. Facebook
What are some of your favorite far-flung flavors? We love the bright, lively tastes of the Mediterranean.

Seared Chicken & Pearl Couscous with Crispy Capers & Blood Orange Sauce

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Blue Apron
02/23/2017 at 01:27. Facebook
Sicily seems to be the new hot spot for Petit Verdot. What'd you think of Maggio Calogero?
Blue Apron
02/22/2017 at 23:27. Facebook
Chefs, have you ever tried tempura frying? We owe the exquisite crunch on tonight's cod fillets to this Japanese cooking technique.

Tempura Fried Cod with Thai-Style Vegetable Salad & Jasmine Rice

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Blue Apron
02/21/2017 at 16:30. Facebook
Chefs, ever made your own steak sauce? This week, we're combining some pantry staples, like soy glaze, molasses, ketchup and red wine vinegar, to make a deeply flavorful sauce.

Seared Steaks & Mashed Potatoes with Roasted Brussels Sprouts & Steak Sauce

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Blue Apron
02/20/2017 at 16:25. Facebook
Chewy udon noodles are the ultimate Japanese comfort food! We're pairing them with umami-rich broths for a flavorful, cold-weather meal.

Udon Noodle Soup with Miso & Soft-Boiled Eggs

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Blue Apron
02/20/2017 at 13:43. Facebook
What'd you cook this weekend?
Blue Apron
02/19/2017 at 23:27. Facebook
Have you ever brought a Blue Apron Wine to a restaurant that allows BYO? We're curious what kind of reactions you might have gotten!
Blue Apron
02/19/2017 at 21:09. Facebook
Blue Apron
02/19/2017 at 15:30. Facebook
There's nothing quite like a perfectly runny egg. What else do you like on your breakfast sandwich?
Blue Apron
02/18/2017 at 21:46. Facebook
Chefs, do you have a favorite seasonal pasta dish?

Butternut Squash Pasta with Romaine & Apple Salad

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Blue Apron
02/18/2017 at 16:41. Facebook
What's your favorite home-style meal? This week, we're partial to pork roast.

Roasted Pork with Apple, Walnut & Farro Salad

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Blue Apron
02/18/2017 at 01:00. Facebook
Our latest pasta crowd-pleaser features a savory, yet sweet ricotta filling!

Baked Ricotta Cannelloni with Romaine Salad & Meyer Lemon Dressing

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We think Coteaux Bourguignons may be the next big thing in red wine. Agree?
It's almost too beautiful to eat...almost.
Craving Mexican? Our Mexican-inspired farro salad showcases tender sweet potato and broccoli roasted with spicy chipotle in adobo.

Chipotle Vegetable & Farro Salad with Avocado & Crispy Tortilla Strips

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Serving temperature matters, especially with white wines. There's such a thing as serving a white wine too cold. If you leave a white wine in your fridge overnight, let it sit at room temperature for about 30 minutes before you uncork, pour and serve. When white wines are too cold, the aromas and flavors aren't as obvious – or enjoyable.
What's your favorite breaded chicken dish? We're fans of the Milanese technique of breading and pan-frying thin cuts of chicken for a crispy exterior and juicy interior.

Chicken Milanese with Lemon Potato Salad & Fig Jam

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These carrots are as beautiful as they are delicious! Which ingredient do you think is the prettiest to cook with? Green romanesco cauliflower? Maybe the recent ruby red Cara Cara orange?