Blue Apron
03/26/2017 at 22:10. Facebook
What'd you think of this green harissa paste, used to glaze our carrots? Green harissa is a spice paste made from milder chiles and is often used in Middle Eastern and North African cuisines.

Crispy Chickpea & Freekeh Salad with Lemon Labneh & Harissa-Glazed Carrots

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Blue Apron
03/26/2017 at 18:30. Facebook
In need of some light Sunday reading? Find out what makes these beautiful pixie mandarins so magical! (5 minute read)

The Magic of the Pixie Mandarin

blog.blueapron.com
Blue Apron
03/26/2017 at 16:00. Facebook
Caramelizing onions is incredibly simple—and makes them incredibly tasty, sweet and tender. Have you ever caramelized onions before? Check out our Extra Helpings card for tips and tricks, in boxes this week!
Blue Apron
03/26/2017 at 14:00. Facebook
Whether they're enjoyed raw or cooked, onions add a delicious depth of flavor! From yellow onions to sweet onions, do you have a favorite variety?
Blue Apron
03/25/2017 at 20:00. Facebook
Psst...our new Season's Best produce guide features a delicious carrot cake recipe (with a perfect cream cheese frosting). Hitting boxes the week of April 3rd!
Blue Apron
03/25/2017 at 17:30. Facebook
Who's in love with these brightly pink and green radishes?! These beauties are watermelon radishes, named as such because they bear a striking resemblance to the popular fruit. An heirloom variety of the Chinese daikon radish, watermelon radishes have a crisp, firm texture and a slightly peppery flavor. They are perfect (and look gorgeous) in salads or on top of brunch toasts!
Blue Apron
03/25/2017 at 14:00. Facebook
Are you a breakfast or brunch kind of person? Well, no matter your preference, this fresh breakfast bowl—made from soft-boiled eggs, avocados, pan-fried romanesco and purple cauliflower, pickled onions, forbidden rice and a drizzle of everything bagel spice blend oil—is delicious any time of the day!
Blue Apron
03/24/2017 at 22:45. Facebook
Sauvignon Blanc is the perfect wine to kick off a dinner or cocktail party. Why? Its acidity—the tartness that wakes up your taste buds. Have another favorite wine for starting a party?
Blue Apron
03/24/2017 at 21:00. Facebook
Blue Apron
03/24/2017 at 15:24. Facebook
These grilled cheese sandwiches are 100% gourmet and 100% delicious! Pickled beets, creamy fontina cheese and arugula bring earthy, tart and sweet flavors to this dish.

Fontina & Beet Grilled Cheese Sandwiches with Mixed Citrus Salad

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We love using mint in cocktails for their refreshing, cool taste! Our Mint Swizzle recipe is just what you need to kick off the weekend a bit early.
This pulled pork sandwich is perfect for your Saturday brunch. All you need is 5 ingredients, our blog recipe and a bunch of friends! Who's making these sandwiches this weekend? See full blog recipe in the comments below!
Have you ever made katsu at home before? Katsu is a traditional Japanese dish comprised of a thin meat or fish (in our case, catfish) coated in flour, egg, and panko and then deep fried until crispy. We're pan-frying our katsu-style catfish and serving it alongside a creamy black garlic mayo for dipping!

Katsu-Style Catfish with Black Garlic Mayonnaise & Jasmine Rice

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Dana’s challenge to the whole Blue Apron community (that’s you!) is to take a recipe you love and add your own family twist to it. Which Blue Apron recipe have you done this with? What was the special family tradition or twist you added to it?

How One Woman Remembers The Past By Cooking In The Present

blog.blueapron.com
Ever hear people talk about Old World versus New World wines? It's pretty simple, actually. Old World refers to the traditional wine growing regions of Europe, like Italy and Germany. New World, on the other hand, refers to everywhere else, like Argentina and the United States. But there are also stylistic differences. Taste our Alma Rosa Pinot Noir from California next to a French Pinot Noir...
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Tonight's dinner stars bulgar wheat! Have you ever cooked with this light, fluffy and distinctly nutty grain? It's a hearty type of dried, cracked wheat that makes a delicious accompaniment for our za'atar-spiced chicken.

Za'atar-Spiced Chicken & Bulgur with Yogurt Sauce & Pita Chips

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Cheese-lovers, this one's for you! What's your favorite kind of cheese?

Spinach & Mozzarella Gnocchi with Cheesy Garlic Bread

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Who else is spinning into spring with a bright, colorful salad?
Important cooking tip, chefs! Don't overmix your chicken meatball ingredients—mix until they're just combined to avoid dense or dry results.

Chicken Meatballs & Fregola Sarda with Kale & Sicilian Tomato Sauce

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Most would agree that white wines are the perfect complement to seafood dishes. But is this always the case? Would you ever pair a red wine with seafood? You should: Turns out, a classic pairing for Pinot Noir is salmon. Tried a different red-wine-and-fish pairing that was great? What was it?