About our recipes

In France, it is an age-old tradition for young chefs to wear a Blue Apron while they master the art of cooking. In America, master chefs such as Julia Child and Thomas Keller have adopted the Blue Apron to symbolize the importance of lifelong learning.

At Blue Apron, our chef has designed incredible cooking experiences for both the amateur and expert cook. Each recipe will introduce you to new ingredients and preparations as a way to help you learn new things and spice up your routine. Our goal is to make it easy for you to create restaurant-quality meals at home and have fun while doing it!

Our recipes are carefully designed around premium ingredients that we buy from the same purveyors that supply high-end restaurants. Each is tested for accuracy and clarity, to be certain you enjoy making them.

We look forward to cooking with you!

Recipe basics

Complete meals with 500-700 calories per serving
35 minutes or less to prepare
Premium, fresh ingredients and an emphasis on sustainable suppliers
Pre-portioned ingredients to save you time and reduce waste
Easy to follow, beautifully printed recipe cards
Variety each week

Next week's menu

Here's what our customers are getting the week of May 27th.

Meat & Fish
Vegetarian

Chicken with Candied Pistachios & Snow Pea-Radish Saute

These candied pistachios are like a primer in candy making. Melting and boiling sugar until it reaches the temperature where it turns a golden color is the basis for making all caramel. The sugar can go from the perfect shade of amber to burnt very quickly, so acting fast is key. With a hint of sea salt in the caramelized sugar, the pistachios become an extraordinary garnish best enjoyed with each bite of the crispy-skinned chicken.

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Flank Steak & Frizzled Shallots with Spinach-Strawberry Salad

This recipe features onion-ring-inspired shallots that are quickly dipped in a light rice batter then pan-fried. In Southeast Asian cuisines, fried shallots are a crunchy condiment for everything from soups and salads to noodles and stews, and are even sold pre-packaged in plastic containers. We enjoyed them atop a lean piece of seared steak, but it’s hard to resist not eating them with every bite of this dish, including the spinach salad.

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Cod with Szechuan Sauce over Cellophane Noodles

Perhaps you’ve heard someone say “it’s all about the sauce” when describing a tasty dish. That’s certainly the case in this recipe where a delicate white fish like cod and thin cellophane noodles get covered in this richly flavored sauce. Sweet, salty, and scented with ginger and tingly Szechuan peppercorns, we found it to be irresistible and hope you do too.

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Tempeh Ratatouille on Wheat Berries

The French word “touiller” in ratatouille means to toss food. Chefs Julia Child and Joël Robuchon popularized the method of preparing this classic Provençal dish of saucy mixed vegetables by cooking the vegetables separately in stages and tossing them, like in this recipe. Fresh parsley and lemon balm, a member of the mint family, stand in to represent the traditional herbes de Provence.

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Whole Wheat Pizza Topped with Arugula Salad

After trying this homemade pizza with healthier, whole wheat dough and high quality toppings, you can forget the local delivery place. Peppery, fresh arugula salad would usually make a great side dish, but it’s even better when placed on top, just like they do in Italy. Try your luck at stretching the dough on the backs of your hands and tossing it in the air—it’s fun and makes the crust extra thin.

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Maple & Sesame Root Vegetable Stir-Fry

Lotus roots are the stems of the floating lily-pad-like plants that grow throughout Asia and Australia. All parts of the plant, including the seeds, flower, and leaves are edible. The root, commonly used in stir-fries, is known for its crunchy and somewhat starchy texture. You can easily peel it with a vegetable peeler and just cut off the ends to reveal the unforgettable holey interior.

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Sample recipe cards

Steak Salad with Chicory, Curried Chickpeas, Walnuts, and Apples

Quinoa “Fried Rice” with Tofu and Choy Sum

Mushroom Stroganoff

Chicken Chilaquiles with Escarole Salad

You can see all of our past recipes in our cookbook.

Our Recipes

About our recipes

Recipe basics

Next week's menu

Sample recipe cards

Eat fresh. Save time.

Our Recipes

About our recipes

Recipe basics

Recipe newsletter

Next week's menu

Sample recipe cards

Receive free recipes each week

Eat fresh. Save time.