Adobo is a cornerstone of Filipino cuisine, enjoyed (and prepared a little differently) across the archipelago. The word describes a dish made with soy sauce, vinegar, garlic and bay leaves­—simple ingredients that come together in a distinctive flavor profile. We’re serving our savory, tangy adobo-style chicken with tender baby bok choy and jasmine rice. Just remember to discard the bay leaves at the end­. Simmering them in the sauce is enough to infuse the dish with their aromatic notes.

Alsace, a region of France bordering Germany, distinctively (and deliciously) combines French and German culinary influences. In this Alsatian-style recipe, we’re coating our succulent chicken in the classic “quatre épices,” or four spices: pepper, cloves, nutmeg and ginger. Alongside the chicken, we’re serving creamy smashed potatoes, and red cabbage glazed with red wine vinegar for tangy-sweet contrast and plenty of satisfying texture.

Made from dried, ground poblano peppers, ancho chile paste can provide complex, smoky flavor to Mexican dishes. Tonight, it’s the star of our chicken tacos, which also get seasonal flair from shishito peppers—cooked on the stovetop until their skins blister, for satisfying depth of flavor. Cooling lime crème fraîche and a crisp red cabbage slaw balance out the zesty tacos. (Chefs, shishitos are generally mild, but about one in ten can pack a punch!)

Simple, oregano-spiced chicken breasts are generously covered by a blanket of rich, nutty Asiago cheese. Two vegetable sides complement the chicken; corn, coated with butter that’s mixed with our signature smoky spice blend and zucchini simply roasted alongside the corn cobs in the oven.

This easy recipe uses the steam from rice to soften collard greens as they cook together in one pot. The rice makes a hearty base for Cajun-spiced catfish and persimmon (a seasonal fruit with sweet, subtly spiced flavor) marinated with pickled jalapeño.

In this recipe, you’ll learn how to oven-steam chicken—layered over aromatic lemon and garlic, then sealed inside foil for juicy results. We’re serving it over a hearty bed of freekeh (a type of wheat harvested young, then toasted) tossed with roasted broccoli and briny olives.

In this flavorful Middle-Eastern-inspired dish, a coating of saffron yogurt before baking our fish imparts the spice’s delicately bittersweet flavor and helps keep the fish deliciously moist. It gets tangy-sweet contrast from our roasted pepper and almond relish spooned on top.

These irresistible burgers celebrate the best of hearty steakhouse fare—with an Italian twist. We’re using balsamic vinegar (notable for its rich, complex sweetness) to create a glaze for diced onion. The savory-sweet result makes the perfect topping for our beef patties, seasoned with fresh garlic and a bit of dried rosemary. In classic fashion, roasted potato wedges (plus toasted potato buns) round out this satisfying meal.

In this burger-style take on the popular Vietnamese sandwich, we’re tossing crisp radishes and carrots together (with a touch of vinegar and sugar) to make a tangy slaw that tops juicy beef patties—all layered together with our creamy, spicy mayo on a toasted baguette.

We’re making a pair of simple sides to accompany crispy-skinned barramundi in this recipe. Sautéed corn and red onion offer bursts of tangy sweetness, while garlic mashed potatoes—made by boiling and then mashing whole garlic cloves with Yukon Gold potatoes—add comforting heartiness. It all comes together with the classic flavors of creamy tartar sauce and a garnish of herbaceous fresh dill.

Two kinds of mushrooms give tonight’s Asian-inspired dish a boost of umami, or savory, flavor. We’re cooking fresh creminis and dried shiitakes (along with red or green Napa cabbage) in soy sauce and the water used to rehydrate the mushrooms. The vegetables are a robust complement to crispy-skinned barramundi and simple jasmine rice—all garnished with irresistibly savory furikake, a traditional Japanese garnish.

Basque cooking, which draws from both French and Spanish traditions, is known for its vivid red sauce—a delicious accompaniment to mild cod. In classic fashion, we’re using fresh bell pepper and ground Espelette pepper, infusing the tomato sauce with its characteristic smokiness. A simple relish of parsley, almonds and garlic tops it all off with a bit of crunch (and brings out the sautéed garlic in the dish).

The Basque region of France is famous for its piperade, a unique sauce of tomatoes and peppers—including dried and ground “piment d’Espelette” (or Espelette pepper), a local red chile with a deliciously smoky, piquant bite. Our piperade, served over hearty lamb and beef patties, features small, seasonal sweet peppers. On the side, for double the allium flavor, we’re topping our garlic-infused rice with sautéed scallions.

Late-summer weather calls for easy cooking and classic flavors, and this all-American meal delivers. To make the most of our tangy-sweet barbecue sauce, we’re coating our chicken twice—once before baking it, then again afterwards. We’re also making a sweet potato salad with a bit of marinated shallot, and quickly sautéing green beans with garlic.

These easy burgers highlight tangy-sweet barbecue sauce in two ways. We’re spreading it onto toasted buns alongside our juicy patties (also combined with Dijon for even more flavor) and mixing it with ketchup to make a smoky dipper for our parmesan-crusted zucchini “fries.”

Chefs, there’s comfort food, and then there’s the Sloppy Joe. This American classic simply calls for saucy ground beef and a soft bun. Here, to pair with the irresistible barbecue flavor in our filling, we’re adding a topping of tangy, crunchy pickle chips. A seasonal salad of green beans and tomato completes the meal with plenty of delicious freshness. (Blanching the green beans—or boiling them for a few minutes, then plunging them into ice water—helps to achieve snappy texture.)

The smoky, sweet taste of BBQ is an easy way to turn any meal into a crowd-pleaser. Tonight, we’re dusting our salmon with a blend of warm seasonings like smoked paprika, coriander and brown sugar to capture that classic BBQ flavor. Served on the side, roasted sweet potato rounds and a refreshing salad of peppery arugula, tart apple and toasted walnuts balance the salmon with perfect simplicity.

A specialty of Venezuelan and Colombian cuisines, arepas are flat, round cornbreads, traditionally topped or filled with delicious ingredients. In this recipe, we’re making our own dough with masarepa (a type of corn flour), water and salt, then shaping it by hand­—all in just a few minutes. For a delightfully zesty twist, we’re seasoning our ground beef (or “carne molida”) with a complex blend of Mexican spices, balanced perfectly by creamy avocado, crunchy radishes and red onion quickly pickled with sugar and vinegar.

In this quick stir-fry, thinly sliced beef and sautéed bok choy are served over light, fluffy cauliflower rice, which takes just a few minutes in the pan to turn deliciously tender.

For a quick spin on this Chinese takeout favorite, bites of tender beef and broccoli come together in a flavor-packed sauce made from fragrant cumin, tingly Sichuan peppercorn, soy glaze, and more. It’s served atop a bed of aromatic jasmine rice, which is perfect for soaking up any extra sauce.

We’re celebrating the hearty, comforting flavors of Central Europe with a recipe inspired by “choucroute garnie,” a popular Alsatian dish of sauerkraut, potatoes, and sausage. Tonight, the star is our beef knockwurst —or smoked beef sausages flavored with garlic and traditional spices like paprika and mace—braised with potatoes, onion, and carrots, then seared on the stovetop for a perfectly browned exterior. A quick-cooking take on sauerkraut completes the meal with plenty of crunchy texture and tangy flavor.

Tonight, we’re serving a gourmet meal inspired by a winning entrée from the September 20 MasterChef Season 8 finaleon FOX. We’re topping tender pan-seared beef medallions with a showstopping pan sauce made from tangy balsamic vinegar, crème fraîche, and butter. Mashed Yukon Gold potatoes and spinach sautéed with shallot and garlic make for a pair of satisfying sides.

In this simple take on steakhouse fare, tender beef medallions complement a duo of potatoes and turnip—roasted with dried basil, sage, oregano, and more. We’re serving a pan sauce of toasty brown butter and briny capers to bring it all together. (Your turnip may be red or purple-topped, and your chard may have white, yellow, or red stems!)

In this easy recipe, inspired by steak Diane (an American restaurant classic), we’re searing beef medallions, then using the fond in the pan to make a rich, bright mushroom sauce for spooning on top. Garlic mashed potatoes and sautéed kale make for delicious, simple sides.

Pan-seared beef medallions get a bright, aromatic lift from an Italian-style green sauce—made with scallions, garlic, lemon, and a dash of red pepper.

To accompany a layer of melty cheese, thinly sliced beef gets a rich, smoky kick from a coating of our guajillo pepper sauce—made from a chile beloved in Mexican cuisine for its versatility and delicate spice. Our side of juicy, ranch-dressed tomatoes also gets a touch of heat from tangy pickled jalapeño.

For a twist on the classic, we collaborated with the James Beard Foundation’s Blended Burger Project™ to create a burger made from ground beef and cremini mushrooms—grated and mixed right into the patties for an irresistible boost of savory flavor. Soy-glazed onion and Dijon mustard lend sweet, sharp flavor to balance the burgers’ richness.

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.

In this quick-cooking dish, beef and carrots get dynamic flavor from the savory Indian tomato chutney they cook with in the pan and the creamy cilantro sauce dolloped on top. It’s all served over a bed of fluffy jasmine rice infused with fragrant vadouvan curry powder.

Served over a bed of fragrant, Vadouvan-seasoned rice, our beef and carrots also get dynamic flavor from the spicy, sweet, and savory Indian tomato chutney they cook with in the pan. To bring it all together, we’re finishing the dish with a drizzle of bright, creamy cilantro sauce.

The sauce for our sautéed beef and vegetables combines the sweet and savory flavors of balsamic vinegar and soy glaze, plus an extra boost of umami (or savoriness) from dried shiitake mushrooms. For an easy twist, it’s all tossed with strands of spaghetti—a perfect partner for the rich, hearty sauce.

Open-faced sandwiches make for a delicious way to layer textures and flavors. Ours pair tender, savory beef with the satisfying bite of lightly blistered shishito peppers. (Keep in mind that although most shishitos are mild, this variety occasionally gets hot!) To balance the richness of the sandwiches­—and accent the crunch of the toasted baguette—we’re making a light, seasonal salad, dressed with a drizzle of olive oil and a splash of red wine vinegar.

It’s taco night, chefs, and we’re keeping it simple with tender Mexican-spiced beef and warm corn tortillas. (When sautéing the thin slices of beef, hold off on stirring for the first few minutes to ensure nicely browned results.) Our side of roasted sweet potato wedges gets a kick of heat from the addition of fresh serrano pepper, marinated with lime juice and sugar—and balanced with a delicious layer of melted Monterey Jack.

French tartines, or open-faced sandwiches, are a delightful meal for any time of day—and with any number of toppings. Our gourmet tartines start off with a deliciously crusty loaf of rustic bread. We’re slicing it up and layering it with a succulent, delicate cut of beef (browned on the stove in just a couple of minutes), creamy cheese and tangy capers. We’re also making a simple pistou, a Provençal green sauce similar to pesto­­, to brighten up the rich tartines and their side of sautéed zucchini.

Ancho chile powder, with its pleasant heat and subtle earthiness, is one of the best-loved spices in Mexican cooking. To make the most of its flavor, we’re coating our chicken with the chile powder, then searing the chicken in a hot pan—charring (or “blackening”) the spices and developing a tasty crust. A sauté of fresh, sweet corn and cherry tomatoes balances this succulent centerpiece with delicious brightness.

In this Asian-inspired twist on a classic, sweet and smoky black garlic (an aged variety) mixed into our juicy pork burgers gives them a savory boost and results in a deliciously charred exterior. A unique spin on potato salad seasoned with kombu and a tangy slaw complete the meal.

Black pepper is a go-to seasoning in countless recipes, but it takes center stage in tonight’s beef stir-fry. We’re combining coarsely ground black pepper with sweet chili sauce and citrusy ponzu, for aromatic flavor with just the right amount of kick. Crisp bok choy and bell pepper help round out the stir-fry, served over a bed of garlic-seasoned rice.

From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Our final delicious burger features a fresh tomato topping, perfectly contrasted by creamy goat cheese spread onto the warm, toasted bun.

Tonight’s recipe features a time-tested combination in Italian cuisine: pasta with meat sauce. For delicious texture and a bit of seasonal flair, we’re stirring thinly-sliced Brussels sprouts into our bolognese, to contrast beautifully with chewy bucatini pasta and tender beef and vegetables. A garnish of parmesan completes this classic comfort meal.

Bulgogi—whose name translates to “fire meat” from Korean—is a classic dish of thinly sliced, marinated meat, cooked quickly over high heat to achieve deep flavor and tender texture. In tonight’s take, we’re marinating beef in soy-based yakiniku sauce before stir-frying it with spicy Korean chile paste and nutty soba noodles. A topping of vinegar-marinated cucumber and radishes balances the flavors of the stir-fry.

In this recipe, we’re taking the classic burger to new heights with a few special additions. Red cabbage marinated with miso paste delivers a delicious layer of umami (or savory) flavor, while a creamy spread of sriracha and mayonnaise adds the perfect spicy finish. A side of roasted sweet potato wedges—our take on the classic burger companion—balances these zesty ingredients.

These Southern-inspired tacos pack plenty of zesty flavor: tender shrimp are seasoned with paprika, ground yellow mustard, oregano, and more, then piled inside flour tortillas with tangy-sweet marinated peppers and tomatoes. It all pairs perfectly with our fresh carrot and celery slaw.

These irresistible sandwiches pay tribute to one of our favorite New Orleans dishes: the catfish po’ boy. Hearty, flaky catfish fillets dusted with a blend of spices like paprika, ground mustard, and cayenne pepper (plus a bit of rice flour) crisp up beautifully in the pan. In classic style, we’re serving the fish between crusty, oven-toasted baguettes and layers of creamy rémoulade. A side of roasted broccoli gets another layer of flavor and texture from a crunchy peanut garnish.

To make our grain salad, hearty farro, tender bites of kale, and pickled peppers are brought together by a touch of crème fraîche. It all makes for a hearty bed for spice-blackened chicken breasts.

This comforting dish pairs warm homemade biscuits with rich seared steaks—coated in a blend of bold Cajun-style spices, then topped with a dollop of sweet, creamy maple butter. It’s all complete with a simple, hearty side of broccoli garnished with crunchy roasted almonds.

For a spin on the favorite Southern dish, tender cauliflower rice is loaded with sautéed vegetables and zesty spices, creating a light bed for flaky tilapia.

The star of this recipe is the vibrant coating for our chicken, which pairs a creamy, spicy mayonnaise with a layer of delicate panko breadcrumbs to create a golden brown crust in the oven. Our two simple sides of oregano-roasted potatoes and broccoli brightened with fresh lemon juice round out this wholesome dish.

This vibrant Spanish-inspired stew highlights tender shrimp and chickpeas cooked in a tangy-sweet tomato sauce that’s perked up with spicy Calabrian chile paste. A bed of fluffy couscous is perfect for absorbing all the bright flavors.

This quick and easy dish highlights tender orzo pasta and plump shrimp, which get vibrant depth of flavor (and the perfect amount of mild heat) from a coating of hot red chile paste. We’re finishing it all with a bit of cooling crème fraîche and tart lemon juice.

Fish “à la meunière” is a classic French preparation in which fillets are dredged in flour, lightly fried and served with a sauce of browned butter, lemon and parsley. In our version, we’re using rice flour for an extra-fine, crisp coating, and adding briny capers to the sauce. We’re serving our gourmet catfish atop a hearty bed of beluga lentils (a variety that keeps its shape when cooked) and sautéed collard greens—seasoned, for a special, warming touch, with fragrant Moroccan spices.

For this warming dish, you’ll make a rich pork ragù—a classic Italian meat sauce—to serve with cavatelli pasta, whose slightly open shape is a perfect partner for the hearty sauce. Sweet-tart bites of currants throughout elevate the savory flavors of the dish.

This quick-cooking pasta dish teams up fresh cavatelli with plump shrimp, which you’ll toss with seasonal tomatoes and zucchini—sautéed briefly to highlight their bright flavors. It all comes together with a touch of butter and sweet, creamy mascarpone cheese.

This recipe uses some of our favorite root vegetables to accent the richness of center-cut pork chops, basted with butter, smashed garlic and fresh thyme. You’ll marinate beet and shallot in Champagne vinegar, infusing the earthy, sweet beet with the vinegar’s delicate brightness (and mellowing the bite of the shallot). Then you’ll finish the marinated beet with sautéed carrots and arugula. The result is a wholesome and gourmet way to warm up.

This recipe uses some of our favorite root vegetables to accent the richness of center-cut pork chops, basted with butter, smashed garlic and fresh thyme. You’ll marinate beet and shallot in Champagne vinegar, infusing the earthy, sweet beet with the vinegar’s delicate brightness (and mellowing the bite of the shallot). Then you’ll finish the marinated beet with sautéed carrots and arugula. The result is a wholesome and gourmet way to warm up.

These burgers get their Asian-inspired flair from a creamy, savory spread made with mayonnaise and black bean sauce—a flavor-packed condiment made from fermented black soybeans. A topping of crisp marinated cucumber provides refreshing contrast and a bit of crunch in each bite.

From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Ready for your grill or stove, these fiery chipotle-infused burgers are piled high with a summer salsa made from sweet corn, onion, and pickled peppers.

From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Ready for your grill or stove, these burgers are topped with smoky Gouda and a crisp vegetable salsa—all paired with perfectly roasted sweet potato wedges.

In this dish, toasty baguettes are topped with a savory duo of sliced beef and cremini mushrooms—packed with flavor from our easy take on tangy-sweet steak sauce—plus a layer of melty white cheddar. We’re serving it with a side of creamy ranch dressing mixed with spicy sambal oelek, which makes an irresistible dipping sauce for our roasted carrots.

Tonight’s hearty enchiladas owe their complex flavor to a sensational Mexican salsa verde. By roasting tomatillos—the tart green fruit that forms the base of the green sauce—we’re bringing out their smoky-sweet depth, before simmering them with pickled jalapeño for a zesty kick. Brimming with chicken, black beans and cheese, these enchiladas make for elevated Tex-Mex fare.

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Sixth stop: Chicago. We’re paying homage to one of the city’s comfort food favorites by filling warm, toasted rolls with thin slices of beef and a mix of sweet and spicy peppers—perfect for dipping in a classic-style jus made from worcestershire and rich demi-glace. To learn more about what inspired this dish, go to roadtrip.blueapron.com/chicago.

This simple, seasonal recipe teams up seared chicken and brown rice, loaded with late-summer vegetables. We’re tossing the grains with toasty brown butter—simply butter heated in a pan for a couple of minutes—and a quick sauté of sweet corn. Juicy tomatoes (yours may be red or yellow) and basil seeds marinated in vinegar top off the rice with pops of delicious brightness. (Chefs, your basil seeds will turn white when marinated!)

Our Vietnamese-inspired rice bowl is packed with zingy spice thanks to a sauce of citrusy ponzu and spicy sambal oelek that is first tossed with nutty brown rice, then drizzled over the finished dish. Perfectly seasoned tomatoes and a garnish of lime adds even more zesty flavor to our marinated vegetable slaw and shredded chicken that tops the rice.

Chicken cacciatore is a hallmark of Italian-American cuisine. In this recipe, we’re tossing thick fettuccine with perfect bites of crispy-skinned chicken. As for the sauce itself, we’re staying true to the classic ingredients—crushed tomatoes, sautéed mushrooms, garlic and a pinch of hot red pepper flakes. Topped off with a sprinkling of Parmesan, this dish is delicious comfort food with a sophisticated touch. (And we’re sending you enough for leftovers!)

Tonight’s dish celebrates petite cherry tomatoes, undeniably among the summer’s most delightful produce. (Depending on what’s best near you, yours may be yellow or red.) We’re cooking them with a bit of butter and vinegar—creating a bright, rich sauce for chicken. A side salad of farro and green beans sautéed with garlic and capers makes for a hearty complement.

In this hearty dish, tender bites of chicken and bok choy are cooked in a vibrant mix of sweet coconut milk, spicy yellow curry paste, and rich tomato paste. We’re serving it all over a bed of nutty brown rice, which is perfect for soaking up all of the bright flavors.

We’re elevating simply seared chicken in this dish by whipping up a zesty sauce with a simple trio of whole grain dijon, fromage blanc, and fresh lemon juice. It’s also a delicious accompaniment to the sweet and earthy flavors of our farro, sautéed carrots, and tangy dressed beets served underneath.

To add even more creamy flavor and texture in our comforting polenta, we’re finishing it with smooth mascarpone cheese—creating the perfect, pillowy base for savory seared chicken and red onion glazed with tangy-sweet balsamic vinegar.

In this dish, you’ll bloom fragrant vadouvan curry powder with a touch of vinegar—an easy technique that helps release the flavors of the spices—before mixing it with creamy mayonnaise and tangy mustard. It’s a bright, flavorful drizzle for our chicken and rice, cooked with lightly sweet bites of carrots and currants.

TESTED & PERFECTED RECIPE - Light and fresh chicken enchiladas filled with tender, smoky chicken and cheddar cheese in a tangy tomatillo sauce.

Chicken fajitas with chargrilled chicken and caramelized peppers and onions rival those from your favorite Tex-Mex restaurant.

There are few things more satisfying and comforting than a bowl of fresh pasta. Here, our fettuccine comes infused with the subtle, sweet notes of basil, lending the herb’s flavor to every bite. We’re coating the soft ribbons in a hearty and well-balanced sauce of chicken, seasonal tomatoes (accented by the concentrated tang of tomato paste) and a little crème fraîche, for a dish that’s as sophisticated as it is easy to prepare.

You read it right, chefs—tonight’s dinner is chicken fried chicken, or chicken prepared with a bit of Southern flair. The technique of “chicken frying” traditionally applies to steak: the meat is coated with seasoned flour and fried to achieve the crunchy, savory exterior of preparations like schnitzel. (The recipe for schnitzel was brought to the South and adapted by German immigrants in the 19th Century.) But any thin, boneless cut of meat can be chicken fried—including chicken! We’re serving ours with baked sweet potato, dolloped with a tangy scallion-yogurt sauce, and a quick sauté of collard greens.

This hearty salad, which draws on classic Caesar flavors, offers a winning combination of textures. We’re tossing together juicy chicken, crisp kale and crunchy almonds and radishes. To ensure perfectly tender greens, you’ll massage the kale—or rub the dressing into the leaves by hand. And chefs, don’t be shy with your massage: vigorous rubbing breaks down the leaves’ tough fibers, transforming the kale into a delicious base for the salad!

Tonight, to accompany garlic and parmesan-seasoned chicken meatballs, we're making a sauce inspired by the bright flavors of Sicily. Capers and golden raisins elevate simple tomato sauce with complementary briny and sweet notes. We're serving the meatballs and sauce over a bed of fregola sarda (a toasted semolina pasta) tossed with hearty kale and the juice of a pink lemon, known for its gorgeous color.

We’re pairing seared chicken with a salad of roasted potatoes, juicy orange, and kale. To help soften the kale’s leaves, we’re thinly slicing them and marinating them in a nutty, spicy dressing of tahini and Calabrian chile paste.

“Paillard” is a French technique in which poultry or meat is pounded thinly, making for quick cooking—and plenty of surface area to brown and turn deliciously crispy. Tonight, you’ll pound your chicken in plastic wrap for easy handling. (Feel free to use the bottom of a heavy pot or pan if you don’t have a flat meat mallet!) We’re serving our paillard with potato, aromatic fennel and a Meyer lemon pan sauce that gets a pop of briny flavor from Castelvetrano olives.

Tonight, we’re making a classic of Italian-American cuisine: chicken piccata. This easy dish is defined by its bright, rich sauce of lemon, butter, fresh parsley and briny capers. Here, we’re pairing our chicken piccata with fusilli col buco (a delightfully springy, curly pasta), tossed with sautéed garlic chives—a seasonal allium with a delicate, garlicky flavor.

In this spin on an Italian-American classic, we’re cooking chicken meatballs along with seasonal zucchini and tomatoes in a buttery, briny sauce. It’s all served over orzo pasta simply dressed with a touch of rich, smooth crème fraîche.

The gentle, smoky flavor of poblano is used two ways in the topping for these tostadas: the sautéed fresh pepper is tossed with tender bites of chicken spiced with ancho chile powder (made from poblanos that have been dried and smoked). To pair with our zesty tostadas, we’re serving roasted zucchini topped with tart lime juice, Mexican spices, and crumbly queso blanco—a nod to classic elote seasonings.

Chicken pot pie is the ultimate comfort food. We love breaking through a flaky pastry crust into a rich stew of chicken and vegetables. Here, we’re doing something special with the crust: replacing it with mouthwatering, fresh sage-infused biscuits. These “drop biscuits” (named for the technique of spooning them onto a filling) have an amazing effect: the stew steams the dough, creating an almost dumpling-like bottom, while the top becomes golden brown, crumbly and utterly delicious.

Chicken pot pie is the ultimate comfort food. We love breaking through a flaky pastry crust into a rich stew of chicken and vegetables. Here, we’re doing something special with the crust: replacing it with mouthwatering, fresh sage-infused biscuits. These “drop biscuits” (named for the technique of spooning them onto a filling) have an amazing effect: the stew steams the dough, creating an almost dumpling-like bottom, while the top becomes golden brown, crumbly and utterly delicious.

This recipe was created specially by Markus Glocker, award-winning chef at New York City’s Bâtard. Austrian-born Glocker learned to cook early, in his family’s hotel kitchen. Today, he expresses his love for classic, simple flavors at Bâtard­, where good food and good service are valued above all else. This traditional chicken schnitzel (a popular, but off-menu item) comes to you as Glocker’s mother used to make it. Thank you to Glocker and Bâtard for helping us bring people together through delicious home cooking.

Steam buns are always a delicious treat—from the delicate sweetness and sticky bite of the buns themselves to the rich, savory flavors of the filling. For tonight’s dinner, we’re serving up Korean-inspired chicken steam buns, complete with a wonderfully crunchy, ten-minute kimchi. In lieu of the typical shredded cabbage, we’re marinating sliced cucumber and French Breakfast radishes (an elegant heirloom variety) with vinegar and classic spices, for a pleasantly zesty kick.

Tonight, we're making cheesy, zesty tostadas (named for the toasted tortilla that forms their base). A sauce of colorful mini sweet peppers and Mexican spices is perfect for dressing our chicken, before piling it onto oven-toasted tortillas topped with a layer of melted Monterey Jack. On the side, we're finishing our roasted summer squash with a dusting of Cotija and the same zesty spices. (Depending on what’s best at the farms near you, you may receive a yellow squash, green zucchini, or grey zucchini.)

Tagines—which share their name with the earthenware vessels they’re traditionally cooked in—are popular Moroccan stews, known for their satisfying balance of sweet and savory. Tonight’s take features an exciting seasonal twist: alongside the classic sweet dates and warming spices, we’re adding cherry tomatoes (yours may be yellow or red), which brighten up our hearty chicken. A bed of fluffy couscous soaks up all the flavors of the stew.

Chicken tetrazzini is a classic, comforting dish of chicken, noodles, and mushrooms, all baked in a rich cream sauce. We’re swapping in little tubes of ditali pasta and using rehydrated mushrooms for a layer of delicious earthiness.

Tonight's flavorful meal is based on chicken "al mattone," or "under a brick"—an Italian technique where chicken is pressed under a brick while it cooks, for crispy-skinned, extra-juicy results. For our take, we're swapping the brick for a heavy pot or pan, filled with water for more weight. We're also tossing a few unpeeled, crushed garlic cloves under our "brick," which turns them creamy and sweet—perfect for enhancing the dressing for our chicken and roasted vegetables.

This recipe centers on a beloved Japanese ingredient: yakiniku sauce. Dynamic in flavor, yakiniku (whose name translates to “grilled meat”) is a type of barbecue sauce that combines the sweet notes of teriyaki with the savory depth of sesame(plus a welcome touch of heat). Spooned over pan-seared chicken, it makes for an exciting, delicious glaze, accented by a bright side of sesame-marinated carrots.

This recipe elevates classic steak and potatoes with a few easy touches. We’re dolloping our spicy compound butter (a combination of softened butter and Calabrian chile paste) onto seared steaks, and topping roasted potatoes and broccoli with lemon juice and parmesan cheese.

Compound butter, or butter combined with any number of aromatic ingredients, is an easy way to add flavor and flourish to juicy steaks, like in tonight’s steakhouse-inspired meal. You’ll combine softened butter with Calabrian chile paste—known for its tangy, complex heat—then dollop it atop the warm steaks, served with sides of cheesy roasted potatoes and garlicky sautéed spinach.

To give your chicken Southwestern flair, you’ll glaze it with a combination of fresh orange juice and smoky ancho chile paste (made from dried poblano peppers). The bold flavors are a perfect match for a side of potatoes mashed with aromatic garlic and scallions.

No matter the season, few things hit the spot quite like a big bowl of ramen. So for tonight’s dinner, we’re making a chilled variation on the classic, known in Japanese as “hiyashi chuka.” Our seasonal toppings include crisp summer beans and juicy tomato. (Depending on what’s best in your area, you may receive purple or green beans—but note, chefs, that purple beans turn green when cooked!) For extra-succulent results, we’re adding a little water to the pan with our chicken, then dressing it with soy sauce and zesty furikake.

These easy chicken meatballs get a vibrant Asian-inspired boost from a coating of our sweet, spiced sauce—fragrant with cumin and tingly Sichuan peppercorn. A simple bed of jasmine rice is perfect for soaking up all the delicious flavors.

Tostadas are a beloved Latin American dish whose name is a reference to the toasted tortillas at its base. These feature our take on refried beans and tender chicken cooked with fiery chipotle chile paste—whose smoky heat is complemented by the warming spices on our side of roasted sweet potatoes.

Meatloaf is classic American comfort food—served up tonight with a Mexican twist. Ours contains beef, raisins and warm spices (mixed gently with egg and breadcrumbs for tender, juicy results out of the oven). We’re glazing the meatloaf with a combination of ketchup and chopped chipotle pepper in adobo sauce, for an exciting layer of sweet, smoky and spicy flavor. Served on the side, sliced potatoes crisped up on the stovetop complete the hearty meal.

Chorizo—pork sausage seasoned generously with paprika and other spices—is a fixture of Spanish cuisine. Tonight’s burgers take inspiration from those flavors: we’re seasoning our pork with a blend of smoked paprika, cumin, coriander, and more, then piling the patties onto soft buns with roasted onion and a tangy piquillo pepper sauce. On the side, a simple marinated kale and date salad (you may receive green curly, dark green lacinato, or red kale) cuts through the richness of the burgers.

For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. Inspired by Chrissy’s Thai heritage, this irresistibly savory shrimp recipe features an easy spin on one of her mom’s signature sauces, made here with two kinds of peppers: jalapeño and fiery bird’s eye.

For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. In this take on the beloved Vietnamese sandwich—a preview of Chrissy’s second cookbook, Cravings: Hungry for More—toasted baguettes are piled high with sliced pork, pickled vegetables, and a spicy-sweet glaze that brings it all together.

For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. These easy noodles get a punch of nutty sesame flavor—and a kick of heat—from a quick tahini and sambal sauce that brings together chicken, bok choy, and tender fettuccine.

If there's one dessert that would least benefit from innovation, it would have to be New York- style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching, While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely. **Notes:** Crust is too firm But we can taste the butter, definitely. Is it moist enough? I think it should be moister. Try cooking it 5 minutes less. Cook crust less, or not at all? Lemon cheesecake would be good...

For this recipe, I tried to make it as simple as possible. I didn't separate out the eggs and just whisked it all together. The result is something much smoother and less frothy. The consistency is similar to store bought eggnog. Let it cool in the fridge for about a day before serving. Use [cheesecloth](https://www.amazon.com/s?k=cheesecloth) while pouring it from the stand mixer into the containers to ensure no egg gets in.

TESTED & PERFECTED RECIPE – Made with heavy cream and Gruyère, this rich spinach quiche is classic French. Perfect for a special brunch!

TESTED & PERFECTED RECIPE – Made with heavy cream and Gruyère, this rich spinach quiche is classic French. Perfect for a special brunch!

In this dish, flaky cod is gently poached in a vibrant sauce that highlights bold flavors of vadouvan curry powder, garlic, and piquant mustard seeds. Smooth, sweet coconut milk perfectly tempers the spice of the sauce, which is readily absorbed by a bed of nutty brown rice.

A Sicilian favorite, eggplant caponata typically combines the summer vegetable with tomatoes, currants or raisins, capers, nuts, and more. Our take on caponata showcases tomatoes (yours may be red or yellow) and fairy tale eggplants—petite enough to cut up and cook on the stovetop in just a few minutes. Savory, sweet, and tart, it’s the perfect topping for seared cod served over pearl couscous.

Kedgeree, a popular breakfast option in England, is comforting, casual fare at its finest. Adapted from an Indian dish of spiced lentils and rice, kedgeree substitutes the lentils with ingredients like flaked fish and eggs. For dinner tonight, we’re seasoning our hearty stir-fry with a blend of warm curry spices, including ground fenugreek and coriander. We’re garnishing each bowl with lime wedges and—for satisfyingly crispy texture—lightly dredged and pan-fried onion.

These quick sandwiches pack some of our favorite Mediterranean seaside flavors. Briny capers brighten up a creamy, garlicky aioli (a popular condiment for seafood), while tender baby kale tossed with a bit of vinegar-marinated shallot perfectly balances the sandwiches’ savory elements. We’re also using some of the marinated shallot to dress slightly bitter, crisp endive, for a simple and elegant side salad.

Cod is the perfect companion for bold sides and garnishes thanks to its mild flavor. This recipe pairs the fish with a zesty Mexican hash of hearty sweet potato and tender summer squash (you may receive green zucchini, grey zucchini, or yellow squash). We’re topping the hash with a bright, fresh salsa of roasted tomatillos and pickled jalapeño—and, for another layer of flavor, drizzling it all with a cooling lime sour cream.

Shrimp po’ boys are a New Orleans favorite that combine plump shrimp, crusty bread, and a creamy sauce called rémoulade. In a summery twist, we’re adding sautéed corn to our rémoulade for juicy pops of flavor that complement the shrimp—coated with the traditional cornmeal before pan-frying. A salad of peak-season tomatoes and cucumber balances out the sandwiches with refreshing flavor.

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

A topping of sweet caramelized onion mixed with Worcestershire sauce and cooling crème fraîche gives these burgers an irresistibly umami (or savory) layer of flavor. The burgers find balance in a refreshing side salad that highlights crisp slices of apple.

Tonight's seafood recipe is as quick and easy as it is tasty. Plump shrimp marry perfectly with spaghetti and aromatics like garlic, chile flakes and the fruity zest of Meyer lemon. And to give the dish its deliciously creamy finish, we're stirring in a bit of quark (a fresh cheese) just before serving, lightly coating the spaghetti, shrimp and seasonal broccoli.

Delicate yet hearty, barramundi is a delicious centerpiece for tonight’s meal. We’re serving crispy-skinned fillets atop roasted potato and broccoli, tossed in a flavorful sauce made with the piquant kick of horseradish and cooling sour cream. The spicy sauce is perfectly balanced by our garnish of sweet “melted” leek—or thin-sliced leek cooked slowly with a bit of butter until deliciously tender.

To achieve the deliciously crispy crust on tonight’s Southern-style catfish, we’re coating our fillets three times: first, in a zesty blend of paprika, coriander, flour, and more, then in buttermilk, then once more in the spice blend. The catfish makes a fitting centerpiece for sides of roasted delicata squash and sautéed kale—yours may be dark green lacinato, green curly, or red. A creamy sauce sweetened with a touch of pickle relish is perfect for drizzling over the catfish and squash.

A fixture on restaurant and household tables throughout Thailand, nam prik—a hot chile sauce with countless variations—offers a characteristic taste of the country’s spicy, sweet and savory cuisine. Our take, served alongside crispy catfish and a creamy, vibrant curry, showcases fresh bird’s eye chile and coconut palm sugar. Be sure to use only as much of the bird’s eye chile as you’d like—this variety can be very hot! (Yours may be red instead of green, but it can be prepared in exactly the same way.)

This dish ushers in fall with one of the season’s finest fruits: Thomcord grapes, a unique cross between the popular Thompson and Concord varieties. With a spectacular consistency for jellies, they also lend themselves beautifully to simple, savory-sweet relishes, like the one for tonight’s catfish. We’re tossing crunchy almonds with the deliciously juicy grapes—sautéed, for an aromatic touch, in the same oil used to fry our rosemary garnish.

In this Thai-inspired dish, you’ll serve crispy catfish over a spicy, tangy, and sweet curry sauce, which gets balance from cooling coconut milk. A bed of fluffy jasmine rice is perfect for soaking up all the bright flavors of the curry.

Tonight’s Cajun-style meal centers on the irresistible textures of our pan-fried catfish. To help tenderize the fillets and seal in their moisture as they fry, we’re first marinating the catfish in milk and vinegar (a mixture similar to buttermilk). We’re then dredging it with flour twice over, to achieve an authentically dense crust—accented by the delicate crunch of a zesty slaw. A side of potatoes mashed with fresh parsley completes this dinner on an herbaceous note.

In Chinese cuisine, plum sauce often accompanies meats and fish for deliciously sweet and savory contrast. Tonight’s spin on the classic is made with thick soy sauce, butter, and fresh plum, chopped into small pieces so it breaks down a bit as the sauce cooks. It makes for a simple, elegant way to elevate our pan-seared catfish and side of jasmine rice, mixed together with peas, carrots, and aromatic garlic chives. (Chefs, English pea pods can show some blemishes, but the peas inside are still just as tasty!)

In this recipe, we’re filling soft rolls with strips of battered, lightly fried catfish. (To achieve the perfect golden-brown crust, be sure to let your cooking oil get sufficiently hot before adding the catfish to the pan!) A creamy aioli made with lime juice, Mexican spices and garlic powder packs plenty of zesty flavor into the classic fish sandwiches, which we’re pairing with a refreshing, simple chopped salad.

Yuzu kosho is a Japanese condiment traditionally made with three simple ingredients: zest from the yuzu (an East Asian sour fruit), chile peppers and salt. This recipe uses its citrusy, spicy flavor, accented by the similar tang of ponzu sauce, in a broth for tender udon noodles and crunchy snow peas. We’re serving pan-seared fillets of catfish over the noodles—and garnishing each bowl with a vivid blend of Japanese seasonings.

Tonight's chicken packs plenty of savory flavor—and satisfying crunch. We're creating its delicious crust by dredging it in flour, then frying it on the stovetop. Two classic sides round out this simple, Southern-style dish: buttery mashed potato and quick-braised collard greens, which get their pleasant heat from red pepper flakes (and a welcome hit of acidity from apple cider vinegar).

Chicken Milanese is an Italian classic with no shortage of crowd-pleasing crunch. Here, our breaded, pan-fried chicken finds a delicious complement in the bite of Brussels sprouts and celery, tossed with tender potato in a lemon-mustard vinaigrette. (Separating the Brussels sprouts’ leaves before sautéing allows them to crisp up quickly on the stove.) For another pop of satisfying flavor, we’re adding in shaved Parmesan with the warm vegetables.

Tonight, classic chicken tenders get a few exciting upgrades. Instead of the traditional breadcrumbs, we’re coating our chicken in matzo meal, which crisps up deliciously in the pan for the perfect crunch. We’re also making hot honey, a simple combination of honey and hot sauce: perfect for adding a spicy-sweet drizzle to the chicken. Potato salad and marinated cucumber round out the dish on a refreshing note.

Bright and delicate, summer squash shines in any number of warm-weather dishes. Here, to highlight its crisp texture, we’re slicing it up very thinly and marinating it with garlic, mustard, vinegar and olive oil. This flavorful marinade also dresses our salad of arugula, red quinoa and chopped almonds—­a delightful accent to the crunchy panko breading on our flaky, tender cod.

The word “shoyu” refers to Japanese soy sauce, traditionally made with soybeans and wheat. In this recipe, we’re using a light variety of shoyu­—lighter than regular soy sauce in color, flavor and consistency. Together with citrusy yuzu juice, it creates a delectable, smooth dressing for our soba noodles. Seared cod dusted with togarashi-inspired spices (including sweet and hot paprika and dried orange peel) completes this easy, sophisticated dinner.

In this simple, elegant dish, crispy salmon pairs perfectly with a creamy, lemony salad of orzo pasta and refreshing vegetables. (To give the pan-seared salmon its delicate crunch, we’re letting it cook nearly through on the skin side. Once turned, it needs only another minute or so.) The whole meal gets a sweet, aromatic lift from fresh dill, which forms a classically delicious trio with the salmon and lemon—and makes for a gorgeous garnish.

Tonight’s dinner is the irresistible, time-honored Cuban sandwich­—with its origins on the island as early as the 1860s. We’re filling soft rolls with slices of tender, twice-cooked pork and melty Swiss cheese, along with crunchy homemade pickles. Then we’re pan-toasting the sandwiches, flattening them with a heavy pot to create that famous crust. To finish, we’re serving a salad of kale and fried sweet plantain, brightened up with a garlic-lime dressing. (Any black or brown on your plantain’s peel indicates that it’s ripe enough for this preparation.)

Tonight’s dinner is the irresistible, time-honored Cuban sandwich­—with its origins on the island as early as the 1860s. We’re filling soft rolls with slices of tender, twice-cooked pork and melty Swiss cheese, along with crunchy homemade pickles. Then we’re pan-toasting the sandwiches, flattening them with a heavy pot to create that famous crust. To finish, we’re serving a salad of kale and fried sweet plantain, brightened up with a garlic-lime dressing. (Any black or brown on your plantain’s peel indicates that it’s ripe enough for this preparation.)

We’re celebrating the height of citrus season with one of our favorite fruits: the gorgeous blood orange. Known for its crimson-hued flesh and juice, we’re using it here along with dried Turkish figs to create a sweet and tart sauce for our roasted pork (rubbed with spices like cumin, coriander and sumac). A bed of nutty farro and aromatic fennel completes this hearty winter dish.

This irresistible noodle dish has all the makings of a comfort food favorite. To top delightfully chewy ramen noodles, you’ll make a saucy stir-fry of beef and broccoli coated in a bold combo of sweet soy glaze, fragrant cumin-sichuan peppercorn sauce, and more.

Tonight’s shrimp fried rice gets its delicious heat from two special ingredients: bird’s eye chile and cumin and Sichuan peppercorn sauce. First, we’re sautéing the chile with garlic and scallion as a base for the dish. Later, we’re stirring the sauce in with our rice, building another layer of warm, aromatic flavor. A topping of vinegar-marinated purple daikon radish completes each bowl with a bit of refreshing crunch—and a splash of gorgeous color. (Be sure to slice your radish very thinly, so that it softens a bit as it marinates!)

This spin on the takeout classic gets dynamic Indian-inspired flavor from the vadouvan curry powder used to spice fluffy rice. It’s deliciously brought together with tender bites of chicken, smoky poblano pepper, and in traditional style, soft scrambled egg.

So rich. So cheesy. It takes about 30 minutes to put together. While it bakes, you are free to roam around the kitchen, set the table, and dream about how good this is going to be. **Notes:** 1. Not sure about ricotta cheese. It makes it seem more like a lasagna than I want my mac and cheese to be like. 2. Recipe didn't call for breadcrumbs, but like, come on. You need them. 3. We added Turkey spiced with Smoky Paprika spice. Was a nice addition. Next time, I think crab would be the way to go. Seems soooo good. 4. Fontina cheese, turns out, is very good. Do love. 5. Next time, I think pick different cheese and mix them all into the roux, makign the sauce. Not sure if this recipe should even be the starting place.

Perhaps the most incredible thing about dukkah—a popular blend of Egyptian seasonings—is its potential for variation. In this recipe, we’re garnishing crispy cod with our take on dukkah, which includes cumin, coriander, crunchy sesame seeds and za’atar (itself a blend of Middle Eastern herbs and spices). These complex flavors are complemented by a warm salad of tender carrots and red beet, marinated with shallot and lemon juice for delicious brightness.

An irresistibly creamy sauce of tahini, lemon, and Egyptian spices is perfect for drizzling over a medley of roasted vegetables and sautéed shrimp, seasoned with the same spices.

Empanadas “de picadillo,” or savory pastry turnovers filled with ground beef, are a longtime favorite in Latin American cuisines. Our Mexican-style version showcases the seasonal, succulent delight of fresh tomato­—also tossed with cucumber in a light and refreshing salad. (Partially peeling the cucumber is an easy way to create textural contrast and a beautiful presentation.) On the side, tangy crema seasoned with lime is perfect for dipping or drizzling.

We’re ushering in fall with a delicious compote—simply fruit stewed with a bit of sugar and liquid until it takes on a jammy consistency. Ours features dried Turkish figs, whose exceptional sweetness (balanced by a bit of vinegar) makes a perfect topping for pork chops. On the side, fresh tarragon lends its distinctive licorice flavor to a farro and kale salad (you may receive green curly, red, or dark green lacinato kale) and complements the pork’s ground fennel crust.

A bit sweet and pleasantly herbal, fennel seeds are the key to tonight’s gourmet meal. We’re using them both whole and ground to season our steaks, along with rosemary and sage: in a hot pan, the blend forms a delicious crust. The dish comes together with roasted potato, tossed with aromatic garlic oil, and a sophisticated salad of crisp green beans, shaved parmesan, marinated shallot, and almonds.

For these flavorful fish tacos, you’ll fill warm tortillas with spiced tilapia, crisp radishes, and bites of smooth avocado—all served with a side of crunchy cabbage and cucumber dressed in a smoky, creamy chipotle sauce.

Tonight’s East Asian-inspired take on chicken noodle soup offers up a first, comforting taste of autumn. We’re making a broth for delicate rice noodles with hoisin and soy sauces, imbuing the dish with delicious, savory-sweet flavor. The broth also features seasonal vegetables like aromatic baby fennel—perfectly complemented by our chicken’s irresistible five-spice rub (traditionally a blend of fennel seeds, star anise, cloves, Chinese cinnamon and Sichuan pepper).

We’re dressing up tonight’s burgers with a layer of creamy fontina and—for an aromatic touch—fresh cilantro, which perfectly balances the rich beef and cheese. On the side, a seasonal salad of juicy tomatoes (yours may be yellow or red), blistered shishito peppers, and tangy pickled shallot is perfect for a warm summer night. (Chefs, most shishito peppers are mild, but you may get a spicier one, too!)

This easy recipe features simple, Italian-seasoned chicken breasts generously blanketed with rich, melty fontina and bites of sweet pickled peppers. It’s the perfect accompaniment to our sides of creamy mashed potatoes and zucchini sautéed with aromatic garlic and a touch of spicy crushed red pepper.

In this recipe, we’re stuffing pork chops with melty fontina cheese, then coating them in flour so they crisp up perfectly in the pan. The cheesy chops are the perfect companion for our brightly colored "pizzaiola" sauce—a quick-cooking tomato-based sauce that includes sweet peppers. On the side, we're boiling and then browning potatoes, for a soft, creamy interior and crispy surface.

These crowd-pleasing French bread-style pizzas are layered with aromatic tomato sauce, creamy mozzarella, briny olives, and sweet pickled peppers. On the side, a drizzle of red pepper-spiked honey adds sweet and spicy flavor to roasted cauliflower.

Fresh cavatelli, a type of southern Italian pasta, shines in tonight’s fall-forward dish. We’re tossing it in a lightly creamy sauce along with kale—yours may be green curly, dark green lacinato, or red. A topping of rosemary and walnuts, pan-fried for deeper flavor and crispy texture, completes the dish on a gourmet note.

A go-to condiment in the American South, pimento cheese is an incredibly tasty combination of grated cheddar, pickled sweet peppers and mayonnaise. Here, we’re making it fresh (with an extra kick from garlic and mustard powders)—and using it as a creamy, savory-sweet spread for our unique burgers. The robust sautéed collards in our autumn slaw prove a perfect match for the mildly spicy pimento cheese.

In this recipe, fried chicken gets an update with an easy, delicious addition: spicy honey. With just a pinch of crushed red pepper mixed in, it lends a delicious, hot-sweet kick to both the chicken and its side of roasted sweet potato wedges. A simple, refreshing kale slaw rounds out this classic dish. (Chefs, one quick tip: tossing and massaging the kale every once in a while as it marinates helps make the leaves perfectly tender.)

Tonight’s Southern dish offers up an easy take on fried chicken—pounded first for even thickness, then breaded for a crunchy, golden-brown crust. We’re also putting a few twists on classic sides of potato wedges and slaw. Sweet potato provides extra flavor and creamy texture, while thin ribbons of kale get a bright lift from a dressing made with earthy caraway and celery seeds. A simple spicy honey finishes the chicken with delicious kick. (Chefs, you may receive green curly, dark green lacinato, or red kale.)

Tender potatoes roasted with spices like cumin, paprika, and more are a robust complement to juicy shrimp—sautéed with a bit of garlic for a piquant kick of flavor.

Tender potatoes roasted with spices like cumin, paprika, and more are a robust complement to plump, juicy shrimp—sautéed with a bit of garlic for a piquant kick of flavor.

In this quick-cooking spin on a takeout favorite, hoisin sauce, honey, sriracha, and sesame oil lend our chicken the sweet, spicy, and nutty flavors General Tso’s is known for. A light dusting of cornstarch on the chicken just before it hits the pan creates a delicately crispy exterior (and helps it soak up the irresistible sauce later).

For tonight’s dinner, we’re adapting a Chinese takeout favorite: General Tso’s. With roots in the cuisine of Hunan, this chicken preparation is known for its delectably crispy coating and bright, spicy-sweet sauce. We’re tossing our chicken with cornstarch before pan-frying it—an easy way to achieve that restaurant-quality crust. On the side, fragrant jasmine rice and a sauté of refreshingly crunchy, sweet snow peas round out the dish.

These burgers are packed with fresh ginger and savory Chinese black bean sauce—which you’ll also combine with mayonnaise for a savory, creamy spread. Crunchy marinated radishes add plenty of texture and bright flavor to cut through the burgers’ richness.

These piquant pork burgers get layers of complex flavor from a spread of mayonnaise and potent black bean sauce—a Chinese specialty made from fermented black soybeans. For a seasonal complement (and another delicious boost of umami), we’re tossing crisp green beans with sesame oil and furikake, a Japanese blend of seasonings that includes seaweed flakes and sesame seeds.

We’re making these Asian-inspired pork meatballs with fresh ginger, then cooking them—along with seasonal cabbage—in a sweet, savory, and mildly spicy sauce. A bed of jasmine rice soaks up all the delicious flavors of the dish.

This dish highlights the irresistibly sweet and spicy combo of honey and gochujang used to glaze our chicken, which is served over fluffy jasmine rice studded with sautéed carrots and bok choy. A unique topping of marinated grated radishes (whose peppery flavor is tamed by a bit of vinegar) finishes it all with balancing brightness—plus a pop of gorgeous color!

This dish highlights the irresistibly sweet and spicy combo of honey and gochujang used to glaze our chicken, which is served over fluffy jasmine rice studded with sautéed carrots and bok choy. A unique topping of marinated grated radishes (whose peppery flavor is tamed by a bit of vinegar) finishes it all with balancing brightness—plus a pop of gorgeous color!

Tonight’s West African-inspired dinner features a one-of-a-kind spice: grains of paradise. This specialty ingredient—once claimed to have drifted down a river from paradise—is bursting with woodsy, citrusy and peppery flavor. Before seasoning your steaks with it, you’ll gently crush the spice yourself, releasing its enticing aroma. The “grains” (actually the dried seeds of a plant in the ginger family) are accented by our garnish of peanuts sautéed with fresh ginger. (Chefs, keep in mind that the plantain you’ll receive for this recipe should be brown or black—this means it’s ripe and sweet!)

We’re topping flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then roasting it in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results. It’s the perfect accompaniment to our simple sides of roasted broccoli and potatoes finished with a bit of nutty Grana Padano cheese.

This chicken gets its exciting Greek flavor from a coating of dried oregano and a topping of tapenade—a briny, punchy paste made with niçoise olives. For a simple, flavorful side, we’re tossing orzo with roasted Brussels sprouts and Feta cheese.

In this vibrant dish, simply seared chicken is elevated by a coating of bold, earthy oregano and a bed of nutty farro studded with juicy tomatoes, crunchy radishes, and briny olives. It’s all finished with a garnish of crumbly feta cheese for pleasantly tangy flavor in each bite.

Our hearty quinoa and vegetable salad gets pops of vibrant flavor from briny olives and pickled peppers—all tied together with an aromatic garlic-oregano vinaigrette. It makes for the perfect bed for our simply seasoned chicken.

These burgers get exciting Mediterranean flavor from a sauce of Greek yogurt, goat cheese, and harissa—a smoky paste made from red chile peppers. We’re pairing the burgers with carrot fries, simply dusted with herby za’atar before roasting.

These juicy beef burgers get a Mediterranean-style twist from briny, crumbly feta cheese mixed right into the patties. We’re serving them on toasted buns—along with a swipe of cucumber yogurt—for rich flavor and creamy texture in every bite. Roasted potatoes seasoned with oregano, lemon juice, and garlic add even more zesty flavor to this dish.

A staple in Middle Eastern and North African cuisines, harissa is a smoky, spicy chile paste that gives the sauce for our baked chicken its bold kick, while a yogurt base helps to balance the harissa and keep the chicken moist. We’re saving some of the delectable sauce to serve on the side—perfect drizzled over the chicken or added into a vibrant farro salad made with collard greens and persimmon, an autumn fruit known for its sweet, delicately spiced flavor.

We’re celebrating the best of North African street food with this recipe, which features delectable chicken skewers seasoned boldly with harissa paste. The popular condiment is made from a blend of chile peppers, garlic and spices, for a zesty, flavorful kick. We’re serving our skewers on a warm salad of khorasan wheat berries, which gets pops of sweetness from aromatic persimmon. A creamy yogurt sauce acts as a cooling counterpoint to the heat of the chicken.

Here, spiced meatballs and a smoky-sweet tomato sauce get a comforting companion in tender orzo pasta and verdant green beans (cooked in the same pot for easy cleanup). It’s all brought together with a touch of creamy mascarpone stirred into the warm pasta just before serving.

One easy way to elevate the classic summer burger? With gorgeous specialty produce, like the heirloom tomato that stars in tonight’s dish. (Yours may be red, yellow, or green.) We’re employing the juicy fruit two ways: cutting thick slices to top our hearty lamb and beef patties (also brightened up by a creamy lime mayonnaise), and chopping the rest for a fresh salsa. Jalapeño and lime juice complete the salsa, which tops off our side of roasted, Monterey Jack-smothered potatoes.

Inspired by a gourmet dish from the August 30 episode of MasterChef Season 8 on FOX, this recipe showcases delicate, flaky rockfish. We’re coating it with a mixture of panko breadcrumbs and fresh thyme, forming a delicious golden-brown crust. Our fish and mashed potatoes come together with a bright lemon-butter pan sauce.

Tonight, we’re combining some of our favorite Japanese and Chinese ingredients to give these burgers exciting depth of flavor. We’re packing juicy beef with potent, barbecue-like hoisin sauce and shiitake mushrooms. (When dried, shiitakes offer more concentrated umami flavor—all you’ll have to do is soak them in hot water before using them.) Our finishing touches are ribbons of mild bok choy and a savory-sweet condiment of mayonnaise and delicate white miso.

At this time of year, eggnog is about as inescapable as elderly relatives wearing reindeer sweaters and gift bags full of scented candles. And as experience has no doubt taught you by now, much of the 'nog you'll encounter will range from tolerable to downright execrable.

The flavor-packed glaze for this chicken is made from a simple trio of sweet honey, fiery chipotle paste, and tangy lime juice. It’s complemented by a bed of hearty brown rice, tossed with poblano pepper and tomatoes, then served over a cool, creamy layer of seasoned labneh.

In this dish, seared tilapia is elevated by a coating of warming spices like paprika and cayenne and an irresistibly sweet and zesty sauce made with fresh lime juice, honey, scallions, and crunchy sesame seeds. It’s all served over a bed of fluffy jasmine rice mixed with bok choy sautéed in fragrant aromatics.

Our quick-cooking take on this takeout favorite highlights the rich, sweet sauce that brings together lightly crispy chicken tenders and bok choy. For vibrant contrast, we’re serving it over jasmine rice infused with spicy gochujang—a traditional Korean chile paste.

Tonight’s dish is inspired by Indonesian cuisine, known for its expert balance of sweet, spicy and sour flavors. The deliciously complex sauce for our salmon fillets includes tamarind concentrate—from a fruit native to Africa but wildly popular today throughout Southeast Asia. Here, it adds richness and a uniquely tangy depth alongside cooling coconut and potent turmeric and chile flakes.

In this recipe, we’re preparing a sandwich classic: the incredibly satisfying grinder. Closely related to a sub, hero or hoagie, the grinder is a New England variation in which cold cuts are sometimes replaced with hot cooked meat. In our version, we’re filling soft, crispy rolls with ground beef, mushrooms, onion, a white cheddar cheese sauce and zesty pepperoncini, or Italian hot peppers. Served with hearty roasted potato wedges on the side, these grinders make for a meal that’s bursting with robust, savory flavor.

These satisfying Italian-style sandwiches feature a filling of thinly sliced beef and sweet sautéed peppers brought together with melty fontina cheese. It’s all piled onto crispy baguettes, which we’re rubbing with a garlic clove after toasting for another layer of aromatic flavor. Tender roasted potatoes round out the dish.

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! First stop: Philadelphia. This vibrant pasta is inspired by the bountiful offerings of Philly’s Italian Market—a 9-block stretch of the best Italian food and drink the city has to offer. To learn more about what inspired this dish, go to roadtrip.blueapron.com/philly

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! First stop: Philadelphia. This vibrant pasta is inspired by the bountiful offerings of Philly’s Italian Market—a 9-block stretch of the best Italian food and drink the city has to offer. To learn more about what inspired this dish, go to roadtrip.blueapron.com/philly

This simple dish is packed with vibrant Italian flavors like basil (the beloved, aromatic herb at the heart of our irresistible pesto), as well as a blend of classic seasonings like the fragrant dried rosemary and sage used to coat our chicken.

In this quick-cooking recipe, you’ll sauté plump shrimp with tender sweet peppers—livened up with verjus and briny capers. Served over fregola sarda, a toasty, pearl-shaped pasta, it makes for a dish as vibrant as it is delicious.

The unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño takes the classic burger to new heights in this recipe. For a lighter take on the usual side, we’re pairing our burgers with carrot fries.

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Second stop: Washington, DC. Our take on albondigas (or Spanish-style meatballs) is inspired by the vibrant tapas dishes of Jaleo, an acclaimed Spanish restaurant in DC. They’re the perfect pairing for pan con tomate—simply “bread with tomato”—and a drizzle of fragrant saffron mayo. To learn more about what inspired this dish, go to roadtrip.blueapron.com/washingtondc.

The Japanese word "katsu" refers to thin cuts of meat or fish that have been breaded and deep-fried, resulting in exquisitely crunchy texture. For tonight's take, we're coating catfish fillets with panko (light, airy Japanese breadcrumbs), then pan-frying them. Our creamy dipping sauce showcases black garlic—or garlic that has undergone a unique curing process to achieve rich, molasses-like sweetness. A traditional side of savory marinated cabbage rounds out the dish.

In tonight’s dish, wild Alaskan pollock gets an exquisitely crunchy exterior from a Japanese katsu-style breading. (We’re using a combination of egg, flour, and panko breadcrumbs.) The crispy fish finds a perfect partner in creamy, savory black garlic mayo—contrasted by a bright cabbage slaw.

A longtime Chinese favorite, bao are steamed buns often filled with succulent meat. In this recipe, zesty beef patties turn our bao into unique sliders. Steaming the buns gives them an irresistible, soft bite—contrasted perfectly by crunchy cucumber slices and sweet potato tempura, or battered and pan-fried sweet potato. If you’d prefer milder sliders, feel free to use less gochujang (Korean red chile paste) in the patties and the creamy spread!

In tonight’s recipe, tacos make for a quick, easy way to showcase delicious Korean flavors. Our saucy pork filling owes its kick of heat to gochujang, or Korean red chile paste­—which we’re also adding to a kimchi-inspired slaw of crisp red cabbage slaw. Tangy, vinegar-infused sour cream perfectly tempers the spice. (Mixing in a splash of rice vinegar brightens the sour cream and gives it just the right consistency for drizzling over the tacos.)

This easy take on bibimbap, a classic Korean rice dish, stars tender slices of beef coated in a delectable sauce of citrusy ponzu, brown sugar, and gochujang, a traditional red chile paste.

Umami (or savory) flavor abounds in these burgers thanks to a bit of soy sauce and sesame oil mixed right into the patties, plus a spicy gochujang mayo spread onto the warm toasted buns. A bright slaw of carrots and cabbage tossed with vinegar cuts through the richness of the dish.

In this recipe, you’ll coat juicy chicken pieces in our light tempura mix, then quickly pan-fry them to create a golden crust—perfect for a finishing drizzle of a spicy sauce made from ketchup, soy sauce, and gochujang. Simple sides of fluffy jasmine rice and roasted broccoli tie together this Korean-style dish.

Crispy on the outside, juicy on the inside and delicious all over, arayes are a prize of Levantine cuisine. To make these flatbread sandwiches, pitas are stuffed with minced or ground meat and traditional aromatics, then baked for the perfect bite. Our Lebanese arayes feature lamb and beef, seasoned with our own version of baharat—a Middle Eastern blend of spices like coriander, cardamom and allspice. Golden raisins add fruity notes to the filling. On the side, in the spirit of simplicity, we’re serving roasted broccoli and labneh cheese (a condiment made from strained yogurt).

This recipe elevates delicious pan-seared salmon with a couple of simple touches. For perfect succulence, we’re lightly basting the fillets with butter, then finishing them with a splash of lemon juice. The result is an ideal match for our warm salad of chewy barley, tender zucchini and sweet, fresh dill—which also makes for a beautifully feathery garnish.

This simple, sophisticated dish features delicate sea scallops, pan-seared with an irresistibly rich lemon and butter sauce until golden brown and tender. We’re serving them alongside creamy mashed potatoes and roasted broccoli, finished with a touch of tangy fresh lemon juice.

Tonight’s dinner has plenty of comforting, cold-weather appeal. We’re dressing up catfish with a citrusy, briny sauce of lemon and capers—which also brightens our hearty black lentils and collard greens. And for extra depth of flavor, we’re seasoning our lentils and vegetables with ras el hanout—a fragrant and complex Moroccan spice blend that evokes the warming notes of cinnamon, coriander, black pepper and cumin.

Tonight’s recipe takes inspiration from the vibrant flavors of the Vietnamese bánh mì sandwich. Though “bánh mì” refers to the bread (typically baguette), we’re adapting the sandwich’s toppings and condiments to elevate hearty burgers. For a unique touch, we’re mixing our beef with fresh lemongrass, a citrusy ingredient used in Southeast Asian cooking. Quick-pickled shredded carrots create a deeply refreshing layer between beef and bun—slathered with a combination of mayo and sriracha, for a creamy, spicy finish.

This meal takes its cue from the bright, savory flavors of the Mediterranean and Middle East. We’re filling warm pitas with a satisfying combination of hearty sautéed beef and crunchy cucumber mixed with yogurt and lemon juice. (To give our beef extra depth of flavor, we’re first marinating it in a combination of tahini and garlic.) On the side, a bright salad of radishes and sugar snap peas—cooked briefly, then shocked in ice water to lock in their fresh flavor—balances out the rich sandwiches.

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Third stop: Nashville. Our take on the Southern-style “paddy” melt at Nashville favorite, Martin’s Bar-B-Que, deliciously combines two of the region’s classic condiments: layers of tangy-sweet barbecue sauce and a rich pimento cheese spread perfectly complement juicy pork patties (also mixed with our smoky barbecue blend). To learn more about what inspired this dish, go to roadtrip.blueapron.com/nashville.

The Chesapeake Bay region is famous for its seafood dishes, often rich with the warm, zippy flavors of bay leaf, celery, nutmeg, cayenne pepper and more. For dinner tonight, we’re serving classic fish cakes (made with flaky cod) on soft potato buns, layered with a refreshing, crunchy slaw and dolloped with tangy-sweet tartar sauce. (Before shaping your cakes, be sure to let the mixture stand for a few minutes. This allows the ingredients—including eggs and finely ground matzo—to bind together, keeping the cakes intact as they cook.)

This recipe is inspired by the classic Indian flavors of chicken tikka masala, a dish known for its bold spices and tomato-based sauce. We’re serving our chicken in a unique tomato sauce, seasoned with ginger, garlic and a dynamic spice blend that showcases the warm, piquant notes of garam masala (itself a complex mix of spices). A little butter adds the perfect finishing touch of richness.

We’re thrilled to feature our final dish adapted from a winning dish on Season 9 of MasterChef on FOX. A bed of creamy polenta—a traditional cornmeal dish beloved in northern Italy—makes for a sophisticated pairing for snappy green beans and steak topped with fresh peach salsa.

The word “ragout” comes from the French “ragoûter,” which means “to revive the taste or appetite.” And the rustic stew itself—made with meat, vegetables and plenty of savory, herby seasonings—does just that. Here, we’re finishing succulent, spiced meatballs with our hearty vegetables, including leafy chard. Beef demi-glace and a quick slurry (a combination of cornstarch and water) give the broth its satisfying thickness.

Saucy meatballs are a go-to comfort food, and tonight we’re giving them a delicious twist. Golden raisins, mixed into the beef along with garlic and parsley, add pops of sweetness, while Castelvetrano olives (a green Sicilian variety) liven up the tomato sauce with their pleasantly salty, buttery flavor. To accompany the meatballs, we’re serving creamy brown rice and quick-braised broccoli—lightly browned, then simmered in liquid until tender.

A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of oregano. It pairs perfectly with our bright side of warm orzo pasta tossed with tender roasted broccoli, tangy crème fraîche, and crumbly feta.

Seared salmon is served with a hearty vegetable sauté, which gets zingy flavor from capers and a touch of garlic. A sprinkle of almonds finishes the dish with delightfully crunchy contrast.

This dish highlights a blend of traditional Mexican spices like ancho chile powder, smoked paprika, cumin, and more, which coat both our beef and roasted carrots. To mellow out the earthy flavors and bring it all together, we’re topping our bowls with a drizzle of tangy lime mayonnaise.

Chefs, 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 (which may contain a bit of heat!) with tangy, lime-infused crème fraîche, rounding out this classic dish with a summertime flourish.

Zesty spiced barramundi is the perfect partner for a salad of roasted sweet potato and kale, marinated in a creamy avocado and citrus dressing to soften the leaves.

To top our seared, spiced chicken, we’re making a vibrant salsa with juicy tomatoes, spicy pickled jalapeño, and scallions—contrasted by a finishing dollop of creamy fromage blanc. A simple combo of jasmine rice and sautéed zucchini makes for the perfect base to balance out the bold flavors.

In this wholesome recipe, we’re livening up our pan-seared salmon with a dry rub of Mexican spices, including ancho chile powder and Mexican oregano. And we’re serving the crispy fillets over a salad of black rice­ (rich in both color and flavor), creamy avocado, juicy orange and crunchy toasted pepitas, or pumpkin seeds. We’re cooking the black rice pasta-style­­—boiling and then draining it­—for the perfect consistency: the grains soften, but stay chewy and firm enough to hold up to the hearty salad ingredients.

Petite, uniquely-shaped Peruvian peppers lend a sweet and tangy pop of flavor to crisp green beans, served alongside smoky, spice-crusted salmon. For more Mexican-inspired flavor, we’re also pairing it with our take on elote, or corn smothered in layers of creamy sauce and crumbly Cotija cheese.

A blend of traditional spices like ancho chile powder, paprika, and more gives vibrant flavor to tender shrimp—roasted alongside juicy whole tomatoes that we’re stirring with pickled jalapeño into fluffy rice. For cooling contrast and a bit of satisfying crunch, we’re serving it all with creamy avocado-dressed cabbage and carrots.

This classic Southern meal of pan-fried catfish and sautéed collard greens gets a boost from a special ingredient: Meyer lemon. When sliced up and cooked with water and sugar, Meyer lemon­—likely a cross between a common lemon and a mandarin orange—becomes tender and tasty (rind and all), while its juice thickens into a tart, sweet glaze. We’re using that glaze to top our catfish, finishing off the fillets with delicious brightness. What’s more, we’re tossing our collard greens with freekeh, a hearty ancient grain.

In this easy dish, you’ll sear chicken thighs for perfectly crispy skin, then bake them on top of ras el hanout-spiced rice and chickpeas. Raisins and pickled peppers add pops of welcome sweetness to every flavorful bite—all cooled by dollops of Greek yogurt.

Tonight, a simple combination of sweet miso paste and butter creates a sumptuous, flavorful glaze for pan-seared chicken. (We're also adding sautéed carrots and kale, turning the glazed chicken into a hearty stir-fry.) To complete the meal, a side of freekeh tossed with soy sauce is a savory counterpoint to the sweet, rich chicken and vegetables.

For a summery take on a Japanese favorite—ramen—we’re preparing a brothless version with plenty of colorful seasonal produce. We’re dressing fresh noodles in an umami-rich combination of soy sauce and kombu (a type of dried seaweed), then serving it all with sautéed corn and a vibrant duo of marinated cucumber and tomatoes. (Your tomatoes may be yellow or red.) Shredded chicken tossed with miso completes each bowl with another layer of umami flavor.

For this take on hiyashi chuka—a style of chilled ramen often served during the summer in Japan—fresh noodles are dressed with a touch of soy sauce and furikake. We’re serving them piled high with a bevy of summer produce and shredded chicken tossed in a sauce of savory miso paste, sweet mirin, and more.

Classic steak and potatoes get an East Asian twist in this recipe. We’re serving our seared ribeye for two with a savory-sweet pan sauce, made with soy and white miso. On the side, roasted sweet potato and turnip come together with sautéed kale in a delicious veggie medley. (Chefs, depending on what’s best near you, you may receive white- or orange-fleshed sweet potato; red or purple turnip; and green curly, dark green lacinato, or red kale!)

In Mexican cooking, mole is a centuries-old sauce known for its delicious, spicy-sweet complexity: the result of varied spices, chiles, nuts, and more. This inspired beef chili recipe calls on a combination of traditional mole spices, including chipotle powder, cocoa powder, coriander, cinnamon, and sesame seeds—plus a bit of ancho chile paste and agave nectar (made from the Mexican agave plant). Served with the bold, quick-cooking chili, tender potato and cooling crème fraîche are perfect for stirring into every bite.

The vibrant sauce for tonight’s chicken calls on three hallmarks of Moroccan cooking: tomatoes, dried fruit and fragrant, warming spices. Along with the sautéed carrots in our brown rice, the prunes offer a sweet counterpoint to the spices, including coriander, turmeric and hot cayenne. To maximize all of the dish’s flavors, we’re browning the chicken, then simmering it in the sauce. (Remember not to spoon the sauce over the chicken—this way, the skin will stay deliciously crispy on top.)

Classic Italian ingredients like oregano, capers, crushed red pepper, and more come together to make the bright, zesty sauce that coats our baked chicken—perfectly matched by a layer of melty mozzarella. It’s the ideal topping for a simple base of tender orzo pasta and sautéed zucchini tossed with creamy fromage blanc.

These cheeseburgers pack plenty of satisfying flavor. You’ll season the beef patties with aromatic spices, and top them with sharp swiss and earthy creminis— first sautéed with shallot and glazed with soy, for deliciously savory results.

Tonight, we’re serving up catfish inspired by a Southern favorite: Nashville “hot chicken,” fried and glazed with deliciously spicy flavors. To give our pan-fried catfish plenty of heat, we’re using a bold blend of spices (including cayenne pepper and ground pink peppercorns) in two ways: combined with flour to coat the catfish, and whisked together with olive oil to glaze it. On the side, a creamy, crunchy slaw balances it all out with refreshing flavor and texture.

In the Himalayan country of Nepal, tarkari is enjoyed as a daily meal with wonderful complexity of flavor. Though it usually refers to vegetable curry, the word can describe any number of variations. Here, we’re making pan-seared chicken, served over a creamy, gingered tomato sauce—both seasoned with traditional curry spices. We’re rounding out the tarkari with a side of aromatic rice, infused with garlic and finished with sautéed spinach.

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fourth stop: New Orleans. For our take on one of the city’s classic sandwiches, we’re piling crispy bites of cajun-spiced chicken, fresh tomatoes, and cabbage tossed with tangy pickle relish and creamy mustard sauce onto an oven-toasted baguette, for satisfyingly crunch. To learn more about what inspired this dish, go to roadtrip.blueapron.com/nola.

Love making artisan bread but want it to be quick and easy? This rosemary no knead bread is simple to make and bakes up like a dream in your dutch oven!

For quick-cooking (and easy cleanup!), you’ll make this dish all in one pan by tossing tender beef, noodles, and crisp vegetables together with an umami-rich blend of sweet soy glaze, nutty sesame oil, and spicy gochujang.

One pan is all you need to create the aromatic broth for our chicken curry, which highlights vibrant curry paste and smooth coconut milk, and flavors tender fresh vegetables as they cook.

In this easy recipe, we’re cooking rice, broccoli, and wild Alaskan pollock together in a single pan. For vibrant flavor, we’re finishing it all with a drizzle of a Cuban mojo-inspired sauce made with orange marmalade, lime juice, and fiery chile paste—perfectly cooled by a side of sour cream.

Simple weeknight dinner that's ready in less than 30 minutes with barely any effort! Made with spaghetti, mushrooms, dried herbs, garlic, butter and cheese.

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in That’s it

To give this spin on a Chinese-American favorite a burst of bright citrus flavor, we’re adding fresh orange juice to the spicy soy-based sauce that deliciously coats our tender beef and crisp bok choy. It’s all complete with a bed of fluffy rice and a sprinkle of black and white sesame seeds.

In our spin on this Chinese-American favorite, beef and bok choy get a bright lift from the fresh orange juice we’re using to give our spicy-sweet sauce a burst of citrus flavor.

In tonight’s recipe, you’ll top Mexican-spiced tilapia with crunchy pepitas—or pumpkin seeds—cooked in a pan sauce of fresh orange juice and brown butter. Sides of garlic rice and collard greens sautéed with pickled jalapeño complete the dish with more aromatic, zesty flavor.

Tonight, a simple, flavorful glaze takes cod to gourmet heights. We’re combining the fresh-squeezed juice of cara cara orange—an extra-sweet variety with a ruby tinge—with a splash of mirin (a sweetened Japanese rice wine), for a delightfully bright accent. To round out this winter dish, a bed of warm barley and sautéed broccoli offers a satisfying layer of nuttiness.

In this dish, dried oregano provides an easy, aromatic coating for roasted chicken—served under a tangy, briny topping of olives, capers, and piquillo peppers. It’s balanced by sides of sweet carrots and potatoes mashed with creamy Greek yogurt.

To top simply seared chicken, we’re making a vibrant pan sauce with briny capers and fresh tomatoes, which we crush with a spoon as they cook to release their sweet natural juices. It’s perfect for serving atop a hearty bed of farro and sautéed zucchini, finished with a touch of smooth crème fraîche and nutty Grana Padano cheese.

Next time, only do 2 cups of flower. These cookies are too caky.

To fill warm pitas, we’re baking homemade meatballs (simply made with ground beef, panko, and a blend of smoky spices) alongside rounds of sweet red onion—all brought together by cooling tzatziki. For refreshing contrast, we’re serving them with a siAde of hearty kale marinated in a creamy dressing.

Fall vegetables, with their natural sweetness, are delectable enough simply roasted with olive oil, salt and pepper. Here, a quick pan sauce adds another comforting layer to our pan-seared chicken and roasted produce—including honeynut squash (an especially sweet, miniature butternut) and crisp apple. Simply browned butter combined with fresh sage and almonds, our sauce tops off the dish with toasty, herbaceous flavor and satisfying crunch.

This recipe celebrates a coastal Southern favorite: shrimp and grits. We’re finishing our shrimp, seasoned with smoky-sweet paprika, in a fresh tomato, lemon and butter sauce. And we’re cooking our grits (simply dried and ground corn) with juicy kernels straight off the cob—before melting sharp cheddar into the pot. (For just the right consistency, be sure to whisk your grits every so often, transforming them into a deliciously smooth porridge.)

For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Paris with a classic steak frites recipe from Monia and Nicolas, local chefs who host an Airbnb Experience in their home kitchen. A dollop of thyme-infused butter served over the steaks and a side of aioli (a traditional condiment perfect for dipping) add more French-inspired flair.

Before baking them, you’ll top these steaks with a combination of parmesan, breadcrumbs, spices, and lemon, resulting in a savory, smoky crust. They pair perfectly with potatoes mashed with creamy labneh.

In cooler weather, few things hit the spot quite like bolognese. Here, we’re adding in seasonal Brussels sprouts, browned on the stovetop first to bring out a subtle nutty sweetness. A sprinkling of Grana Padano—a gourmet northern Italian cheese perfect for grating—complements all the rich, savory flavors of the dish.

In Peruvian cuisine, “pollo a la brasa” is a popular dish of spiced (and traditionally spit-roasted) chicken, paired with a deliciously creamy, spicy and tangy sauce. In this simple adaptation, we’re slathering our chicken with a rub of smoky spices and vinegar, then roasting it in the oven for succulent results. The chicken finds a perfect counterpoint in our sauce, which gets an extra kick from pickled jalapeño. In lieu of fries (the classic side), we’re serving roasted potatoes—and, for a seasonal touch, lime-dressed green beans.

Few foods hit the spot quite like a Philly cheesesteak. This recipe pays homage to the classic with saucy beef and peppers, melty cheese, and soft buns to soak it all up. For extra heartiness, we’re pairing the sandwiches with roasted potato wedges.

Tonight's recipe is inspired by "cochinita pibil," a dish of marinated, slow-cooked pork from Mexico's Yucatán Peninsula. To achieve the dish's spectacular depth of flavor in a fraction of the time, we're briefly marinating pork chops with fresh lime juice and traditional spices, including the bright red, earthy seeds of the annatto tree. Pink-tinged cara cara orange forms the base of a sweet and spicy salsa, while some of its zest brightens up our simple side of rice.

Classic seared chicken gets bright, briny flavor from a sauce inspired by traditional Italian piccata—made with capers, white wine vinegar, and more, then spooned over the chicken as it cooks.

We’re elevating the classic cheeseburger by topping our juicy beef patties with a spin on pimento cheese—a beloved Southern spread that at its simplest, features a combo of grated cheese, mayonnaise, and pickled peppers.

Porchetta is pork done up the Italian way—traditionally seasoned with sage, rosemary, fennel seeds, garlic and lemon zest, then roasted to succulent perfection. On the streets of Rome, it’s often served in irresistible sandwiches. This simple adaptation includes crunchy ciabatta rolls slathered with a bright, fresh pesto—and, to counter the pork’s richness, a splash of the lemony marinade from our cucumber salad.

Chefs, it takes just three ingredients to create the delicious salsa for these pork tacos. We're combining sweet, juicy pineapple, spicy pickled jalapeño and the citrusy zing of lime for the perfect balance, then sprinkling the salsa with warming spices. The same spices also liven up the filling of our irresistible pork tacos—inspired by the rich, zesty flavors of tacos al pastor, a Mexican classic.

We’re celebrating the best of simple, seasonal cooking with saucy pork chops and a vegetable-packed barley salad. The nutty barley creates a perfect base for sautéed carrots and Vidalia onion, an extra-sweet variety grown in Georgia. A bit of yogurt gives the salad delectable creaminess, while fresh tarragon adds an herbal finish. We’re topping off our pork chops with a pan sauce that highlights the classic flavor combination of honey and Dijon mustard, plus cucumber marinated in honey and vinegar for pops of tangy sweetness.

These pork chops get aromatic, briny flavor from a topping of Italian-style salsa verde—an olive oil-based sauce of parsley, garlic, and capers. Two simple, seasonal sides round out the dish.

Southern chow chow is a relish of green tomatoes, peppers and more, traditionally pickled for a hit of tang. In our fresh twist on the classic, we’re simmering tomatillos (a tart relative of the tomato) and corn with two kinds of peppers: seasonal sweet peppers and a hot jalapeño. (Using the back of a spoon to smash the vegetables as they cook helps to release their juices, developing a saucy consistency.) The result is a bright, flavorful topping for our pork chops, served over a creamy sweet potato salad.

These flavor-packed burgers feature ground chorizo (a type of Mexican spiced pork sausage) topped with rounds of sautéed onion, which also absorb the juice from the patties as they cook together in the pan. A swipe of fig spread combined with mayonnaise lends it all sweet, creamy contrast.

To give these smoky chorizo burgers a burst of bright flavor, you’ll glaze rounds of red onion with sweet maple syrup and a bit of sherry vinegar, then layer it all onto soft toasted buns. Simply roasted potatoes, served with a tangy, creamy dipper, lend balance to the burger’s vibrant flavors.

These tacos get plenty of bold flavor from ground chorizo (a type of Mexican spiced pork sausage), cooked into a delightfully saucy filling with tender cabbage and fresh citrus juices. On the side, we’re livening up roasted potatoes by tossing them with piquant garlic paste and Cotija cheese.

These tacos get plenty of bold flavor from ground chorizo (a type of Mexican spiced pork sausage), cooked into a delightfully saucy filling with tender cabbage and fresh citrus juices. Garlicky, cheesy roasted potatoes round out the lively flavors of the meal.

In this spin on the Chinese takeout favorite, we’re swapping in cauliflower rice, whose tender texture complements a flavorful combination of pork, vegetables, and scrambled egg.

In this recipe, we’re finishing spiced pork meatballs in a gorgeous agrodolce—a sauce whose name comes from the Italian for “sweet and sour.” Our fall-inspired agrodolce features fresh cranberries and red beet, cooked with a bit of sugar, vinegar and whole mustard seeds to bring out their sweet, tangy and earthy flavors. We’re serving it all over a creamy, hearty bed of farro (tossed with delicate baby kale).

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Seventh stop: Portland. An ode to the city’s bustling Thai food scene, this spin on the cuisine’s classic chicken lettuce cups highlights the irresistibly sweet and savory sauce used to top our filling of fluffy rice, tender chicken and carrots, and spicy pickled jalapeño. To learn more about what inspired this dish, go to roadtrip.blueapron.com/portland.

The once-humble burger gets a sophisticated makeover in this recipe. We’re serving our burgers on soft pretzel buns, with red onion, whole grain mustard and a smooth cheddar sauce infused with a special ingredient: hops flowers. Only recently repurposed by chefs, hops are best known for imparting slightly bitter flavor to beer. Here, their floral bite acts as a perfect counterpoint to the rich cheddar and juicy beef. We’re even updating the classic side of fries­—roasting sweet potato rounds and sprinkling them with fresh, woodsy thyme.

Olive oil, garlic and herbs are the cornerstones of Provençal cuisine, rich in both French and Italian influences. This rustic stew has it all (including a dash of classic Herbes de Provence). Hearty chicken, potatoes and chard fill out the tomato-based broth, while green olives add delicious pops of briny flavor. In traditional fashion, we’re completing the stew with a simple aioli, brightened with a splash of red wine vinegar—perfect for stirring into the broth for extra richness.

This recipe elevates classic cheeseburgers with an extra-special topping. We’re grating and pickling Chioggia beet—a variety with a mild flavor and gorgeous striped interior. Its refreshing tangy-sweetness cuts through the richness of the beef and melted provolone. On the side, simple roasted potato wedges round out the dish.

Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche.

This North African-inspired dish gets dynamic flavor from two gourmet spices. Ras el hanout (a traditional blend from the region) adds warm, potent flavor to our roasted chicken. It’s a perfect complement to fluffy, zucchini-studded couscous—cooked with saffron for sunny color and a touch of bittersweet flavor.

Thai curries are known for their delicious balance of spicy, sweet and savory flavors. Here, we’re capturing that combination in a quick stir-fry. We’re simmering crisp shrimp and tender rice noodles in a broth of red curry paste (made with red chile peppers and heady spices) and rich coconut milk, rounded out with a refreshing splash of lime juice. Springtime pea shoots make for an elegant, delicate garnish.

Tonight’s recipe puts a Southwestern spin on the classic steak dinner. At the base of our hash are twice-cooked potatoes—boiled for creamy interiors, then sautéed for crispy exteriors. We’re cooking them alongside tender summer squash and poblano pepper, known for its smoky heat. (Chefs, your squash may be green zucchini, grey zucchini, or yellow squash.) And to spoon over the hash and steak, a creamy sauce with pickled jalapeño, lime juice, and fresh cilantro adds a cooling finish with a bit of kick.

Tonight, we’re celebrating the classic flavors of a few home-cooked favorites: crispy-skinned roasted chicken, creamy mashed potatoes, and sautéed carrots. We’re mashing our potatoes with goat cheese for a deliciously tangy layer. A warm vinaigrette made from bright lemon juice, garlic, and thyme tops off the chicken.

Get ready—tonight’s dinner is adapted from the winning dish seen in Bravo’s Top Chef Season 13 finale! The recipe was created by contestant Jeremy Ford, Executive Chef of the Matador Room at Miami Beach’s EDITION Hotel. You’ll use bright, fresh orange to cut the richness of chicken thighs—pan-seared for tasty, crackling skin, then roasted with button-topped cremini and ruffled maitake mushrooms. A spectacular chipotle pan sauce brings it all together with plenty of spicy, smoky flavor. (Be sure to use only as much of the hot chipotle pepper in adobo sauce as you’d like!) Our thanks to Bravo’s Top Chef and Jeremy Ford for the opportunity to share this incredible dish with our home chefs.

Juicy chicken is the star of tonight’s meal—simply roasted with whole rosemary sprigs for rustic flavor and crispy skin. For a worthy side, we’re making a panzanella—or Italian bread salad—with oven-toasted croutons, sweet peppers, and summer squash. Chefs, adding the drippings from the sheet pan of roasted chicken to your salad before tossing it helps bring all the flavors of the dish together deliciously!

To elevate the classic savory-sweet pairing, we’re topping roasted pork with sautéed apple in this crowd-pleasing recipe. The pork and a side of broccoli, roasted on the same sheet pan, come together with a rich, warming fontina cheese sauce.

This elegant French dish highlights two of our favorite vegetables: petite fingerling potatoes and tender seasonal asparagus, sautéed with shallot. They make for a simple, hearty accompaniment to juicy roasted pork. We’re bringing the plate together with a flavorful pan sauce, made with whole grain mustard and lemon juice (plus the rich drippings from the pork). A garnish of fresh tarragon adds a gourmet finish.

A famous East Asian street food, steam buns (or “bao”) are delectably fluffy, sweet buns, traditionally steamed in a bamboo basket and wrapped around a rich center. Tonight, we’re adapting them for the stovetop and filling them with roasted pork, marinated cucumber and mayonnaise seasoned with black garlic—or garlic heated for weeks, resulting in deep color and complex, caramelized flavor. On the side, our ten-minute take on kimchi balances the buns with a kick of Korean spice. (Best of all: you’ll have enough for leftovers!)

Tonight’s recipe showcases one of our favorite summer fruits. Tossed with shallot and lime, fresh peach makes for a deliciously juicy, sweet salsa—the perfect complement for our savory-sweet pork roast, rubbed with seasonings like pimentón (or Spanish paprika) and brown sugar. For another seasonal touch, we’re adding zucchini to our side of fragrant jasmine rice.

Fall comfort food gets a delicious lift in this recipe. A sweet, toasty compote (simply apple and shallot cooked in brown butter) balances our savory roasted turkey breast. On the side, we’re tossing warm grains with endive—first cooked with a bit of honey and lemon to brighten its mildly bitter flavor.

In this take on a few Chinese-American favorites, a cumin and Sichuan peppercorn sauce brings bold, spiced flavor to roasted pork. We’re serving the pork over a bed of vegetable fried rice made with carrots, bok choy, and ginger—and serving more of the irresistible sauce, combined with mayo, for dipping or drizzling on top.

The classic, comforting pairing of pork and potatoes is always sure to hit the spot. Here, for an exciting Southern twist, we’re serving our roast pork and mashed potatoes over a bed of molasses-stewed collard greens. Cooking the greens with rich demi-glace and molasses—a thick, sweet syrup with an almost smoky quality—turns the hearty leaves deliciously tender, while infusing them with complex, bold flavor.

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A few easy techniques will make tonight’s elegant dish an autumn favorite. First, we’re roasting a hardy duo of potatoes and sweet, petite honeynut squash (which may have beautiful green stripes). Then, we’re adding apple and shallot to the sheet pan—roasting them just long enough to soften their textures and lend their sweet aromas to the vegetables. Together with a pan sauce of brown (or toasted) butter and sage, it makes for a warming, seasonal accompaniment to pan-seared chicken.

The simple pairing of our rich salmon patties (seasoned with paprika, mustard powder, and more) and an easy tartar sauce makes for a delicious take on the New England summer classic. A side of roasted potatoes tossed with those same seasonings completes the meal.

This recipe celebrates the best of quick, easy summer cooking. To accompany rich pan-seared salmon, we’re preparing a homemade salsa with corn—sautéed for just a few minutes to highlight its fresh flavor—and a summertime favorite: peach. This duo is balanced out by a spicy serrano pepper (be sure to use only as much as you’d like!). Fluffy rice mixed with lime zest and cilantro provides cooling, herbal contrast.

Egyptian dukkah seasoning adds warm, herby flavor to sweet potatoes and carrots, which you’ll roast and toss with crisp endive and juicy orange.

For tonight’s dish, we’re pairing simple pan-seared salmon with a vibrant Middle Eastern grain salad. Nutty, smoky freekeh (a type of green wheat popular in the region) provides a hearty base for sautéed spinach and sweet peppers, plus olives, dates, and almonds for even more contrasting textures and flavors. To spoon over it all, our salsa verde calls on sesame seeds and citrusy sumac to evoke the classic flavors of dried za’atar.

This elegant dish gets unique flavor from a prized spice, saffron, used two ways: added to the water used to boil the potatoes and stirred into a creamy yogurt sauce. The bright sauce is delicious spooned over rich salmon, potatoes, and carrots—which get another flavor-packed lift from a glaze of honey and fragrant cumin. Aleppo pepper adds just a hint of spice throughout the dish, balanced by cooling fresh mint.

Furikake, a classic Japanese seasoning that often includes seaweed and sesame seeds, is the perfect garnish for tonight’s seared salmon and stir-fried udon noodles. The noodles turn delightfully chewy in just a few minutes when added to the pan with a bit of water—blending in seamlessly with sautéed peppers and bok choy in a savory and sweet soy-based sauce.

For eight weeks, we’ve been exploring the country’s culinary wonders right from the Blue Apron Test Kitchen, and this is our last stop! Inspired by San Francisco’s prolific Mexican food scene, this twist on a quesadilla suiza (or Swiss quesadilla, in reference to its classic cream sauce) features tender chicken and poblano pepper tucked inside a crispy tortilla, then smothered in an irresistibly rich tomatillo sour cream. To learn more about what inspired this dish, go to roadtrip.blueapron.com/sanfran.

This recipe offers all the warm, hearty flavor of our favorite Eastern European comfort food. Thin-sliced beef takes on an delicious tenderness when sautéed with caramelized onion—whose rich, flavorful sweetness is accented by our side of thyme-roasted beet and carrots. (Depending on what’s best at the farms near you, you may receive a round or cylindrical beet.) And to complete the meal, we’re preparing a winter classic: potato latkes, made with matzo meal and egg and served with a dollop of crème fraîche.

The complex, aromatic flavors of the Middle East shine in tonight’s dish. A hearty medley of sautéed beef, roasted eggplant, and spinach is served on a bed of rice—cooked with a mosaic of spices like peppery nigella seed, warming cassia, and bittersweet saffron. A creamy cucumber salad provides the perfect cooling finish.

Tonight’s elegant meal highlights an incredible fish: rich, robust barramundi. (Chefs, you’ll notice that the skin on the fillets is cut, or scored—that helps keep it flat in the pan while cooking, for an even brown!) We’re serving the seared fillets over a sauté of earthy collard greens tossed with toasty, rustic fregola sarda pasta. These satisfying flavors find a bright counterpoint in our quick agrodolce—a sweet and tangy Italian sauce, made here with aromatic shallot and golden raisins.

Tonight’s meal is inspired by a challenge-winning dish from the September 13 episode of MasterChef Season 8 on FOX. Hearty barramundi fillets are accompanied by roasted broccoli, sticky sushi rice, and—for crispy and creamy textures in every bite—tempura-fried avocado. When drizzled on top, a sauce of citrusy ponzu, sesame oil, and spicy sambal ties it all deliciously together. (Chefs, firmer avocados hold up better to tempura frying, so you can use yours right away!)

Filled with a savory combination of beef, cabbage, black bean sauce, and more, our new beef dumplings are the star of this quick-cooking dish. We’re serving them with a fragrant side of rice and a crisp cucumber and bok choy salad, for refreshing balance.

Tender and delightfully chewy, udon noodles are at the heart of tonight's flavorful, Japanese-inspired dish. We're tossing them with sautéed mushrooms, celery and carrots, for a hearty accompaniment to pan-seared catfish. A sprinkling of smoked and crumbled dulse—a type of red seaweed with a deliciously savory flavor—makes for a gourmet garnish.

In Mexican cuisine, “pipian,” or green mole, is a favored topping for any number of poultry dishes. The sauce starts with a base of toasted, crushed pepitas (or pumpkin seeds) to which herbs and chiles are traditionally added. Tonight’s recipe takes inspiration from the classic: we’re making our own variation on the sauce with pepitas, cilantro and more, and invoking its characteristic heat with the zesty spice rub for our chicken. We’re pairing these dynamic flavors with an aromatic garlic rice tossed with roasted honeynut squash, a particularly sweet—and petite—variety of butternut.

In this recipe, we’re serving crispy-skinned chicken over a hearty sauté of purple potatoes, Granny Smith apple and kale. Purple potatoes (popular throughout South America) add gorgeous color and deeper flavor to the savory-sweet sauté, which gets a mild kick from whole grain mustard. To round out our elegant meal, we’re topping it all off with a simple, delicious pan sauce.

This hearty grain bowl celebrates the arrival of fall with the classic pairing of vibrant beets and tangy goat cheese, which we’re combining with a bit of apple cider vinegar to make a marinade for leafy kale. The vegetables pair perfectly with chicken seasoned with rustic, Tuscan-inspired spices—all served over simple brown rice and brought together with our creamy mustard dressing.

Caramelized onion—or onion cooked slowly to brown its natural sugars—adds incredible depth of flavor to countless dishes in French cuisine. Here, we’re adding another vegetable to the mix: anise-like fennel. Finished together in a rich pan sauce, the two make for a perfectly sweet counterpoint to our savory chicken. Cherry tomatoes roasted with sprigs of thyme complete the dish with refreshing pops of juiciness (and a subtly woodsy touch).

This dish comes together with the complex flavors of a simple sauce. For the perfect balance of buttery, sweet, and tart, we’re combining Castelvetrano olives with golden raisins and a bit of verjus, a vinegar-like juice pressed from young grapes. The sauce makes for a delicious topping for our chicken, served over delicately creamy, tomato-infused couscous (which gets refreshing pops of crunch from sautéed celery).

Tonight, we’re cooking up a gourmet recipe inspired by a challenge-winning dish from the August 23 episode of MasterChef Season 8 on FOX. To accompany pan-seared chicken, we’re making a pair of satisfying sides: roasted eggplant, which turns deliciously creamy when mashed with Greek yogurt, and a medley of rice, golden raisins, and green beans, charred on the stove for extra depth of flavor.

In tonight’s pasta dish, inspired by rustic Italian fare, fregola sarda acts as the perfect counterpoint to our summer vegetables. The tender bite of these little pearls meets the juicy crunch of sautéed corn for a delicious contrast in texture. On top, an Italian salsa verde—a simple, flavorful green sauce, brightened up here with a little red wine vinegar—adds another satisfying pop to our crispy-skinned chicken.

This recipe is equal parts elegant and hearty, thanks to a salad of French green lentils—a gourmet variety that retains its shape after being cooked. We're highlighting their delicate flavor with an aromatic spice blend and tossing them with a classic mustard vinaigrette. Along with crispy-skinned chicken and another, leafier salad (also dressed with the vinaigrette), these lentils are perfect for an early spring dinner.

In this dish, you’ll make homestyle sides of roasted sweet potato rounds and a creamy slaw that gets a boost of flavor from pickled jalapeño. It all comes together with simple seared chicken topped with homemade honey mustard.

This bright, flavorful dish highlights one of our favorite summer ingredients: fresh peach, which we’re adding along with honey and spicy chile paste to make our coconut milk broth. The dish gets a savory base from crispy-skinned chicken, which creates a layer of fond in the pan that you’ll use to cook the rest of the ingredients.

There’s nothing better than pure maple syrup. Made from the sap of maple trees, it’s a uniquely flavorful and natural sweetener for breakfasts, desserts and dinners alike. Here, we’re using it in a glaze for our side of carrots. Combined with a little butter and lemon juice, it strikes the perfect balance of sweet, savory and tart. The maple-glazed carrots make a wonderful addition to seared chicken, mashed potatoes and a rich pan sauce—the epitome of comforting, home-cooked food.

Classically inspired and with plenty of comfort-food appeal, tonight’s recipe is winter cooking done right. We're serving chicken with buttery mashed potatoes and a hearty sauté of mushrooms and kale. (Depending on what's best near you, your kale may be dark green Lacinato or lighter green curly.) Rich crème fraîche and tangy verjus—the juice of young wine grapes—brings it all together, while fresh thyme makes for a rustic, woodsy finish.

There’s nothing better than pure maple syrup. Made from the sap of maple trees, it’s a uniquely flavorful and natural sweetener for breakfasts, desserts and dinners alike. Here, we’re using it in a glaze for our side of carrots. Combined with a little butter and lemon juice, it strikes the perfect balance of sweet, savory and tart. The maple-glazed carrots make a wonderful addition to seared chicken, mashed potatoes and a rich pan sauce—the epitome of comforting, home-cooked food.

Tonight’s meal is hearty winter cooking at its finest. Verjus blanc, the tart, fresh juice of young wine grapes, is the key to our rich pan sauce’s pleasant tanginess—making it the perfect complement to the sweet sautéed apple and piquant mustard in our veggie hash. A garnish of chopped almonds adds a crunchy finish.

Thanks to its nutty flavor and small, round shape, fregola sarda—made from toasted semolina—is a uniquely delicious option for pasta salads. Here, as a seasonal side for pan-seared chicken, we’re tossing fregola sarda with sautéed summer vegetables and a rich, tangy sauce made from butter, lemon, and briny capers. (Note that depending on what’s best near you, you may receive green or grey zucchini, or yellow squash.)

To accompany chicken and golden roasted potatoes, you’ll make an easy, flavorful salad by massaging kale (which helps turn its hearty texture deliciously tender), then marinating it in a creamy, garlicky dressing spiced with Calabrian chile paste.

To spice up simply seared chicken, we’re making a fiery chipotle chile sauce, which gets a touch of balancing sweetness from brown sugar. It’s the perfect accompaniment to our hearty base of jasmine rice mixed with a duo of sautéed mushrooms and peppers coated with smooth crème fraîche.

This summery dish highlights two exciting ingredients: tomatillos (tart, green relatives of the tomato) and cubanelle pepper, a flavorful variety with just a touch of heat. We’re marinating the tomatillos to make a fresh salsa, and sautéing the pepper with sweet corn and squash for a quick, vibrant accompaniment to our chicken. Rice tossed with golden raisins helps balance the zesty flavors of the dish. (Your squash may be green zucchini, grey zucchini, or yellow squash.)

Verjus, used in cooking since the Middle Ages, is a mellow, tart juice pressed from grapes that have been harvested while still young. Here, we’re using it in a delicious pan sauce for our seared chicken and sautéed vegetables. A dollop of mashed potatoes soaks up some of the sauce’s brightness, rounding out this rustic, comforting dinner with ease.

Tonight, a unique potato hash makes a gourmet side for pan-seared cod. We're sautéing our potato to bring out its nutty flavor, then adding cabbage and Castelvetrano olives, which round out the hash with their buttery, briny notes. For a bright, creamy counterpoint (ideal for drizzling on the cod and vegetables), we're making a sauce with crème fraîche and the juice of a pink lemon, known for its rosy color and slightly fruity tang.

The star of this sophisticated dish is our easy tapenade: a Provençal favorite made from olives. The robust flavor is a perfect partner for our simple seared cod, also served with hearty brown rice tossed with sautéed white beans and kale.

In this dish, fragrant jasmine rice gets a lift from just a touch of tangy crème fraîche. It makes the perfect bed for sweet peppers and tomatoes and tender, flaky cod—elevated by our signature Weeknight Hero spice blend, which highlights smoky paprika and savory garlic powder.

The classic pairing of fried fish and potato salad makes for perfect summer fare. Alongside flaky, golden cod fillets, our sophisticated salad showcases red potatoes, along with crunchy radishes and celery. We’re garnishing it all with slices of cucumber (marinated with sherry vinegar and fresh dill) and—for delicious pops of texture and flavor—pan-fried capers. Enjoy, chefs!

Simple jasmine rice gets a boost of bold color and delicate spice thanks to the addition of fragrant saffron as it cooks alongside tender bites of kale. The duo are a sophisticated pairing for delicate, flaky fish and a lemony butter sauce, lightly spiced with crushed red pepper.

Creamy and petite (not to mention gorgeous), fairy tale eggplant shines in bountiful vegetable medleys—like our succotash, an irresistible dish with Native American roots. The varied tastes and textures of this succotash are a perfect match for mild, flaky cod. To top it all off, we’re quickly “pickling” grapes with a bit of sugar and vinegar, an easy technique for enhancing the fruit’s sweet, tart flavor.

This quick, easy recipe makes the most of late-season cucumber—simply by slicing it up and marinating it with vinegar, sesame oil and Japanese spices (including dried orange peel and poppy seeds). Our cucumber and radishes provide a refreshing topping for flaky cod and hearty, tender udon noodles, which get plenty of umami flavor from dried shiitake mushrooms. (The water used to rehydrate the mushrooms doubles as a base for the delicious broth.)

Rich umami flavor and hearty, chewy udon noodles are hallmarks of Japanese comfort food. To dress our udon noodles, we’re sautéing cabbage, shiitake mushrooms and aromatics in sesame oil, forming the base for a simple soy broth. On top, we’re serving fillets of cod, lightly dredged in rice flour and pan-seared. A sprinkling of spices (our take on a classic blend known as togarashi) completes the dish with pleasant heat and vivid color.

Light, flaky fish gets a Mediterranean flourish from a flavorful topping of juicy tomatoes and briny olives. Served over a bed of nutty farro and sautéed zucchini, it all makes for a hearty, late summer meal.

To elevate our seared pork chops, we’re topping them with carrots cooked with red wine vinegar, honey, and golden raisins— a nod to classic Italian agrodolce, or sweet-and-sour sauce.

Compote, or fruit stewed in a simple syrup, pairs beautifully with savory meats. Here, we’re making a compote with dried figs, sugar, lemon juice and water, brightening our pan-seared pork chops with its pop of sweetness. A warm salad of farro and sautéed kale (dressed with tangy crème fraîche) rounds out this wholesome meal, garnished with fine-flavored, fresh tarragon.

This recipe comes to us from Zachary Engel, chef de cuisine at Shaya in New Orleans. A modern Israeli restaurant, Shaya was named the James Beard Foundation’s “Best New Restaurant” of 2016. In this dish, the aroma of Rumi Spice’s saffron complements the earthiness of cumin and the sweetness of honey-glazed carrots, all served with rich, buttery salmon. (Letting the saffron for your yogurt sauce soak—or “bloom”—in lemon juice for at least 5 minutes ensures gorgeous color and bold flavor!) Special thanks to Chef Engel and Shaya for creating this delicious recipe.

The star of this dish is the bright salad we’re serving alongside our salmon, which recreates the delectable flavors of the French dish, salade Niçoise, by using a traditional combination of briny olives, hearty potatoes, and crisp seasonal green beans.

Tonight, we’re celebrating the best of autumn with a gourmet hash. Yukon Gold potato, Brussels sprouts and turnip, sautéed together for satisfying crispiness, get an extra pop from a bit of lemon zest. As a topping for our vegetables and pan-seared salmon, we’re serving up a sweet, tart and piquant vinaigrette—cooking Granny Smith apple and mustard seeds in browned butter, for a comforting layer of rich, toasty flavor.

In this recipe, rich salmon is coated with warming za’atar before baking. It makes for a flavorful companion for a duo of roasted tomatoes and delicata squash—all served over warm grains of hearty farro. A bright, tangy drizzle of lemon yogurt rounds out this fall meal.

Our gorgeous fingerling potato salad gets its green color (and flavor) from the addition of three vegetables: sautéed spinach, crisp celery and delicate scallion. With sour cream and piquant horseradish, it’s a hearty, zesty companion for our simple seared salmon. A unique garnish of pickled mustard seeds (made by boiling the seeds with vinegar and sugar until they plump up) adds exciting pops of taste and texture to this gourmet meal.

We’re topping seared salmon with a sweet onion and date vinaigrette. A medley of vegetables roasted in smoky harissa paste makes for an equally vibrant accompaniment.

Studded with sweet dates and tender zucchini, this vibrant grain salad is a hearty bed for rich, flaky salmon. A dollop of labneh brightened with fresh lemon juice adds the perfect cooling complement.

Tonight's elegant meal pairs hearty salmon fillets with a gourmet grain salad. We're tossing freekeh—a nutty grain made from durum wheat—with an earthy, sweet sauté of kale, dates and garlic. Dollops of labneh (a type of cheese made from thick, strained yogurt) seasoned with lemon juice make for a bright, creamy finish.

This vibrant dish features our new marinated salmon, which comes coated with a flavorful Middle Eastern-style blend of saffron, mint, cumin, and more. We’re serving it over a bed of fluffy couscous studded with bites of sweet currants, carrots, and juicy tomatoes.

In Japanese cuisine, soba noodles, with their nutty buckwheat flavor, are often enjoyed chilled in the summer. Here, we’re tossing them with crunchy cucumber, tender specialty eggplant and—just before serving—delicate baby greens, which wilt just a bit in the salad. (Depending on what’s freshest near you, you’ll receive either kale or mizuna.) It all comes together in a unique dressing of sweet miso and red chile, simmered together with fresh aromatics for well-balanced complexity.

Tonight’s Niçoise-style salad highlights all the varied textures and bright flavors the southern French dish is known for. Hearty potato, crisp green beans, and juicy tomatoes make a delicious base for salmon—seared and flaked into pieces to ensure a balance of flavors in each bite. And no Niçoise would be complete without flavor-packed black olives and a hard-boiled egg.

In this recipe, pan-seared salmon pairs perfectly with a unique kale and potato salad. We’re roasting our potato for crispy texture, then adding in a special ingredient: pickled mustard seeds. Cooked for just a minute or two with vinegar and sugar (along with aromatic shallot), the seeds plump up, making for satisfying pops of tangy, sweet, and subtly hot flavor. We’re dressing the warm vegetables with a bit of olive oil—and reserving the classic creamy element for a simple sauce, served on the side for drizzling over the whole dish.

In this bright and refreshing dish, we’re serving flaky salmon over a gorgeous, delightfully textural salad of seasonal vegetables. Tender peas, arugula and red potato find delicious contrast in crunchy radish and sunflower seeds. And for an elegant finishing touch, we’re garnishing the salmon with lightly marinated pink lemon—a specialty variety with a rosy hue.

A French classic, sauce gribiche combines hard-boiled egg, sharp mustard, cornichons (or miniature pickles) and classic herbs like tarragon—resulting in a thick, cool condiment perfect for seafood. We’re pairing our creamy sauce gribiche with crispy-skinned salmon, served over gourmet mashed potatoes and topped with a quick braise of seasonal vegetables. (Chefs, you may receive green beans or purple beans, which turn green when cooked!)

Mild, buttery salmon and delicately earthy spinach make for a beautiful and simple pairing. Here, we’re exploring a unique take on the duo by serving our salmon fillets with a spinach-walnut pesto. Made with sharp Parmesan, briny capers and olive oil, the sauce adds exciting depth of flavor to this classic dish. We’re serving it all over a hash of red onion and purple potatoes—a gorgeous and particularly tasty variety.

As the cooler months arrive, sometimes all we want is classic comfort food—like a hearty steak-and-potato dinner. Here, we’re boiling our potato with whole garlic cloves before mashing it, imbuing the irresistible side with aromatic notes. (Tangy crème fraîche and a drizzle of olive oil lend the mashed potato delicious creaminess.) To complete this satisfying meal, we’re adding crispy sautéed broccoli, dressed with a bit of lemon to balance the rich steak.

To elevate this summery steakhouse-style dish, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto our steaks. Potatoes mashed with creamy bel paese cheese round out the dish with satisfying flavor.

To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted brussels sprouts round out the plate on a comforting note.

To give this dish a sophisticated lift, we’re dolloping a rich, flavorful compound butter (simply butter combined with capers) onto savory pan-seared steaks. Sides of mashed potatoes and roasted brussels sprouts round out the plate on a comforting note.

For this steakhouse-inspired meal, you’ll combine softened butter with Calabrian chile paste—known for its tangy, complex heat—then dollop it atop delicious warm steaks. It’s all complete with our traditional sides of hearty sautéed kale and roasted potatoes finished with a layer of nutty Grana Padano cheese.

In this classic steakhouse-style dish, seared steaks get a vibrant lift from a drizzle of tangy-sweet sauce, simply made by combining maple syrup with whole grain dijon. They pair perfectly with traditional sides of tender roasted brussels sprouts and rustic mashed potatoes.

A duo of irresistibly rich toppings elevate these simple steaks: sweet soy glaze and butter mixed with savory miso paste. (Chefs, sushi rice is “stickier” than other varieties because of its high starch content, which is why we rinse it before cooking.)

The classic steak-and-potato dinner gets a sophisticated Middle Eastern lift in this recipe. Before roasting it, we’re seasoning our diced potato with savory, herby baharat (an all-purpose blend whose name simply means “spice” in Arabic). On the side, a sauce of fresh tarragon and labneh—a delectable yogurt cheese—acts as a perfectly tangy counterpoint to the spiced potato and rich steak.

We’re giving this classic steakhouse-style dish a sophisticated lift with a rich topping of cremini mushrooms and shallot—glazed in the pan with sweet balsamic vinegar. Traditional sides of tender roasted potatoes and garlic-sautéed kale tie this hearty meal together.

Tonight, we’re making a hearty steakhouse classic inspired by a challenge-winning dish from the September 6 episode of MasterChef Season 8 on FOX. We’re serving our juicy steaks with cremini mushrooms, glazed in tangy-sweet balsamic vinegar and a touch of butter. Creamy roasted potatoes and sautéed kale dressed with crème fraîche round out the meal.

The aromatic flavors of thyme and garlic are the key to tonight’s pan sauce, a sophisticated way to dress up seared steaks. Left whole, the herb infuses the rich sauce with its gentle, piney flavor, while garlic adds familiar punch. We’re serving it all with a pair of equally gourmet sides: green beans topped with crispy fried shallot and creamy mashed potatoes cooked with a bit more garlic.

We’re giving flaky tilapia fillets a bright lift by cooking them in the pan with a rich butter sauce that highlights fresh lemon juice and briny capers—an easy take on classic Italian piccata. It’s all served over a bed of tender orzo pasta studded with sautéed vegetables and finished with a bit of cooling fromage blanc.

This simple, flavorful dish pairs seared tilapia with orzo pasta tossed with tender mushrooms and our own Italian salsa verde. Some of the zesty, herb-based sauce also makes for a bright finish when spooned over the final dish.

In this quick-cooking dish, we’re coating our beef and noodles with an irresistible sauce made with orange marmalade. It provides a burst of citrus flavor and helps balance out the kick of heat from sambal oelek, or Indonesian chile paste.

For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Shanghai with a Kung Pao chicken recipe from Cici, a local chef who teaches Chinese cooking techniques in her Airbnb Experience. This take highlights fiery bird’s eye chile, sautéed with the chicken and vegetables to help deliver some of the dish’s traditional heat.

Baked chicken gets a vibrant lift from a coating of spicy yellow curry paste and cooling coconut milk. It’s complemented by sides of dressed cabbage and peppers—roasted on the same sheet pan as the chicken—and creamy jasmine rice cooked with more coconut milk.

This easy take on deviled chicken (ours gets its sharp, zesty flavor from Dijon and spices) bakes along with two sides of sweet potato and collard greens. For extra-tender texture, we’re sealing the collards inside a foil packet, which traps moisture as they steam in the oven.

Our salmon fillets get a flavorful coating of savory white miso and sweet mirin before roasting in the oven alongside hearty broccoli florets—finished with pickled peppers for exciting brightness in every bite. A side of rice cooked with nutty sesame oil rounds out this easy meal.

In this easy sheet pan recipe, rich salmon is coated with a sauce of vibrant pesto and creamy mayonnaise, topped with a sprinkle of breadcrumbs, then baked to achieve a crispy, flavorful crust. You’ll add a squeeze of bright lemon to the pesto mayo to create an irresistible dipping sauce—perfect for the side of tender roasted vegetables.

For layers of smoky flavor, we’re using our Mexican spice blend to season the tender shrimp and onion filling for our tacos and serving a creamy chipotle sauce as the dipper for our side of sweet potato wedges. A cooling swipe of sour cream inside the warm tortillas helps temper the dish’s spice.

Chefs, the secret to these burgers' spectacular umami (or savory) flavor is dried shiitake mushrooms, which pack even more potency than their fresh counterparts. After rehydrating the mushrooms with a bit of hot water, we're adding them directly to our patties, along with hoisin sauce for a salty-sweet touch. A creamy spread of mayo and miso paste is the perfect complement to the juicy burgers.

Tonight’s variation on the beloved Italian-American dish gets its “devilish” heat from Calabrian chile paste, mixed into a tangy-sweet tomato sauce. It perfectly coats shrimp, cabbage, and lumaca rigata pasta. A garnish of sliced almonds finishes the dish with contrasting crunch.

This light, bright gnocchi dish celebrates some of our favorite summer produce: fresh corn, basil, and tomatoes. To give our tender gnocchi a sophisticated lift, we’re blistering cherry tomatoes—or cooking them without stirring until their skins brown and soften—for sweet, juicy pops of flavor that complement sautéed corn and shrimp. A garnish of basil, torn just before serving, adds a final layer of aromatic flavor. (Chefs, depending on what’s freshest at the farms near you, your tomatoes may be red or yellow.)

Plump shrimp get bold flavor from simmering in a fragrant sauce of tomato, garlic, and harissa—a flavorful paste made from ground, smoked peppers. A bed of couscous studded with briny olives and sweet currants is perfect for absorbing all the rich sauce, while a cooling dollop of creamy labneh cheese helps temper all the vibrant flavors.

Because of its intense sweetness, pineapple­—historically called the “princess of fruits”­—is often used to accent savory flavors. Here, we’re celebrating one of its most delicious, classic uses: as a bright component of fried rice. We’re tossing pineapple with plump shrimp, toasted cashews, sambal oelek (an Indonesian chile sauce) and more, giving our fried rice plenty of satisfying flavor and texture. And we’re adding a special touch to the rice itself by infusing it with garlic and lime zest before finishing it with the rest of the ingredients.

Seafood rolls are a New England summer favorite. Ours feature sautéed shrimp tossed with crunchy celery and hot fresno pepper in a creamy blend of Dijon mustard and mayonnaise—all piled inside soft toasted buns. For a special touch, we’re serving quick pickled cucumber spears infused with dill and garlic. A side of sweet potato wedges rounds it all out with extra heartiness.

These delectable dumplings are packed full of delicious umami flavor. We’re making our filling with shrimp, shiitake mushrooms, Chinese black bean sauce (made from fermented black soybeans) and traditional aromatics. (After rehydrating the dried mushrooms for the filling, we’re using a bit of the infused water to finish cooking our dumplings.) A fragrant dipping sauce balances these savory flavors with the sweet, citrusy combination of soy glaze and Meyer lemon—famed for its mellow acidity and fruity aroma.

In tonight’s classic, quick-cooking dish, we’re tossing plump shrimp and spaghetti in marinara sauce (tomato sauce seasoned with garlic and red pepper flakes). We’re brightening the sauce with a bit of verjus—the tart juice of young wine grapes—and rounding it out with a touch of butter. Spinach and parsley add verdant color and fresh flavor to the dish.

This dish features fresh squid ink-infused spaghetti, a gourmet variety known for its gorgeous color and delicate seafood flavor. Lemon juice, garlic, and red pepper flakes punch up the flavors of our spaghetti and sautéed shrimp—mixed, for a seasonal twist, with sugar snap peas. To highlight their freshness, we're blanching and shocking the peas: boiling them briefly before immersing them in ice water, which enhances their green hue and crunchy texture.

Tonight’s quick-cooking dish delivers the flavors of pork dan dan noodles (a Chinese street food favorite) with help from our irresistibly spicy-sweet sauce, made from nutty tahini, soy glaze, and a hint of tingly sichuan peppercorn.

The easy sauce for this dish combines the flavors of nutty tahini, fragrant cumin, and tingly Sichuan peppercorn. We’re using it to coat fresh ramen noodles and crisp snow peas—quickly cooked in the same pot, then brought together in a pan with tender pork and a fiery bird’s eye chile.

To top beef patties (which are also deliciously packed with bites of melty gouda cheese), we’re making tender caramelized onion, which gets its rich flavor from additions of savory worcestershire sauce, honey, and hot sauce.

We’re topping these burgers with smoked Gouda cheese for creamy texture and rich flavor—balanced by a zingy layer of Dijon mustard. For a bit of seasonal flair, we’re also serving a side of crisp zucchini tossed with sour cream, garlic paste, and fresh jalapeño.

Smoked fish is a time-tested favorite, enjoyed throughout the world for millennia. Tonight’s delicious tartines star mild smoked trout (cooked through with natural wood smoke). We’re dressing it up with classic French accompaniments for smoked fish: crème fraîche, aromatic dill, piquant mustard and the tart-sweet pop of pickled shallot. A bit of the pickling liquid also helps dress our crunchy romaine side salad.

This flavorful Mexican-inspired bake has it all: spiced rice studded with black beans and sautéed zucchini, seared chicken smothered in ancho-tomato sauce, and a final layer of melty monterey jack cheese—all baked in the oven to allow the deliciously bold flavors to meld together.

A spicy, creamy jalapeño mayo makes the ideal partner for our burgers, seasoned with smoky-sweet barbecue spices like brown sugar, paprika, and garlic powder. We’re serving them with a bright, refreshing cabbage slaw, marinated in fresh lime juice while the burgers cook.

To top a bed of kale and jasmine rice (also infused with fragrant saffron), we’re coating bites of chicken in a bold, smoky spice blend before pan-searing them alongside briny Castelvetrano olives—a Sicilian variety known for their bright green color and buttery texture. It’s all finished with a dollop of irresistibly creamy, aromatic aioli.

This recipe gives classic burgers a Spanish-style makeover, thanks to a bevy of flavors synonymous with the country’s cuisine. We’re seasoning our burgers with a delicious blend of spices, including smoked paprika (a Spanish staple), which lends its smoky-sweet depth to the juicy pork. A refreshing layer of baby greens—you may receive baby kale or arugula—balances the rich burgers. On the side, we’re dressing a duo of roasted broccoli and potato with a zesty sauce made from piquillo pepper (a type of mild chile) and a bit of sherry vinegar.

Made from chiles that have been dried and smoked over a wood fire, smoked paprika is one of our go-to spices. In tonight's dish, it adds its distinctive smokiness to mild cod, cooked with a Spanish-style pan sauce made with sweet dates and a bit of butter. On the side, we're making a unique roasted potato salad with tangy pickled shallot and baby greens (you may receive baby kale, spinach or arugula). And for plenty of brightness throughout, we're using the juice of a pink lemon—known for its variegated green skin and rosy flesh.

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Tonight's meal celebrates the bright, briny flavors of classic southern Italian cooking. Aromatics like garlic, capers and red chile flakes liven up our tomato-based stew, which gets hearty bites from fingerling potatoes and cod. On the side, we're making "pizza bianca," or white pizza: simply pizza dough baked with a drizzle of olive oil for crusty, crispy results—perfect for soaking up the rich stew.

Meatballs have a delicious place in cuisines across the globe. In this Chinese-inspired recipe, we’re making our meatballs with ginger and scallion, then glazing them with a delectable soy sauce. A garnish of vinegar-marinated radish completes the dish with bright flavor and delicate crunch. (Quick tip: “squaring” off your radish, or slicing off four sides to turn it into a cube, will allow you to more easily cut it into matchsticks!)

We’re putting an Asian twist on homestyle meatloaf with black garlic, ginger, and scallions. It gets another dynamic layer from a savory-sweet soy glaze—a delicious complement to the miso paste in our mashed potatoes. A side of sautéed cabbage cuts through the rich flavors.

Tonight, we’re thrilled to share a dish created with Samin Nosrat, the woman declared “America’s next great cooking teacher” by Alice Waters. Her bestselling cookbook Salt, Fat, Acid, Heat is a visionary new master class in cooking that distills decades of professional experience into just four simple elements. This dish balances the lively flavors of summer vegetables, jalapeño-spiced rice, and chicken marinated and glazed with soy sauce and Chinese five-spice. (Note that you may receive yellow squash, green zucchini, or grey zucchini.) Many thanks to Chef Nosrat for sharing this recipe!

Chefs, on pasta night, it doesn't get much more satisfying and comforting than spaghetti bolognese. Our aromatic tomato and meat sauce gets its classic richness (and heft) from ground pork. On the side, we're dressing a simple, early-spring salad with a spectacular combination of fromage blanc—a creamy, fresh cheese—and Italian spices, for a tangy and fragrant complement to the pasta.

In this dish, we’re pan-searing our salmon in a blend of spices like paprika, coriander, and more for vibrant, smoky flavor. It’s served over a bed of nutty farro, whose hearty texture is contrasted by tender zucchini and plump, sweet dates stirred in just before serving.

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In this recipe, a bright avocado dressing lends creamy contrast to hearty kale and softens the greens as they marinate—creating a perfectly-seasoned bed for salmon coated with smoky spices like paprika and ancho chile powder.

This recipe is inspired by the flavors of a Greek gyro—a hearty sandwich of rotisserie-cooked meat served in a flatbread. Our take showcases quick-cooking, thin-sliced beef sautéed with a blend of za’atar and Aleppo pepper, then layered onto soft pitas along with garlic-seasoned labneh (a rich, creamy cheese made by straining yogurt). A unique salad of arugula and dates balances out the rich sandwiches with peppery and sweet notes.

This recipe takes inspiration from Middle Eastern “kofta,” a type of well-seasoned and often skewered meatball. Our rich beef owes its delicious complexity to additions like golden raisins and warming North African spices (balanced by a cooling sauce of labneh and lemon). We’re playing off the sweet notes with a side of roasted butternut squash. (To keep your patties intact when adding them to the pan and turning them, be sure to carefully lift the patties themselves—not the wooden skewers!)

Our Mediterranean-inspired chicken and vegetables get warming spice thanks to ras el hanout, a popular North African blend that highlights turmeric, cumin, and more. A dollop of cooling tzatziki finishes the meal on another bright, flavorful note.

Pumpkin seeds (also known as pepitas) have been a staple of Mexican cuisine for centuries, often starring in sauces like tonight’s pipian. We’re making ours with toasted pepitas, lime juice, parsley, and honey, then serving it over smoky Mexican-spiced chicken. To pair with our bright centerpiece, we’re tossing fluffy rice with roasted honeynut squash—a miniature variety of butternut known for its exquisite sweetness.

Tagine, a traditional North African stew, is characterized by its rich, concentrated flavors. Ours gets its delicious range from lamb and beef, tender vegetables, toasted spices (a popular blend known as ras el hanout) and caramel-sweet dates. In classic fashion, we’re serving the stew over fluffy couscous, brightened up with a bit of lemon. Dollops of creamy, cooling labneh make for a perfect finishing touch.

Beets and goat cheese, a classic cool-weather pairing, offer a perfect harmony of sweet, earthy and tangy flavors. As a vibrant topping for tonight’s pork burgers, we’re sending pickled beets, packing even more tang into every bite. Our goat cheese combines beautifully with Dijon mustard and mayo into a flavorful spread—accented by the creaminess of a crisp cone cabbage slaw. (Like all pickled vegetables, your beet slices will arrive in a brine, so be sure to drain off the liquid after carefully opening the package!)

Hearty pork and potatoes, a favorite pairing in British cuisine, make for incredibly satisfying comfort food. In this recipe, we’re serving pan-seared pork chops—coated with the warm flavors of fennel, coriander and more—over a bed of mashed potatoes and tender kale. Fresh peas, brightened up with shallot, complete this delicious, simple meal with a springtime flourish.

This light summer dish matches pearl couscous (little spheres of toasted semolina dough) with crisp shrimp and tender, garlicky zucchini. We’re spicing the shrimp with the exciting flavors of ground fennel, turmeric and Aleppo pepper. It all comes together in a well-balanced tomato sauce, made with a bit of tart verjus rouge—the juice of young red grapes—and rich butter.

This hearty beef curry gets its complex flavor from the combination of red curry paste, known for its aromatic heat, and tamarind concentrate, with its sweet and sour punch. Coconut milk creates a silky base for the curry, served over fluffy jasmine rice. We’re garnishing each bowl with dried mung beans (a type of bean used to grow bean sprouts) for deliciously crispy texture and serving finger limes on the side, whose pulp offers pops of tartness and delicate crunch when squeezed on top.

Thanks to our hearty spiced beef and tomato sauce, this dish has all the makings of classic, wintry comfort food. It’s the perfect match for soft, warm gnocchi and tender bites of zucchini—all finished with a sprinkle of tangy pecorino cheese.

This recipe calls on a North African staple to deliver incredible flavor. Harissa paste, made from red chiles, forms a deliciously spicy, smoky sauce for chicken and carrots, combined with dates for a bit of molasses-sweet contrast. Our simple spin on a rice salad owes its layer of crispy, creamy texture to roasted chickpeas. (Be careful taking your chickpeas out of the oven, as the high heat may cause a few to pop!)

This northern Thai curry noodle soup is known for its fried noodle garnish. We’re achieving the topping’s crunch by pan-frying wonton noodles in oil, tossing them as they cook for evenly crispy results. They give wonderful contrast to a hearty base of chicken, kale, and more tender noodles—brought together in a spicy coconut milk broth. (Chefs, you may receive green curly, dark green lacinato, or red kale.)

A seasonal salad of striped Chioggia beet, juicy orange, and peanuts is a fresh pairing for these zesty quesadillas. We’re seasoning the chicken filling with both jalapeño pepper and Mexican spices—balanced by a layer of melty white cheddar. Mexican crema brightened up with lime juice is perfect for dipping.

Alabama white sauce, or white barbecue sauce, is a mayo-based condiment with a kick—thanks to ingredients like cayenne pepper and prepared horseradish (the grated and vinegar-packed root). Tonight, we’re slathering our white sauce onto toasted buns before piling on crispy chicken and pickled sweet peppers. Served with the sandwiches, roasted sweet potato, tossed with marinated scallion, makes for a perfectly hearty side.

This easy stir-fry is perfect for showcasing the season’s first peas. We’re quickly sautéing them whole to preserve their crisp texture and verdant color, then tossing them with tender bites of chicken in a sweet, spicy, and savory sauce.

This easy stir-fry brings together tender bites of chicken, bok choy, and carrot with a unique sauce made with miso paste, ponzu sauce, and Thai yellow curry paste—for savory-sweet flavor and a layer of bright heat. It’s served over simple jasmine rice, which gets a sweet lift from persimmon, an autumn fruit beloved in many Asian cuisines.

When it comes to Chinese takeout cravings, this easy stir-fry satisfies. Tonight’s spin on classic chicken and broccoli gets layers of delicious flavor from a winning combination of savory-sweet hoisin and red chile sauce (whose heat is mellowed by bites of garlicky rice). And for restaurant-quality texture, we’re tossing our chicken with rice flour before adding it to a hot pan. This gives the chicken a crispy crust (and, in the next step, adds extra body to our sauce!).

Tonight’s simple stir-fry combines chicken and tender bok choy in a delectably spicy, sweet sauce. On the side, as a counterpoint to the heat of the sambal oelek (a Southeast Asian ingredient made from red chiles), we’re marinating cucumber with tart-sweet rice vinegar and nutty sesame oil. With fragrant jasmine rice to round it all out, this dish is as satisfying as it is easy to prepare.

These turkey meatballs are bursting with complex flavor, thanks to classic aromatics, savory-sweet hoisin sauce and an exciting dash of sambal oelek (a Southeast Asian hot sauce). For another layer of deliciousness, we’re using more hoisin to glaze the pan-seared meatballs—along with tender bites of sautéed, summery zucchini. A bed of brown rice completes our satisfying and wholesome meal.

Bright, citrusy lemongrass is a classic ingredient in Southeast Asian cuisine. (It may seem intimidating, but it’s easy to prep after you peel away the tough outer layers to reveal its fragrant core.) Here, we’re using it with bird’s eye chile—a green or red pepper whose small size packs a punch of fruity heat—to flavor a vibrant sauce. It livens up green beans and bell pepper and gives an extra boost of flavor spooned over our pan-seared salmon.

In this recipe, we’re doing wing night with a Japanese flourish. Our juicy chicken wings are umami-rich, with a kick of heat—thanks to a white miso and red chile glaze. To balance these flavors, we’re also making a refreshing salad of sautéed zucchini and hearty purple rice, a specialty variety with gorgeous color and subtly fruity taste.

Japan’s izakaya restaurants (casual, after-work hangouts) are famous for their quick and comforting fare—which usually comes with a kick of spice. In this dish, we’re coating chicken wings with a delicious, sweet-hot glaze made from orange marmalade and sambal oelek, a spicy chile sauce. On the side, we’re serving rice with a unique twist. You’ll soak dried shiitake mushrooms in hot water, then use that water to simmer the rice, bringing a touch of umami flavor to the grains. It all comes together under a garnish of crunchy sesame seeds.

This recipe celebrates the best of down-home Southern cooking—in particular, the irresistible combination of sweet and spicy. We’re serving crispy, honey-drizzled chicken with a deliciously spicy sauce (simply hot sauce mixed with sour cream) and balancing those flavors with a colorful side salad of charm tomatoes and pickled shallot. And to upgrade classic corn on the cob, we’re roasting our corn with garlic butter. Be sure to save the leftover melted butter after roasting—it adds another rich layer of flavor when drizzled over the chicken. (Chefs, your charm tomatoes may be red or yellow!)

This easy recipe—inspired by Korean tteokbokki—combines pork, bok choy, and deliciously chewy rice cakes in a spicy, savory sauce. A bit of cooling crème fraîche perfectly balances the heat of the gochujang, or red chile paste.

In tonight’s flavorful dish, classic shrimp bucatini gets a twist from sliced green cabbage, which blends into the thick noodles and adds a hint of contrasting texture. A simple tomato sauce brightened with lemon juice and crushed red pepper brings it all together.

Tonight’s meal is inspired by classic Italian-American recipes for shrimp scampi, which popularly combines shrimp and pasta. For especially dynamic results, we’re using garlic in two ways. First, we’re cooking some with kale and a bit of water to bring out a well-rounded sweetness. Then, we’re sautéing more garlic with plump shrimp in a bit of butter, where it takes on a flavorful piquancy that mirrors the spicy red pepper flakes in the dish.

Spicy coconut curries are a Thai specialty: the fiery heat of chiles meets the cool, creamy notes of coconut, resulting in an irresistible broth. For this quick-cooking dish, you’ll use curry paste (only as much as you’d like!)—a concentrate of chiles and aromatics—along with fresh lemongrass. Plump shrimp and cabbage lend a bit of crunch to the soup, served in the same bowl as our white rice for well-balanced bites. A final squeeze of lime juice adds the perfect touch of acidity to balance the dish.

For vibrant flavor, we’re coating shrimp with garlic, fiery Calabrian chile, and tomato paste—then bringing it together in a pan with tender broccoli florets and fettuccine.

Classic spaghetti in tomato sauce gets a few easy and incredibly tasty upgrades in this recipe. We’re adding sautéed cabbage and a splash of lemon juice to our sauce, which lightly coats the spaghetti and crisp, quick-cooking shrimp. And we’re garnishing it all with parsley and crunchy, pan-toasted breadcrumbs. The secret to this dish’s refreshing flavor is in the seasoning: we’re using only salt­ and a pinch of hot red pepper flakes. This way, the brightness of the tomato and lemon shine through with every bite.

In this Thai-style dish, tender bites of shrimp, chickpeas, and zucchini are cooked alongside a flavorful mix of sweet coconut milk, spicy curry paste, and savory dried shiitake mushrooms (plus the flavorful water they rehydrate in). We’re serving it with fluffy jasmine rice, which is perfect for soaking up the curry’s vibrant flavors.

These irresistible sandwiches highlight smoked trout (cooked through with natural wood smoke), which we’re flaking, then dressing with creamy mayonnaise and spicy sriracha. A red cabbage slaw adds a touch of sweetness and refreshing crunch to the sandwiches, served with spiced, roasted sweet potato

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When steak and eggs join forces, the result is a deeply satisfying meal for any time of day. The classic duo appears across different cuisines—each with its own delicious additions. Here, we’re serving up our seared steaks and fried eggs Korean-style, with a side of quick kimchi fried rice. The fried rice gets a kick of heat from two traditional ingredients: gochujang (red chile paste) and gochugaru (red chile flakes) in the marinade for the zesty, crunchy kimchi.

Chefs, classic steakhouses offer gourmet options beyond steak—they also dress up seafood incredibly well. Here, we’re serving pan-seared salmon over a tasty medley of vegetables: tender potatoes and mushrooms, along with one of summer’s early harvests of crisp, verdant green beans. It all comes together with fresh thyme and a bright lemon vinaigrette.

Steak au poivre, or peppered steak, is a French bistro classic. It features steak coated with a layer of cracked peppercorns, then served under a peppercorn cream sauce. We’re doing just that in this recipe, making our pan sauce with smooth crème fraîche. And we’re completing the steaks with fingerling potatoes­—boiled, then browned on the stove until perfectly crisp (a preparation known in French as "pommes rissolées")­—and a light sauté of Parmesan-enriched kale.

This classic dish is elevated by a rich, nutty sauce made from brown butter and garlic, and a sprinkle of delicately crispy, pan-fried rosemary. The sophisticated toppings deliciously bring together our juicy steaks, smooth mashed potatoes, and tender roasted carrots.

An easy-to-make sauce adds sweet, savory, and tangy flavor to these pan-seared steaks. To round them out, we’re serving two simple sides: roasted carrots and Yukon Gold potatoes mashed with cheddar.

To elevate classic steak and potatoes, we’re dolloping a soft, spicy compound butter onto the seared steaks and mashing creamy mascarpone cheese into the potatoes. Tender sauteed or grilled zucchini rounds out the meal.

Pan-seared steaks and roasted winter vegetables get bright, aromatic flavor from a warm salsa verde made with lemon, garlic, shallot, and parsley.

The cuisine of Oaxaca, a state in Southern Mexico, is famous for its mole, or sauce. There are seven unique moles, each with its own flavor profile. Mole verde is the lightest of the seven. It gets its green tint from tomatillos (tart relatives of the tomato), pepitas, fresh herbs and lime juice. We’re using this delicious sauce to bring a splash of brightness to our classic steak tacos, served with creamy avocado and peppery radishes.

To achieve the comforting flavors of this Italian-American classic in less time, we’re cooking our chicken and tomato sauce on the stove under a layer of fresh mozzarella. A bed of pasta and zucchini rounds out the dish.

This steakhouse-inspired dish, starring a hearty strip steak for two, comes together with a unique side. We’re braising collard greens with chile-infused maple syrup for hot-sweet flavor—a delicious complement to aromatic roasted potatoes.

In this vibrant dish, tender baked zucchini are stuffed with freekeh, sweet onion, and briny capers, and served over za’atar-seasoned carrots and currants tossed with more of the hearty grain. We’re bringing it all together with a drizzle of creamy Greek yogurt brightened with fresh lemon juice.

In this vibrant recipe, our seared salmon gets a lift from the distinctive flavors of turmeric and sumac—a red spice used for centuries to add lemony brightness to Middle Eastern dishes. We’re serving the fillets over a warm salad made with cracked freekeh, an ancient grain with a deliciously nutty taste. Seasoned with fresh mint and lemon juice, a dollop of labneh, favored for its yogurt-like texture and tang, makes for a delightfully cooling finish.

Tonight’s chicken stir-fry is light, bright and altogether delicious, thanks to a few simple ingredients. Seasonal green beans and tinkerbell peppers—or sweet, crisp bell peppers in miniature—perfectly accent the sweetness of our sauce. With a side of fragrant, coconut-infused rice, this dish is an easy, quick-cooking variation on a Thai takeout classic.

Tonight, we’re preparing a take on chicken scarpariello, an Italian-American classic of chicken served in a delectable sweet pepper sauce. Verjus blanc—the juice of young wine grapes—balances a touch of butter in the sauce with its pleasant tang. We’re serving the chicken atop a bed of ditali pasta tossed with spinach and creamy mascarpone cheese.

We’re using ground pork to create these irresistibly juicy burger patties—layered with tender rounds of sweet red onion,tangy pickles, and an irresistible honey mustard sauce.

Made with fresh citrus juices and smoky ancho chile paste, the vibrant sauce for our tilapia is inspired by pibil, a specialty from the Mexican Yucatán Peninsula. We’re serving it over a salad of roasted sweet potatoes and kale—marinated in a creamy dressing made with avocado and orange juice to soften the leaves.

In this Asian-inspired dish, whole leaves of sautéed bok choy are treated to a savory glaze made from miso paste, a Japanese staple made from fermented soybeans. It’s an irresistible pairing for crispy-skinned fish topped with a flavorful sauce of brown sugar, spicy sambal, and more—all served over a bed of fluffy jasmine rice.

This recipe dresses up hearty beef with some of our favorite Thai flavors, including a spicy-sweet sauce, fresh herbs, and crispy shallot, a traditional Thai garnish. We’re using hot bird’s eye chile (yours may be red or green) and honey to make the sauce, which lends some of its exciting flavor to a bed of jasmine rice. Sautéed summer squash and sweet peppers complete the dish with seasonal flair.

Tonight’s flavor-packed dish stars tender beef and fresh wonton noodles, which come together in a sauce made from sweet hoisin and honey, spicy sriracha, and nutty sesame oil. A coating of cornstarch on the beef ensures a delicious crust, and also helps to thicken the sauce. Sweet peppers, cooked in the same pan, round out each bowl with a dash of color.

This Asian-inspired grain bowl features one of our favorite varieties of autumn squash: creamy delicata, which we’re roasting on the same sheet pan as our togarashi-seasoned chicken thighs. We’re serving the flavorful duo over a bed of hearty freekeh tossed with tender bites of kale, then drizzled with savory hoisin lightly sweetened with maple syrup.

When it comes to sandwiches, few things satisfy quite like a beefy, cheesy patty melt. Ours are layered with melted swiss, Dijon mustard, and shallot cooked with a bit of Worcestershire sauce—for another umami (or savory) layer of flavor.

To give the potatoes in this bright summer meal a delightfully crispy exterior and creamy interior, we’re boiling them in water, then smashing them to expose more of the potato so they sear to golden perfection in a hot pan.

Inspired by the traditional dish of "ji rou fan" (sometimes translated as "chicken rice"), this recipe celebrates the savory, spicy flavors of Taiwanese cooking. We're coating shredded chicken in a sauce made with dried chile de arbol, whose potent heat is mellowed by soy sauce and a bit of sugar. A garnish of crispy shallot—coated in rice flour, then pan-fried—adds a classic layer of crunch.

This recipe recreates the flavors of tandoori chicken—an Indian classic of yogurt- and spice-marinated chicken traditionally baked in a tandoor, or clay oven. After coating our chicken with yogurt and spices including turmeric and garam masala (itself a blend of warming spices), we're roasting it to lock in moisture and achieve crispy skin. Our sides of raita (a cooling cucumber and yogurt sauce) and rice tossed with sautéed summer squash complete the meal on a seasonal note. (You may receive green zucchini, grey zucchini, or yellow squash.)

In our take on this traditional Indian favorite, chicken is marinated and roasted in a vibrant combination of yogurt and spiced tomato chutney. It’s the perfect accompaniment to our simple farro and vegetable salad, brightened with a bit of fresh lime juice.

In the cooler months, we love using unique, peak-season citrus to brighten up hearty meals. The tangy-sweet glaze for tonight’s salmon is made from honey and the juice of a tangelo—a delicious cross between a tangerine and a grapefruit. To complement the salmon and nutty farro (tossed with sautéed apple), we’re topping the dish with pan-fried rosemary, which adds a layer of woodsy flavor and crispy texture.

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Second stop: Washington, DC. Our spin on a classic meal from Tasty Kabob—the beloved DC halal food truck—features tender bites of chicken cooked in the pan with a vibrant tomato-curry sauce, then served alongside fluffy rice and a hearty duo of sautéed kale and chickpeas. To learn more about what inspired this dish, go to roadtrip.blueapron.com/washingtondc.

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fifth stop: Austin. For this classic Texan dish, steaks are pounded until thin, then breaded and pan-fried to achieve an irresistibly crispy, golden brown exterior, similar to that of a chicken cutlet. We’re topping ours with a traditional-style white gravy, made with milk, flour, garlic, and tangy hot sauce, for a little kick of heat. To learn more about what inspired this dish, go to roadtrip.blueapron.com/austin.

Tonight, a signature blend of Mexican spices (including ancho chile powder, paprika, and Mexican oregano) livens up pan-seared chicken, adding smoky depth and plenty of zesty flavor. A comforting side of cheesy rice gets its creaminess and sharp flavor from cheddar mixed in right after cooking. A crisp slaw of cone cabbage (a petite, uniquely shaped variety) and carrots completes the meal.

In tonight’s dish, the spicy and aromatic flavors of yellow curry paste—a Thai staple—shine through a lightly sweet coconut milk broth. Sautéed chicken, carrots, and bok choy give the curry plenty of hearty texture, while fluffy rice eagerly soaks up all the complex flavors. (Chefs, this curry paste packs a punch of heat, so be sure to use only as much as you’d like!)

This better-than-takeout curry highlights an unexpected addition: persimmon, a seasonal fruit whose sweet, subtly spiced flavor perfectly complements coconut milk and curry paste. The dish gets a savory base from sautéed beef, which creates a layer of fond in the pan that you’ll use to cook the rest of the ingredients.

This take on crowd-pleasing popcorn chicken is elevated with a few Japanese twists. Traditional togarashi-style seasoning adds crunch and spice to our chicken-—perfect for dipping in a savory-sweet sauce of mayonnaise and tonkatsu. (For easier clean up, you can use a large resealable bag to coat your chicken in the seasonings!)

For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Tokyo with a beef and rice bowl recipe from Yukari, a local chef who leads a market tour and cooking class through Airbnb Experiences. For a bit of traditional flourish, each bowl is garnished with savory furikake—a Japanese seasoning made from seaweed, sesame seeds, and more.

In this recipe—inspired by our Quickfire Challenge from Top Chef Season 15 on Bravo—we’re marinating grassfed steaks in fresh ginger, soy sauce, and citrusy ponzu sauce. The extra marinade transforms into an easy pan sauce, which adds punchy flavor to the steaks and a side of jasmine rice.

Tonight’s dinner is adapted from the winning dish seen in Bravo’s Top Chef Season 14 finale. The original recipe was created by this season's winner, Brooke Williamson—Co-Executive Chef and Co-Owner of Hudson House, Playa Provisions, The Tripel and Da Kikokiko in Los Angeles. Our take features red onion two ways: roasted for a deliciously tender side, and caramelized for a sweet addition to black beans. The centerpiece of roasted pork gets mild heat and fruity tang from guajillo chile powder. Many thanks to Bravo’s Top Chef and Brooke Williamson for the chance to share this incredible dish!

Tonight’s recipe is adapted from the winning dish seen in Bravo’s Top Chef Season 15 finale. The original recipe was created by this season’s winner, Joe Flamm—Executive Chef at Spiaggia and Cafe Spiaggia in Chicago. In our take, juicy steak gets a boost from an easy sauce made with mushrooms, shallot, and demi-glace—a concentrated stock beloved for its bold, rich flavor. Creamy mashed potatoes and broccoli round out the dish in classic style. Many thanks to Bravo’s Top Chef and Joe Flamm for the chance to share this incredible dish!

The Caribbean island of Trinidad, with its vast cultural influences, is known for its complex and vividly flavorful cuisine­­. This includes dishes with Indian roots, like warming curries. Here, we’re seasoning chopped chicken with a signature blend of curry spices. After cooking the chicken, we’re adding a bit of butter and lime juice to the pan, resulting in a quick and light curry sauce. Coconut grits (which get their flavor and consistency from sweet, creamy coconut milk) make for a perfect pairing, accented by a garnish of pan-toasted coconut flakes.

The endless popularity of ramen has resulted in many variations on the Japanese dish­—like mazemen, or brothless ramen. We’re infusing our mazemen with the boldness of whole roasted garlic, which turns mellow and sweet in the oven. With hearty pea tips (the leaves of the pea plant) and three delicious forms of pork, our mazemen offers a uniquely satisfying take on the classic. And best of all, we’re sending you enough for leftovers!

The endless popularity of ramen has resulted in many variations on the Japanese dish­—like mazemen, or brothless ramen. We’re infusing our mazemen with the boldness of whole roasted garlic, which turns mellow and sweet in the oven. With hearty pea tips (the leaves of the pea plant) and three delicious forms of pork, our mazemen offers a uniquely satisfying take on the classic. And best of all, we’re sending you enough for leftovers!

For herbaceous, Italian-inspired flavor, our chicken is generously coated with dried fennel seeds, rosemary, and sage before cooking, then served over a fluffy bed of couscous dotted with tangy-sweet currants. It’s all complete with vegetables sautéed alongside a touch of garlic and red pepper flakes.

In this rustic Italian recipe, toasty fregola sarda pasta is a perfect match for briny olives and sweet raisins. We’re topping it with chicken dusted with a warming blend of ground fennel, rosemary, and sage. A seasonal orange vinaigrette finishes off the dish with more bright flavor.

For this flavorful dish, we’re baking our spiced cod along with nutty farro, tender zucchini, and slices of fresh lemon in foil packets, which allows all of the delicious flavors to meld. It’s all finished with an irresistible mayo made with briny capers and roasted red peppers.

The flavors of fennel seeds, rosemary, and sage are favorites in Tuscany, an Italian region known for its rustic cooking. We’re using a blend of these ingredients to give our pork chops a delicious crust—heightened by a classic parsley and caper salsa verde spooned on top. Roasted potato and garlic-sautéed kale (yours may be dark green lacinato, green curly, or red) round out the dish with extra heartiness.

These simply seared pork chops are elevated by a topping of our verdant salsa verde made with garlic, parsley, capers, and more. We’re serving them with hearty sides of sautéed kale and tender roasted potatoes seasoned with Tuscan-inspired herbs and spices like fennel seeds, rosemary, and sage.

Aromatic Vadouvan curry powder lends its warming flavor to plump, juicy shrimp in this dish. They’re served with tender bok choy and sweet peppers over rice, then drizzled with sweet chili sauce.

This flavorful dish features seared tilapia (first coated with fragrant Indian-style curry powder) and a duo of roasted brussels sprouts and sweet potato dressed with irresistibly spicy-sweet tomato chutney. A cooling layer of creamy yogurt brings them deliciously together.

Tonight’s meal celebrates some of our favorite Vietnamese flavors. We’re brightening up juicy meatballs with a powerful trio of aromatics: ginger, scallion and fragrant fresh lemongrass (with its delightful citrusy notes). The irresistible meatballs are served atop deliciously springy sweet potato noodles (made from the starch of the vegetable), tossed with a unique sauté of celery and pleasantly crunchy daikon radish.

This recipe celebrates the flavors of mafé, a hearty peanut stew that hails from Senegal. Instead of stewing our chicken, we’re basting it in a peanut sauce—which gets its sweet, aromatic, piquant character from a traditional mix of spices, including paprika, coriander and two kinds of peppercorn. On the side, vinegar-infused rice acts as a tart counterpoint to the sauce’s rich peanut butter and coconut milk.

This White Fish with Lemon Butter Sauce is tender, succulent, and easy to make. The flavors of garlic, butter, and lemon are fantastic. A family favorite.

In this easy pasta dish, our beef and brussels sprouts get pops of bright flavor from briny capers and Calabrian chile paste—a perfect partner for the hearty texture of whole grain pipe rigate.

These unique, Middle Eastern-inspired burgers—seasoned with the delicious tang of za’atar and lemon zest—are layered with incredible flavors and textures. Their toppings include a spread made with two cheeses (creamy, yogurt-like labneh and crumbly feta), along with crispy slices of garlic—also perfect for sprinkling onto our simple roasted fries. Cooking the chicken patties in the same oil used to pan-fry the garlic is a classic trick for achieving even tastier complexity.

Though it looks like a grain, pearl couscous­, known as “ptitim” in Israel, is actually a special type of pasta. Semolina and wheat flours are rolled into little balls (or pearls), which are then toasted for nutty flavor and chewy texture. In this Middle Eastern-style recipe, we’re tossing pearl couscous with spring asparagus and serving it under our zesty, za'atar-seasoned chicken. The dish gets a refreshing pop of brightness from gorgeous pink-tinged lemon marinated in sweet agave nectar.

To give a vibrant Middle Eastern twist to the shallot and honey dressing for our barramundi, we’re stirring in bright, flavor-packed za’atar (which highlights oregano, thyme, and sumac, a citrusy spice made from ground berries). It’s all served over a bright, vegetable-filled grain salad.

Pink lemon is a gourmet variety known for its rosy interior and faintly green-striped rind. Here, we're using its bright, fruity juice in an aromatic pan sauce, also infused with garlic and thyme. (Removing the whole cloves and thyme sprigs after cooking ensures delicately flavored results.) The sauce complements the fragrant spices coating our pan-seared chicken, served on a bed of pearl couscous (a type of small, round pasta) and roasted Brussels sprouts.

These chicken thighs get plenty of flavor from za’atar—a blend of oregano, sesame seeds, vibrant Aleppo pepper, and more. We’re also using it to season carrots and shallot, roasted and stirred into fluffy couscous along with garlic-sautéed collard greens.

We’re using ground pork to create these irresistibly juicy burger patties, served on toasted potato buns between layers of smooth dijon and melty fontina cheese. It’s all complete with a simple side salad of crisp romaine and grated carrots tossed with a creamy, smoky chipotle dressing.

Here, plump shrimp, crisp sweet peppers, and tender ribbons of fettuccine are tossed in a rich cream sauce. The dish gets thrilling heat from Calabrian chile paste, a specialty product made of fragrant red chiles from Calabria, a region in southern Italy.