Recipes By Ingredients Biography
Source Link Goggle.com.pk
Blue Apron eliminates two of the most common excuses for not cooking at home more often: the time it takes to shop for groceries and the difficulty of finding a recipe for a good dish that's not too challenging to make.
Each week, the e-commerce startup mails its subscribers recipes for three different dishes and the exact amount of ingredients necessary for each meal to serve two people. The recipes are put together by a chef on staff and include some elaborate sounding dishes that all actually take less than 35 minutes to make, like BBQ cornish game hen, seared hanger steak and sweet miso cod.
The ingredients for these recipes are picked out from the same high-end wholesale providers where restaurants get their food. For this reason, the startup is able to keep costs down. Blue Apron charges subscribers $9.99 per meal per person, or about $60 a week. There's no extra cost for delivery or tax, or the recipes for that matter.
"We make cooking fun and easy for people by taking all the work out of it," Matt Salzberg, the company's founder, told Mashable. "We're a new kind of Fresh Direct."
Salzberg used to work on the other side of the startup world as a VC at Bessemer Venture Partners, but he decided to strike out on his own. He launched Blue Apron earlier this summer and secured $800,000 in seed funding from some fairly big names, including the founders of Yipit and Seamless Web.
The company started out by making deliveries solely in New York City, but beginning this Wednesday, Blue Apron will expand to cities throughout the Northeast and Mid-Atlantic region including Boston, Philidelphia, Baltimore and Washington, D.C. Salzberg tells us he hopes to expand nationwide "soon enough."
Blue Apron isn't the first web-based home delivery service for groceries. Fresh Direct and Peapod do the same thing and Amazon recently launched a similar service, but it's only available for a select few neighborhoods in the Seattle area right now. However, Blue Apron goes an extra step by creating grocery lists for their subscribers and then delivering these items. Of course, if Blue Apron became hugely successful, Fresh Direct and Peapod could probably initiate a recipe feature fairly easily.
The big downside of Blue Apron is that you have to sign up for all three dishes offered in any given week, rather than picking and choosing the ones you want, though Salzberg tells us the company will introduce other options in the near future. If you don't like any of the recipes offered in the coming week, you can opt out of delivery as long as you do so six days before it's set to be delivered.
The meals are delivered in refrigerated packages on Tuesday evenings in New York and Wednesday evenings in all other citiesRachael Ray is a love-her or hate-her kind of personality. Millions adore her quirkiness and down-to-earth style. Others, including many celebrity chefs and food writers, heap criticism upon her. Entire blogs are devoted to slamming the self-proclaimed Anti-Martha Stewart.
It’s easy to dismiss Rachael as an amateur chef. She uses boxed ingredients, she hates specialty foods in recipes, her food often has silly nicknames, and she uses abbreviations like EVOO for extra-virgin olive oil. She giggles when she cooks and makes juvenile comments. What her critics don’t understand is that Rachael is entertaining and that’s what people want.
There are dozens of cooking shows on television. If people only wanted to know a recipe, they could buy a book. People love Rachael because of her engaging personality, her recipes fit the American lifestyle – cheap and easy, and most importantly, Rachael Ray is someone they can relate to.
Early Culinary Beginnings:
Rachael says she was born into cooking. "My first vivid memory is watching mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was three or four," says Rachael. “Everyone on both sides of my family cooks."
The Ray family owned several restaurants on Cape Cod, Massachusetts. Later, the family relocated to upstate New York, where her mother went to work as the food supervisor for a chain of restaurants. "I was surrounded by all different styles of cooking, and worked in the food service industry in just about every capacity you can imagine.”Rachael's professional career started at Macy's Marketplace in New York at the candy counter. She was then promoted to manager of the fresh foods department. After Macy's, Rachael was involved with opening Agata & Valentina, the celebrated New York gourmet market, where she was the store manager and buyer.Although she enjoyed her career in the city, Rachael wanted to return the lifestyle she knew in the Adirondacks. Once upstate, Rachael managed pubs and restaurants at the famedRachael cuts corners and uses boxed ingredients. She abhors specialty ingredients. Her dishes only use what she can find at the local supermarket. She has received a lot of bad press for this, from the media as well as chefs.
In Rachael’s defense, this is reality for most Americans. As much as we’d like to whip up a gourmet meal every night, we simply don’t have the time. Between work, picking up the kids from school, soccer practice, violin lessons, softball, chores around the house, and everything else we do, it’s a miracle we have time to eat food, let alone prepare it ourselves. Having fast, easy to prepare meals at least gives families more time to spend together at the dinner table. So, yes I do prefer to make everything myself using only whole foods, but that’s not always reality. To Rachael’s critics, I say there are more important things than food. Don’t be a snobOther Food Network shows with Rachael Ray include $40 a Day, how to enjoy gourmet food on a limited budget, no matter where you travel. Inside Dish takes Rachael into the home and kitchens of American’s biggest celebrities. Rachael Ray’s Tasty Travels has Rachael sharing insider tips and travel secrets that will make your next vacation the tastiest yet.
Each week, the e-commerce startup mails its subscribers recipes for three different dishes and the exact amount of ingredients necessary for each meal to serve two people. The recipes are put together by a chef on staff and include some elaborate sounding dishes that all actually take less than 35 minutes to make, like BBQ cornish game hen, seared hanger steak and sweet miso cod.
The ingredients for these recipes are picked out from the same high-end wholesale providers where restaurants get their food. For this reason, the startup is able to keep costs down. Blue Apron charges subscribers $9.99 per meal per person, or about $60 a week. There's no extra cost for delivery or tax, or the recipes for that matter.
"We make cooking fun and easy for people by taking all the work out of it," Matt Salzberg, the company's founder, told Mashable. "We're a new kind of Fresh Direct."
Salzberg used to work on the other side of the startup world as a VC at Bessemer Venture Partners, but he decided to strike out on his own. He launched Blue Apron earlier this summer and secured $800,000 in seed funding from some fairly big names, including the founders of Yipit and Seamless Web.
The company started out by making deliveries solely in New York City, but beginning this Wednesday, Blue Apron will expand to cities throughout the Northeast and Mid-Atlantic region including Boston, Philidelphia, Baltimore and Washington, D.C. Salzberg tells us he hopes to expand nationwide "soon enough."
Blue Apron isn't the first web-based home delivery service for groceries. Fresh Direct and Peapod do the same thing and Amazon recently launched a similar service, but it's only available for a select few neighborhoods in the Seattle area right now. However, Blue Apron goes an extra step by creating grocery lists for their subscribers and then delivering these items. Of course, if Blue Apron became hugely successful, Fresh Direct and Peapod could probably initiate a recipe feature fairly easily.
The big downside of Blue Apron is that you have to sign up for all three dishes offered in any given week, rather than picking and choosing the ones you want, though Salzberg tells us the company will introduce other options in the near future. If you don't like any of the recipes offered in the coming week, you can opt out of delivery as long as you do so six days before it's set to be delivered.
The meals are delivered in refrigerated packages on Tuesday evenings in New York and Wednesday evenings in all other citiesRachael Ray is a love-her or hate-her kind of personality. Millions adore her quirkiness and down-to-earth style. Others, including many celebrity chefs and food writers, heap criticism upon her. Entire blogs are devoted to slamming the self-proclaimed Anti-Martha Stewart.
It’s easy to dismiss Rachael as an amateur chef. She uses boxed ingredients, she hates specialty foods in recipes, her food often has silly nicknames, and she uses abbreviations like EVOO for extra-virgin olive oil. She giggles when she cooks and makes juvenile comments. What her critics don’t understand is that Rachael is entertaining and that’s what people want.
There are dozens of cooking shows on television. If people only wanted to know a recipe, they could buy a book. People love Rachael because of her engaging personality, her recipes fit the American lifestyle – cheap and easy, and most importantly, Rachael Ray is someone they can relate to.
Early Culinary Beginnings:
Rachael says she was born into cooking. "My first vivid memory is watching mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was three or four," says Rachael. “Everyone on both sides of my family cooks."
The Ray family owned several restaurants on Cape Cod, Massachusetts. Later, the family relocated to upstate New York, where her mother went to work as the food supervisor for a chain of restaurants. "I was surrounded by all different styles of cooking, and worked in the food service industry in just about every capacity you can imagine.”Rachael's professional career started at Macy's Marketplace in New York at the candy counter. She was then promoted to manager of the fresh foods department. After Macy's, Rachael was involved with opening Agata & Valentina, the celebrated New York gourmet market, where she was the store manager and buyer.Although she enjoyed her career in the city, Rachael wanted to return the lifestyle she knew in the Adirondacks. Once upstate, Rachael managed pubs and restaurants at the famedRachael cuts corners and uses boxed ingredients. She abhors specialty ingredients. Her dishes only use what she can find at the local supermarket. She has received a lot of bad press for this, from the media as well as chefs.
In Rachael’s defense, this is reality for most Americans. As much as we’d like to whip up a gourmet meal every night, we simply don’t have the time. Between work, picking up the kids from school, soccer practice, violin lessons, softball, chores around the house, and everything else we do, it’s a miracle we have time to eat food, let alone prepare it ourselves. Having fast, easy to prepare meals at least gives families more time to spend together at the dinner table. So, yes I do prefer to make everything myself using only whole foods, but that’s not always reality. To Rachael’s critics, I say there are more important things than food. Don’t be a snobOther Food Network shows with Rachael Ray include $40 a Day, how to enjoy gourmet food on a limited budget, no matter where you travel. Inside Dish takes Rachael into the home and kitchens of American’s biggest celebrities. Rachael Ray’s Tasty Travels has Rachael sharing insider tips and travel secrets that will make your next vacation the tastiest yet.
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
Recipes By Ingredients Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies
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