Chefs, the cooler weather is upon us—so for dinner tonight, we’re filling our bowls with deliciously hearty beef stew. Our flavorful broth (simmered with spices, tomato and beef demi-glace, for exquisite richness) is brimming with beef and carrots, one of our favorite seasonal vegetables.
In the summer, we love to take advantage of the wide array of colors (and nuanced flavors) that’s naturally available in our vegetables and fruits. This recipe does just that—in two sides for classic chicken cutlets, crusted with panko breadcrumbs and sharp Parmesan.
So we are signed up for blue Apron, there are a few cooking utensils they sell that I'd like, you'll find them under "gifts": the Zester Grater, the 10 piece prep bowls, the fixings (salt,pepper,olive oil), salad spinner, recipe card holder, silicon tipped tongs.