Sandwiches are a back-to-school classic: they’re easy to make and easier to pack. There are millions of ways to spice up your sandwich, from switching up the breads and the condiments, and getting crafty with your fillings. Our sandwich solutions are sure to keep your lunch bag looking different every day, for both the office and the classroom. …
Greek yogurt is more than breakfast food. We love using it a creamy sour cream alternative for a base. From breakfast to an after-school snack, Greek yogurt can be a savory or sweet dip with an infinite number of dipper options. (OK, maybe not infinite…)
Read beyond the jump for breakfast and lunch pairings as well as dip and dipper combos we love.
Everyone loves Mexican food. While we always look forward to Taco Tuesday, we like to mix things up. Get inspired for your next fiesta with our fresh ideas on the Mexican meal. Don’t forget, you can shop while you recipe hop by using the new Popcart bookmarklet. (Looking for shortcuts? Check out our Mexican Four-Minute Meals and Sides. They’re super authentic and cheesy. Yum!)…
It’s the height of tomato season and the possibilities are endless with this versatile fruit. Below the fold, we’ve gathered some simple inspiration for every tomato occasion.
Juicy peaches, sweet plums, and perfectly plump cherries—we can’t get enough of our fresh stone fruit. What’s stone fruit, you might ask? It’s a fruit with edible flesh that encloses a stone or shell; it’s currently in season and ready for eating! And if you’re looking for recipe inspiration, check out some of our simple and delicious ways to get cooking with stone fruit.
Earlier this year while I was helping to launch FreshDirect’s new pet shop, I couldn’t wait for its arrival on the site for one main reason: his name is Finnegan and he’s my black pug.
The samples would come in and I’d think, “Finn would love this!” And my dog has very discerning tastes (just kidding—he would eat anything given the opportunity).
When my FreshDirect order arrives every week, he looks on with curiosity, circling the boxes and sniffing for exciting items. But last Sunday, his 4thbirthday (yes, I celebrate my dog’s birthday), he got a box all to himself.
When placing Finn’s birthday order, I decided to go with two types of treats and two new toys. He’d already rotated through any toy samples I brought home, and I could tell he was itching for something new and exciting….
While I enjoy sausage, I don’t cook it at home very often. So when our meat department revamped our FreshDirect sausage line, the sausage was so good that I wanted to find an easy way to rotate a new meal into my routine.
Personally, my favorite recipes can be cooked in one pan or pot. This sausage bake is no exception. I borrowed my dad’s recipe as a base and then added my own twists from there, which I encourage others to do with any easy recipe. Substitute in what you like, remove what you don’t!…
When I was small, I got to have two Christmas dinners; one was classic American, with ham and all the traditional sides, and one was an Italian version.
On Christmas Eve, my nonna would spend all day cooking, and by the time she was done, we would be treated to multiple courses. We’d start with pasta topped with fish sauce and freshly grated parmesan, and lead into a course with calamari and fried shrimp, another with breaded steak and chicken cutlets with green bean salad, squid salad, and pan-fried peas, and then finish off with one of my all-time favorite foods: artichokes stuffed with sharp provolone cheese. We’d finish the meal with milky, extra-sweet coffee (even the kids), cracked nuts, and panettone with butter or homemade frittole. To me, there is no greater meal.
By the time I was in grade school, I realized that not every family celebrated the same way, and that our tradition was truly special. That’s why I’m always fascinated by other people’s food traditions; after all, the food makes the holiday. I asked around the office and the answers were as diverse as I imagined….
Here at the FreshDirect headquarters, we’re lucky to work with many interesting people who share our passion for food.
One great example is Chef Tina Bourbeau, Executive Chef/Senior Director of Research and Development here at FreshDirect.
I sat down with Tina to find out why she went into the food business in the first place.
FD: What was the inspiration to make food your business?
TB: Cooking is the only profession I’ve ever had, and I am grateful that I get paid to do what I love and am deeply passionate about — anything else seems like torture.
FD: What was the road that led you to FreshDirect?
TB: After studying at Peter Kump’s New York Cooking School (now I.C.E.), I started cooking my way through various NYC kitchens. My first job was at Oceana – while still in school. This was when anything less than a 6-day work-week wasn’t even a consideration. I was the first woman to work in that kitchen (boy, times have changed!)….
There is nothing quite like a Sunday afternoon watching football and snacking on homemade dips. (Sure, sometimes I switch out football for reality TV, but one thing remains: the yummy food!)
When you’re “tailgating” at home and keeping a lot of hungry fans happy, I find it’s best to keep things simple.
Set up some dips: salsa, spicy guacamole, queso dip. If you’re feeling adventurous, it doesn’t have to be from a jar; I’ve started making the fastest salsa known to man when I have the extra ingredients….