Channukah oh Channukah! We’ve got braised beef brisket and housemade horseradish creme fraiche to go with it. The horseradish creme fraiche would also be great on latkes, as would some plain creme fraiche and salmon roe, or a slick of Jared Made’s apple butter. Jason Kim from Forage is making...
Paula Wolfert, the legendary cookbook author, once wrote that “cassoulet, like life itself, is not as simple as it seems.” Which is why we are here to help you put together a cassoulet, serve it to people you love and/or want to impress, and take all the credit. To make...
How about some far-out Asian flavors between all the holiday fare? We are thrilled to offer some Filipino favorites from the incredible chef and human, Ria Dolly Barbosa. Chances are you’ve been impressed with Ria’s food before, either at Canele, Forage, Sqirl, or Go Get ‘Em Tiger. But you might not know...
Some Thanksgiving classics... Our sous vide turkey breasts are fully cooked and simply need to be heated and browned. We’re also making a rich gravy, cranberry sauce with subtle warm spices, and stuffing with Mel’s sourdough and wild mushrooms. There is no produce box this week since some of us...
This week is loaded with Latin favorites. Most of these offerings can be frozen, and they all make it easy to feed and please a crowd. We’re thrilled to introduce organic blue corn tamales this week. This is a brand new tehachapi grain project collaboration with Chef Michelle and Company featuring Oaxacan...
We’re kicking it off with a Mediterranean menu that compliments this fleeting moment when the last vestiges of summer’s sun mingle with the crops that need shorter, cooler days. Mel’s international house of spatchcockery is back with a whole, free-range organic chicken in yogurt marinade. Used for centuries, yogurt tenderizes...
