My grub gripe : I’m not sure why Blue Apron doesn’t offer a single-person’s plan, though my best guess is that it’s just a business decision.

However, Blue Apron founder and CEO Matt Salzberg says it will deliver to 'all of the areas in between' within a very short time. In terms of delivery areas, Blue Apron currently delivers to about 85 percent of the country, as the company likes to say, which means they deliver everywhere east of the Mississippi and everywhere west of Colorado. It’s free to sign up, and right now there are two different subscription plans you can opt into: A couples’ plan, which includes three dinners for two people per week (a total of six meals) for $59.94, or $9.99 per meal and a family plan, which includes portions large enough to serve four to five people, and costs about $69.92 per week, or $8.84 per serving. It also includes recipe cards with step-by-step directions. Instead, each week it sends customers an insulated delivery box filled with exact portions of meats, fish, vegetables, cheeses, spices, nuts, sauces and anything else that is needed for that week’s recipes. But there are still some things I wish the service would improve.īlue Apron isn’t like Seamless or GrubHub it doesn’t deliver takeout from a local restaurant. If you’re in a Blue Apron delivery area, want at least a couple of dinners per week planned out for you, and you don’t mind doing a lot of prep work and cooking, you should try it. The tl dr: My Blue Apron experience has been 90 percent positive. It’s rare that we Re/code reviewers get to test new products and services for as long as a year and really get to know the upsides and downsides of them, so this is a revisitation.

But Blue Apron was interesting and inexpensive enough - $60 per week for three dinners for two people - for me to keep trying it. Plated, unfortunately, screwed up one of my orders. I first tested Blue Apron last winter, along with other food-in-a-box services like Plated and NatureBox. This is all because of an online meal-kit service called Blue Apron. Now, several years later, I regularly make stuff like pistachio-crusted catfish, winter mushroom ramen noodle soup and zesty vegetable and finger-lime pozole (I had to Google 'pozole'). Sometime between college and starting out in New York as a broke media person, I became a 'five-meal rotational chef,' which is to say I’d make the same five simple meals at home over and over again.

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