Blue Apron and Airbnb Partner to Bring Home Cooks a Global Culinary Experience

This spring, Airbnb is teaming up with Blue Apron, the do-it-yourself meal kit service  known for delivering incredible cooking experiences  to home cooks across the United States.  The partnership, titled “The Best Home Cooking from Around the World,”  is a collaboration between Blue Apron’s culinary team and  some of the most highly rated culinary experts who host an Experience on Airbnb.

From   April 16 to May 21, Blue Apron customers can take their taste buds on a journey around the world, choosing from recipes that were inspired by local Airbnb Experiences hosts in Paris, Florence, Mexico City, Buenos Aires, Tokyo, and Shanghai. The recipes include Chicken Tinga Tostadas from Alberto Estua and Jorge Fitz in Mexico City, and Steak Frites from Monia Kashmire and Nicolas Derrstroff in Paris.

At its core, every Blue Apron meal experience brings an element of discovery to customers, whether we’re introducing them to a new ingredient, teaching them a new cooking skill, or delighting them with new tastes and flavors.  We are thrilled to partner with Airbnb, where we have a unique opportunity to bring their expertise in local experiences together with our core product to teach our customers how to create meals from cities that are influencing food culture around the world today.

Christine Fu, Head of Partnerships for Blue Apron

“Sharing culinary traditions is such a powerful form of cultural exchange. There’s nothing better than people coming together in local communities, breaking bread and making friends over cooking – or eating – a meal. Since launching Airbnb Experiences, food has become one of the most booked categories on our platform. Given how much these activities mean to people when they travel, it’s wonderful to see Blue Apron bringing Airbnb Experience-inspired recipes back to the home!”

Joseph Zadeh, Vice President of Airbnb Trips

The recipes, which will be available on Blue Apron’s Two-Person and Family Plan offerings beginning April 16, 2018, for six weeks include:

Week of April 16: Parisian Steak Frites with Roasted Broccoli & Lemon Aioli, from Monia Kashmire and Nicolas Derrstroff in Paris, France

Steak-frites is a must eat in France – actually it is the French burger. Our interpretation of the burger… without the bread. We love this recipe because you don’t need to be a chef to manage to cook  steak-frites. You don’t need to be gifted, it is just a question of cooking.

Hosts Monia and Nicolas

Week of April 23: Florentine Roast Pork & Salsa Verde with Sautéed Vegetables, from Massimiliano Marzi in Florence, Italy

I love all the Tuscan food, I love the history about the Florentine and Tuscan recipes,  the fresh pasta, meat and soup. I follow almost exclusively the rhythm of  the seasons.

Host Massimiliano

Week of April 30: Mexico City Chicken Tinga Tostadas with Avocado & Refried Beans, from Alberto Estua and Jorge Fitz in Mexico City, Mexico

Enchiladas are a very traditional dish from central Mexico. They are delicious, easy  to make, everybody loves them and everybody has a recipe of their own, usually handed down for generations. Ours is a revised version of a recipe that we believe is at least 100 years old.

Hosts Alberto and Jorge

Week of May 7: Buenos Aires Beef Empanadas with Roasted Sweet Potatoes & Creamy Zucchini, from Anahi Stratta, Adrian Stratta and Marcelo Misson in Buenos Aires, Argentina

Empanadas is a classic dish in the culture of our country, it is easy and quick to prepare, and it allows us to play with the ingredients that we use according to the tastes of each guest we receive. That is why we chose it for our Experience, it is one of the best options that adapts for those who want to know about Argentine customs.

Host Marcelo

Week of May 14: Tokyo Beef & Rice Bowl with Soft-Boiled Eggs & Roasted Broccoli, from Yukari Matsushita in Tokyo, Japan

Cooking is not only about learning cooking methods, but also   learning ingredients: how to use new ingredients and learning the best way to bring out the best flavors.  This recipe covers every   one of the essential Japanese cooking methods and flavors. The first is making dashi (Japanese broth), the second is learning one of the best ways to eat   wagyu, and third is tasting and using the   sansyo  pepper.

Host Yukari

Week of May 21: Shanghai Kung Pao Chicken with Stir-Fried Snow Peas & Sweet Peppers, from Cici Zhong in Shanghai, China

Kung Pao chicken is one of the most popular cooking classes that I have been teaching in the Community Center Shanghai.  This dish is rich in flavor – sweet, sour and a little spicy, all combined together – which makes  it  a perfect dish to go with rice. Not only is it popular in China, it might be the most popular Chinese dish across the world.

Host Cici

For more information on the partnership, please visit: