I've tried several of the food delivery services, enticed by claims of convenience, portioned ingredients for three complete meals tailored to families or couples, all cleverly packaged in boxes with attractive, tidily composed recipe cards. Here's a basic re-cap: Quinciple (expensive, recipes good, striking, unique produce but nothing is pre-measured and not all ingredients are included); Hello Fresh (pricey still, decent recipes if not a little dull, the frozen fish is not great and I recall lots of chopping). In a 'Where's Waldo?' moment, I was even featured in a promotional Blue Apron video for a few fleeting seconds. I think Blue Apron kicked off the pre-measured ingredient idea but there's still a lot of chopping involved in their wildly varying yet only mildly interesting recipes of late.
So what ultimately did I discover then, this cooking out of all these boxes? Simple. As ideal as it sounds having a menu selected for you and where the only task is assembling the ingredients given to you, I realized I don't like to be told what to make in the kitchen. I prefer instead to be inspired to make a meal that I find intriguing. This does not include the proliferation of suggested slaws that seem to unite all of these food delivery services.
No, I much prefer making things I have a hankering for and I also love composing meals based on things we already have on hand. To wit, what to do with a box of pasta staring back at you from out of the cupboard? A pureed pouch of frozen butternut squash made a lovely sauce with sage for pasta (outlining a Tyler Florence recipe, I substituted here and there--such as ground sage instead of fresh and opted out of using chopped chestnuts entirely). Another bag of chopped frozen squash and zucchini for our daily vegetables was a great mixed-in topping. It all came together quickly and I didn't have to leave the house. How's that for cooking outside the box?
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox