From Blue Apron to Plated to Purple Carrot, here's how all those kits stack up against one another.

Alison Roman • 2 years ago

Because it doesn't always have to be a nightmare.

Alison Roman • 2 years ago

The only thing more fun than saying "carnitas" is actually making them.

Alison Roman • 2 years ago

From the glorious guac to those crazy-addictive carnitas — we've got it all.

Alison Roman • 2 years ago

And the guacamole, too! AND YES OF COURSE THE RICE.

Alison Roman • 2 years ago

*books ticket to LAX*

Alison Roman • 2 years ago

ROYGBIV-egetable.

Alison Roman • 2 years ago

Who says you can't have it all?

Alison Roman • 2 years ago

Why toast when you could taco?

Alison Roman • 2 years ago

Because three milks > one milk.

Alison Roman • 2 years ago

It's a real art.

Alison Roman • 2 years ago

Fried, scrambled, boiled (hard and soft) and of course, POACHED.

Alison Roman • 2 years ago

Low and slow, my friends. Low and slow.

Alison Roman • 2 years ago

It's almost as easy as boiling water. Almost.

Alison Roman • 2 years ago

Let's settle this.

Alison Roman • 2 years ago

Yes, even you.

Alison Roman • 2 years ago

You wouldn't touch all that raw meat for just *anybody*.

Alison Roman • 2 years ago

Almost too pretty to eat. Almost.

Alison Roman • 2 years ago

Don't call it a kebab.

Alison Roman • 2 years ago

Step one: Wine.

Alison Roman • 2 years ago