Monday, July 30, 2018

How to Make Fruit Cordial So You Can Enjoy Summer Flavor All Year Long

How to make summer fruit liqueur or cordial.

Peak-season summer fruit is so good and yet so fleeting, it’s a smart move to eat as much as you can while it’s here. Right out of hand is one way to do it, but you can also grill summer fruit, toss it into cocktails, or use it to top French toast. To extend your window of enjoyment, you can also freeze it and squirrel it away for later, or make jam, jelly, and chutney to hoard. But another, often overlooked, way to preserve summer fruit is to make cordial, a syrupy, sweet liqueur, which will let you sip a little sunshine even on the bleakest winter days.

I first became acquainted with cordial thanks to my boyfriend’s mom, who (before she moved away from a bountiful berry supply in Oregon) used to turn bunches of ripe summer blackberries into bottles of beautiful amethyst cordial to give as Christmas gifts. It was sweet and vibrant and packed a punch thanks to vodka, and the little bottle was empty all too soon.

In reading up on how to procure more of this lovely elixir, I encountered a bit of confusion, mostly owing to the fact that “cordial” describes two different drinks depending on whether you’re in the UK or America. In the UK, it’s also called “squash” and is a non-alcoholic fruit concentrate that’s used to make flavored waters or fruit soda. In the U.S., it’s the sweet liqueur I encountered, but it can also be made with nuts or spices as the base flavoring agent. In medieval times, cordials were used as medicine and often contained precious extras like gold leaf, yet flawless summer fruit can seem even more priceless.

There are countless different recipes—the easiest call for simply steeping sugar, fruit, and vodka in a jar for a couple months, occasionally shaking it so the sugar dissolves—but this cordial recipe seems to be in line with my beloved blackberry liqueur. It’s still more of a template, as you can use any berries or stone fruit you prefer, and add spices if you want, even try other spirits, like brandy or gin, as well as vary the quantity of ingredients, depending on how much cordial you want to end up with.

Here’s the basic formula for about a quart of cordial, which you can scale up or down as desired:

1. Sterilize a glass quart jar (or other glass container) with a tight-fitting lid.

2. Add enough fresh, ripe fruit (that you have picked through and washed, though no need to dry) to almost fill the jar—say, about 1/2 inch from the top—but don’t pack it in too tight, as you want the liquid to be able to get in all around it in order to extract its flavor and color. You can lightly mash your fruit before adding it, or even roughly chop it, to help the process along. If you want to add herbs or spices, you can do that now as well (think sprigs of thyme with blackberries, a couple star anise pods for peaches, or a split vanilla bean with anything, really).

3. Pour in vodka to completely cover the fruit (if any fruit is exposed to air, it might get moldy), then seal the jar.

4. Store it in a cool area away from light (like a basement, or a cupboard that’s not near the stove) and let it steep for at least a few weeks. Every few days, flip the jar over (so it’s sitting on its head for a few days, then back on its feet, then head again, etc.), or if your container is only flat enough to be stable when sitting on its bottom, just turn it over in your hands a few times every now and then before setting it back down, to gently shake things up.

5. After anywhere from three to six weeks, gather a large glass measuring cup (or pitcher, or other vessel with a spout if you have one, since this makes pouring easier); a fine mesh strainer; and a double layer of cheesecloth large enough to cover the mouth of whatever jar you used to steep your fruit. Pour the steeped vodka through the fine mesh strainer into your measuring cup or pitcher to filter out the largest chunks of fruit and spices. Then, cover the mouth of your steeping jar securely with cheesecloth (use twine or a rubber band to hold it in place), and pour the liqueur back in to filter out the tinier bits remaining (before doing this, you can rinse your steeping jar to get rid of any matter clinging to the sides if you want an even clearer end result). You can also use a coffee filter to do this if you don’t have cheesecloth, or a nut bag.

6. Once your liqueur is strained and smooth, add sugar in the form of simple syrup. You can also try other liquid sweeteners like maple syrup, liquid stevia, or agave, to taste. Half a cup of simple syrup is probably about right for this quart-sized amount of liqueur, but you may want a bit more, or less (pour a little sweetened liqueur into a cup or use a clean spoon each time you taste, if it takes a few adjustments to get the level right). It should be quite sweet, though still tart and fruity too.

7. Seal the jar again and put it back in its cool, dry place for at least a couple months. If you want to decant it into smaller bottles to give as gifts, sterilize them first. Swing-top glass bottles are especially handy since they form an an airtight seal and you won’t lose track of the lid, but any glass container with a tight-fitting lid or stopper will work. Once they’re sterilized, use a funnel to fill each one with cordial, place a label on it and perhaps a pretty ribbon, and know that you’ll be making your recipients extremely happy. You can refrigerate these to be safe, but they should have enough sugar and high-proof alcohol to make them perfectly fine to store at room temperature.

We sipped our cordial straight in small doses, but since it is rather sweet by design, it’s often diluted—you can add it to sparkling water or seltzer for a tipsy homemade soda, stir it into cocktails (like the classic Kir Royale), or mix a little into tea for an extra shot of bright flavor. It also works as a dessert syrup drizzled over cake or ice cream. In any case, it’s a simple distillation of perfect summer fruit that will give you warm, sunny feelings even in the coldest months. Here are a few other types to try.

Raspberry Cordial

Homemade Raspberry Cordial Liqueur

Tori Avery

This ruby-red cordial will delight “Anne of Green Gables” fans in particular, but even those who don’t recall the connection will enjoy the refreshing summer-in-a-bottle taste. This one is nonalcoholic, but if you want to use vodka in place of water, you certainly can. Just take much smaller sips in that case. Get the recipe.

Spiced Blackberry Cordial

Spiced Blackberry Cordial Liqueur

Syrup & Biscuits

This beyond-the-basics recipe uses brandy instead of vodka and adds several other flavors to the berries, including bay leaf, cinnamon, cloves, and a little black pepper, for a heavily spiced liqueur with a more caramelized sweetness thanks to brown sugar. It’s also a good demonstration of different technique, but if you prefer to macerate fruit without cooking, you can still use these flavorings to steep your berries. Get the recipe.

Peach, Cardamom, and Wine Cordial

Peach, Cardamom, and Wine Cordial with Honey

Williams Sonoma

This honey-sweetened peach cordial combines vodka with white wine, and draws all the vibrant flavor from ripe peaches. The recipe suggests storing the cordial in the refrigerator for a maximum of one month, due to the wine used, but don’t automatically throw it out after that time; just check it for off smells and any obvious mold before you drink it, and trust your taste buds too, of course. Get the recipe.

Plum Cordial

Homemade Plum Cordial Liqueur

The Practical Herbalist

Brandy and vodka join forces to preserve the sweet nectar of summer plums, plus orange zest, nutmeg, cloves, cinnamon, and ginger, for a richly spiced sip—but you can eliminate or cut back on them if you prefer something a little purer. Get the recipe.

Easy Homemade Fruit Liqueur

Easy Homemade Fruit Liqueur

The View from Great Island

Because sometimes you just can’t wait! If you want a cordial-esque fruit booze to sip while the weather’s still hot, try this quick-and-easy method of boiling fruit with sugar and water, then pureeing and mixing with vodka before straining just 24 hours later. It works for pretty much any fruit, just like the longer method outlined above. Get the recipe.

Related Video: 5 of the Most Bizarre Fruit Hybrids



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10 of the Most Bizarre Fruit Hybrids

The story of “Frankenstein” is a cautionary tale of the mishaps that can occur when you mess with biology and try to combine things that weren’t intended to be. That being said, not all “unnatural” pairings are that ill-fated.

As the following 10 bizarre fruit hybrids prove, unexpected pairings may result in some goofy names, but—in most cases, at least—you’re getting a product that has inherited the best attributes that its parents have to offer.

Blood Limes

Chew Town

Despite its gruesome name, you can actually expect a nice touch of sweetness from this hybrid citrus (developed by the Australian government branch CSIRO during a study on salt-resistant crops, FYI). Well, at least more sweetness than a traditional lime, anyway. A cross between finger limes and the sweet-tart Ellendale Mandarin orange, this olive-shaped fruit with caviar-like juice vesicles is distinctive for its—yup, you guessed it—”blood”-red skin, flesh, and juice. (Although, apparently, sometimes the flesh can err on the side of the standard bright green.) Try substituting it in recipes that typically call for lime: ceviches, margaritas, salsas, or even dessert, like this fun take on the classic creme brulee.

Tayberries

The Coupon Project

It may have a name that sounds like it’s straight out of Willy Wonka’s imaginary fruit playbook, but the combination here really isn’t all that weird. Patented in 1979 by Scotsman Derek L. Jennings and named after his country’s River Tay, the tayberry is simply a cross between a blackberry and a raspberry. Long and cone-shaped with a bright purpley-red hue, they are sweeter and less acidic than the loganberry, another common blackberry-raspberry hybrid. You’ll probably only see them pop up in late summer farmers’ markets, as these delicate berries are difficult to pick by hand and can’t be machine harvested. But if you do, try using them in recipes in place of blackberries or raspberries. (Apparently they’re particularly fab in jam, pies,  and sorbet.)

Pineberries

Specialty Produce

I know what you’re thinking, but no, this hybrid berry isn’t the product of a hook-up between a pineapple and a strawberry. The result of breeding strawberry stocks from Chile and Virginia, this white-fleshed, red-seeded cultivar does however have a unique, pineapple-esque aroma and taste.  

Pluots

Chowhound

A lot of bad combinations came out of the 1980s; thankfully, this small, smooth-skinned plum-apricot hybrid is not one of them. Sweeter and without the sometimes slight bitterness of a plum, this rosy, bespeckled stone fruit is dynamite on its own or in various dessert applications. For example: broiled with sweet zabaglione cream  or layered in a trifle.

Ugli Fruit

Daily Dish Recipes

This bulbous, wrinkly green-yellow citrus may not be the most attractive piece of fruit at the market but it don’t need no alibi—It’s tasty, yeah, yeah, it’s tasty! (Sorry, had to.) Native to Jamaica, the ugli is what happens when you cross a grapefruit (or pomelo) with a Seville orange and a tangerine. Despite its unfortunate appearance and name, the pros offered by this large citrus (think bigger than a grapefruit) include a wonderfully fragrant rind, less seeds, and a juicy, sweet-tangy pulp. Try using it in a fresh smoothie, or better yet, a zesty play on the martini.

Oro Blanco

Viet World Kitchen

You’re bound to think you struck (white) gold with this pomelo-white grapefruit hybrid. Developed at the University of California Riverside in 1958 and commercially introduced in the 1980s, the fruit has a pale green rind that is somewhat annoyingly thick, but the golden-yellow flesh underneath is delightfully sweet with a tart, tangy acidity. It’s lovely as the base for a sorbet  or used to brighten up a cold Vietnamese shrimp salad 

Limequat

Brighter Blooms

A cross between a key lime and a kumquat, this small, oval-shaped yellow citrus seems to have inherited the best of its parents attributes. You can eat it whole (skin included!) just like a kumquat, and its flavor is sweet-tart and slightly floral, like a key lime.

Tangelo

Specialty Produce

You might confuse this tangerine-pomelo hybrid with a standard orange if it weren’t for its characteristic pointy nub. The fist-shaped citrus is prized for its sweet, tangy tangerine-like flavor and can easily be used in a recipe in place of a sweet or mandarin oranges. Also it has loose skin that is significantly easier to peel than most citrus, which, I don’t know about you, but is a big win in my book.

Jostaberry

Vanstone Nurseries

The jostaberry isn’t just any old berry, it’s what happens when you combine two species of gooseberry and a black currant together to create a kind of super berry. These violet black-tinted berries—which size-wise fall somewhere between a gooseberry and a black currant—boast high levels of vitamin C and have a tangy-sweet flavor described to be reminiscent of grapes, blueberries, and (surprisingly) kiwi. Most commonly enjoyed fresh, or made into jams and pies.    

Peacotum

Growing Greener in the Pacific Northwest

Dare you to try and say the name of this peach-apricot-plum hybrid five times fast. The brainchild of fruit hybrid-specializing biologist Flyod Zaiger and his company, Zaiger Genetics, the Peacotum has orangey-purple-blush skin that is smooth like a plum’s, with a lush, juicy flesh similar to that of a peach or apricot. The mellow flavor is reported to be more closely reminiscent of of a plum or apricot than that of a peach. Bet it would make one hell of a blue ribbon-worthy pie.   



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What Is the Difference Between Peaches and Nectarines?

You probably read this headline and are feeling pretty sure you know the answer to the titular question. It’s fuzz, right? That’s the difference. Well, essentially yes. Peaches are just furry, unshaven versions of nectarines. But these two summery fruits actually share a gene variant which accounts for why they’re so similar (as well as that one major difference). Let’s get down to the science behind it.

As we’ve already established, peaches have a soft, fuzzy coating on their exterior. This is the result of a dominant allele (a variant form of a gene). Nectarines have a recessive variation and, thus, have smooth skin. They also tend to be firmer and smaller in size.

Otherwise the two fruits share similar characteristics. They both come in yellow and white varieties and can be either freestone (meaning the the pit easily comes free from the fruits’ flesh) or clingstone (meaning the pit sticks tightly to it). In terms of cooking, peaches and nectarines arwe nearly interchangeable, given their juicy, sweet flavors. Just be sure to peel the peaches. No one wants fuzz in their pie, after all!

If you’re looking to use these stone fruits in desserts, check out the below recipes for ample inspiration for all your pie, crisp, and cobbler needs. And some even go beyond those uses too. Try making them all before peach season is over!

Easy Peach Cobbler

Chowhound

This recipe is so simple, even the most amateur baker can master it. Top the flaky pastry with some vanilla ice cream for a complete dessert experience that’s out of this world. Get our Easy Peach Cobbler recipe.

Grilled Nectarine Crumble

Chowhound

Pecans and brown sugar give this crumble a nutty edge—one that will have you constantly asking for seconds. Get our Nectarine Crumble recipe.

Peach Pie with Pecan Streusel 

Chowhound

Again with the pecans! I guess there’s no better nut to complement the pride of Georgia. Try making this one for Thanksgiving to give the holiday a well-needed hint of summer. Get our Peach Pie with Pecan Streusel recipe.

Nectarines Baked with Pistachios and Fresh Ginger

Chowhound

If you want to get the most out of your nectarines this summer, try baking them whole with this impressive recipe, which stuffs the fruits with pistachios, ginger and buttery white wine sauce. It’s a more sophisticated dessert that’s still perfect for picnic weather. Get our Nectarines Baked with Pistachios and Fresh Ginger recipe.

Chipotle-Nectarine Barbecue Sauce

Chowhound

Not even barbecued chicken is immune to the charms of stone fruit. Try sweetening up your grill game with this homemade barbecue sauce which pairs nectarines with chipotle for a balancing act of smoky and sweet. Get our Chipotle-Nectarine Barbecue Sauce recipe.

Peach Frozen Yogurt

Chowhound

If you’re sick of baked goods featuring peaches, than this recipe is for you. Try making your very own soft serve for a chiller approach to summer’s best fruit. Get our Peach Frozen Yogurt recipe.

Related Video: Peach Desserts to Make Before It’s Too Late



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The Best Subscription Boxes for Beer Lovers

9 Reasons Why Summer Fruit + Pancakes is the Best Match Ever

Header image: Basic Pancakes from Chowhound

Pancakes are a whole lot more interesting when you load them up with chunks of fruit. In the fall, you can fill them with apples; spring is for experimenting with rhubarb or strawberries. But summer is when mother nature really challenges you to up your pancake game. Stone fruits practically beg to get thinly sliced and caramelized in the pan, while berries of all sorts are ready for plopping straight into the batter. And then, of course, there’s the mother of them all, the blueberry buttermilk pancake, with its bursts of jammy indigo juice. With so much fruit to choose from, you’ll have no problem flipping your way through all nine of these summery pancakes recipes before autumn’s harvest rolls around.

1. Blueberry Buttermilk Pancakes

Chowhound

Everyone should have a blueberry pancake recipe under their belt. Ours is for the equal opportunity pancake maker—we like to add measured handfuls of berries while the cakes are cooking on the griddle, ensuring that each one has a fair distribution of fruit. Get our Blueberry Buttermilk Pancakes recipe.

2. Caramelized Peach and Oat Pancakes

Cookie + Kate

The only thing better than biting into a fresh peach is biting into one that’s been allowed to caramelize and get all succulent over heat. Serve these gluten-free cakes with plenty of good maple syrup and let those warmed fruit juices mix and mingle. Get the recipe here.

3. Apricot Raspberry Dutch Baby Pancakes

Dinner at the Zoo

Dutch baby pancakes are kind of like giant popovers made in a cast iron skillet. Their flat, crevice-like centers are prime territory for plopping in some fruit. This recipe uses apricot and raspberry, for a pancake that shows its sweet and its sour sides. Get the recipe here.

4. Huckleberry Pancakes with Almond Flour

Feasting at Home

If you’re lucky enough to have access to fresh huckleberries, simply plop them into some pancakes, dig in, and sit back knowing that life is good. Get the recipe here.

5. Beet and Blackberry Pancakes

The Young Austinian

This recipe does more than color coordinate inky blackberries with the vibrant stain of beets. Chunks of mashed beet are worked into the pancake batter—once they’re on the griddle, the heat teases out the root’s succulent natural sweetness. Get the recipe here.

6. Chocolate Raspberry Swirl Pancakes

Blogging Over Thyme

These pancakes are practically a chocolate raspberry gateau in disguise, meaning that you can have your cake for breakfast and eat it too. Get the recipe here.

7. Walnut Pancakes with Caramelized Figs

The Almond Eater

You really can’t beat the texture and taste of a fresh fig. In this recipe, they’re caramelized just long enough to get a little syrupy while still retaining their signature plumpness, making for an ideal topper to a stack of silver dollars. Get the recipe here.

8. Chocolate Cherry Pancakes

Savory Simple

Chocolate and cherries take pancakes over to the dark side—the dark side of delicious, that is. Get the recipe here.

9. Apricot Pancake Syrup

Fruit isn’t just for putting in your pancakes. It’s for drenching and smothering them, too. Our apricot syrup lets them soak in tons of fruity flavor. Get the recipe here.

Related video: Mai Tai Pancakes with Justin Warner



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Grilled Salmon with Peach Salsa

This spicy and slightly sweet grilled salmon is bound to become a favorite this summer. Smoked paprika, garlic, and onion powders in the rub create a savory, smoky flavor, while a touch of sugar adds a hint of sweetness and helps the skin become unbelievably crispy.

Continue reading "Grilled Salmon with Peach Salsa" »



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Which Grocery Delivery Service Is Best for You?

grocery delivery services guide

It’s an old saw, but blatantly true: we must eat to live—ergo, we must procure food. Even urban dwellers can grow some of it at home, but the majority of us buy our groceries. And yet, even when the pantry is pitifully bare, sometimes grocery shopping is the last thing you want to do—and sometimes you physically can’t do it. Luckily, we live in an age when there are numerous options for getting pretty much anything delivered straight to our doors, including food in near-infinite forms. In fact, there are so many grocery delivery services at this point that it can be hard to choose which one is right for you. So let’s examine some of the most popular options.

Prime Pantry

Amazon Prime Pantry

Amazon

Amazon Prime membership confers a whole host of perks, including grocery discounts with Prime Pantry. Unlike Prime Now and AmazonFresh (read more about them below), Prime Pantry is for stocking your shelves with non-perishable goods like cooking oil, pasta, cereal, and snacks, even pet food, as well as cleaning supplies and other items. If you want free shipping on Prime Pantry orders, you have to spend a minimum of $40, easy enough to do; otherwise, there’s a flat fee of $7.99 for shipping. A couple other cons: no two-day shipping, and no delivery to Alaska or Hawaii.
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Prime Now

Amazon Prime Now grocery delivery

Amazon

If you’re looking for more fresh food in addition to pantry staples, Prime Now may be a good option. It’s similar to AmazonFresh, but is already included with a regular Prime membership. If you don’t have one of those, you can try a 30-day free trial. Basically, you’ll be able to shop from a range of local stores, including Whole Foods, and have them delivered within a 2-hour window (for free, on orders over $35). You can also get select non-grocery items shipped with this service, so if you need eggs and a printer ink cartridge—and ASAP—you’re in luck! (But will probably have to place two separate orders.) Check Amazon’s site to see what’s available in your specific location.
Buy Now

AmazonFresh

Amazon Fresh grocery delivery

Amazon

Rounding out Amazon’s grocery options, there’s the aforementioned AmazonFresh. It’s similar to Prime Now, but is exclusively for groceries, and is an add-on service (whereas Prime Now is already included in your Prime membership). If AmazonFresh is available in your location (you can enter your ZIP code to check), you can get fresh produce, milk, meat, and more—including Whole Foods Market 365 products—delivered within an hour, or whenever is most convenient for you.
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Instacart

Instacart grocery delivery

Instacart

Instacart delivers from a variety of grocery stores (it depends, as always, on where you’re located), and in some areas also delivers from liquor stores, pet stores, and pharmacies. You can even order from Costco and BJ’s Wholesale through Instacart, without needing to have a membership at those brick-and-mortar stores (though the same items will cost more than they would in-store for members)—so it’s potentially comparable to Amazon’s Prime grocery options, without the annual fee. You can upgrade to Instacart Express ($149 per year) in order to get free two-hour delivery on orders over $35 and to be able to shop from multiple stores in the same order. Otherwise, you’ll have to pay delivery and service fees on all orders, and may see higher prices during busier periods. While they don’t honor in-store coupons, there are often in-app discounts on various items. New users get their first order delivered free.
Buy Now

Google Express

Google Express

Google

Google Express is sort of like a hybrid of Instacart and Prime Pantry; there’s no membership fee required, and you can order from various stores, including Costco (with the same price caveat, though some items do go on sale at times), but you can’t get any perishables. If you meet the minimum order amount ($25 or $35 depending on the store you choose), you get free shipping. You may be able to get same-day shipping, but not always, and they use companies like FedEx, UPS, and OnTrac for their deliveries.
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Peapod

Peapod grocery delivery

Peapod

Peapod isn’t available in as many regions, but if you are in their delivery zones (several mid-Atlantic and northeastern states, plus Chicago and nearby areas), you can rack up major savings. They double manufacturers’ coupons up to $0.99, and offer a full 60 days of free delivery (with promo code 60DAYSFREE); after that, you can buy a Pod Pass to get free delivery if you wish. Rather than sending shoppers into various stores in your stead, orders are fulfilled at Peapod warehouses, and you can schedule delivery up to two weeks in advance, if you like to plan ahead. You can’t get two-hour delivery as with most other services, but you can get it as soon as next-day. Peapod also offers its own meal kits, and in certain markets where Peapod is affiliated with Giant and Stop & Shop stores, you can even earn gas rewards points with your purchases.
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Shipt

Shipt grocery delivery

Shipt

Shipt is pretty similar to Instacart, with a less widespread range and a lower annual membership fee—but you do have to purchase one to use the app, $99 for a year or $14 per month. They deliver from Target as well as Kroger and Meijer grocery stores, and you’re able to give detailed notes to their shoppers so you can be sure you’ll get exactly what you want. You can even request items that aren’t listed in the app but that you know the store carries. There’s never any surge pricing, and no delivery charge on orders over $35.
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Jet

Jet grocery delivery

Jet

Jet is owned by Walmart and is similar to Google Express, in that there’s no membership fee, there’s free shipping on orders over $35, and you can only order non-perishable goods. They offer their own line of “Uniquely J” branded items (like sauces, condiments, coffee, and snacks), and have a real-time savings engine that indicates items you can add to your order to lower the total price. They also just announced same-day delivery in New York coming soon, but you can order from anywhere in the continental U.S.
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Walmart

Walmart grocery delivery and grocery pickup

Walmart

Walmart initially partnered with Uber to deliver groceries from the store, but that experiment ended earlier this year. Currently, they’re working with restaurant delivery company DoorDash to deliver groceries in limited test markets (Atlanta)—but you can also order online and pick up your completed order at your convenience anywhere. While it may not be quite as easy as home delivery, it’s still quicker than shopping yourself, and means there’s no extra fee. Either way, prices are always the same as in-store, and same-day pickup is available.
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FreshDirect

FreshDirect grocery delivery

FreshDirect

FreshDirect only delivers to parts of New York, New Jersey, Pennsylvania, D.C., and a few other areas (some, like the Hamptons, only seasonally), but they’re a great option if you live in one of those places. In addition to all the usual grocery store items like fresh vegetables, meat, dairy, dry goods, and home care supplies, they offer their own line of meal kits and prepared foods, as well as farmshare boxes. These are just like you would get if you joined a CSA, but with no long-term commitment, with fresh produce from local farms, including eggs and cheese in some areas. As with most other services, you can upgrade to a paid membership in order to get free delivery, as well as special offers and discounts. If you’re in Manhattan, Brooklyn, or Queens, check out their little sister service FoodKick too.

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UberEats

UberEats

UberEats

Since Uber Eats no longer delivers from Walmart, you can’t get your groceries from them, but they do, of course, deliver from all sorts of restaurants. So on those days when you don’t want to cook at all (and since your magically delivered groceries still won’t cook themselves—yet), it’s a great backup choice!
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Related Video: 15 Foods You Can Scrimp on at the Grocery Store



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