Ingredients to Your Door, Measured, Just Add the Cook

What’s on for dinner tonight? Julia Moskin writes about dinner kit expansion in todays’ New York Times. ” The dinner kit aims for a sweet spot somewhere between the bunch of asparagus and the finished asparagus-stuffed salmon” she writes. “And it addresses some paradoxes peculiar to today’s home kitchens: while Americans, fed a steady diet of TV cooking shows and nutritional news, care increasingly about what they eat, many feel too harried to hunt down new recipes and make dinner from scratch. Yet they remain unwilling to live on takeout and heat-and-eat meals alone.” She looks at the brand -new Plated, Chefday, as well as others we’ve written about previously, Blue Apron and Hello Fresh.