When the tops of root vegetables such as radishes and turnips are in good condition, don’t let them go to waste! This recipe transforms radish greens into a bright and simple chimichurri sauce that is a delicious and refreshing topping to many foods from omelets to roasted potatoes.
Juneteenth Recipes from CheFarmer Matthew Raiford
During this year’s observation of Juneteenth, we’re partnering with CheFarmer Matthew Raiford, who last joined Bon Appétit teams across the country in their celebration of Black History Month. Matthew has graciously shared recipes from his family table with us, for you.
“Freedom Ain’t Free” – Matthew Raiford on the Meaning of Juneteenth
We checked in with CheFarmer Matthew Raiford about what it means to observe Juneteenth.
Explore Recipes from Renowned Indian Chef Raghavan Iyer
This LGBTQ+ Pride Month, Bon Appetit is excited to be partnering with the James Beard-award winning Raghavan Iyer, who resides with his partner Terry in Minneapolis, Minnesota. Long known as an expert on Indian cuisine, Raghavan has led trainings for Bon Appétit teams across the country, providing instruction in the fundamentals of curries, baking with tandoor ovens, and more.
Celebrating LGBTQ+ Pride Month with Raghavan Iyer
We’re thrilled to be partnering with renowned Indian chef Raghavan Iyer for this year’s LGBTQ+ Pride Month celebration.
Building Opportunity with Propel Kitchens at Washington University in St. Louis
The Bon Appétit team at Washington University in St. Louis (WUSTL Dining) has developed an innovative partnership with Propel Kitchens, a nonprofit with a mission to utilize nutrition, food industry training and education initiatives as tools to equip and enable St. Louis residents and communities to combat persistent economic and health inequities. Learn how this growing collaboration between WUSTL Dining and Propel Kitchens is providing opportunities for St. Louis residents while bringing healthy scratch-cooked food to students.
Explore Vietnamese Recipes from Chef, Educator, and Author Andrea Nguyen
As an immigrant from Vietnam who arrived in the United States after the fall of Saigon in 1975, Andrea made it her mission to change attitudes about “exotic” Asian cuisine, working hard to make her community a part of the food conversation. Andrea has been extraordinarily successful, publishing numerous celebrated cookbooks, and being featured in The New York Times, Milk Street Radio, and even the History Channel. This AAPI month, Bon Appétit is excited to be serving recipes from Andrea in our cafés and we encourage you to explore them below.
Bon Appétit Celebrates AAPI Heritage Month With Andrea Nguyen
We’re partnering with James Beard-award winning chef, educator, and author Andrea Nguyen during this year’s Asian American Pacific Islander Heritage Month.
Four Key Tips to Reduce the Climate Impact of your Food
Many of us have had the experience of questioning how our food choices impact the climate and the environment. To prevent a kitchen calamity or existential crisis at Whole Foods or Wegmans, we’ve put together these handy-dandy tips that make low-carbon eating simple, easy, and (dare we say) fun.
An Ambitious Climate Commitment and the Tools to Back it Up
In 2021, Bon Appétit Management Company announced a new climate policy, committing to a reduction of greenhouse gas emissions by 38%, per calorie of food, by 2030.