The perfect hot pot for when you need a good dose of heart-healthy green vegetables, but still want something warm and satisfying
Much of the wasted food in the U.S. occurs at home. You can make a difference, says the author of “How to Be a Conscious Eater”
Celebrating graduates in the time of physical distancing requires creativity.
Savory-sweet and garlicky, these thighs are great barbecued or on a stovetop grill pan. Pair with rice and pickles for a quick and delicious bowl.
It’s a great time to consider relying more heavily on plants to feed our families.
Don’t have walnuts? Skip them! Love garlic? Add more! Want a bit of heat to the dish? Toss in a couple pinches of crushed red-pepper flakes.
With support from the university, the Bon Appétit team has prepared more than 200 meals plus 14-day quarantine meal kits for WashU front-line workers, with more to come.
The Bon Appétit team at Johns Hopkins University hosted chefs from St. Timothy’s School, St. John’s College, and more, for an interactive training on implementing plant-forward initiatives in their cafés.
50 lucky students and community members scored spots in a special sushi-making class at Colorado College, led by members of the Bon Appétit team.