Blog: Food and Drink

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This month’s Well Being Challenge invites you to explore what you’ve been missing by trying a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a salad containing rhubarb, a lovely misunderstood vegetable worth exploring. To learn more about misunderstood vegetables, visit cafebonappetit.com.

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that meets the seasonal and regional low carbon principle. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that includes a ‘super green’ seafood according to the Monterey Bay Aquarium’s Seafood Watch program. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that is a more locally-available version of a recipe often prepared with bananas, that are flown in from afar. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

Once a way to preserve meat without refrigeration, charcuterie – the branch of cooking devoted to preparing bacon, ham, sausage, terrines, galantines, pâtés, and confit – has become an art within the culinary world. It’s also a popular cooking technique among devotees of sustainable food, because it utilizes parts of the animal that would otherwise be discarded. Making charcuterie isn’t easy, but Bon Appétit chefs across the country are embracing the challenge!

Coffee is a morning necessity for some people. But for the busy student, waiting in line to get can throw off a packed schedule.To solve that problem, students at University of Redlands in Redlands, CA, can now order their favorite coffee drinks via text. Through a new easy-to-use program called Zingle, customers of the Bulldog Café are ordering their iced coffees, half-caf cappuccinos, and double mochas straight from their phones.

This March, celebrate National Nutrition Month by choosing a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your mealseach day.

For more information about balancing your plate, visit cafebonappetit.com. Here are three simple yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.

Pizza is the No. 1 food among college students. What better way to get them cooking than teaching them how to make their own perfect pies? At Carleton College, Bon Appétit Sous Chef Gibson Price and the FireBellies student cooking club partnered up to practice DIY pizza making — from the dough to the sauce. Andrew Yang, class of 2015, joined them to document the culinary adventure.

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More and more people are learning about the environmental and health benefits of grass-finished beef and asking for it in stores and restaurants. Fifteen Macalester students from St. Paul, MN, got a chance to learn about this kind of ranching firsthand by visiting Thousand Hills Cattle Company in Cannon Falls, MN, a Bon Appétit Farm to Fork supplier.

March is National Nutrition Month, so take the Well Being Challenge by choosing a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your meals each day this month.

For more information about balancing your plate, visit cafebonappetit.com. Here are three simple, yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.