The Bon Appétit Blog

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Tender cauliflower rice, sautéed in a savory blend of cumin, onions, and tomato, leaves your mouth with a spicy flavor that calls for a summer celebration.

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The classes held at the Garden at AT&T Park aren’t just kid stuff. Twenty teenagers from the Boys & Girls Clubs of San Francisco’s Citywide Teen Services recently visited to learn about careers in the food service industry from Bon Appétit ballpark staff.

Summer stone fruits like apricots, peaches, and plums are the perfect way to satisfy a sweet tooth without the added sugar. This seasonal salad pairs smoky-sweet grilled stone fruit with spicy arugula and salty olives for a flavorful combination that is perfect for any summer celebration.

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What’s the buzz? You’ll now get a side of calorie information with your burger and fries in many restaurants. What do the law and the science say?

Creamy, made without major allergens, and oh-so-satisfying, this plant-forward version of a mushroom risotto includes shiitake mushrooms and green tea for an interesting spin on a comforting classic.

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The Bon Appétit team worked with Professor Narcisz Fejes and students from the Seminar Approach to General Education and Scholarship (SAGES) program to further a shared commitment to sustainability