Our team of nutrition experts parses the differences among steel-cut, rolled, and other breakfast-y oats.
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Recipe: Seared Tofu with Spicy Peanut Sauce
- Blog
Tofu is a great vehicle for the spicy and nutty flavor of this peanut sauce in addition to being an excellent source of plant-based protein. Serves 4-6.
Wesleyan Students Visit Urban Oaks — and Plant Seeds of Change
- Blog
A group of Wesleyan University students who’d immersed themselves in farm labor issues and food deserts visited Urban Oaks Organic Farm. Just 13 miles away from campus, they got to learn about these issues firsthand — and see where some of the fruits and vegetables they eat every day on campus are grown.
Recipe: Black Bean and Bulgur Burger
- Blog
Naturally gluten-free buckwheat and black beans make for a protein and nutrient-rich patty that is as tasty crumbled into a salad as it is eaten as a burger. Serves 6.
Recipe: Reinvented Bean Salad with Edamame, Couscous, and Mint
- Blog
Plant-based and protein-packed, this salad contains fiber, nutrients, texture, and flavor to satisfy and delight. Serves 8-10.
Washington University Dining Services Recognized for Waste Management Best Practices
- Blog
The Bon Appétit team at Washington University in St. Louis (WUSTL) has long made fighting waste a top priority, whether it’s finding streamlining purchasing practices to reduce kitchen waste, coming up with creative ways to decrease overall waste, or fueling a fleet of trucks on used fryer oil.
Recipe: Spring Frittata with Asparagus, Chèvre, and Tarragon
- Blog
Celebrate spring by including asparagus and the bright flavors of goat cheese and tarragon in this elegant and satisfying meal. Serves 6.
Recipe: Sage-Braised Parsnip
- Blog
Redefine this rustic root vegetable and enhance its deep and flavorful characteristics by slow cooking with herbs. Serves 6-8.
Collaborating in the Community: A Delicious Lesson at Carleton College
- Blog
Started by Firebellies in 2012, the Young Chefs program works in two school districts to empower and inspire at-risk youngsters through cooking.
Longtime CWRU Intern Bids a Fond Farewell
- Blog
Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.