Bon Appétit Management Company

Mildly spiced, this vegetable and bean-based curry is quick, simple, and warming. Pair with a whole grain such as brown rice or quinoa for a balanced plate. Serves 4

What’s the current deal with trans fats? I know they’re bad for me, but I’ve also heard they were banned. Do I still have to worry about them?

Case Western Reserve students and Bon Appétit staff sit down with the CEO of Green City Growers, one of the largest urban greenhouses in the United States.

This recipe is vegetarian yet still uses classic ingredients. Pair with a side fruit or vegetable, such as jicama salad, for a balanced plate. Serves 4-6.

After growing up in Nebraska, the land of corn and cattle, I didn’t hear the term “sustainability” until I enrolled at Willamette University in Salem, OR, in 2006. And not until my sophomore year did I really connect the need for sustainability to the food system.

Have your cake and eat your healthy fats too with this moist and nutty dessert

As I and the other current and former Fellows learned on our recent field trip to Monterey Bay Aquarium — whose Seafood Watch program has long been an important Bon Appétit partner organization — one thing that sets it apart is its mission to inspire the conservation of the oceans. And inspired we were by the end of the day.

The rich tahini sauce perfectly complements the winter squash while providing heart benefits through oils in the sesame seeds.

Packed with flavor and heart-healthy mono- and polyunsaturated fats, this spread is sure to be a crowd pleaser. Makes 2 cups.

Bon Appétiters love what they do — and so opening the kitchen doors for behind-the-scenes tours is one of their favorite activities. On a weekday afternoon not long ago, several Northern California teams shared their passion with a group of enthusiastic middle school kids.