Bon Appétit Management Company

A panisse inspired by surplus hummus forms the basis of this hearty dish.

To close out our plant-forward Earth Week with a little kid-friendly #TGIF, it’s time for some foods that are fun to make together.

Creating vegan baked goods that are as light, fluffy, and flaky as the buttery and eggy originals has always been a bit of a challenge, but help is here in a very surprising form — chickpea water.

In honor of Stop Food Waste Day (April 28), we asked our chefs to submit creative food-waste-fighting recipes. Here are the top three.

An Italian dish traditionally served on Christmas Eve, this rich dip with anchovies and garlic is satisfying anytime,

For her Stop Food Waste recipe inspiration, Pastry Chef Jenn Bullard had to look no further than her Northern California back yard — and her childhood sibling memories.

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.

50 Plant-Forward Ideas for the 50th Anniversary of Earth Day

Bon Appétit’s Plant-Forward Culinary Collaborative (PFCC) working group came together for their first meeting at the Culinary Institute of America’s inaugural Plant-Forward Kitchen culinary summit.

General Manager Kirk Mustain at the University of Portland in Portland, OR, successfully rose to the challenge of creating elegance from remnants at the request of an organization called Salvage Supperclub