When Bon Appétit corporate cafés closed, it dramatically impacted dozens of small farmers as well. One Bon Appétit chef saw a way to help.
St. Mary’s College “COVID Students” Bid Grateful Farewell to Bon Appétit Team
“You all gave me a reason to get out of bed most days.”
“We Appreciate Beyond Words the Challenges You Are Taking On,” Writes Carleton Student Association
The Bon Appétit team at Carleton College was touched to be included in a letter sent to the college’s staff by the student association
Wellness Wednesday: Kitchen Hacks for Regrowing Vegetables
The more you know, the more you can (re)grow! It’s the gift that keeps on giving.
A Relatively Mundane Tale About Goucher College’s Brownies
Inspired by “A Dramatic Tale About Goucher College’s Tomato Soup,” Goucher College senior Rosie David decided to write in and ask for HER favorite recipe.
Let’s Cook: Pro Tips for Waste Warriors Plus a Warm Quinoa Salad with Walnuts, Edamame, and Tarragon
Make your fresh produce and pantry staples last as long as possible!
Wellness Wednesday with Seafood Watch: Sustainable seafood is for the birds…and otters… and you!
You can make the same commitment to sustainable seafood for yourself and your family whether you’re cooking at home or getting take-out.
Let’s Cook with Seafood Watch: Broiled Sockeye Salmon with Citrus Glaze
Now is the time to add another new culinary experience to that shelter-at-home list: cooking seafood at home!
Let’s Cook: Try Pantry Porridge for the Breakfast Win
You know those lonely bags of little bits of leftover grains, those packages of lentils and quinoa that you bought but haven’t quite figured out what to do with? It’s time for pantry porridge!
Au Gratin Yukons with Butternut Cashew Sauce
With this creamy, rich sauce, you will not miss the dairy! The sauce can be used for any dish (think mac n’ cheese, pastas, and more) that usually calls for a dairy-based cream sauce.