Lower sodium (but keep the flavor) this June with this classic Hungarian dish that contains so much paprika flavor that you won’t even miss the salt. To reduce saturated fat content, remove the chicken skin prior to serving.
Blog: Food and Drink
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Going Beyond the Burger: Using the Grill for Fruit and Vegetables
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Summer is almost here and that means one thing: it’s time to move cooking outdoors. Grilling is a great way to infuse flavor into food while keeping your house cool. Burgers are the iconic grill food, but some of our local Bay Area chefs are getting much more creative and grilling everything from fruit to lettuce!
Recipe: Cardamom and Apricot Rice Pudding
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A blend of Scandinavian and Mediterranean flavors, this rice pudding is delicious warm and even better cold, as the flavors have time to meld. So delicious and easy that completing this month’s Well Being Challenge will be no problem! Brown rice may be used, but will result in a chewier texture.
Recipe: Herbaceous Refrigerator Pickles
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By using vinegar as a pickling agent, the sodium content is dramatically lower than a typical pickle. Refrigerator pickles require no canning, are ready to eat in two days, and last up to two weeks. Try them this June to celebrate the theme of lower sodium – keep the flavor, lose the salt.
Wave of Bon Appétiters Join Oceana Campaign Against Seafood Fraud
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To galvanize the U.S. government to set labeling and inspection standards, Oceana has launched a Stop Seafood Fraud campaign with a letter for chefs and restaurant owners to sign, asking for stricter seafood regulations. The letter was unveiled Monday, May 14, in Washington, DC, in an event featuring “The Office” star Angela Kinsey, a seafood advocate, and renowned sustainable seafood chef Barton Seaver. Oceana reached out to Bon Appétit to ask for our support, and we’re proud that about 20% of the names on Oceana’s list of 300 chefs and restaurant owners are Bon Appétit Management Company ones, alongside such culinary leaders as Rick Bayless, Eric Ripert and Michael Symon.
Recipe: Pea Shoots and Soba Noodles with Oyster Mushrooms
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Explore the world of misunderstood vegetables this May! This month’s Well Being Challenge encourages you to try a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a stir frycontaining pea shoots, which are only available in the spring so be sure to act quickly. To learn more about misunderstood vegetables, visit cafebonappetit.com.
Fast vs. Slow Food: Two North Carolina Farm to Fork Vendors
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Recently I met two very different Farm to Fork suppliers for Bon Appétit accounts in North Carolina — about as different as you’d expect a fish distributor and a beef rancher to be. Yet they had one key thing in common that made partnerships with our teams work.
Recipe: Fennel Bulb and Frond Gratin
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What better way to celebrate this month’s Well Being Challenge, which invites you to explore the world of misunderstood vegetables than with fennel? To learn more about the misunderstood vegetables, visit cafebonappetit.com
Fennel Bulb and Frond Gratin
Change Your Tuna: St. Jude Fishers Visits Starbucks’ SoDo Kitchen
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For Joe and Joyce Malley, albacore tuna fishing is more than an occupation or a sport – it’s a lifelong love affair. And one they pursue thoughtfully.
Recipe: Rhubarb, Chèvre, and Toasted Hazelnut Salad
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This month’s Well Being Challenge invites you to explore what you’ve been missing by trying a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a salad containing rhubarb, a lovely misunderstood vegetable worth exploring. To learn more about misunderstood vegetables, visit cafebonappetit.com.