In an era when ocean habitats are experiencing stress due to climate change, pollution, and overfishing, it’s more important than ever to ensure that the seafood we buy is both sustainable (see our shopping guide) and not wasted once it reaches our home kitchens.
Blog: Food and Drink
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Bistro Lentil Salad with Carrots and Dijon
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Delightful and filling make-ahead lentil salad recipe that’s perfect for lunch.
Quinoa and Kale-Stuffed Sweet Potato with Tahini Drizzle
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This roasted sweet potato stuffed with quinoa and kale, then topped with tahini dressing is a balanced meal made up of fiber, protein, and fat, but can be topped with roasted turkey for those looking to accent their meal with meat.
Life’s a Peach: A Chef’s Juicy Memory of Discovering America (with recipes!)
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To celebrate these last days of summer, I would like to share a recipe for the peach dessert we enjoyed during our gathering. I hope you get to enjoy it on a sunny day, with someone you think is a peach.
Beet and Frisee Salad with Smoky Pistachio Dust
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An earthy and sophisticated salad for the beet lovers in your life.
Power Wrap with Sesame-Ginger Dressing
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This creative take on a wrap uses fresh, raw green leaves in place of a tortilla along with ingredients you might already have on hand for a seasonal, whole food boost to your day. Feel free to substitute any vegetables you have on hand that sound good!
The Farm at Butler Hosts Bon Appétit Team’s Earth Day Cooking Demo
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This Earth Day, the Bon Appétit at Butler team welcomed nearly 50 students to an plant-forward cooking demonstration at the Farm at Butler.
It’s Stop Food Waste Day Today … and Every Day at Bon Appétit!
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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.
Stop Food Waste Day Recipe #1: Chickpea Panisse with Wilted Beet Greens, Aquafaba, and Roasted Garlic
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A panisse inspired by surplus hummus forms the basis of this hearty dish.
Stop Food Waste Day Recipe #2: Baked Bagna Cauda with Brassicas
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An Italian dish traditionally served on Christmas Eve, this rich dip with anchovies and garlic is satisfying anytime,