Bon Appétit Management Company

This plant-based version of wings has all of the umami and crunch of the regular fried chicken version, but it’s a lot easier to eat — and easier on your health and the planet’s.

Savory-sweet and garlicky, these thighs are great barbecued or on a stovetop grill pan. Pair with rice and pickles for a quick and delicious bowl.

Pasta carbonara with extra vegetables for a plant-forward twist, plus tacos with from-scratch tortillas and all the fixings

It’s a great time to consider relying more heavily on plants to feed our families.

When Bon Appétit corporate cafés closed, it dramatically impacted dozens of small farmers as well. One Bon Appétit chef saw a way to help.

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.

“You all gave me a reason to get out of bed most days.”

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

The more you know, the more you can (re)grow! It’s the gift that keeps on giving.

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.