Warm up with a spicy tomato sauce that incorporates delicious and heart-healthy fatty fish as well as flavorful capers. Serves 2.
The Bon Appétit Blog
+ Blog Categories
Santa Clara University Dines in the Dark for Social Change
- Blog
Sure, restaurants can be dark these days, but imagine one with no light at all, where only your sense of touch and taste could guide you.
University of Northwestern’s Dining Etiquette Seminar Prepares Students for Business World
- Blog
College campuses are active learning centers for many things, but dining etiquette is not usually part of the curricula.
Fork to Farm Grant Update: Flying Fish Lands Vacuum-Packing Machine
- Blog
How a $5,000 grant is helping a sustainable seafood distributor save time and “scale” up.
Learning How to Live to Eat — the “Right” Way
- Blog
My family instilled a serious love of food in me, but it took years and many different experiences to even begin to figure out my place as a consumer and an instigator of change in the food system.
Recipe: Roasted Parsnips with Dark Chocolate Dust
- Blog
A small amount of very dark chocolate will go a long way to provide complex flavor, healthy fat, and antioxidants in this unusual twist on a classic roasted root vegetable. Serves 4.
Team Bon Appétit Raises Funds for Homeboy Industries
- Blog
A group of Bon Appétit employees was happy to hit the road in LA when invited to do so by their Farm to Fork vendor Homeboy Industries, which was participating in the Every Angeleno Counts 5K Run/Walk — a combined effort of more than 2,000 participants.
Farm to Fork Grant Update: Red Fire Farm Improves Root Vegetable Storage
- Blog
We were rooting for Red Fire Farm to upgrade their winter vegetable storage.
Finding Warmth at Big City Farms
- Blog
My first field trip to a Farm to Fork vendor took place in a brisk 29 degrees, but I couldn’t have hoped for a warmer experience — one that brought many of Bon Appétit’s values to life.