Bon Appétit Management Company

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  When people ask me about my commitment to plant-forward, I point out that there’s a contradiction between what nutrition science has been telling us for a long time and our culture. If you look at USDA’s MyPlate, approximately 50% of the plate is fruits and vegetables, which has been the recommendation for years. So, in a way, plant-forward eating has always been the recognized approach for a healthy diet. But our society focuses on the protein on the plate. When people ask what someone had for dinner, the response is usually […]

Bon Appétit is thrilled to be partnering with Matthew Raiford during this year’s Black History Month celebration, and to be sharing Gullah Geechee recipes directly from his book: Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.

Looking for a festive (and healthy) holiday snack? These banana pops are a great pick for any season!

Filled with fiber and magnesium, this nutrient-packed lentil and spinach soup is just the comfort food you need to help melt away stress.

Easy and healthy, these Bat Energy Bites are the perfect snack to make this spooky season –  full of oats, protein, cocoa powder, and other energy boosting ingredients! Eat these energy bites before they fly away on Halloween. This recipe is great for the kids of all ages. Ingredients 1/2 cup creamy peanut butter (or any nut or sunflower seed butter) 2 tablespoons honey 1/2 teaspoon vanilla extract Pinch of salt optional 1/2 cup old-fashioned oats uncooked 2 tablespoons dry chocolate cocoa powder 2 tablespoons mini chocolate chips, optional Broken blue tortilla chips, pretzels, or nuts for bat wings Eye-decorated candies Instructions In a medium-sized bowl, combine oats, the coarsely chopped chocolate, creamy peanut butter, cocoa powder, sea salt, vanilla extract, and honey. Beat until the mixture is well combined. Using a cookie scoop or 1 tablespoon measuring spoon, scoop even-sized amounts of dough […]

For National Seafood Month we’re examining the issue of waste in the seafood supply chain while providing some helpful tips and tricks for how you can purchase and prepare the most sustainable seafood possible. 

Consumers have a powerful role to play in supporting sustainable, less wasteful fisheries, and we’re here to help guide you. In fact, we’ve created a “grocery guide” to help you identify the best seafood to purchase the next time you’re at the store. 

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.

Delightful and filling make-ahead lentil salad recipe that’s perfect for lunch.

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.