kstojcic – Page 7 – Emory Atlanta

Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.

Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.

Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.

Learn more about Amy’s culinary journey as a fourth generation Japanese American.

Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!

Think again and use every ingredient twice (or even thrice)! These tried and true tips are a great way to get you started on your food waste fighting journey.

Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.

We’re exploring how beans, lentils, peas, and soybeans have been a staple food in many cultures for thousands of years and are an important source of nutrients in many global cuisines, providing example recipes from our kitchens.

We’re highlighting the versatility of beans with our bean-chamel base sauce — what we’re calling our sixth mother sauce! Watch a demo from Bon Appétit chefs and get additional recipes that incorporate the sauce into everyday dishes.

We’re answering the key question on everyone’s minds: “How can we fight the climate crisis and support a more fair food system?” Beans is how. (Well, it’s at least the answer on our minds…) Become a bean-liever with us.