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Bon Appétit

If you have been drinking wine at home. bonap.it/X85hFOH
Fry your grains like you would leftover rice! (via @healthy_ish) bonap.it/CeKhWmZ
These udon noodles are almost as good as a hug from a friend. bonap.it/VogYcYz
You have everything you need to make this. bonap.it/BCFgrHC
Buttery orzo, you're so comforting. bonap.it/d3oK9Ju
There's a recipe in here with your name on it. bonap.it/iwioNGU
"There's no city that's immune to this. Chefs are calling from every city going, 'Hey, I need help too.; And I'm like, 'I know. San Antonio needs help. Memphis needs help. Every fucking city needs help.'" (6/8)
"We called Nancy Silverton and said, "Could you do this in LA?" And she didn't even hesitate. Then we went to Edouardo Jordan in Seattle. In six days we've activated in 11 cities. It’s open to anyone in the restaurant business. Anyone. (5/8)
"On Tuesday we were going to feed 250 people. 400 people lined up. We opened the kitchen at 5:00 PM and people came at 4:15...The reps from Maker's were there and they went back to Rob Samuels, the owner, and said, "We've got to get them more money." (4/8)
"My director of operations at the nonprofit, Lindsey Ofcacek, called me and said, 'Maker’s Mark heard what you’re doing. They want to know if we can expand this program.'" (3/8)
"After we shut down the restaurants, we turned 610 Magnolia into a relief kitchen to feed our staff—the people that we knew we had to layoff—and give them all the leftover food." (2/8)
“We're all just trying to do our best for these restaurant workers. It's heartbreaking, man.” We asked food businesses nationwide how they are handling coronavirus. This update comes from @chefedwardlee of 610 Magnolia in Louisville and @InitiativeLee. (1/8)
And yes, it's better than a baking sheet. bonap.it/Z85j1CG
Restaurants need help. You need a new sauce for your can of chickpeas. bonap.it/itWXeYa
Seriously. Two ingredients. Promise. bonap.it/6X9dL4Y
Andy Baraghani shares his dad's classic recipe. (via @healthy_ish) bonap.it/hoC5uDS
It’s spicy, crunchy, juicy, and yeah—perfect. bonap.it/0MbxvuC
For everyone tweeting at us asking about Test Kitchen videos while we're not actually *in* the Test Kitchen, here you go: bonap.it/DhRyz2v
Meaty pastas, velvety vegetables, and more cozy recipes to curl up with. bonap.it/12LxY2v
Make the most of that cilantro. bonap.it/jyoYEPa
When you want your greens and your taco fix at the same time. bonap.it/phJCK8J
"We’re still going to work, we’re putting ourselves on the line to help feed people and supply them. We’re getting you through this. We need your help for a lasting living wage. We need your advocacy. Don’t forget us when things get good." (7/8)
"It feels like, as of two weeks ago, there was a shift in perspective. People are treating us with more kindness. They’re being more understanding if items are missing, or if they need help. The little people doing these supposedly menial jobs are a foundation of society." (6/8)
"They don’t know me, they don’t know I’m in school to train as a nurse, but even if I was 'just' an hourly worker, I still deserve respect. We all do. It’s predominant in our culture, that our work supposedly defines our worth." (5/8)
"Before this pandemic, it was really hard to work at HEB because of how the general public would treat us grocery workers. It’s obviously not everyone, but a number of people would treat us hourly workers with more than a little disrespect." (4/8)
"HEB is doing a good job of taking care of its employees. We got a $2/hour raise that was retroactive to March 16, until April 24. They say it’s a way to thank us for continuing to come into work; as things change, so can people’s feelings." (3/8)
"The beginning of last week or the week before, customers started to clear the shelves. It’s a domino effect: As soon as people see empty shelves, they react and start to panic-shop." (2/8)
“We’re getting you through this. Don’t forget us when things get good.” We asked food businesses nationwide how they are handling coronavirus. This update comes from K, A HEB employee, Austin, TX. (1/8)
You're about to have the fluffiest couscous ever. Kind of jealous we aren't you right now. bonap.it/d2Hv7kf
Hard boiled egg salad. That's a thing. bonap.it/3RQrhxc
Like deviled eggs, but 100x better. (via @Basically) bonap.it/mzvQlmI
Greens and cheese and cheese and greens. bonap.it/8o6usSY
Yes, there's more than just matzah and those strange candies shaped like orange wedges. bonap.it/WJ51THP
Cooking, but make it fashion. bonap.it/YnG3Hl1
"We’re still going to work, we’re putting ourselves on the line to help feed people and supply them. We’re getting you through this. We need your help for a lasting living wage. We need your advocacy. Don’t forget us when things get good." (6/7)
"It feels like, as of two weeks ago, there was a shift in perspective. People are treating us with more kindness. They’re being more understanding if items are missing...The “little people” doing these supposedly menial jobs are a foundation of society." (5/7)
"I’m not gonna lie. Before this pandemic, it was really hard to work at HEB because of how the general public would treat us grocery workers. It’s obviously not everyone, but a number of people would treat us hourly workers with more than a little disrespect." (4/7)
"Luckily, there were only a few days of that intensity before HEB started implementing smart processes. Capping the number of orders per person, implementing product limits on items people were panic-buying: toilet paper, hand sanitizer, beef, chicken." (3/7)
"I started last November in the curbside pick-up and delivery department. We’re like HEB’s personal shoppers. It’s a busy department regularly, but as soon as the World Health Organization announced the virus as a pandemic, things started to go sideways." (2/7)
"We’re getting you through this. Don’t forget us when things get good." We asked food businesses nationwide how they are handling coronavirus. This update comes from K, an employee at HEB in Austin, TX. (1/7)
In a bygone era I wrote a piece for this month’s @bonappetit about how good (!?!) it felt to hide away alone, get stoned & make cacio e pepe, do nothing but eat & read & write. Now it’s a reminder of how lucky we are if we can buy groceries & stay at home bonappetit.com/story/jia-tole…
Retweeted by Bon Appétit
A recipe for Japanese milk bread, because everyone is baking bread rn. bonap.it/Y9xOhOD
On March 25, 2020, chef Floyd Cardoz passed away after testing positive for COVID-19. Here chef Meherwan Irani shares Cardoz’s influence on him and how he changed his perception of what a chef could be. bonap.it/4jQvSfb
We’re hoarding endorphins and sweating out the stress. bonap.it/zjmDpsO
 
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