The chain has joined a D.C.-based program that calculates the emissions caused in making each meal, with the hope of persuading diners to choose the menu option that helps fight climate change.
Green Plate Special
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Green Plate Special: Pare down a packed spice rack to these essentials
Chefs weigh in on the dozen spices to bring to a desert island.
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Green Plate Special: Twizzlers, Fritos and a stiff drink – the birthday girl indulges
Happy Birthday, Ms. Green Plate Special!
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Green Plate Special: If 2 people and a ham spells eternity …
… then 4 people and a porterhouse is just right. It’s holiday time, so don’t stint on the porcini butter.
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Green Plate Special: Sear ye! Sear ye! Scallop season is here
For more than one reason, it’s worth shelling out for Maine dayboat scallops.
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Water, flour and salt add up to Christmas ornaments that spell love
Or maybe crazy? Here’s how to make your own salt-dough decorations.
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Green Plate Special: Upcycling is the new recycling
Food manufacturers across the United States are taking food waste and turning it into tasty food – and making re-use a selling point.
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The best bird for Thanksgiving 2020? We’ve got 2 words for you: Spatchcock and dry-brined
These techniques save time and oven energy.
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Green Plate Special: Turkey soup gets an elegant upgrade
Take a page from the French approach to potage.
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One bag of sugar (granulated) is all you need
With it, you can make your own brown, caster, confectioners’ and other sugars, and eliminate unnecessary packaging.