Andrew Knowlton
Deputy Editor. Andrew has worked at Bon Appétit since, like, forever (2000 to be exact). He oversees the magazine's restaurant coverage, including the annual Hot 10 list, and writes the rather opinionated Foodist column that has run in the magazine since 2008. He lives in Brooklyn with his wife and two daughters (the older is named after a popular Southern cocktail). He likes all Atlanta sports teams, boiled peanuts, the Dead, JAWS, steal frame bicycles, and running long distances. He dislikes all New York sports teams, kiwis, kidneys, green bell peppers, and drivers who park in bike lanes. Spirit food: Hash browns scattered, smothered, covered, peppered and, if he's really tipsy, chunked
Restaurants
Sweating the Details of Nashville Hot Chicken
Making hot chicken is a multistep process, one that spots like Bolton's Spicy Chicken & Fish, 400 Degrees, and, most famously, Prince's Hot Chicken Shack keep very secret.
Culture
The Best Charcuterie for Your Holiday Party
Serve these to your guests and save the cooking for later
Culture
Top 5 Hottest Restaurant Openings in America in 2012
Check out the spots on The Foodist's must-do list for the new year
Culture
Winterize Your Bitters for the Holiday Season
From figgy bitters to peppermint bitters, we'll tell you which are the best and how to use them
Culture
Extreme Thanksgiving Leftovers
Spurred by the anticipation of a kitchen full of turkey, cranberry sauce, and mashed potatoes, we got a little carried away thinking up nine other ways to use them
Culture
The Full Story on Growlers (Spoiler
To give a more evenhanded picture of what people who live, breathe, and (duh) drink beer think about growlers, we spoke to more brewers around the country
Recipes
Honey-Bourbon Toddy
This hot toddy recipe comes from Matt Tanner at Houston's Anvil Bar & Refuge, whose addition of house-made apple-infused bourbon is a spirited stroke of genius.
Culture
The No-Fail Guide to Thanksgiving Turkey Carving
A sharp knife and little practice (on chickens!) makes perfect
Culture
Why Beer Growlers are Bad for your Brew
They might seem old-timey and legit, but the pros kinda hate them
Culture
The Foodist Pleas
Until you find me the customer who comes in specifically to watch the Discovery Channel while eating seared scallops, let's keep the sets at home.
Culture
Oyster Branding and The Naked Cowboy
Back in the day, when you went to a restaurant to slurp down some oysters, you had one option--oysters
Culture
The Foodist's Top 5 Far-Flung Thanksgiving Travel Escapes
As great as Turkey Day is, I believe we all secretly want to skip the drama and fly to some exotic locale where sweet-potato casserole doesn't exist.
Culture
Ask the Foodist
Hosts rarely remember who brought the Zinfandel, but I guarantee they'll give heartfelt thanks for your artisanal handiwork.
Culture
America's Best Charcuterie, from Virginia Speck to Oregon Chorizo
The best cured meats in America, from Iowa prosciutto spread to Utah mocetta, and how to serve them to your guests
Culture
The Foodist's Top 5 (Highly Debatable) Rules of Entertaining
Restaurant and Drinks Editor Andrew Knowlton shares a few theories on dinner parties