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
Recipes
Pimm’s
Recipes
Americano
Culture
An Ode to Shirley Temple, the Cocktail
For Andrew Knowlton, the Shirley Temple is more than just a sweet drink—it's a reminder of being with family, and making kids happy
Culture
The Foodist's 10 Favorite Oyster Bars Across America
Andrew Knowlton names his 10 favorite oyster bars, from Maine to Louisiana to the West Coast
Culture
The Foodist Loves Licorice, Sporks, Classic French Food
What is the BA Foodist, Andrew Knowlton, into these days? Cucumber snacks, salty licorice, sporks, and classic French food
Culture
Restaurants Are Too Darn Dark, Says the Foodist
If Andrew Knowlton needs the light of his phone to read a restaurant's menu, then it's too dark
Culture
How to Drink Like a Chicagoan: Drink Malört
It may taste like herb-infused paint thinner, but Malört is the wormwood liqueur of choice in Chicago
Culture
Make Norwegian Waffles for Luck in the Winter Olympics
Norwegian Waffles are the breakfast of Champions in the Foodist's house, where the biggest sporting event isn't the Super Bowl—it’s the Winter Olympics
Culture
The Foodist's Favorite Organic Pastas from Baia
Pasta used to be a last-resort dinner—until the Foodist discovered Baia, an Oakland-based artisanal dried pasta company that uses organic flours
Culture
How to Eat Healthy at Restaurants: A Chefs' Roundtable
April Bloomfield, Sean Brock, Daniel Patterson, and Dan Barber talk shop about eating healthy in the often decadent restaurant world
Culture
The Foodist Predicts the Next Big Ingredients in 2014
The Foodist predicts the next big ingredients, cuisines, and cities that will shape how we eat
Culture
The Foodist's Feast of the Seven Fishes Menu
The Foodist shares his Feast of the Seven Fishes menu, which includes oysters, crab, sardines, clams, and whole-roasted fish.
Culture
Five Steps to Cocktail Party Perfection
Why? Because everyone loves a party. But sometimes chilled Chardonnay and bottles of beer on ice just don’t cut it. For a get-together that’s a bit more special, a bit more memorable, and a bit, well, boozier, it’s high time to rediscover that grand American tradition known as the cocktail party
Culture
In Memoriam: Judy Rodgers, Chef at Zuni Café
Restaurants editor Andrew Knowlton remembers Judy Rodgers, the chef behind Zuni Cafe, who died Monday at age 57
Culture
10 Great Affordable Bourbons (or Ryes) to Buy When You Can't Find Pappy Van Winkle
If the rare Pappy Van Winkle is nowhere to be found, try one of these five great (and affordable) bourbons instead
Culture
Pepper Jam Is the One Condiment You Need at Thanksgiving
Pepper jam provides the one flavor missing from most Thanksgiving tables: heat
Culture
Why a Kids' Table Is a Bad Idea for Holiday Dinners
The Foodist explains why the kids' table at Thanksgiving—or any other holiday—is a bad idea
Restaurants
Why We Hate BA Foodist Andrew Knowlton (But Only Today)
Our restaurants editor went to two great San Francisco spots—Swan Oyster Depot and Zuni Café—and took these Instagram shots to make us crazy jealous
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Scenes from the Tosca Café Opening Party with Ken Friedman & April Bloomfield
Bon Appétit threw Ken Friedman and April Bloomfield a party in San Francisco last night for the grand opening of their new Tosca Café
Culture
The Homemade Remedy That Will Bust Your Cold
This homemade, herb-packed elixir is what BA editors drink when they feel a cold coming on.