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
The 20 Most Important Restaurants in America
Culture
Why You Should Eat the Entire Apple, Core and All
Don't stop at the sweet flesh, says the Foodist: Consume the whole damn apple, seeds and all!
Restaurants
A Love Letter to Fried Chicken
Why do people the world over love fried chicken? BA Foodist Andrew Knowlton delves into his fondest memories in search of the heart and soul of the bird
The Best Dish to Serve at a Dinner Party Is Mussels
Mussels are a quick, easy, one-pot dinner party dish
Culture
Throw a Southern-Style Party with Pickled Foods, Creative Dips
How to make and serve a variety of Southern-style pickles and dips
Recipes
Mussels with White Wine
Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.
Recipes
Cheddar and Horseradish Spread
This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.
Recipes
Port and Onion Chutney
Red onions add sweetness and lend color to this chutney, but any onion will work.
Recipes
Collard and Pecan Pesto
A dip that proves collards don’t have to be stewed for hours to be delicious.
Recipes
Deviled Ham
For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.
Culture
FAIR. Fair-Trade Quinoa Vodka, Reviewed by the Foodist
FAIR. vodka is odorless and tasteless—but it's made from Fair Trade quinoa. The BA Foodist, Andrew Knowlton, reviews this feel-good mixer
Culture
Which Ingredient Will Be the Next Hot Restaurant Trend?
The BA Foodist, Andrew Knowlton, examines the ingredients and dishes making waves at Copenhagen's MAD food symposium, and gives odds on their success
Culture
Whisper Creek Tennessee Sipping Cream, Reviewed by the Foodist
Andrew Knowlton, the Bon Appétit Foodist, reviews Whisper Creek Tennessee Sipping Cream, an American-made rival to Bailey's
Culture
The Foodist's Top 25 Food Trends of 2013
The 25 most amazing things Andrew Knowlton saw, heard, and yes, devoured during his 120-day, 26,333-mile, 22-state tour of America’s best new restaurants
Recipes
Gin and Tonic
The Gin and Tonic is swinging again, thanks to new distillers who have made gin cool. And it doesn't get more classic than this recipe.
Culture
Andrew Knowlton's Hot 10 Road Trip, in Instagrams
The best food Instagrams from Andrew Knowlton's eating road trip for the Best New Restaurants in America
best-new-restaurants
The Hot 10: The Best New Restaurants in America in 2013
The Hot 10 is here! See all of Andrew Knowlton's picks for the Best New Restaurants in America of 2013
best-new-restaurants
Top 50 New Restaurants - Chada Thai & Wine, Las Vegas
You now have an excuse to leave the Strip. A former general manager and sommelier from famed Vegas Thai joint Lotus of Siam is behind the deep wine list and large Southern and Bangkok-style Thai menu