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 top his picks for March 2014.
Follow the Foodist—a.k.a. Andrew Knowlton, Bon Appétit's restaurant and drinks editor—on Instagram @andrewoknowlton.
Alaina Sullivan1/5Vive La France!
My first restaurant crush (ShowBiz Pizza Place doesn’t count) was Brasserie Le Coze in Atlanta. Their skate wing in brown butter made me fall in love with food. Well, guess what? Classic French is back, thanks to a new wave of spots like Le Diplomate in D.C., Lafayette in New York (pictured, the pâté), Arro in Austin, and The Good King Tavern in Philly. I, for one, say, “It’s good to see you again, mon ami.” After all, is there anything in the world better than steak frites and a glass of Burgundy?
Chris Lanier2/5Cuke O'Clock
The BA offices are no different than yours— 3 p.m. munching is practically a sport. But after 12 years here, I’ve learned to eat healthier in between meals. Now my go-to snack is English cucumber tossed with Maldon salt, Aleppo pepper, and lemon juice. It’s spicy, crunchy, and gets me through to dinner. (No Aleppo pepper on hand? Use red chile flakes instead.)
3/5The Coolest Store in America
Just like you don’t have to live on a mountaintop to drive an SUV, you don’t have to be Ranger Rick to shop at Snow Peak, the Japanese outdoor retailer that recently opened its first and only U.S. shop in Portland, Oregon. At least that’s how I explain my addiction to its smartly designed axes, lanterns, camping chairs, and, yes, even titanium sporks ($10).
4/5Black Magic
I’m one of those wacko folks who worship black licorice— especially the salty kind. The new obsession among us candy outcasts comes from Oregon, where cult purveyor Jacobsen Salt Co. teamed with candymaker Quin on chewy, molasses-laced licorice bites ($14). They hurt so good.
5/5My Favorite Under-the-Radar Books*
The Southern Junior League Cookbook edited by Ann Seranne: I was raised on Junior League recipes. This 1977 compendium anthologizes more than 20 hard-to-find Southern editions. Plates and Dishes by Stephan Schacher: A photographic look at America’s quirky roadside diners and the characters who work at them. Sushi by Kazuo Nagayama: With page after page of exquisitely shot nigiri, the compact softcover original is my choice gift for foodie friends. * With a little effort, you can find all of these titles on eBay or abebooks.com, or in used bookstores.
