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
Ask the Foodist
We were so excited to go to a new bistro that we'd been reading about for months, we got reservations opening weekend...
How to Become a Great Home Cook
I want to become a better cook, but cookbooks overwhelm me. Any tips?
Friday Happy Hour
The secret to this cocktail from Portland, Oregon's Laurelhurst Market is in the ice, which bar manager Evan Zimmerman smokes over hickory.
Ask the Foodist
Why do some restaurants take reservations and others don't? I just don't understand the whole no-reservations policy. Why wouldn't all restaurants want to afford customers the ability to lock down seats?
Why Asian Fusion is Back (and Where to Get It)
This time around, it's less about gimmickry and more about cleverly combining traditional Japanese, Korean, and Chinese flavors with local ingredients.
Which Beer Is Better
I'm from a generation that grew up thinking draft beer was the way to go. Now, though, I'm hearing canned is better.
March Cover Recipe
When I moved to New York City several years ago, it took all the southern charm I could muster to convince friends to try my homemade pimiento cheese.
6 Warm Drink Recipes (Drop It Like It's Hot)
Here are six very inventive hot drinks from bars across the country.
How Your Slow Cooker Can Get You Drunk
Dust off that slow cooker you inherited from your mother and start making some hot cocktails.
How to Make Ham and Cheese Like a Parisian
Not all hams are created equal. You're better off heading to the deli or, better yet, a local butcher than picking up the supermarket stuff.
Friday Happy Hour
The biggest difference is that the agave plants are cooked, which gives mezcal its distinct smoky profile.
America's Best Upscale Riffs on Snickers, Twix, and Almond Joy
At America's best restaurants, pastry chefs are reimagining dessert—with a mix of childhood nostalgia, whimsical creativity, and homey flavors. If Grandma went to cooking school, this is what she would make.
