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
Confessions of a Recovering Plate Sharer
Dear BA Foodist: We were recently at a restaurant that actually discouraged sharing, saying that mixing the sauces would destroy the flavor. Are you a plate sharer?
What To Do When There's A Fly in Your Soup
Dear BA Foodist: I was dining out recently and found a hair on my plate. When is it okay to send the plate back or ask for a refund?
Why I Hate Brunch
Don't be fooled by all-you-can-drink bellinis and cheap omelets--brunch is for the birds.
The Return of the Highball Cocktail
Looking for your official cocktail of summer 2010? We've got a few refreshing ideas including the Presbyterian, Americano, and Harvard Fizz.
Barbecue Chef Erin O'Shea Shares Her Secret Sauce
Pitmaster Erin O'Shea of Precy Street Barbecue in Philadelphia reveals her signature BBQ sauce.
America's Leading Restaurant Critics on "Cit-Crit"
NY Times' Sam Sifton ("I have no beef with the residents of Yelpistan"), Philadelphia Inquirer's Craig LaBan ("...pushes us old-school print critics to work harder to remain relevant") and others on Yelp and its kin.
Will Yelp and "Cit Crit" Replace Restaurant Critics?
Dear Ba Foodist: Do you think Yelp and other online restaurant review sites are the future of restaurant criticism?
The Salty Dog
This Salty Dog recipe is basically grapefruit juice doctored up with booze and salt—what's not to love?
Is Sous-Vide the Next Saute?
Dear BA Foodist: I'm noticing the term sous-vide on more and more restaurant menus. I know it's a cooking technique, but is it something I can try at home?