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
The 5 Best Bars We Drank at This Year
The best bars are never pretentious nor unfriendly—no matter if the bartenders are mixing $17 martinis or slinging double shots of Wild Turkey.
The Burger to End All Burgers and More Highlights From the Hunt for the Year’s Best New Restaurants
From next-level bar snacks to museum-worthy plating, these restaurants proved they did it better than the rest.
The 3 Best Tacos of 2016
We are living in a boom time for tacos, as evidenced by these three new standouts in Dallas, Philly, and San Francisco.
Always Order the Goat Lasagna: The Best Pastas of 2016
Sorry carb-phobics and gluten-free zealots, but pasta’s not going down without a fight.
The Best Desserts We Ate on the Road for the Hot 10
Spoiler alert: There’s bourbon involved.
The 5 Best Fried Chicken Sandwiches We Ate in 2016
God only knows how many fried-chicken sandwiches we ate this year. But these five were unreal.
The 3 Best New Pizza Joints in America
From square-cut Detroit-style pizza in New York, to the perfect crust in Portland—these are 2016's best slices.
The 5 Best New Sandwiches in America
From a taco-gyro hybrid to an epic meatloaf sandwich that rivals your grandma's, here are the best sandwiches we ate this year.
Washington D.C. Is the Restaurant City of the Year
There's never been a better time to go out to eat in our nation's capital
Step Inside the Best-Designed New Restaurants
There are well-designed restaurants, and then there are restaurants that are such fully realized worlds, they transport you.
Grill Every Damn Day: 8 New Recipes to Make from Now Till Labor Day
When you check out restaurants for a living, what do you do on vacation? Avoid them at all costs. Andrew Knowlton takes us to Maine, with simple advice for cooking, drinking, and relaxing with little but an open flame.
Make These Easy Summer Rolls When You Don't Feel Like Cooking Dinner
When BA's Andrew Knowlton puts his daughters to work in the kitchen, the result is veg-packed summer rolls that turn dinner into an art project.
Grilled Halibut Niçoise With Market Vegetables
If it looks good at the market, it will be good in this salad.
Grilled Chicken Wings With Shishito Peppers and Herbs
Steady medium heat is best for grilling wings; they need time for the fat to render and the skin to crisp.
Lamb Chops Scottadito with Charred Cherry Tomatoes
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Summer Rolls
You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.
Green Olive Tapenade
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Whole Corn on the Grill
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Grilled Kielbasa Tacos
Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.
Charred Spring Onion and Sesame-Chile Butter
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.