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
Slip Someone the Tongue This Valentine's Day
By now, if you've failed to make a Valentine's Day dinner reservation, you're most likely out of luck (and in trouble). It's time to execute Plan B--cook at home. Why not make tongue?
What's the difference between a bartender and mixologist?
Dear BA Foodist: How does a mixologist differ from a good old-fashioned bartender?
Sushi Etiquette 101
Dear BA Foodist: Whenever I go out for sushi, I feel self-conscious. Is it okay to use your hands? Is dipping the sushi in soy sauce frowned upon? How do I use wasabi?
Super Bowl Sunday's Wings of Desire
I dig wings as much as the next person, but I'm not the kind of guy that plans a dinner around a plate of butter-and-hot-sauce-bathed, deep-fried chicken parts. Or at least I didn't think I was—until I tried this recipe.
Tongue--It's What's for Dinner
Dear BA Foodist: I remember when beef short ribs used to be a good deal at restaurants and in supermarkets. But now they seem to cost as much as a good steak. What's a cheapskate carnivore to do?
Maloney's Irish Cream
This seasonal drink—featuring Irish whiskey, whipping cream, and orange-flower water—makes for a sophisticated St. Patrick's Day indulgence
The Best Restaurant Meals of 2008
Dear BA Foodist: What was the best restaurant dish you ate in 2008?
The Only Cookbook(s) You'll Ever Need
Dear BA Foodist: I love to cook and have all the classic cookbooks, from Mastering the Art of French Cooking to The Silver Palate Cookbook to The Zuni Cafe Cookbook. What cookbook do you consider the best?
The Southern Food Boom
In his cookbook The Glory of Southern Cooking, James Villas writes, "As far I'm concerned, Southern cookery is right there on the same level with French cuisine bourgeoise and Italian cucina casereccia--the sacred traditions, the incredible variety of regional dishes, the prevalence of fresh local ingredients, the distinctive cooking techniques, everything." As a native Southerner, I couldn't agree more.
What's the Greatest Iron Chef America Battle Ever?
'm not one for clip shows--those episodes of television shows consisting of past scenes neatly packaged as flashbacks. Seinfeld did one, and so did Cheers, The A-Team, and even, Pee-wee's Playhouse (after all, one can never get too much of Laurence Fishburne as Cowboy Curtis).