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
Five Steps to Cocktail Party Perfection
Why? Because everyone loves a party. But sometimes chilled Chardonnay and bottles of beer on ice just don’t cut it. For a get-together that’s a bit more special, a bit more memorable, and a bit, well, boozier, it’s high time to rediscover that grand American tradition known as the cocktail party
In Memoriam: Judy Rodgers, Chef at Zuni Café
Restaurants editor Andrew Knowlton remembers Judy Rodgers, the chef behind Zuni Cafe, who died Monday at age 57
10 Great Affordable Bourbons (or Ryes) to Buy When You Can't Find Pappy Van Winkle
If the rare Pappy Van Winkle is nowhere to be found, try one of these five great (and affordable) bourbons instead
Pepper Jam Is the One Condiment You Need at Thanksgiving
Pepper jam provides the one flavor missing from most Thanksgiving tables: heat
Why a Kids' Table Is a Bad Idea for Holiday Dinners
The Foodist explains why the kids' table at Thanksgiving—or any other holiday—is a bad idea
Why We Hate BA Foodist Andrew Knowlton (But Only Today)
Our restaurants editor went to two great San Francisco spots—Swan Oyster Depot and Zuni Café—and took these Instagram shots to make us crazy jealous
Scenes from the Tosca Café Opening Party with Ken Friedman & April Bloomfield
Bon Appétit threw Ken Friedman and April Bloomfield a party in San Francisco last night for the grand opening of their new Tosca Café
The Homemade Remedy That Will Bust Your Cold
This homemade, herb-packed elixir is what BA editors drink when they feel a cold coming on.
Why You Should Eat the Entire Apple, Core and All
Don't stop at the sweet flesh, says the Foodist: Consume the whole damn apple, seeds and all!
A Love Letter to Fried Chicken
Why do people the world over love fried chicken? BA Foodist Andrew Knowlton delves into his fondest memories in search of the heart and soul of the bird
The Best Dish to Serve at a Dinner Party Is Mussels
Mussels are a quick, easy, one-pot dinner party dish
Throw a Southern-Style Party with Pickled Foods, Creative Dips
How to make and serve a variety of Southern-style pickles and dips
Mussels with White Wine
Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.
Cheddar and Horseradish Spread
This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.
Port and Onion Chutney
Red onions add sweetness and lend color to this chutney, but any onion will work.
Collard and Pecan Pesto
A dip that proves collards don’t have to be stewed for hours to be delicious.
Deviled Ham
For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.
