Andy Ward
Contributor
Andy Ward is executive vice president and publisher at Random House, where he oversees editorial strategy and continues to acquire and edit acclaimed fiction and nonfiction. He has helped shape major bestsellers, including When Breath Becomes Air, Lincoln in the Bardo, and The Power of Habit.Previously, a longtime magazine editor at Esquire and GQ, he also worked with his wife, cookbook author Jenny Rosenstrach, as a regular contributor to Bon Appétit. Their long-running column, “The Providers” (2011–2017), chronicled home cooking and parenting in a deeply personal voice, bridging food writing and memoir.
Recipes
Slice-and-Bake Oatmeal-Raisin Cookies
Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.
Cooking
Everyone Loves French Fries
The #6 rule of a successful family dinner: Everyone loves french fries (even when they're baked)
Cooking
Start Cooking Dinner in the Morning
The #5 rule of family dinner success: Get up and get prepping
Cooking
Rule #3 of Family Dinner
Rule #3: Proper planning prevents poor performance. We stole that from some Southern-fried football coach, but it applies to family dinner, too
Cooking
Rule #2 of Family Dinner
Rule #2 of family dinner: A meal in the freezer is insurance against workweek craziness
Cooking
Rule #1 of Family Dinner
Here's Rule #1 of family dinner: Not everyone has to eat the same thing the same way
Cooking
How to Eat with Your Kids Without Losing Your Mind
You love eating with the kids. You want to eat with the kids. But you don't want to lose your mind. Here's our no-fail plan to make each meal a happy one
Recipes
Pork Loin Braised in Milk
techniques
Mom Gets Her Grill On
Recipes
Brussels Sprouts with Bacon and Raisins
A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.
Cooking
Grown-up Time (Finally)
Recipes
Swedish Meatballs
These Swedish meatballs, which are adapted from the ones served up at Smörgås Chef in NYC, get their distinctive flavor from nutmeg and allspice—and just a bit of sugar. Do like they do at the homey West Village restaurant and serve them alongside whipped potatoes and lingonberries. You can find lingonberry preserves, a Scandinavian favorite and classic accompaniment to meatballs, at IKEA or online.
Culture
Dad's Chophouse
techniques
Easy Baked Potato Bar
A commuter dad, a work-at-home mom, two kids, and a pair of BlackBerrys. 15-minute-meals? If only. A peek at how Jenny Rosentrach and Andy Ward actually pull off dinner.
