Colman Andrews

Colman Andrews, a senior editor for 24/7 Wall St., is an internationally known food writer and editor. He was previously the editor in chief of Saveur magazine, which he co-founded, and the vice president and editorial director of TheDailyMeal.com. He is the author of an estimated 3,000 articles, essays, and reviews on food, wine, travel, music, art, architecture, design, the entertainment industry, and social issues, published on three continents, and has written nine books on food, including cookbooks, a biography, and a memoir.

Andrews is the winner of eight James Beard Awards, including 2010 Cookbook of the Year, as well as awards from Britain’s Guild of Food Writers and the International Association of Cooking Professionals. In 1985, he became one of the first 50 figures named to the Who’s Who of Cooking in America. In 2012, the government of Catalonia gave Andrews the Creu de Sant Jordi, its highest civilian honor, for his work in promoting Catalan cuisine.

Lastest Stories by Colman Andrews

It’s no news that the COVID-19 pandemic has upended the restaurant industry, threatened bars and cocktail lounges with obsolescence, interrupted supermarket supply chains, and altered eating and...
“There’s one thing that’s really great about waking up early,” the comedian Kathy Griffin apparently once said, “and it’s not jogging or greeting the day —...
One common New Year’s resolution is to eat better. This often means choosing more healthy options — a salad instead of a cheeseburger, maybe, or a nice piece of grilled fish rather than a...
English is an impressive language. It boasts a functional vocabulary of about 200,000 words (French and Spanish commonly use only about half that number each), and adds thousands more words each year...
It’s hard to imagine Italian cooking without tomatoes. From caprese salad and bruschetta to chicken cacciatore, mozzarella marinara, eggplant parmigiana, and many kinds of pizza, they are...
Now that restaurants across the country are open again, we can talk about a typical restaurant experience. There are three main facets to it: Ambiance, meaning the overall feeling of the place. This...
Now that we’re firmly into the 2020s, it might be time to take a look back at what America was like a century ago, during the fabled decade known as the Roaring Twenties. In America (and to a...
“It is a hero among sandwiches, although it is not the one called a hero,” wrote critic Pete Wells in the New York Times several years ago. He was talking about the breakfast sandwich, an...
An earworm is a song or song fragment that gets stuck in your head, on endless repeat, for a day or a week or more. According to the experts, about 90 percent of people experience one at least once a...
The pandemic sounded the death knell for many of America’s most famous restaurants. Among the casualties in 2020 were such iconic institutions as K-Paul’s Louisiana Kitchen in New...
French fries aren’t French, Swiss steak isn’t Swiss, and Mongolian barbecue isn’t Mongolian — or, for that matter, barbecue.  These are just three examples of foods with misleading...
American cooking is as diverse as America itself. Scores and scores of different nationalities, over recent centuries, have populated our country and enriched it with their cultures, languages,...
The coronavirus pandemic has significantly damaged the food industry in the U.S. About two years after being forced to shut down and hundreds of iconic establishments closing for good, restaurants...
It’s possible to eat very well today in virtually every corner of America. It could be homemade waffles or classic burgers at a popular diner, vivid foods from other cultures (such as Thai or...