Betsy Andrews

Title: Contributing Editor

Location: New York, New York

Education: B.A. in English Language and Literature, University of Pennsylvania

Expertise: Food, wine, spirits, environment, adventure

- Former New York Times columnist
- Award-winning food and travel journalist

Experience

Betsy Andrews is an award-winning journalist and a contributing editor for Food & Wine and EatingWell. She has written extensively on food, drink and travel topics. Her work has appeared in Travel & Leisure, Condé Nast Traveler, The Wall Street Journal, Food & Wine, EatingWell, SevenFifty Daily, VinePair, Plate, Liquor.com and other publications and websites.

Previously she was an editor-at-large for Organic Life, a senior editor for Zagat and executive editor for Saveur. She was a New York Times columnist for the "$25 and Under" column for almost five years.

She received the 2021 Thomas Lowell Award in Culinary Travel Writing and is a James Beard Foundation and IACP award nominee.

About EatingWell

EatingWell has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Learn more about us.
Buy too much cilantro? Grow too much basil? When you're faced with a bounty of fresh herbs, you can save them for the future. Here, how to dry or freeze fresh herbs to prevent waste and save money.
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Earl Grey Icebox Pie
Rating: Unrated
New!
This elegant icebox pie is in the rotation of popular desserts at Dad's Luncheonette in Half Moon Bay, California. If you don't have loose tea, use the contents of 15 tea bags. Chef Scott Clark keeps the tea leaves in the custard, which gives the filling a bit of texture—you can strain it if you prefer. Finish with a dollop of whipped cream.
This sandwich is a specialty at Dad's Luncheonette in Half Moon Bay, California, where chef-owner Scott Clark makes it with local maitake mushrooms. Using ghee to cook the sandwich components imparts a nutty flavor you wouldn't get by using butter.
Cream of Artichoke Soup
Rating: Unrated
New!
Perhaps the vegetable that defines California's Central Coast most is the artichoke. Indeed, the town of Castroville is nicknamed the Artichoke Center of the World. Duarte's Tavern in Pescadero has been serving patrons since 1894. One of its specialties? This soup that's all about the thistle.
One of the specialties at Hidden Kitchen in Cayucos, California, is the blue corn waffles. They're served up in nine savory and sweet ways. The owners wouldn't part with the recipe, but this homage to the rancheros-like "Cayucos Cowboy" is pretty tasty.
Smoked Ahi Tuna Tacos
Rating: Unrated
New!
Overlooking the surf in Cayucos, Ruddell's Smokehouse has been a landmark on California's Central Coast for two decades. When it's time to order, guests choose smoked meat, seafood or black bean patties in taco or sandwich form. We adapted their recipe using an easy technique for smoking on the grill.
Crab Louie Salad
Rating: Unrated
New!
At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.
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Last Thanksgiving, we traveled to six homes across the country to learn how families gathered. Their stories—along with their recipes like gyoza, braised greens and an oysters-and-Champagne brunch—prove that there are so many wonderful ways to celebrate this holiday.
Learn more about Mable Owen Clarke's fish fries, and get her recipes for fried flounder, mac 'n' cheese, tomato casserole and more.
Crab Louie Salad
Rating: Unrated
New!
At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.
Last Thanksgiving, we traveled to six homes across the country to learn how families gathered. Their stories—along with their recipes like gyoza, braised greens and an oysters-and-Champagne brunch—prove that there are so many wonderful ways to celebrate this holiday.
Learn more about Mable Owen Clarke's fish fries, and get her recipes for fried flounder, mac 'n' cheese, tomato casserole and more.
Summer Berry Pie
Rating: Unrated
New!
Highway 61 is Minnesota's unofficial pie trail, and a stop for a slice is a must on a road trip. This summer pie recipe is adapted from Rustic Inn Café in Two Harbors.
One of chef Kippy Kuboy's most popular dishes at the Poplar Haus in Grand Marais, Minnesota, is his walleye po'boy. Here we serve the walleye recipe deconstructed, but go ahead and pile everything on a soft roll if you like.
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Beet-Infused Gin & Tonic
Rating: Unrated
New!
Roasted beets add earthy sweetness to this riff on a summer classic from Lake Avenue Restaurant & Bar in Duluth, Minnesota. You'll end up with a big batch of infused gin for easy gin and tonics down the road. Experiment as you will--its earthy flavor plays nicely with bitters and amaros in other cocktails.
Rice Patty Melts
Rating: Unrated
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Lots of local ingredients show up on the menu at Tom Hanson's Duluth Grill in Duluth, Minnesota, like the wild rice in these rice patties, harvested by Bruce Savage of nearby Spirit Lake Farms.
Chef Scott Graden of New Scenic Café outside Duluth, Minnesota, pickles beets to use in the winter, but in summer he cooks them up fresh in preparations like this blueberry salad.
Smoked Whitefish Salad
Rating: Unrated
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Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.
Grill-Fried Potatoes
Rating: Unrated
New!
These potato wedges get magically creamy in the center and crisp on the outside as if they were deep-fried. But--surprise!--they're grilled for a healthier, easier and way-less-messy (but equally delicious) steak fry.
Veal, Beef & Pork Sugo
Rating: Unrated
1
This Italian tomato sauce recipe simmers for a long time, allowing some of the liquid to evaporate, concentrating the flavor. This easy recipe is perfect for meal prep--it makes a large batch, so serve some over pasta for dinner and freeze the rest for a quick meal in the future.
Linguine alle Vongole
Rating: Unrated
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Italian for "linguine with clams," this seafood pasta dish includes tomatoes for a mashup between red and white clam sauces.
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This versatile and easy side dish is a tasty way to showcase green beans. We boil the beans briefly before sautéing for perfectly crisp-tender vegetables that don't get mushy.