What it is: Colman Andrews, Editorial Director, TheDailyMeal.com
In the culinary world, Colman Andrews is most known for his connection with Saveur magazine, as he was one of the founders and served as the editor-in-chief until 2006. He then was a restaurant columnist for Gourmet.
He’s an eight-time James Beard Award-winner, a Grammy Nominee and the author of six cookbooks. His first cookbook, “Catalan Cuisine,” written in 1988, was named by the Observer Food Monthly as one of the “50 Best Cookbooks of All Time.” In 1985, he was one of the first 50 people named to Who’s Who of Cooking in America. He’s also one of the leading experts on the cuisine of Spain’s Catalonia.
“I’ve just finished a book, tentatively called “The Flavor of America,” about emblematic American food products, from Maine lobster to Texas venison to Pixie tangerines to, well artificially flavored potato chips. The book is scheduled for fall of 2013, from Phaidon.”
Which specific food product or gadget would you never give up? Cheese. Irish cheddar for all-purpose melting, Parmigiano Reggiano for grating (and also eating in chunks), Comté and Gruyère and real fontina for the cheeseboard — but just about any cheese under the right circumstances.
What do you like to serve when you entertain? Grilled butterflied leg of lamb (marinated in yogurt and soy sauce) and a big salad of seasonal cooked and raw vegetables dressed with olive oil and lemon juice, with grated Parmigiano mixed in.
Describe your “last meal?” I hope that when I have my last meal, I don’t realize it’s my last so I can relax and enjoy it.
What food is your secret guilty pleasure? Artificially flavored potato chips.
What is your go-to, neighborhood restaurant, and why? Not really a restaurant, but a down-home, authentic Mexican takeout place called El Charrito that has somehow magically appeared about six blocks from my home in, of all places, Riverside, CT.
What is one food product most people don’t know about, but should…? Italian tomato paste in a tube. A little bit of it stirred into sauces, soups, stews, etc., is a great stealth ingredient, adding flavor, texture and color without calling attention to itself.
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