Betsy Andrews

Betsy Andrews

I'm a journalist, editor, and poet

Food, wine, beer, spirits and cocktails, travel, garden, home, organics and sustainability, well-being, poetry and the arts

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7 sav1210 first betsyandrews 400 article
Saveur

My Deli, Myself: Betsy Andrews and Her Grandmother

From SAVEUR Issue #134 by Betsy Andrews I was raised in a little place on the western border of Philadelphia. It had a blue-vinyl and wood-laminate decor, and there was always food on the table. I am not talking about my parents' house; I'm talking about our favorite booth—my grandmother's...

Saveur

Taste of Umbria

In the medieval hill town of Montefalco, home to the grape sagrantino, the spirit of generosity is as robust as the wine...

Saveur

Edible Art

The innovative dishes at Alinea in Chicago bring laughter to the table....

Saveur

Northern Spirits

A new liqueur made with Icelandic birch gets paired with a gin that travels the oceans in this well-chilled cocktail...

Saveur

Stamp-and-Go (Salt Cod Fritters)

These road snacks are possibly named for the way travelers would stamp their feet at food stands to hail vendors. This recipe, adapted from one given to us by Jamaican food columnist Jacqui Sinclair, pairs the fritters with a sauce made with culantro, an herb with a cilantro-like flavor. See...

Saveur

Steamed Blue Crabs

The room smelled of Michelob and Old Bay seasoning. The crabs' shells were spicy and sharp. Cracking, sucking, sometimes drawing blood, I'd work my way to the moist, sweet meat....

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Mole: The Pride of Puebla

Mole sauce, a specialty in the Mexican city of Puebla, takes several days and a small army to prepare, and is a deep part of the area's history....

Saveur

A Taste of the Past

From SAVEUR Issue #143 My father is sobbing. With calloused fingers, he wipes tears from his eyes, which are two different colors, one green and one brown. He's an emotional guy, given to booze-fueled joie de vivre, blistering anger, and when he's telling half yarns about himself, a sort of...

Saveur

Where We're Eating: Fork

The venerable Philadelphia restaurant Fork, a trailblazer in farm-to-table dining 15 years ago, has been made over, to miraculous effect. The palm trees have been replaced with birch, the high green banquets with dark elegant ones, and vibrant murals by Fork waiter Anthony DeMelas have been added to the decor....

Saveur

10 Great Wines from the New York Finger Lakes

Sometimes a grape does so well in a place that it becomes synonymous with the region. That was the case with California cabernet sauvignon, and it's also true of Finger Lakes riesling....

Saveur

Here's the Beef

From SAVEUR Issue #158 It's 6:30 on a Saturday night in Omaha, and I'm standing in the kitchen at Cascio's Steakhouse staring at a flattop grill. It's a sea of steaks, the grill guys flipping 70 house-cut New York strips in waves. Beside me, a young food runner named John...

Saveur

In the Land of Plenty (The Peloponnese)

The rich agricultural diversity of the Peloponnese peninsula allows olives, artichokes, wine grapes, and lemons to thrive in abundance....

Saveur

Cassava Nation

From SAVEUR Issue #151 The fish, rubbed with garlic and cumin, was frying, and the coconut milk was bubbling on the stove when Mama Nicha walked through the room. "Now it smells like a Garifuna kitchen!" she proclaimed in Spanish. Keep reading »...

Saveur

Sweet Spot

Classic candy from 1794 to today - Zotz, Hopjes, Chunky Bars, Necco Wafers, Cherry Mash, and more....

Saveur

Postcard: A French Creole Island Feast in Martinique

I enjoyed the most amazing French Creole island feast at Mango Bay restaurant in the harbor in Fort-de-France, Martinique, a stop for the cruising yacht Wind Surf: stuffed crab, spicy salt cod and salt cod fritters, soft and savory boudin noir, spiny lobster tail in a tangy sour orange sauce...