Coleman Andrews

Coleman Andrews
Did you know?

Colman wrote the liner notes for a special 1976 edition of a reissued album by Miles Davis.

Coleman Andrews
Coleman's Featured Recipe
Poached Whole Salmon

Click here for recipe

Colman Andrews is a cookbook author, magazine editor, and freelance writer and also known as one of the leading experts on the food of Spain.


He is the author of a number of books including Catalan Cuisine: Europe’s Last Great Culinary Secret;  Everything on the Table: Plain Talk about Food and Wine; Flavors of the Riviera: Discovering Real Mediterranean Cooking; Saveur Cooks Authentic American; Saveur Cooks Authentic French; and Saveur Cooks Authentic Italian. He contributed to Malaparte: A House Like Me; and Setting the American Table: Essays for the New Culture of Food and Wine.


Colman was a founder and editor-in-chief of Saveur magazine until 2006, when he became the restaurant critic for Gourmet. Colman is perhaps best know for his long tenure with Saveur, which began in 1994 when the magazine was started. Until Saveur, Colman had always lived in Southern California, where he grew up in Los Angeles and Ojai. He moved to New York City in 1995 to work at Saveur.


Colman’s journey from his early days in Los Angeles to the magazine was one influenced mainly by food and music. He wrote for the music industry as well as about food. He was editor-in-chief of Coast magazine in LA in the early ‘70s.


During this time, Colman also worked for Atlantic Records. He wrote press releases for debut albums by Bette Midler and Jackson Browne. He also reviewed records for Creem and made radio commercials and wrote liner notes for a number of albums.


His first restaurant reviewing job after graduating from UCLA was with The Staff, an offshoot of the LA Free Press. The persona he created for the column, named Mr. Food, caught the attention of Lois Dwan, a reviewer for the Los Angeles Times, who asked Colman to substitute for her when she was on vacation. Although he never joined the staff of the Times, he worked for the paper for a number of years, writing about food, restaurants, and travel.


In 1978, Colman began a wine column for Los Angeles magazine and soon afterwards was hired as an editor for New West magazine, started by Clay Felker. A few years later, he left New West to work for Apartment Life, which soon became Metropolitan Home magazine, where he wrote primarily about wine and food.


Toward the end of his time at Metropolitan Home, Colman started work on Catalan Cuisine, his first book. When the book was published—and it’s still in print to this day—Colman supported himself as a freelancer and wrote articles for the Los Angeles Times, Food & Wine magazine, Travel & Leisure, and Bon Appétit. His second book, Flavors of the Riviera, was published a few years after the Catalan book. He then went to Saveur. Colman is currently the Editorial Director at The Daily Meal.


Colman has won any number of awards for journalism and his books, from the James Beard Foundation and the International Association of Culinary Professionals. In 1985, he was one of the first 50 people named to Who’s Who of Cooking in America.


Colman lives with his wife in the New York metropolitan area, and has two daughters.

Latest Recipes


In speaking of this most celebrated of Irish potato dishes, musician Mick Bolgerwhose Denver-based contemporary Celtic band is called Co...

(1 Votes)

Black Sole with Green Garlic

Black sole is what the Irish call Dover sole--for why would the Irish append an English name to this superlative fish, found amply in Iri...

(1 Votes)

Poached Whole Salmon

A necessity for making this dish correctly is a fish poacher or deep elongated baking dish (with a cover) large enough to hold the salmon...

(1 Votes)

Fish Stock

Use only white-fleshed saltwater fish for this stock.

(1 Votes)

Green Mayonnaise

Serve with cold poached salmon, Dublin Bay prawns, and other fish and shellfish.

(1 Votes)


(1 Votes)

The Best Shepherd’s Pie

Several years ago, two prominent West Cork food personalities—writer and TV host Clodagh McKenna and her friend the culinary historian Re...

(1 Votes)

Lamb Stock

(1 Votes)

Chicken Stock

Substitute duck or rabbit bones for chicken bones, if you like. (Rabbit makes a particularly flavorful stock.)

(1 Votes)

Mashed Potatoes

For speed and convenience, many cooks like to peel and quarter their potatoes and boil them in salted water when making mashed potatoes (...

(1 Votes)

Roast Chicken with Herb Stuffing

A properly cooked roasting chicken is one of the great monuments of honest home cooking, Irish or otherwise. Make sure you buy a roaster,...

(1 Votes)

Bread Sauce

An old-fashioned condiment, this was once considered an essential accompaniment to roast turkey or game birds.

(1 Votes)

Michaelmas Goose

Goose is so firmly associated with Michaelmas, September 29, in Ireland that the old Irish name for the holiday was Fómhar no nGéanna, “t...

(1 Votes)


This classic accompaniment to roast pork, pork chops, black pudding, or roast goose is very easy to make and tastes infinitely better tha...

(1 Votes)

Baked Christmas Ham

This recipe comes from Barbara Workman of Gray Abbey, County Down (grandmother of food writer Caroline Workman, now of East Cork). I firs...

(1 Votes)

Irish Stew

I’ve eaten Irish stew in private homes and public eating places all over Ireland, north and south, probably twenty-five or thirty example...

(1 Votes)

Corned Beef with Parsley Sauce

This classic presentation of one of Ireland’s most emblematic meats is served by Kay Harte at her indispensible Farmgate Café, overlookin...

(1 Votes)


An old verse says “Boxty on the griddle, / Boxty in the pan, / If you can’t make boxty, / You’ll never get a man.” Boxty, occasionally sp...

(1 Votes)

Barm Brack

There’s some confusion about the correct name for this fruit-filled tea bread. The undisputed part of the name, “brack,” comes from the I...

(1 Votes)


Like Colcannon, Champ is a perfect partner for almost any kind of meat or poultry. See following for a recipe for Pea Champ.

(1 Votes)

Guinness Cake

This is one of the many Irish variations on fruitcake, moistened not with the usual whiskey, rum, or brandy, but with rich brown stout. T...

(1 Votes)
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