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Francis Lam (page 11)

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam. In past lives, he was a Senior Writer at Salon.com, a Contributing Editor at Gourmet magazine (RIP), and his work has appeared in the 2006 – 2010 editions of Best Food Writing.

Brining meats is amazing. How much sodium does it add?

Francis Lam

Mom’s recipe for sticky soy sauce ribs

Francis Lam

Hot new trend: Old-time country ham?

Francis Lam

St. Patrick’s Day controversy: Is corned beef and cabbage Irish?

Francis Lam

What recipes mean by S, M, or L onions and carrots

Francis Lam

How to master roasted vegetables

Francis Lam
Cooking for the Notorious B.I.G.

What Biggie Smalls’ lyrics taught me about food

Francis Lam
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Chinese restaurant service so bad, it’s like they’re washing clothes

Francis Lam

Malaysian black pepper clams

Francis Lam

The last Chinese BBQ

Francis Lam

Takeout falling from the sky!

Francis Lam

Can you heat us up with your best hot drink?

Francis Lam

New Orleans sweet rice fritters (calas)

Francis Lam
A Marchande des calas

Calas: The rice fritter that freed the slaves

Francis Lam

Bring out your best bean dishes!

Francis Lam

How restaurant menus make you spend more

Francis Lam

Thai red curry seared cabbage

Francis Lam

Catalan braised chicken and shrimp (Mar i Muntanya)

Francis Lam

“Working in the Shadows”: America’s dirty food jobs

Francis Lam

Can you turn us on with chocolate and chili peppers?

Francis Lam

Russian apple cake (Sharlotka)

Francis Lam

Russian potato-mushroom “cutlets”

Francis Lam
Kevin Kaye

My compliments to the Peace Corps chef

Francis Lam
The master at work at Lam Zhou Handmade Noodle

The incredible expanding noodle, and where to eat it

Francis Lam
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