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Francis Lam (page 13)

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.

Plants are people, too

Francis Lam

Santa’s little kitchen helper

Francis Lam

Cidre cocktail

Francis Lam

Red hot ale

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Lamb and yellowtail mokume gane

Napalm drinks, melting ketchup and other delights

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Alissa J. Novoselick and her class at Camp Verde High School

Cash and gumption: Food nonprofits to support

Francis Lam

That anti-soda ad is way gnarly … but will it work?

Francis Lam

Hugs and kisses and cooking-for-you wishes

Francis Lam

Dal Chawal (Seema’s Indian lentils and rice)

Francis Lam

A sweetly awkward lesson

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I am not a colonial apologist!

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Buzzing through the holidays

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Where the bitter turns sweet: Vietnamese coffee

Francis Lam

Tomato and ginger make a happy mistake

Francis Lam

Take a bite of virgin’s breasts

Francis Lam

Where curry replaced corned beef and cabbage

Francis Lam

(Unspecified)

Salon Kitchen Challenge: A political feast

Francis Lam

Trout à la Waterboard: Poached trout, chicken broth, saut

A sorry-state dinner

Francis Lam

Ruth Reichl has better salsa

Francis Lam

Stalk of shame

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One last ride for the ice cream man

Francis Lam

An immigrant Thanksgiving

Francis Lam

What makes a culinary hero?

Francis Lam

Opening our Kitchen Cabinet

Francis Lam

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