Francis Lam (page 19)

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.

Banana Pudding

Fancy-pants banana pudding Francis Lam

Ancient Japanese fish secrets -- revealed! Francis Lam

What to do with a mackerel, the Japanese way Francis Lam

Miso-jackfish tartare (Namerou) Francis Lam

Can you make a mean pudding? Francis Lam

Poached chicken salad Francis Lam

TAVERN ON THE GREEN PUBLIC ACTION PREVIEW

Requiem for a (ridiculous) restaurant Francis Lam

In defense of salt Francis Lam

Hit me with your best stew Francis Lam

Portuguese cod fritters (Bolinhos de Bacalhau) Francis Lam

Scenes from a codfish klatch Francis Lam

The curious history of General Tso's chicken Francis Lam

The most important meal of the year Francis Lam

The flavorist conversations: Wylie Dufresne Francis Lam

Charles Gabriel's country pan-fried chicken Francis Lam

Page: 19