Help keep Salon independent

Francis Lam (page 2)

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.

Your 10 most creative ways to rock out with vegetables

Francis Lam

Battle of the bulging burrito: Chipotle vs. Qdoba

Francis Lam

Pasta with garlicky peas and roasted mushrooms recipe

Francis Lam

Pasta with garlicky peas and roasted mushrooms

Francis Lam
Tomato, Many Complementary Flavors from the restaurant Alinea

America: It’s time to win the future (of cooking vegetables)

Francis Lam

Taste testing Bugles, Funyuns, Munchos and Smartfood

Francis Lam

Where will America go for V-Day? Ask Google!

Francis Lam

Kale and spinach chips recipe

Francis Lam

How to make kale and spinach chips

Francis Lam
A detail from "Gluttony," in the painting "The Seven Deadly Sins and the Four Last Things" by Hieronymus Bosch

Do we need B. R. Myers’ moral crusade against foodies?

Francis Lam

Search for the best Valentine’s Day candy: It’s on!

Francis Lam

Potsticker dumpling recipe

Francis Lam

How to make potsticker dumplings, Mama Yang style

Francis Lam
Francis Lam, all decked out for Chinese New Year

A peek into the thrilling, exotic diet of a food writer

Francis Lam

Learning to make Mom’s dumplings

Francis Lam

DiGiorno frozen pizza and cookie dough, together at last

Francis Lam
Mark Bittman

New N.Y. Times opinion columnist is … a food writer

Francis Lam

Fish fumet and seafood stock recipe

Francis Lam

Making stock, part two: Fish and seafood

Francis Lam

What “cage-free,” “fertile” and other egg labels mean

Francis Lam

How many bugs are allowed in your pasta? Reading the FDA’s Food Defect Action Levels

Francis Lam

Is haggis really that disgusting?

Francis Lam
Salon logo

Chicken or veal or beef or vegetable stock recipe

Francis Lam

How to make stock the right way, the wrong way, and when it matters

Francis Lam
« Previous
Page: 2
Next »