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Francis Lam (page 4)

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.

Magic ginger milk pudding

Francis Lam
frying pan on gas hob with frying oil

How to reuse cooking oil for fun and profit

Francis Lam

Wendy’s new “Natural” fries try to dethrone King Ronald

Francis Lam

What it’s like to eat only potatoes for 60 days, Part 2

Francis Lam

Crisp caramelized doughnuts recipe

Francis Lam

Crisp caramelized doughnuts: Thanksgiving dessert bailout

Francis Lam

Slow-sauteed greens recipe

Francis Lam

Slow-sauteed greens: Shelve the green-bean casserole

Francis Lam

Turkey leg confit recipe

Francis Lam

Disappointing turkey no more!

Francis Lam

Two cookbooks that just might make you a better person

Francis Lam
(Photographer: V.f.)

French fries recipe

Francis Lam
(Photographer: V.f.)

The keys to crisp French fries at home

Francis Lam
Andrew "FoFo" Gilich for mayor!

Francis Lam’s tales of the multicultural South

Francis Lam

Why airplane dining has always been awful

Francis Lam

The greatest snack in the sky: Delta’s cookies

Francis Lam
Chicken cracklins riding shotgun on chicken salad

Chicken cracklins recipe

Francis Lam
Chicken salad is good, but chicken salad topped with fried chicken skins is the bomb

The best part of fried chicken without making fried chicken

Francis Lam
The McRib

The ineluctable return of the McRib

Francis Lam

Sausage-roasted squash recipe

Francis Lam

Introducing: Sausage-roasted squash

Francis Lam

This is what it’s like to eat only potatoes for 60 days

Francis Lam

Our taste test of the finest and foulest Halloween candies

Francis Lam
Sid Lerner

The Year in Sanity: Sid Lerner

Francis Lam
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