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Francis Lam (page 6)

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.

Roasted beets recipe

Francis Lam

How to buy, roast and peel beets

Francis Lam

Eating Burger King’s roundtable-size Pizza Whopper

Francis Lam
(Picasa 2.7)

Beurre blanc recipe

Francis Lam
(Picasa 2.7)

Beurre blanc: Saucy versatility for lazy sophisticates

Francis Lam

Southern shrimp spaghetti, with twists

Francis Lam

Gulf Coast shrimp spaghetti, with twists

Francis Lam

Meet the real faces of the Gulf Coast

Francis Lam

What to know about the great egg recall

Francis Lam

Pan-roasted curry corn recipe

Francis Lam

Pan-roasted corn, summer’s flavor canvas

Francis Lam
Francis Lam, Shelby Kibler, and the bird

Killing dinner

Francis Lam
Baking guru Shelby Kibler

Supercharge your oven, and answers to your bread questions

Francis Lam

What is the meaning of meat eating?

Francis Lam

Phenomenal focaccia recipe

Francis Lam

Focaccia: Easier than expected, tastier than you knew

Francis Lam

Defend the bagel’s honor: Make your own!

Francis Lam

A quick bread to cure baking phobias

Francis Lam
(Gokce)

I’ll pass you my notes from baking school

Francis Lam

How to make weapons-grade ratatouille

Francis Lam

Weapons grade ratatouille recipe

Francis Lam

How to choose cantaloupes

Francis Lam

Does high-fructose corn syrup cause cancer?

Francis Lam

The greatest five-minute tomato pasta on earth

Francis Lam
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