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Francis Lam (page 8)

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.

What eggplant really wants to be: Pasta sauce

Francis Lam

Melted eggplant pasta sauce

Francis Lam

Thai-ish steamed fish with curry custard recipe

Francis Lam

Russian potato-mushroom cutlet recipe

Francis Lam

Russian apple cake (Sharlotka) recipe

Francis Lam

Catalan braised chicken and shrimp (Mar i Muntanya) recipe

Francis Lam

Thai red curry seared cabbage recipe

Francis Lam

New Orleans sweet rice fritters (calas) recipe

Francis Lam
Ginger scallion sauce

Ginger scallion sauce recipe

Francis Lam

Ginger scallion sauce makes literally anything tasty

Francis Lam
Behold the Chicken Ring!

White Castle: A history of culinary violence

Francis Lam

Green gumbo recipe

Francis Lam

Sticky soy sauce ribs recipe

Francis Lam
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Malaysian black pepper clams recipe

Francis Lam
Panna cotta

Both refreshing and rich: The beauty of buttermilk panna cotta

Francis Lam
Panna cotta

Citrus buttermilk panna cotta recipe

Francis Lam

Why Gulf oysters matter, why they’re a way of life

Francis Lam
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Toasted peeps brulee recipe

Francis Lam
The perfect Paris picnic

Building a perfect Paris picnic

Francis Lam
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Amazing mashed potatoes recipe

Francis Lam

How to choose and cut mangoes (and turn them into shakes)

Francis Lam

Where a $40 cocktail is worth it for the theater alone

Francis Lam
(Tracy Hebden Lrps)

Basic mustard vinaigrette recipe

Francis Lam

Slow scrambled eggs recipe

Francis Lam
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