Francis Lam on Muck Rack

Francis Lam Verified

New York City
Editor-at-Large, Clarkson Potter
As seen in:  New York Times, Salon

I write about food, cooking, and people. I'm an editor at Clarkson Potter, judge on Top Chef Masters, and columnist at the NYT Magazine. I take statins.

Sampita Recipe - NYT Cooking

cooking.nytimes.com — This traditional Montenegrin dessert, adapted from Jasmina Bojic, is a kind of open-faced marshmallow sandwich The syrup from the meringue seeps into the cake as it rests, befitting Montenegro's position between layer-cake-loving Central Europe and the syrup-soaked pastry traditions of the Mediterranean Serve with strong coffee to balance the sampita's rich sweetness.

With Sugar on Top

nytimes.com — "I'm not from Italy or Spain, where you can talk about the food for hours," Jasmina Bojic said, her cooks darting into the refrigerator beside her. She's the executive pastry chef at the Four Seasons Hotel in New York, where she makes extravagant cakes fit for oligarchs, but, she said, "my country is small.

A Spicy Spinach Stew From Ghana

nytimes.com — I thought I would talk with Samuel Obeng about the smoky spinach stew the chefs serve at his Bronx restaurant, Papaye, but he steered the conversation toward weightier matters. "I want to set up an African cultural center here in the Bronx," he told me. "In Manhattan, they have a museum about sex!

The Corn Cakes of Red Hook

nytimes.com — At some point during the Age of Disco, an enterprising Guatemalan organized a summertime soccer league in Red Hook, Brooklyn, and ever since, New Yorkers from all over Latin America have brought their cleats, kids and cowbells. What grew up around them was a propane-fueled paradise: tacos, huaraches and elotes, tamales tonged out of pots wheeled around in shopping carts.

It's all about trust and ethics in food blogging

splendidtable.org — Kat Kinsman, editor in chief of Tasting Table, says in the media, food has become the new entertainment. "Everybody eats and everybody has a point of view," she says. Melissa Clark: Why has food become so important to people in the media? What are they looking for?

The Rich Tradition of Filipino Embutido

nytimes.com — Before she showed me how to make the egg-stuffed, raisin-speckled meatloaf of her Filipino youth, Emma Phojanakong took me to the curiously named Johnny Air Mart.

The pill that seriously kills your sweet tooth

salon.com — Last week, we had a little fun partying with* Miracle Fruit, which tricks your taste buds into thinking that sour things taste sweet. Tra-la-la! Isn't life grand, all rose-colored glasses, when you can nibble on a lemon and have it taste like candy? Unicorns and ponies and kitty kitty kats yay!

Can These Two Men Save the East Coast Oyster?

foodandwine.com — Photo © Theo Morrison Where the Rappahannock River feeds the Chesapeake Bay, off the coast of Topping, Virginia, I dipped my hand into the gray-green water and took a taste. It was soft but heavy, with the quietest purr of salt.

Turkey Confidential 2014

splendidtable.org — Turkey Confidential, our annual live call-in show, will air Thursday, Nov. 27, from 11 a.m. to 1 p.m. EST on public radio stations nationwide. We'll also have a live audio stream on this page. We'll be playing bingo in the control room. Play along with us!

Chicken Kottu Roti

cooking.nytimes.com — This recipe for kottu roti, a popular Sri Lankan street food, comes from Sanjeewa Gooneratne, who prepares the dish at events around New York on a griddle the size of a sled A flaky flatbread is stir-fried with eggs and spices and finished with a curry sauce Don't let the long list of spices deter you from making the dish
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Mar 27, 2015

RT @samir: When u died bc Zayn left 1D but then hear that he is going to start his solo career pic.twitter.com/ncH62kc5mo

Mar 27, 2015

@dupreeblue @ideasinfood haha. Gotcha. But baking powder is forbidden right? That's instant too...

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