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.

Mexican Street-Corn Paleta (Corn, Sour Cream and Lime Popsicle)

cooking.nytimes.com — Fany Gerson makes her paletas, Mexican fruit ice-pops, the traditional way: with real fruit for intense flavors Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican street food of corn dressed with sour cream, lime and chile To make it, infuse milk with fresh sweet corn and chile, and then blend it into a smooth base

The Sweetness of Mexico

nytimes.com — I don't know that I've ever seen an Italian restaurant with an Aztec name, so I looked twice at Xochil Pizzeria, the O sporting a floppy chef's hat, to make sure I'd read the sign correctly.
Jul 22, 2015

RT @nytfood: .@Francis_Lam on turning the flavors of esquites — street corn — into frozen treats nyti.ms/1HRDPPQ

Jul 22, 2015

“Being away from home brings you closer to it.’’ Our friend @fanygerson on how she brings Mexico to the U.S. nyti.ms/1g4nGA4

Show 3 more tweets from Sam Sifton, Jake Silverstein and others...

Tortilla Española

cooking.nytimes.com — Perhaps the most Spanish of all tapas, this potato omelet makes a satisfying meal on its own; you can also serve it as a part of a spread with jamón, serrano, chorizo, cheese, olives and piquillo peppers Poaching the potatoes and onions in olive oil makes them almost creamy (Keep the infused oil in the fridge; it's great for dipping bread or other uses.)

The King of Tapas

nytimes.com — It's the house that jamón built, the castle of chorizo, the mansion of manchego. The Spanish food mecca Despaña, in SoHo, is a landmark shop for food lovers, its dark wood finishes and white subway-tile walls bringing together the sights of Spain and New York.

What to Cook This Week

The Last Chinese BBQ

gourmet.com — Behind me came the clack of the oven latch, a rush of scorching air, and then the rolling grumble of metal track as Si-fu hauled out 80 sizzling pounds of hot pig swinging from a hook. He twirled it around like a dance partner, eyeing its skin carefully for bubbles threatening to form.
Jun 02, 2015

The inimitable @Francis_Lam read this lovely vintage bit from Gourmet yestereve. You'll want Chinese BBQ afterwards: gourmet.com/magazine/2000s…

Europe’s version of peanut butter: Biscoff cookie spread

salon.com — It is the greatest scandal to rock Belgium since Jean-Claude Van Damme was revealed to be a giant Smurf posing as a martial arts master: Lotus and Willems, master biscoff cookie makers, battling it out for the right to sell speculoos spread, a creamy paste made from the beloved, traditional cinnamon ginger cookie of Flanders.

April Bloomfield's Pot-Roasted Artichokes With White Wine

cooking.nytimes.com — This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness."

Feijoada Recipe - NYT Cooking

cooking.nytimes.com — The mix of meats is personal to each cook Have your butcher cut the feet and tails for you; they're highly recommended for their rich gelatin and ''piggy'' flavor, but if you prefer, you can use more sausage, fresh pork belly or other cuts instead Don't be tempted to use too many smoked meats, though; the feijoada's flavor should be beany and porky, not smoky.
May 28, 2015

Best ever recipe for feijoada. I never knew you make it with pig's tails and pork tongue nyti.ms/1EzBara

Brazilian Soul Food

nytimes.com — I thought I knew feijoada, that terrific black hole of meats that is the national dish of Brazil: Sausages and ribs and bellies and other cuts sweating fat into inky beans. A party in a pot.
More Articles →
Jul 27, 2015

Support a great program! Bronx students learning journalism skills & investigating transit. ioby.org/project/bronx-… pic.twitter.com/sLS6nRuwU8

Jul 26, 2015

RT @openforbusiness: We've gone from craving a physical object to the taste of a culture to the vision of an individual - @Francis_Lam pic.twitter.com/vNfOW7tbXU

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