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.

Myanmar’s Many Funks and Flavors

nytimes.com — All I've ever known about Myanmar has been from the news: democracy advocates silenced with bullets; opposition politicians imprisoned by the government; soldiers opening a new campaign to oppress ethnic minorities. But in June, eating noodles with lemongrass broth at a rented high-school cafeteria in Queens, I finally got to see Myanmar as something else: a homeland, a people.
Aug 20, 2015

Go to a Burmese food festival, and ppl tell you stories about how they survived & who they are nyti.ms/1NkVEOi pic.twitter.com/92UFX21KZW

15 Corn Recipes From Francis Lam

Chef Amanda Cohen: 'We need to keep women in the kitchen'

splendidtable.org — "We have a huge problem in this industry," says Amanda Cohen, chef-owner of New York City's Dirt Candy. "This is going to sound funny, but we're not keeping women in the kitchen. We need to keep women in the kitchen. They don't have to be barefoot, but they have to be in the kitchen."

Inside-Out Crab Cakes

mensjournal.com — Facebook just added to your Activity: This Article Everyone loves a good crab cake, but let's be honest: Most of the time you're just eating expensive stuffing. The best ones I've ever had were back in culinary school when a chef from Baltimore rode up on his motorcycle with fresh-caught crab strapped to his bike.

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…

More Articles →
Aug 26, 2015

@rilaws @katienotopoulos I once saw someone spell it "pizz" earnestly and I can't unthink it.

Aug 25, 2015

How much disaster porn is being shown right now in the name of "remembering Katrina"?

Aug 24, 2015

@pflugerc great, thanks! Put in a little time making the shallots & dressing, but they'll last for many rounds of the salad- or other stuff


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