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.

What Biggie Smalls’ lyrics taught me about food — I didn't think much of Biggie Smalls while he was alive. He had a few hits, he had ridiculous sunglasses, he was the opposite of a handsome man and he rapped about his girl-stealing suavity with a mushy mouth.

Food + Cooking : — Once, in culinary school, I walked in on a heated argument between two men about ratatouille. One of these men, Bill Philbins, was a cook with four-star pretensions, and he went on and on about how it should be made by cooking all the individual vegetables separately and combining at the end.

Bangladeshi Chicken Korma — Homestyle Bangladeshi chicken korma is likely more aromatic, flavorful, and deeply chicken-flavored than the heavy, creamy versions served in Indian restaurants This recipe, adapted from Shama Mubdi, is also incredibly easy to make: You just stir everything together in a pot and turn on the heat A last-minute addition of butter-fried onions adds sweet complexity

The New York Times Magazine

The Mysteries of Manhattan’s Curry Row — Curtains of chile-pepper lights that look like Christmas at the bordello, sitar players in every window, seven courses of food for $7.95: I've always thought of Curry Row on East Sixth Street as one of the great minor mysteries of New York City.

Home, Cooked - — For my parents, who immigrated from Hong Kong in the 1970s, leaving Chinatown was how you knew you had made it in America. They worked there for 20 years in the garment industry - so that I would never have to, they insisted - but every night they made their proud exit to the New Jersey suburbs.

A Day on Long Island with Alex Lee — Someday a young football fan will ask me who some dude named Barry Sanders was, and before I lose it, I'm going to breathe and remember the moment I shook Alex Lee's hand and didn't even know who I was talking to.

Sampita Recipe - NYT Cooking — 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 — "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 — 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!
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May 20, 2015

Taking nominations for the award for "World's Most Condescended-to Woman Chef".

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