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.

For a vegan butcher, taste is easy. 'Getting the texture right is the great difficulty'

splendidtable.org — "There's something so special about the sound [Spam] makes when it comes out of the can," says Aubry Walch, co-owner of Minneapolis-based The Herbivorous Butcher. "I just can't duplicate that." Aubry and her brother, Kale, sell a line of meat- and cheese-like products that are vegan.

The Generosity in Senegalese Stew

nytimes.com — Rama Dione rubbed chicken with heady garlic and ginger before simmering it with onions and tomato paste. She thickened the pot with a serious amount of peanut butter, and when the sauce cooked to a blanketing gravy, I marveled at the deep, nutty flavor of the dish called chicken mafe.
Jan 29, 2016

I wrote abt a great Senegalese dish but really it's abt a most beautiful symbol of sharing nytimes.com/2016/01/31/mag… pic.twitter.com/k3Yfz77M0V

Jan 29, 2016

RT @Francis_Lam: I wrote abt a great Senegalese dish but really it's abt a most beautiful symbol of sharing nytimes.com/2016/01/31/mag… pic.twitter.com/k3Yfz77M0V

Jan 29, 2016

One of the commenters said my story has "a tone of colonial wonderment." Can you help me understand why? I'm serious nytimes.com/2016/01/31/mag…

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Potato Kugel Recipe - NYT Cooking

cooking.nytimes.com — Take a healthy hashbrown, plump it up with more potatoes, a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Jan 03, 2016

Cold. Bright. Almost invisible deer leaping through snow-dusted woods. Bagels. Cream cheese. Lox. Craving this: cooking.nytimes.com/recipes/101791…

Jan 03, 2016

RT @ruthreichl: Cold. Bright. Almost invisible deer leaping through snow-dusted woods. Bagels. Cream cheese. Lox. Craving this: cooking.nytimes.com/recipes/101791…

Almost-Traditional Jewish Cooking

nytimes.com — Living in New York, a spiritual homeland of the delicatessen, I have certain Pavlovian responses to the phrase ''Jewish food.'' I sniff around for the scent of fatty fish and smoke. I clutch my supply of Lipitor and fiend for a corned-beef sandwich bigger than my child's head.
Dec 31, 2015

RT @NYTmag: Achieve almost-traditional Jewish cooking with this tasty potato kugel, via @francis_lam nyti.ms/1PzuTnY pic.twitter.com/p7vujkZvwK

Corviches Recipe - NYT Cooking

cooking.nytimes.com — Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
Dec 08, 2015

Honest question: is this recipe, as written, "useless without a video"? cooking.nytimes.com/recipes/101782…

Small Country, Many Tastes

nytimes.com — Everyone just wanted to talk about the guinea pigs: Yes, they were cute. Yes, they come roasted. Yes, they were delicious, and if you couldn't get into them, were you sure you'd come to the right message board? My first brush with Ecuadorean food on the Internet made it sound fairly single-minded.

Edna Lewis and the Black Roots of American Cooking

nytimes.com — The air around Bethel Baptist Church in Unionville, Va., is sweet with pine and moss. From the road, Bethel seems like any other small-town white clapboard church, though a closer look shows some wear: a few holes in the windows, spidery cracks in the vinyl siding, a plastic Christmas tree tossed into the woods behind its gravel lot, sun-bleached to a shade of blue God never intended.
Oct 28, 2015

"Edna Lewis and the Black Roots of American Cooking"--deep historical feature by @Francis_Lam from upcoming @NYTmag: mobile.nytimes.com/2015/11/01/mag…

Oct 28, 2015

Absolutely adore this piece by @francis_lam . Edna Lewis and the Black Roots of American Cooking nyti.ms/1OXVeyk

Oct 28, 2015

I wrote an homage & questions about Edna Lewis, inspiring chef & author. I hope you read it t.co/Tz2l53PUwU pic.twitter.com/bvEeslzn0L

Oct 28, 2015

RT @Francis_Lam: I wrote an homage & questions about Edna Lewis, inspiring chef & author. I hope you read it nyti.ms/1OXVeyk https…

Oct 28, 2015

RT @Francis_Lam: I wrote an homage & questions about Edna Lewis, inspiring chef & author. I hope you read it nyti.ms/1OXVeyk https…

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Ruth Reichl: In the kitchen, 'give yourself permission to make mistakes'

splendidtable.org — "Stop thinking that you have to be a chef in your own kitchen," says Ruth Reichl, author of My Kitchen Year . She is the former editor in chief of Gourmet magazine, which stopped publication in 2009. Francis Lam: You are embarking on a book tour for a book in which you wrote about a book tour, so this is very meta.
Oct 10, 2015

RT @SplendidTable: .@Francis_Lam speaks with @ruthreichl about cooking for pleasure, and the cookbook she didn't intend to write. splendidtable.org/story/ruth-rei…

East by West Indies

nytimes.com — At a time when a sizable chunk of the American population is debating whether immigrants are lazy sponges or job-stealing sponges, it may be refreshing to learn that Trinidad has a national holiday celebrating the arrival of Indians to its land. It was 1845, and they were workers coming to quench the country's withering labor shortage.
Sep 30, 2015

Excellent @NYTmag column on Trini food from @Francis_Lam, with a strong recipe attached. Get cooking! nytimes.com/2015/10/04/mag…

Sep 30, 2015

RT @SamSifton: Excellent @NYTmag column on Trini food from @Francis_Lam, with a strong recipe attached. Get cooking! nytimes.com/2015/10/04/mag…

Sep 30, 2015

RT @NYTmag: Many cultures make one Trinidad — and a perfect chickpea curry. nyti.ms/1JC8r7B

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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

More Articles →
Feb 14, 2016

RT @greta: Pres should nominate and Senate should reject or accept-at least should do Const process twitter.com/davidaxelrod/s…

Feb 14, 2016

RT @modestproposal1: All people care about in law is outcomes. But that is a terrible approach that leads to tyranny of the majority.

Feb 13, 2016

RT @Reince: Our well-qualified & experienced candidates continue to put forth serious solutions to restore prosperity & strength to America…

Feb 13, 2016

RT @germanrlopez: Donald Trump said the debate audience was made up of Jeb Bush's lobbyists. He's not far off: vox.com/2016/2/13/1098… pic.twitter.com/vtFruDTFeP

Feb 13, 2016

RT @jbarro: OMG Rubio accuses Ted Cruz of not speaking Spanish, and Cruz responds *IN SPANISH* that we can do this in Spanish if Rubio wants.

Feb 13, 2016

@ToquelandAndrew @EricAsimov yeah, that's been republican orthodoxy for years. Because the fact of republicanness is that makes one great.

Feb 13, 2016

@kittenwithawhip thank you. I confess I am not that selective when it comes to all caps but nice to hit it once in a while

Feb 13, 2016

@realbutcherbill Cruz's I can understand. But Rubio's looks like he stopped getting new hairstyles after his mom decided on this one at 5

Feb 13, 2016

RUBIO FANS ARE YOU REALLY GOING TO VOTE FOR A MAN WHO MAKES CHOICES LIKE HIS HAIRCUT


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