Francis Lam on Muck Rack

Francis Lam Verified

New York City
Editor-at-Large, Clarkson Potter
As seen in:  The 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.

Small Country, Many Tastes — 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 — 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:…

Oct 28, 2015

Absolutely adore this piece by @francis_lam . Edna Lewis and the Black Roots of American Cooking

Oct 28, 2015

I wrote an homage & questions about Edna Lewis, inspiring chef & author. I hope you read it

Oct 28, 2015

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

Oct 28, 2015

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

Show 66 more tweets from Kat Kinsman, Jeff Chu and others...

Ruth Reichl: In the kitchen, 'give yourself permission to make mistakes' — "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.…

East by West Indies — 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!…

Sep 30, 2015

RT @SamSifton: Excellent @NYTmag column on Trini food from @Francis_Lam, with a strong recipe attached. Get cooking!…

Sep 30, 2015

RT @NYTmag: Many cultures make one Trinidad — and a perfect chickpea curry.

Show 3 more tweets from Marc Lacey, Steve Dolinsky and others...

Myanmar’s Many Funks and Flavors — 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

15 Corn Recipes From Francis Lam

Chef Amanda Cohen: 'We need to keep women in the kitchen' — "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 — 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) — 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 — 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.
More Articles →
Dec 01, 2015

RT @dmataconis: This, my friends, is why the Internet exists. This moment right here.

Dec 01, 2015

@BruceBartlett "Don't give a shit" is better than "actively hold in contempt and want to punish." Though I think the latter is accurate.

Dec 01, 2015

More people should talk about the fact that @RobertasPizza has a pizza called the Cheesus Christ. It is my favorite menu item name ever.

Dec 01, 2015

@alisoneroman @ideasinfood I'm with you! But I can see where certain cases are confusing. Like yeast waffle batters that look almost solid.

Dec 01, 2015

Interesting Q. Is it colloquial for one is "solid," the other "liquid"? Like porn, you know it when you see it?…

Dec 01, 2015

@AlexKoppelman Or whatever the hell year it was where they lost all their games because of the worst special teams ever. I've blocked it.

Are You a Journalist?

Make a Portfolio

Create a free Muck Rack account to customize your profile and upload a portfolio of your best work.