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.

Tortilla Española — 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 — 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 — 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.

Europe’s version of peanut butter: Biscoff cookie spread — 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 — 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 — 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.

Brazilian Soul Food — 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.

How to make weapons-grade ratatouille — Once, in culinary school, I walked in on a heated argument between two men about ratatouille, the kind of conversation that can only ever happen in cooking school. One of these men, Bill Philbins, was a cook with four-star pretensions, and he went on about how it should be made by cooking all the vegetables separately and combining them at the end.

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.
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