Francis Lam (page 18)

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam. In past lives, he was a Senior Writer at Salon.com, a Contributing Editor at Gourmet magazine (RIP), and his work has appeared in the 2006 - 2010 editions of Best Food Writing.

How restaurant menus make you spend more Francis Lam

Thai red curry seared cabbage Francis Lam

Catalan braised chicken and shrimp (Mar i Muntanya) Francis Lam

"Working in the Shadows": America's dirty food jobs Francis Lam

Can you turn us on with chocolate and chili peppers? Francis Lam

Russian apple cake (Sharlotka) Francis Lam

Russian potato-mushroom "cutlets" Francis Lam

My compliments to the Peace Corps chef Francis Lam

The incredible expanding noodle, and where to eat it Francis Lam

Can you improve on Girl Scout Cookies? Francis Lam

Thai-ish steamed fish with curry custard Francis Lam

Thai food is not a birthright Francis Lam

Quinoa (or rice) pilaf Francis Lam

Can you score with your ace game-time snack? Francis Lam

Restaurant critics stare into the abyss Francis Lam

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