Francis Lam (page 3)

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.

Where will America go for V-Day? Ask Google! Francis Lam

Kale and spinach chips recipe Francis Lam

How to make kale and spinach chips Francis Lam

Do we need B. R. Myers' moral crusade against foodies? Francis Lam

Search for the best Valentine's Day candy: It's on! Francis Lam

Potsticker dumpling recipe Francis Lam

How to make potsticker dumplings, Mama Yang style Francis Lam

A peek into the thrilling, exotic diet of a food writer Francis Lam

Learning to make Mom's dumplings Francis Lam

DiGiorno frozen pizza and cookie dough, together at last Francis Lam

New N.Y. Times opinion columnist is ... a food writer Francis Lam

Fish fumet and seafood stock recipe Francis Lam

Making stock, part two: Fish and seafood Francis Lam

What "cage-free," "fertile" and other egg labels mean Francis Lam

How many bugs are allowed in your pasta? Reading the FDA's Food Defect Action Levels Francis Lam

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