Francis Lam (page 6)

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.

What it's like to eat only potatoes for 60 days, Part 2 Francis Lam

Crisp caramelized doughnuts recipe Francis Lam

Crisp caramelized doughnuts: Thanksgiving dessert bailout Francis Lam

Slow-sauteed greens recipe Francis Lam

Slow-sauteed greens: Shelve the green-bean casserole Francis Lam

Turkey leg confit recipe Francis Lam

Disappointing turkey no more! Francis Lam

Two cookbooks that just might make you a better person Francis Lam

The keys to crisp French fries at home Francis Lam

French fries recipe Francis Lam

Francis Lam's tales of the multicultural South Francis Lam

Why airplane dining has always been awful Francis Lam

The greatest snack in the sky: Delta's cookies Francis Lam

Chicken cracklins recipe Francis Lam

The best part of fried chicken without making fried chicken Francis Lam

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