Kristen Miglore – Page 2

You Asked, We Tested: Here Are Our 5 Favorite Garlic Presses

This article is part of a product-testing series called Food52 Approved, a column where we thoroughly try, test, and review the kitchen and home products you’ve always wondered about. Food52 earns an affiliate commission on qualifying purchases of the…

This article is part of a product-testing series called Food52 Approved, a column where we thoroughly try, test, and review the kitchen and home products you've always wondered about. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

Have you ever been cooking with a loved one, reached for your garlic press, and noticed them subtly roll their eyes? Or seen the snark-filled comment section of a cooking video—branding presses as unitaskers, wasters of drawer space, ruiners of garlic?

12 Years Later, Le Bernardin’s Crispy-Skinned Fish Is Still Genius

Twelve years ago, I wrote about a gonzo trick for crispy-skinned fish I’d witnessed in the kitchen at Le Bernardin.

One of the fanciest restaurants in New York City (and the world) decidedly wasn’t using stone-ground local grains, but Wondra flour—a 1…

Twelve years ago, I wrote about a gonzo trick for crispy-skinned fish I’d witnessed in the kitchen at Le Bernardin.

One of the fanciest restaurants in New York City (and the world) decidedly wasn’t using stone-ground local grains, but Wondra flour—a 1960s-era convenience product that wondrously dissolves more quickly than all-purpose. I had to tell the world about this technique, and our community quickly fell in love, too. But then, until recently, I forgot the joys of using it myself.

A Genius Trick for Quicker, Creamier Oatmeal—With No Sticky Pot to Clean

The elevator pitch for the recipe is a really good one: With one little equipment swap, you can make a quicker, creamier bowl of oatmeal, and leave no stubborn pot soaking in the sink.

This was how talented food stylist, author, and TV star Samantha S…

The elevator pitch for the recipe is a really good one: With one little equipment swap, you can make a quicker, creamier bowl of oatmeal, and leave no stubborn pot soaking in the sink.

This was how talented food stylist, author, and TV star Samantha Seneviratne hooked me at a Genius video shoot years ago. She’d picked up the trick in a test kitchen and really put it to use feeding her toddler son Artie. Ready for it? Grab a nonstick skillet for cozy oats that cook down quicker and creamier than in a deep pot (and clean up way easier).