Skip To Main Content
Claire Lower on Muck Rack

Claire Lower

Verified
Portland
As seen in: Milk Street Magazine, MSN, Yahoo Life, MSN Philippines, Gizmodo en Español, Lifehacker, TODAY, ACS Publications, Flipboard, The Daily Dot, Serious Eats and
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Claire

Contact Claire, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

8 Unexpected Ways to Use Miso

|
By Claire Lower Verified
| Milk Street Magazine Verified
Miso is well known for its ability to bring savory, nutty complexity to a wide variety of Japanese dishes, particularly soups, glazed salmon, and braises, but its versatility is almost boundless. The fermented soybean paste can add a touch of sophistication to your favorite cookie, deepen the umami in garlic bread, and provide a supporting flavor boost to Caesar salad dressing. Here are our favorite unexpected ways to use miso, including the sweet, the savory, and everything in between.
Open in Who Shared Issue with article?

Do Not Underestimate Pork Tenderloin

|
By Claire Lower Verified
| Milk Street Magazine Verified
Pork tenderloin is a journeyman cut of meat with a reputation for being utilitarian and convenient, but not particularly indulgent. It doesn’t help that there are so many bad pre-marinated pork tenderloins out there, sullying its good name. (It also doesn’t help that, until fairly recently, overcooking pork was common practice.) I think it’s vastly underrated.
Open in Who Shared Issue with article?

If You Can Put It on Pasta, You Can Put It on Beans

|
By Claire Lower Verified
| Milk Street Magazine Verified
I wouldn’t call beans “neutral,” but they do adapt well to various flavor profiles across countless cuisines. They have more flavor—and fiber—than wheat pasta, and they’re right at home in meaty ragù, pesto, or even a verdant Roman broccoli sauce. If you can put it on pasta, you can put it on beans. I recommend browsing this collection of our favorite pasta sauces for inspiration—then putting those sauces on beans—but if that approach is too casual for you, we have full-fledged recipes, too.
Open in Who Shared Issue with article?
See all 728 licensed articles (5,853 Total)