Far from run-of-the-mill

By Betty Hallock

Jan. 10, 2007 12 AM PT

It’s so retro, but chic. Oxo International’s new food mill looks good in stainless steel and white enamel and is easy to use, with a more-than-2-quart capacity, foldable legs to prop it over pots and bowls and a spring-loaded lever that makes it simple to change the three disks (for fine, medium or coarse textures). Just arrived at Williams-Sonoma stores, it should be more widely available in the future. For mashed potatoes, creamy sauces, vegetable soups and purees, crank away.

Oxo International food mill, about $50, at Williams-Sonoma stores.

-- Betty Hallock

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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