The Press Talk About Me

There have been more than 100 articles about me, such as:


BETTY CROCKER ”…my main source of inspiration has been Mindy Fox’s gorgeous book, Salads: Beyond the Bowl. This isn’t a book suited solely for the health crowd. It’s for everyone who loves to cook and eat beautiful, delicious food.” Meghan McAndrews.


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Read more on EVERYDAY FOOD(PDF)  ”Listening to Fox explain the thinking behind her menu here, in fact, is enough to make anyone want to sit down at her table, join in the conversation, and ask her husband, Steve Hoffman, to pass the salad.”


ANDREW ZIMMERMAN  ‘Celebrating a Time-Honored Classic’

Mindy Fox: I initially came into food writing and cookbook authoring via the restaurant kitchen, where I started as a prep cook and worked my way up to sous chef. I studied film and photography in college, partially at the Sorbonne in Paris, during which time I traveled in France, Italy, and Turkey. After college, I was unsure of which direction my career would take.

While considering a fine arts graduate degree, I unexpectedly landed in the kitchen. Cooking became my first creative medium, marrying my love for food and culture with my desire to learn and practice a craft. Later, writing came into play. Putting the two together was magic for me. My initial instincts and desires to travel, to understand and connect to culture, people, place, language, craft, art, and ingredients, and to tell stories on the page and through images, found a home in cooking, writing, and cookbook producing…


PANTRY CONFIDENTIAL  “Don’t let that disarming megawatt smile fool you – Mindy means business in the kitchen and she’s got the chops to prove it!”

How would you describe your food aesthetic and cooking style?

“Fresh and seasonal. Clean, vibrant flavors. Unfussy but dignified, i.e., simple-chic! Not too rule-oriented; healthy, but not without a bit of bacon, chorizo, prosciutto, or mortadella often involved! Aside from Dijon mustard and Hellman’s mayo (I love both and I use mayo on sandwiches and for quick weeknight aiolis), I’m not big on condiments. I love spices. My favorites include Aleppo pepper, piment d’Espelette, smoked paprika, sumac, coriander, za’atar, fennel pollen, and fennel seed, and I rely heavily on good sea salts and freshly cracked pepper. My dad taught me about dried Greek oregano which I find at Greek and ethnic markets, often in long cellophane packages; it’s fantastic – intensely fragrant and flavorful.”

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THE NEW YORK TIMES includes A Bird in the Oven and Then Some in “The Year’s Best Cookbooks”

But Mindy Fox, a food writer who was apartment hunting with her husband, Steve Hoffman, was dubious. “If he’s so well known,” Ms. Fox muttered to Mr. Hoffman as they headed up to Washington Heights back in 2005 to check out the place, “how come they don’t say who he is?”

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FOOD & WINE magazine

FOOD & WINE magazine  ‘CHICKEN CHIC’ More chefs and home cooks are buying responsibly raised chickens; some even have backyard coops. The trend has prompted author Mindy Fox to write A Bird in the Oven and Then Some, featuring citrusy chicken salad and Aleppo-pepper roast chicken.”

BON APPETIT “Food writer Mindy Fox’s new cookbook has 20 inventive takes on the classic roast chicken recipe. But the real value of A Bird in the Oven and Then Some comes in later chapters—the ‘and then some’—where Fox shares her ideas for meals to make with surplus meat. With recipes like Curried Chicken Salad with Golden Raisins, Lime, and Honey, or Fox’s Moroccan Carrot and Roast Chicken Tart, you may have to roast two birds and hide one until Monday.”


MARTHA STEWART LIVING  “A Bird In the Oven reminded me how much I love roasted chicken, how easy it is to make it, and how many different ways there are to make it. In the later chapters ‘and then some’ Mindy gives some great ideas on how to use the leftovers in interesting and inspiring ways. The Idea of roasting chicken and then using it for other dishes the next day is not a unique concept, but can sometimes be daunting and uninventive. I think this book will fix that.”


THE LONDON TIMES  “There’s more to a Sunday roast than slamming an undressed chicken in the oven. Mindy Fox savors variations on a great dish.”

And many, many other articles about me below!

MICHELLE BERNSTEIN, CHEF, AND JAMES BEARD AWARD WINNER  “This is the first time in my life that I want to devour every single recipe in a cookbook. Mindy is a genius, taking an ingredient as approachable and comforting as chicken and making it in so many delectable ways.”

BOSTON HERALD  Mindy Fox’s excellent new cookbook, ‘A Bird in the Oven and Then Some’ (Kyle Books, $24.95), includes 20 recipes for roasting chicken and another 80 recipes of side dishes and dishes that use the chicken you just roasted.

TASTING TABLE  “Roast chicken might be the quintessential home-cooked staple. And Fox–a cookbook veteran–takes the poultry through its paces, with recipes for classic, tea-brined, and porchetta-style-iterations. Complete your meal with a handful of recipes for chicken-loving sides.

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GAIL SIMMONS, TOP CHEF, AND TOP CHEF JUST DESSERTS  “Nothing’s more satisfying than roast chicken, and no one’s more capable than showing you how to perfect it than Mindy.”

EDIBLE MANHATTAN’s “A Bird in the Oven and Then Some guides readers to the crispy-skinned bird of their dreams in dozens of variations perfect for sophisticated city palates: one take roasts the bird in a salami cloak, another is redolent with green olives and fennel seeds. [Mindy Fox’s] next-day inspirations are similarly novel, from chicken pho to chicken farro to—as are killer sides like scalloped potatoes with goat Gouda and roasted parsnips with za’atar.”

MILWAUKEE JOURNAL SENTINEL  “Fox believes – no, she knows – you can turn out that heavenly bird if you follow a few steps.”

FOOD FOR THOUGHT, THE B&N FOOD AND WINE  “…it was with great, clucking joy that I received the newly published tome by the wonderful and talented Mindy Fox. Single-subject cookbooks on anything other than, say, cakes or some such can be tough to do well, but this–resplendent with 100 outstanding recipes using flavors and influences from the world ’round, from Mexico to the Middle East–never gets boring for a second, and is a must for lovers of the flightless fowl. From myriad versions of roasting to side dishes and sandwiches and leftovers that don’t seem much like an afterthought at all, there are nearly two recipes for every week of the year.”

PROJECT FOODIE  [Mindy Fox] starts with 20 diverse (and wonderful) roast chicken recipes. Next, she provides recipes that incorporate roast chicken, in case you’re looking for dishes that incorporate all the luscious roast chicken. And to help even more she provides some great sides to make a wonderful roast chicken meal. Roast chicken lovers will be roasting the rest of the winter with this one-I know we have been…

DOES MOMMY LOVE IT?  “As a busy food editor in New York, Mindy Fox understands the challenges of making great home-cooked meals for the family. In this new cookbook, A Bird in the Oven and Then Some, she addresses that with one easy solution: roast chicken. With both classic and modern recipes, Fox makes this iconic dish even more satisfying.”

LEITE’S CULINARIA  “Rippling with carrots, onion, potatoes, shredded chicken, and a sprinkling of thyme, this soup is the color of happiness. Get thee to a farmers’ market now.”

LEITE’S CULINARIA  “This bird gets the Peruvian treatment with a rub of garlic and a soak in a marinade spiked with vinegar, wine, paprika, cumin, and oregano. Um…yum.”

RENEE SCHETTLER ROSSI, LEITE’S CULINARIA  “A lovely, lovely book. I am over the moon for it.”

CLEVELAND PLAIN DEALER “Tired of the same old roasted chicken? Fox will take yours around the world. This editor from La Cucina Italiana magazine, and writer for magazines including Every Day With Rachael Ray and Saveur, get inspiration from Jamaica (jerked and spiced with pineapple salad), Cuba (sandwiches with mojo sauce), India (with tomato-chickpea masala) and plenty of other locations. She includes sections on side dishes and how to use leftovers, which could easily be used to dress up a rotisserie chicken.”

MERCURY NEWS  “Few dishes are more satisfying than a perfect roast chicken. Now New York food writer Mindy Fox takes that excellent concept and gives it a 21st-century twist with Moorish spices, Peruvian flavors, and plenty of additional global flair. The result is ‘A Bird in the Oven and Then Some’ (Kyle Books, 176 pp., $24.95), a compendium of 100 recipes for savory poultry and tempting sides, with gorgeous photographs by Ellen Silverman.

Fox, a former chef, has impeccable foodie cred. She’s the food editor for La Cucina Italiana magazine, and a contributor to such magazines as Everyday with Rachael Ray, Martha Stewart Living, Saveur, and Food & Wine. Her expertise extends well beyond the bird, with recipes for 18 side dishes, including Farro with Spicy Sun-Dried Tomatoes and Feta, Roasted Red and Golden Beets with Basil, and Polenta with Truffled Cheese. Her chapters on what to do with leftover chicken may tempt you to roast those birds two or three at a time, just to ensure you have enough for all those soups, salads, and even brunch dishes.”

PUBLISHERS WEEKLY  “For home cooks who consider roasted chicken the go-to meat for many meals, this focused book is a helpful guide. It opens with 20 appealing recipes for roast chicken, from simple—like roast chicken with basil, scallion, lemon butter, and potatoes—to more advanced, such as salami-barded, salt-roasted chicken with fennel slaw, and roast chicken with morcilla sausage and pimentón de la Vera. Then there are sides: an assortment of potato recipes, plus such veggies as roasted cauliflower with dry-cured black olives and parsley leaves. Answering the question “What else can I do with roast chicken?” are recipes for roast chicken salads (including chicory salad with roast chicken, crispy croutons, and toasted garlic vinaigrette) and soups (black bean and ancho chile soup with roasted chicken, cilantro, and lime). This cookbook’s homespun quality resonates with the subject matter—and the recipes are inspiring and varied enough to make eating chicken often an interesting proposition.”

LIBRARY JOURNAL  “As the food editor of La Cucina Italiana magazine and coauthor of two cookbooks (The Craft of Baking; Olives and Oranges), Fox knows her kitchen. Like Tony Rosenfeld (150 Things To Make with a Roast Chicken), she shares her love of this traditional dish. Both books show cooks how to roast a chicken, but while Rosenfeld relies on marinades, rubs, and a grill, Fox often places the flavorings between skin and meat and puts the bird in the oven. From purchasing to roasting to the leftovers, Fox carefully guides readers on the best techniques. She even includes sides to accompany the dish. Using an occasional exotic ingredient, such as Sriracha sauce or fennel pollen (for which she includes sources), Fox presents roast chicken with variations (Roast Chicken with Mustard Butter, Peruvian Roast Chicken). Verdict Recommended for foodies and chefs wanting to move beyond the basic roast chicken.”

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