Mindy Fox is a food writer, editor, cookbook author, producer and teacher. Formerly on staff at Saveur and La Cucina Italiana magazines, her work has also appeared in The London Times, Food & Wine, Country Living, Fine Cooking, Every Day with Rachael Ray, Time Out New York, Edible Manhattan, Bon Appétit and more. Her first book, A Bird in the Oven and Then Some (now titled, The Perfectly Roasted Chicken, Kyle 2010, 2013), was included in The New York Times Best Cookbooks of the Year and Food & Wine magazine’s Best of the Best. Her second title, Salads: Beyond the Bowl (Kyle, 2012) was chosen as a Best Cookbook of the Year by Epicurious and a Best Summer Cookbook by The New York Times.
Fox is the co-author with Chef Sara Jenkins of Olives & Oranges: Recipes and Flavor
Secrets from Italy, Spain, Cyprus & Beyond, an IACP Best Cookbook Award finalist, and co-author with Chef Karen DeMasco of The Craft of Baking, a 2009 New York Times Notable Book of the Year.
Fox’s numerous radio and television appearances include appearances on Good Morning
America/Health, The Splendid Table, NPR/WNYC: Last Chance Foods, Sirius XM’s
Martha Stewart Living Radio and Everyday Food programs, Heritage Radio’s: The Food
Seen, The B. Smith and Thank You, Dan show, and Better TV.
A founding member of Chefs Collaborative, Fox has long been involved in the sustainability / farm-to-table movement and community, promoting farmers and chef-farmer partnerships in the Tri-State area and greater Northeast. For writing samples and more, visit mindyfox.net