Mindy Fox is a food writer, editor, cookbook author and producer. 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 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.
Early in her career, Fox cooked professionally in Boston restaurants, training with James Beard Award nominee, chef Stan Frankenthaler and others. Fox’s cooking and writing has been inspired by extensive travels in France, Italy, Spain, Mexico, and Turkey.
A founding member of Chefs Collaborative, Fox has maintained involvement in the sustainability / farm-to-table movement and community. She currently serves as a member of the culinary council at The Sylvia Center, a nonprofit organization teaching, inspiring and supporting children in their efforts to develop personal confidence, cooking skills and healthy eating habits for life.