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Entries tagged with 'Mindy Fox'

Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano

Serious Eats Nick Kindelsperger Post a comment

When asparagus is truly in season, like at this exact moment, the vegetable is so sweet and tender it doesn't even need to be cooked. Just thinly slice the stalks, dress them with a vinaigrette, and you're left with a stunningly simple fresh asparagus salad. The only catch is that they are often light, bordering on the insubstantial. This recipe from Mindy Fox's Salads: Beyond the Bowl solves that problem by adding red quinoa. More

Cook the Book: Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce

Serious Eats Caroline Russock 14 comments

David Chang of New York's Momofuku has proved that pretty much anything is delicious when served inside a steamed bun with sliced cucumbers, hoisin, and Sriracha. At Momofuku, the buns are stuffed with pork belly (the classic), shrimp, or shiitake mushrooms. These Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce from Mindy Fox's A Bird in the Oven and Then Some are obviously inspired by the Momofuku buns, but are filled with slices of smokey Tea-Brined Roast Chicken. More

Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan

Serious Eats Caroline Russock 4 comments

Another ingenious leftover chicken recipe from Mindy Fox's A Bird in the Oven and Then Some, this Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan is a perfect farewell to brussels sprouts season. Thinly shredded and sautéed with a butter and olive oil, the brussels sprouts are mixed with shredded chicken, golden fried slices of garlic, and loads of grated Parmesan. More

Lemon Chicken Soup with Rice

Serious Eats Caroline Russock 1 comment

[Photograph: Ellen Silverman] Mindy Fox's A Bird in the Oven and Then Some is the ideal book for those moments after a roast chicken dinner when your met with a picked-over bird. In lieu of wrapping it in foil for... More

Cook the Book: Chicken and Rice Salad with Mint Pesto and Peas

Serious Eats Caroline Russock 3 comments

A Bird in the Oven and Then Some author Mindy Fox writes that this Chicken and Rice Salad with Mint Pesto and Peas recipe is a wonderful salad to enjoy "in the last weeks of winter to summon the warm breezes of spring." More

Cook the Book: Olive Oil Mashed Potatoes with Coarse Pepper and Wispy Scallions

Serious Eats Caroline Russock 9 comments

It's a simplified mash made with only a few ingredients—creamy yellow Yukon Golds, sea salt, cracked pepper, a few tablespoons of good olive oil, and scallion slivers. Unlike mashed potatoes that are loaded up with cream and butter, these let the sweetness of the potatoes and olive oil shine through. But even without the dairy, they're creamy with little bites of spicy peppercorns and oniony scallions scattered throughout. And when the juices from the chicken run into the potatoes? Well, it doesn't really any better. More

Cook the Book: Roast Chicken in Porchettata

Serious Eats Caroline Russock 2 comments

This recipe for Roast Chicken in Porchettata or "chicken in the style of porchetta" from Mindy Fox's A Bird in the Oven and Then Some was inspired by chef Sara Jenkins, proprietor of New York's Porchetta, a restaurant specializing in what else? Porchetta. It's pretty genius—a perfectly roasted chicken meets the gorgeous Italian herbs that go into the roast pork dish. More

Cook the Book: 'A Bird in the Oven and Then Some'

Caroline Russock Closed

Mindy Fox, food editor of La Cucina Italiana, has authored a new cookbook all about roast chicken. A Bird in the Oven and Then Some begins with 20 new recipes for roasting chicken, taking inspiration from her travels. Roasters get the Korean barbecue treatment with a sweet and spicy sesame soy glaze, while a Greek-style bird is cooked with caper butter and roast lemons, and one is inspired by the herby, fatty porchetta. Enter to win a copy of the book here. More

Pumpkin Seed Brittle

Serious Eats Caroline Russock 2 comments

The following recipe is from the October 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week we had the pleasure of sharing some of our favorite recipes from acclaimed pastry... More

Cook the Book: Apple Cider Muffins

Serious Eats Caroline Russock 10 comments

When the lovely apple-packed and cinnamon-scented muffins emerged from my oven, I was struck by their pliant texture. They had a resilience that made every muffin come out of the tin in a bouncy little round. More

Cook the Book: 'The Craft of Baking'

Caroline Russock Closed

Of all the celebrity chefs, how many of them are from the dessert world? I am wracking my brain to come up with at least one celebrity pastry chef, and I've got nothing. Mario handles the Italian front, Rachel takes care of meals for harried moms, Ina brings a reserved classiness to the table, Tom acts as mentor and judge for aspiring young chef—but what about sweets? Everyone loves dessert, so why do pastry chefs get the shaft? In the spirit of bringing pastry chefs into the realm of food royalty, I would like to hereby nominate Karen DeMasco for the title of celebrity pastry chef. DeMasco's desserts have been a big hit here at Serious Eats for a while,... More

Cook the Book: Lemon Olive Oil Cake

Serious Eats Lucy Baker 4 comments

Last night I had the pleasure of attending a party celebrating the publication of this week's Cook the Book selection, Olives & Oranges by Sara Jenkins and Mindy Fox. In addition to the delicious Prosecco cocktails, I sampled many dishes... More

Cook the Book: Braised Guinea Hen Ragù

Serious Eats Lucy Baker Post a comment

Made from slow-cooked meats, aromatic vegetables, and fragrant herbs, hearty ragùs make classic fall toppings for pasta and polenta. Their luxurious flavor is often a result of using rich beef or wild game, but this week's Cook the Book author... More

Cook the Book: Roasted Scallops with Snail Butter and Mâche

Serious Eats Lucy Baker Post a comment

I adore escargot: the chewy, earthy flavor; the delicate shells; and most of all, mopping up all the melted garlic- and parsley-infused butter with chunk of baguette. Sara Jenkins, author of this week's Cook the Book selection Olives &... More

Turnip, Apple, and Jerusalem Artichoke Soup

Serious Eats Lucy Baker 1 comment

The following recipe is from the September 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The unique flavor of turnips is at once sweet and bitter. While they are available year-round,... More

Cook the Book: Long Pasta with Bacon, Red Cabbage, Walnuts, and Rosemary

Serious Eats Lucy Baker 1 comment

Today's Cook the Book recipe, the first to be excerpted from Olives & Oranges by Sara Jenkins and Mindy Fox, looks ahead to the coming winter months. Long Pasta with Bacon, Red Cabbage, Walnuts, and Rosemary comprises basic cold-weather staples,... More

Cook the Book: 'Olives and Oranges'

Lucy Baker Closed

The daughter of a foreign correspondent and the famed food authority Nancy Harmon Jenkins, Sara Jenkins, author (along with food writer Mindy Fox) of this week's Cook the Book selection, Olives & Oranges, spent her formative years caravanning around Europe absorbing local flavors and learning culinary traditions. By the time she was a teenager, Sara had lived in France, Lebanon, Spain, and Italy. It is no surprise, then, that Sara's cooking—at such illustrious restaurants as 50 Carmine, Il Buco, and I Coppi—is as whimsical and improvised as it is rooted in Mediterranean traditions. With Olives & Oranges, Jenkins builds on the "language of flavor" she learned along her travels. From classics such as Lemon Olive Oil Cake and Tuscan... More

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