About Mindy Fox

Mindy Fox

 is the food editor of La Cucina Italiana magazine and a former editor at Saveur Magazine. Her recipes and writings have appeared in The London Times, Food & Wine, Martha Stewart Living, Real Simple, Gourmet, Country Living, and Parenting magazines, as well as BonAppetit.com. Her first book, A Bird in the Oven and Then Some, was featured in The New York Times‘ 2010 Best Cookbooks of the Year and Food & Wine‘s Best of the Best. @CookLikeAFox

A stock pot filled with mushrooms, leeks, garlic, onion, carrots, and parsley for making roast chicken stock.

Roast Chicken Stock

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

  • Quick Glance
  • 10 M
  • 6 H
  • 2
Fork with lobster salad and tomato salad, two small leaves of basil

Lobster Salad

A tumult of sensations, this cool, creamy, simple salad juxtaposes tastes and textures to fancy schmancy effect.

  • 45 M
  • 1 H
  • 9
Chicken roasted red with paprika in a casserole dish and plate of lime wedges on a wooden table

Peruvian Roast Chicken

This anything-but-boring bird borrows its Peruvian accent from a technicolor dreamcoat of paprika, lemon, garlic, and cumin.

  • 30 M
  • 1 H, 45 M
  • 36
Thai Beef Salad

Thai Beef Salad | Larb

Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there’s more to this cuisine than pad Thai.

  • Quick Glance
  • 45 M
  • 45 M
  • 0
A blue-rimmed porcelain bowl filled with carrot soup topped with chicken and thyme and a lemon wheel.

Carrot Soup with Chicken and Thyme

The color of happiness, yes? But what’s even more stunning about this soup than its vibrant hue and sweet taste is just how easily and inexpensively it comes together.

  • 15 M
  • 1 H, 15 M
  • 5