The Bookshelf: A Bird in the Oven

 

If you’re staying in this Valentine’s Day, what could be better than a delicious, aromatic roast chicken for two? We asked Mindy Fox, author of A Bird in the Oven and Then Some, for tips to make sure you and your lovebird enjoy a meal to remember.

 

1. Start with a good bird

A great roast chicken starts with a great bird. Look for organic, grass-fed, antibiotic-free chickens from local farmers or family-farm brands like Murray’s, in Pennsylvania.

 

2. Rinse and dry the bird

To ensure a crispy bird, rinse the chicken in cold water, then use paper
towels to thoroughly dry all over, including inside the cavity.

 

3. Use good sea salt

The next step in achieving beautifully crisp skin is to season generously with a good-quality, flaky sea salt like Big Tree Farms Coarse Hollow Pyramid Salt, or Maldon.

 

4. Get out your cast iron

A good basic pan makes the... Read more >

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Jobs We Love: Mindy Fox, Food Writer and Cookbook Author

Mindy FoxLast week we started profiling people in the food and beverage industry with fabulous food-focused jobs. For our second installment we talked to Mindy Fox, who has created an enviable career as a magazine editor, freelance food writer, food stylist, and cookbook author (check out her latest book, Olives & Oranges). Mindy will also be one of the judges of our Twitter Cook-Off. You still have a few more days to enter to win tickets to our exclusive Jack Daniel’s Birthday Party at the Beard House. Find out more >>> James Beard Foundation: What’s your job description? Mindy Fox: As the food editor at La Cucina Italiana, I primarily develop food stories and

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Twitter Cook-off: Meet our Judges

gavel_427x318 The recipes have been pouring in, but who will be tasting these masterpieces? Our panel of esteemed judges hails from all areas of the food world—we’ve got a chef, a food stylist and cookbook author, and a few dedicated foodies too. Each has a keen eye for detail and a highly developed palate. First up is current Top Chef Masters contestant Anita Lo. One of our favorite NYC chefs, Anita’s restaurant Annisa has been at the top of critics’ lists for nearly a decade and her contemporary, elegant, and adventurous dishes always leave us wanting more. Next we have the dynamic husband-and-wife team of Chris and Jennifer McBride, founders and editors of the video restaurant guide www.savorycities.com. They’ve sampled the cuisine of

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