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

by jbfauthor on August 13, 2009

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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The Bookshelf: Beard on Books Recap

by jbfauthor on May 14, 2009

olives and orangesYesterday, at Beard on Books, Sara Jenkins discussed her cookbook Olives & Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus & Beyond with guests at the Beard House. She joked that she is “really a home cook who got misplaced in a professional kitchen,” and in testing recipes for the book she happily rediscovered the joys of home cooking. Jenkins truly believes that simplicity rules: “The greatest thing you can do to food is not mess it up.” As the daughter of a foreign correspondent, Jenkins grew up throughout the Mediterranean. While in Italy, Lebanon, and Cyprus, she was exposed to a rural existence where electricity was a novelty and eating with friends and family was at the heart of life. Her memories are filled with good food and wonderful

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The Bookshelf: Olives & Oranges

by jbfauthor on May 12, 2009

We asked Sara Jenkins, chef/owner of NYC's wildly popular Porchetta and co-author of Olives & Oranges,  which five pantry items she always has on hand. Tomorrow, May 13th, Sara Jenkins will be joining us in the Dining Room of the historic Beard House for Beard on Books, a monthly literary series featuring some of the food world's most celebrated authors. olivesoranges1. Olive Oil “I could never live without olive oil—extra virgin, of course.” 2. Za’atar “I do everything with it. I put it on fish, chicken, even sprinkle it over thick yogurt with olive oil to use as a dip.” 3. Piment d’Espelette “This coarse-ground dried chile has some kick but isn’t too hot. I use it for everything from salads to roasted vegetables and braised meats.” 4. Dried Pasta “You can always make something with pasta. I look for artisanal pasta

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The Bookshelf: Olives & Oranges

by jbfauthor on May 12, 2009

We asked Sara Jenkins, chef/owner of NYC's wildly popular Porchetta and co-author of Olives & Oranges,  which five pantry items she always has on hand. Tomorrow, May 13th, Sara Jenkins will be joining us in the Dining Room of the historic Beard House for Beard on Books, a monthly literary series featuring some of the food world's most celebrated authors. olivesoranges1. Olive Oil “I could never live without olive oil—extra virgin, of course.” 2. Za’atar “I do everything with it. I put it on fish, chicken, even sprinkle it over thick yogurt with olive oil to use as a dip.” 3. Piment d’Espelette “This coarse-ground dried chile has some kick but isn’t too hot. I use it for everything from salads to roasted vegetables and braised meats.” 4. Dried Pasta “You can always make something with pasta. I look for artisanal pasta

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