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Mindy Fox on Muck Rack

Mindy Fox

New York, United States
As seen in: The New York Times, Real Simple, Epicurious, YourTango, Condé Nast Traveler, Food & Wine, New Jersey Law Journal, Southern Living, Fine Cooking Magazine, House & Home (Canada) and
Sharing dynamic stories as a then food writer, now PR consultant. Especially inspired by innovative, thoughtfully-crafted, eco-minded, place-based eats.
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Articles

The Art Of Dating: 6 Simple Habits Of People Who Keep It Fun Without Lowering Their Standards

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By Mindy Fox
| YourTango Verified
When I was dating, each man I met seemed to have wonderful qualities. But after a few dates or even a few weeks, something would often emerge that changed my mind. The spontaneous guy really had a problem with commitment, and the guy who had a really steady job was really a workaholic. It was always such a disappointment. The longer I was single, the more I started to ask the question of — How could I ever know who someone was right away?
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Green Bean Casserole With Crispy Fried Onions

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By Mindy Fox
| Epicurious Verified
This is a classic green bean casserole recipe for the 21st century. Whether you grew up with the canned soup version at every Thanksgiving dinner or this is your first time encountering the storied side dish, it’s guaranteed to impress. This iconic casserole recipe is steeped in post–World War II American culture: In 1955, Campbell’s test kitchen tasked supervisor Dorcas Reilly with creating an easy recipe that featured the company’s canned green beans and mushroom soup.
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Green Bean Frittata (Kuku Loobia Sabz)

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By Roya Shariat, Gita Sadeh, Dina Begum, Mindy Fox
| Epicurious Verified
Kuku sabzi might be the most famous Iranian kuku, but we have a few lesser-known frittatas that are just as easy to make-and just as tasty. Kukus were go-to dishes for my mom as a college student living on her own and they have become easy favorites for me. This recipe explains how to make one large kuku that can be cut into pieces, but if you're brave, you can try keeping the frittata intact by flipping it onto a plate and returning it to the pan, when you're ready to turn it over.
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