Our latest edition to hit the shelves is dedicated to Ginger, the spicy, fragrant rhizome that lends itself to everything from cocktails to stir-fries and desserts.
Ginger's author is Mindy Fox, who is no stranger to writing cookbooks with a laser focus. Two of her other titles are Salads: Beyond the Bowl, and The Perfectly Roasted Chicken, which have been lauded by Epicurious, Food & Wine, and the New York Times.
We caught up with Mindy to chat a little bit more about her ways to wind down when she's stressed (we can use all the tips we can get!), her dream dinner party, and more.
Short Stack Editions: Name the attendees of your dream dinner party.
Mindy Fox: A tableful of close friends (always the best), plus funnyman and fellow food enthusiast, Aziz Ansari, and his plus-one!
SSE: What's your earliest food memory?
MF: We did a lot of summertime outdoor dining, especially picnicking and lunches at the beach, when I was growing up. The two dishes I loved the most were my mom’s ziti salad with mayo, lots of fresh dill and chopped dill pickles, and her sticky barbecued spare ribs. Both are in my cookbook, Salads: Beyond the Bowl.
SSE: What's the strangest job you ever had?
MF: When I was 14 or 15, I worked on the weekends as a coffee shop waitress and room service girl at our New England town inn. The uniform was a red floral, Swiss-style mini-dress with a plunging green and white-fringed bodice, and a matching apron. (These days, the garb for both ladies and gents is a proper pants, shirt and tie!) My friends and I — and my dad, who shuttled me to and fro every Saturday — will always laugh about those racy frocks.
SSE: After a bad day, what meal do you turn to to cheer you up?
MF: A dry martini with extra olives followed by perfectly cooked cheeseburger (charred on the outside, medium-rare in the center) with a side of hot crispy fries tends to do the trick.
SSE: Which cookbook can’t you live without?
MF: Oh, so many! It’s a tough choice. But I’ll say that Elizabeth David’s Summer Cooking is one that I especially love. It reminds me that the tastiest recipes (and often the most elegant) are simple, unfussy and flexible, and communicate a sense of place. Plus, it’s a delightful read.
SSE: What's your favorite thing to make with ginger?
MF: Green Beans with Smoky Ginger Butter — that one just might have the power to get everyone to eat their green beans!
Get your copy of Ginger here.