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Marie Simmons

Marie Simmons
Did you know?

“Writing a cookbook is purely organic. It is necessary for me to touch the food.... It’s as if I need to stand in the kitchen and roll out the cookie dough or shape the fresh pasta before I can find the words to fill the pages that will someday be a book," says Marie.

Marie Simmons
Marie's Featured Recipe
Cream Cheese, Dried Fig, and Walnut Spread

Click here for recipe

Marie Simmons is an award winning cookbook author, cooking teacher, and food writer. She has written or co-written 20 plus cookbooks. Marie’s latest cookbook is “Whole World Vegetarian.”


Among her other books are “Fresh & Fast Vegetarian: Recipes That Make a Meal, “Things Cooks Love” (for Sur La Table), “Fig Heaven, Seventy Recipes for the World’s Most Luscious Fruit”, James Beard award winning, “The Good Egg” and “The Amazing World of Rice”. Marie wrote a column called Cooking for Health for Bon Appetit for 18 years and was a long time columnist for both the LA Times Syndicate and the Contra Costa Times.


Marie and her family lived in Brooklyn, NY for over 30 years, moved in 1997 to the San Francisco Bay Area, and now live in Eugene, OR where life is sweet because they love close to their daughter and grandchildren, grow vegetables in their backyard garden, nurture six glorious hens and are backyard beekeepers.

 

Her website is www.mariesimmons.com.

 

 

Latest Recipes

Grilled Fresh Figs on Rosemary Skewers

There are endless ways to serve these skewered honey-glazed figs. Try them hot off the grill as an appetizer, accompanied by small chunks...

(1 Votes)

Roasted Figs with Gorgonzola and Prosciutto di Parma

This outrageously delicious recipe has been making the rounds of innumerable restaurant menus for several years now. I haven’t a clue whi...

(1 Votes)

Cream Cheese, Dried Fig, and Walnut Spread

This simple cream cheese spread, made entirely in the food processor, reminds me of the cream cheese and date-nut-bread sandwiches I once...

(1 Votes)

Dried Fig and Apple-Stuffed Pork Loin with Cider Sauce

Apples and pork are a traditional duo, especially in the fall. In this pork loin the apple stuffing is embellished with cider-plumped dri...

(1 Votes)

Dried Fig, Orange, Fennel, and Sweet Onion Salad with Mixed Greens

This refreshing salad is perfect for perking up winter menus. If you like, you can poach the figs in the orange juice a day or two before...

(1 Votes)

Braised Chicken with Fennel and Dried Figs

Dried figs and fennel, both important ingredients in the cooking of the eastern Mediterranean region, are often paired in sweets like can...

(1 Votes)

Chicken breasts stuffed with fresh figs and goat cheese

This elegant recipe-good enough for entertaining-goes together in a few minutes and cooks in less than half an hour. Serve it with a side...

(1 Votes)

Salmon and Potatoes Roasted on Fig Leaves with Fresh Fig Salad

Best known as the lingerie of biblical times, fig leaves are truly beautiful. They are a vibrant green color, larger than an adult hand, ...

(1 Votes)

Oven-Roasted Halibut with Onions, Orange, and Fresh or Dried Figs

Thick pieces of fresh fish fillet retain their moisture and flavor if ovenroasted at a high temperature for a short time. Escolar, salmon...

(1 Votes)

Fettuccine with Lemon, Rosemary, and Fresh Figs

I was first served pasta with fig sauce by chef Christopher Mariscotti at The Vineyard Restaurant, in the heart of fig country in Madera,...

(1 Votes)

Fresh Fig Galette

Fill this free-form tart with figs or a combination of figs and peaches or nectarines-both are ripe and luscious during fig season, use j...

(1 Votes)

Fresh Fig Clafouti

Use a variety of fresh figs for this pudding-like dessert. The mixture of flavors sizes, and colors pleasing to the palate and to the eye.

(1 Votes)

Summer Couscous

Couscous is a tiny pasta shape made from wheat and semolina. It is popular in the cooking of North Africa. This simple but pretty salad i...

(1 Votes)

Penne with Tonnato Sauce

Tonnato is the Italian word for tuna and this sauce is inspired by the classic Italian dish, vitello tonnato, which is thinly sliced veal...

(1 Votes)

Pastitsio

This is a classic Greek pasta dish. It makes a good-size pan and is rich and special enough to serve to a fairly large group of people. L...

(1 Votes)

September Lasagne

This lasagne uses all the vegetables at their best in September: tomatoes, com, zucchini, eggplant, and peppers. It is rich and flavorful...

(1 Votes)

Seafood Lasagne

This lasagne is much lighter and a little less rich than the typical lasagne. To allow the delicate seafood flavors and the flavor of the...

(1 Votes)

Rotelle Primavera

There are probably as many variations of pasta primavera as there are cooks and vegetables. This version uses almost all spring vegetable...

(1 Votes)

Poached Dried Figs in Phyllo Flowers with Spiced Syrup

Think of these as treasure-filled purses of feathery phyllo, or as golden flowers sprinkled with green pistachios. Serve them in a pool o...

(1 Votes)

Tubettini with Porcini and Cream

Serve this simple side dish, enhanced with the woodsy flavor and aroma of dried wild mushrooms, with roasted squab, pheasant, or medallio...

(1 Votes)

Dried Fig, Walnut, and Chunky Chip Sugar Cookies

A brown sugar and vanilla batter makes these a figgy version of the classic chocolate chip cookie. This is a totally addictive cookie.

(1 Votes)

Dried Figs and Apricots in Vanilla Wine Syrup

This is a simple dessert to make ahead. Keep it on hand for a quick fix of something sweet after dinner.

(1 Votes)

Chicken Liver, Tomato, and Sage Sauce

Serve this chunky sauce over large tubular pasta like rigatoni, penne, or ziti.

(1 Votes)

Fresh Figs with Mascarpone and Orange Caramel Sauce

When a friend described this dessert to me after eating it at a restaurant, I just had to give it a try. My thanks to the chef, wherever ...

(1 Votes)

Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth

This is my version of pho (pronounced “fah”), the hearty Vietnamese rice-noodle soup that is served in enormous bowls with a fork to eat ...

(1 Votes)

Brown Rice, Mango, and Smoked Chicken Salad with Lime-Tamari Dressing

Medium-grain brown rice has a pleasant nutty taste and chewy texture. It can be sticky, so for salads I usually rinse the cooked rice wit...

(1 Votes)

Wild Rice and Smoked Turkey Salad with Dried Cranberries and Toasted Hazelnuts

You could also make this salad with half wild and half long-grain brown or white rice. The recipe can be easily doubled (or tripled) for ...

(1 Votes)

Shiitake and Scallion Rice Pancakes with Sesame Seeds

Serve these crunchy little rice pancakes as a nibble with wine before dinner or as a side dish with grilled fish or chicken. I also like ...

(1 Votes)

Persian-Style Basmati Rice

Persian rice is prepared by a unique technique, slowly cooking the rice in a heavy pan over very low heat until a crust forms on the bott...

(1 Votes)

Baked Rice and Cheese

Like macaroni and cheese, but this homey version is made with cooked rice instead of elbow macaroni. Perfect food for cold weather.

(1 Votes)

Fried Rice with Oyster Mushrooms, Snow Peas, and Black Sesame Seeds

Oyster mushrooms, also called pleurotes, are a delicate lacy-capped mushroom the color of alabaster. If snow peas aren’t available, subst...

(1 Votes)

Green Risotto with Dried Tomatoes and Pecorino Romano

Spinach gives this risotto a green-flecked appearance. The sharpness of the pecorino Romano, an Italian sheep’s milk cheese, is mellowed ...

(1 Votes)

Basic Pilaf

In this recipe, there are two methods for the final cooking. Select the method that suits you, or experiment to see which one you like best.

(1 Votes)

Armenian-Style Pilaf

The secret of this pilaf is the vermicelli—thin strings of pasta that have been broken into small pieces and cooked in a generous knob of...

(1 Votes)

Curried Coconut Rice

Don’t let the long list of ingredients deter you from making this sumptuous dish. It comes together very quickly once the vegetables are ...

(1 Votes)

Roasted Marinated Shrimp and Rice with Salsa Verde

More preparation than cooking time is necessary here. The shrimp are marinated and roasted in a hot oven. The rice, cooked separately, is...

(1 Votes)

Mushroom, Goat Cheese, and Roasted Red Pepper Rice Pudding

Use all white button mushrooms or a combination, if you prefer (see Notes). A mixture of white button and the more flavorful cremini is n...

(1 Votes)

Creamy Black Rice Pudding with Toasted Coconut and Mango

The black bran on black rice turns the water it is cooked in a deep purplish black, or milk a lovely shade of lavender gray. For this pud...

(1 Votes)
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