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Nina Simonds

Nina Simonds
Did you know?

 Simonds is fluent in the Mandarin dialect and also holds a Grande Diplome in Classic French Cuisine from LaVarenne, Ecole de Cuisine in Paris. Simonds returns to Asia and Europe each year for further research.

Nina Simonds
Nina's Featured Recipe
Fragrant Vegetarian Dumplings

Click here for recipe

Nina Simonds is an award-winning journalist and author, who is one of the country’s top authorities on Asian cooking with a special focus on health and lifestyle. She is the author of eleven books and the recipient of four James Beard awards. She is a “Certified Whole Health Educator” and works in collaboration with nutritionists and dieticians introducing healthy eating strategies, tips, and recipes to private clients and corporate employees.

Website: http://www.ninasimonds.com/

Latest Recipes

Jesse's Favorite Crispy-Baked Potato Pancakes

My son Jesse has always adored potato latkes and scallion pancakes. One Chanukah, inspired by his love of these two dishes, I revised the...

(1 Votes)

Teriyaki Beef

This is one of those dishes that everyone loves, especially children. I usually let the meat marinate in the teriyaki sauce overnight to ...

(1 Votes)

Fragrant Vegetarian Dumplings

With their pungent seasonings of black mushroom, ginger, and sesame oil, these dumplings could never be described as bland. I like to gat...

(1 Votes)

Moroccan Spiced Lamb Stew

This stew, which is traditionally served with couscous, may be made with lamb, chicken, or a combination of the two, and you can add all ...

(1 Votes)

Hoisin Turkey Thighs with Squash

Turkey, with its rich, meaty flavor, is excellent in Asian dishes. It is especially good coated with the garlicky hoisin marinade and the...

(1 Votes)

Vietnamese Shrimp and Fennel Salad

Shrimp and shaved fresh fennel, with its anisey flavor, are a unique combination that is nicely complemented by the sweet and sour fresh ...

(1 Votes)

Rainbow Slaw with Curried Yogurt Dressing

I often make this spicy slaw to serve with grilled seafood or meats. It's equally good the following day with leftover grilled dishes for...

(1 Votes)

Five-Spice Hoisin Tofu

I marinate tofu in a fragrant, garlicky marinade, bake it, and then use it in place of meat or seafood in stir-fried dishes, stews, and s...

(1 Votes)

Crisp-Fried Noodles with Barbecued Pork and Broccoli Rabe

Golden-fried noodles are very popular in my family. You can vary the topping by using different cooked meats and vegetables. If I'm makin...

(1 Votes)

Barbecued Pork

This simple barbecued pork requires little time or effort. Double the amount so you have plenty to use in the following noodle recipe, or...

(1 Votes)

Pumpkin-Applesauce Muffins

Although these muffins are delicious year-round, to me they are synonymous with fall, when apples and pumpkins are in season. To save tim...

(1 Votes)

Fresh Corn Chowder

This lovely soup accentuates the essence of fresh corn and red peppers.

(1 Votes)

Clear-Steamed Chicken Soup with Ginger

Clear-steaming, otherwise known as double-boiling, is a simple technique used by Chinese cooks where a food is cooked slowly within a clo...

(1 Votes)

Hot and Sour Salmon with Greens

Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion, and bok choy. For me, there’s n...

(1 Votes)

Yin-Yang Shrimp with Hawthorn Dipping Sauce

This was one of the most popular specialties of the chefs from the Imperial Herbal restaurant during their stay in Boston. You can fry th...

(1 Votes)

Stir-Fried Chicken with Basil

I have always loved this simple Thai stir-fried dish, especially with steamed basmati rice. Feel free to add some blanched vegetables if ...

(1 Votes)

Chicken Yakitori

Anyone who has had the opportunity to visit the intricate network of yakitori stalls in Tokyo will always savor the experience. Customers...

(1 Votes)

Grilled Scallops and Rainbow Peppers over Wilted Greens in a Fresh Cilantro Dressing

This is one of my favorite summer lunches or light dinners, and it can be prepared easily in advance. I often substitute shrimp or squid ...

(1 Votes)

Fragrant Steamed Pearl Balls

This dish was inspired by the wonderful balls of ground meat coated with sweet rice that are so popular in western China. I love this veg...

(1 Votes)

Turkey Congee with Barley

I have always been a fan of turkey soup. At Thanksgiving, I wait impatiently until the carcass is clean enough to start making soup. Thes...

(1 Votes)

Flaky Scallion Pancakes

I will never forget my first taste of scallion pancakes as a student in Taipei. I bought them at a small stand next to the university whe...

(1 Votes)
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