About Nina Simonds

Nina Simonds

Nina Simonds is a journalist who has lived, studied, and traveled throughout Southeast Asia. For the past 30 years, she has taught cooking classes across the United States and in mainland China. A former correspondent for Gourmet, she has also contributed to The New York Times, Cooking Light, and Health, among other publications. Simonds is the author of nearly a dozen books on Chinese cuisine and culture, including A Spoonful of Ginger, which won both the IACP Cookbook Award and a James Beard Foundation Award. She lives in Salem, MA.

Turkey Saté with Spicy Peanut Sauce

Indonesian saté, marinated meat on skewers with peanut sauce is popular all over the world. Instead of chicken or pork, this recipe uses turkey.

  • Quick Glance
  • 35 M
  • 1 H
  • 0
Tandoori Chicken Roll-ups Recipe

Tandoori Chicken Roll-ups

For these tandoori chicken roll-ups, chicken is marinated in a yogurt-spice mixture, which lends flavor as well as tenderizes. The roll-ups are great for lunching with the kids.

  • Quick Glance
  • 25 M
  • 1 H
  • 6