About 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.@nina.simonds

A tandoori chicken wrap with lettuce, chicken, in a flour tortilla

Tandoori Chicken Wraps

Inspired by classic tandoori chicken, these wraps meld warming spices with a cooling mint-yogurt dip for an altogether enticing Middle Eastern-inspired creation.