Nadia Hassani

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Location
Andreas, Pennsylvania
School
University of Bonn, Germany
Expertise
Bread and pastry baking, International cuisines, Vegetarian cooking
  • Nadia grew up with virtually no fast food, which laid the foundation for her passion to cook and bake from scratch.
  • She trained as a Master Gardener and Master Food Preserver at Penn State Extension, inspiring her preference for cooking with fresh, homegrown, and locally sourced ingredients.
  • Speaking several languages and having lived in a half a dozen countries has given her insight into other cuisines and cultures; she walks the fine line between adapting recipes from international cuisines, while maintaining the spirit of its authenticity.

Experience

Nadia's launch as a food writer began in 2004 with the publication of her German regional cookbook, Spoonfuls of Germany, which she wrote to introduce her American family to the dishes of her childhood in Germany. With plenty of recipes to spare, she began a blog under the same name. After working as a copywriter, editor, and translator for industrial and chemical companies, she redirected her career full-time towards her passion for food, cooking, and gardening. Her writing has been published by Saveur, Allrecipes, The Spruce, Food52, Food & Wine, and Eating Well, and she has worked as a freelance editor for The Spruce Eats, Better Homes & Gardens, Martha Stewart, and Southern Living. In 2017, Nadia's profile and her recipe for a rhubarb-filled challah appeared in The Immigrant Cookbook, which included 75 cooks and celebrity chefs.

Education

Nadia earned her master's degree in Middle Eastern Studies from the University of Bonn, Germany.

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Stories By Nadia Hassani

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