Nadia Hassani
Nadia Hassani

Nadia Hassani

Title: Contributor

Location: Rural northeast Pennsylvania

Education: Master's degree in Middle Eastern Studies, with a minor in French literature and international public law, University of Bonn, Germany

Expertise: International cuisines, gardening for food and edible landscaping, bread-baking, home food preservation, canning


Nadia Hassani is a food writer with a passion for fresh, preferably locally grown foods, as well as for digging up the fascinating stories behind dishes from different countries and cultures.

Nadia's career as a food writer started with her writing Spoonfuls of Germany, a cookbook about the regional cuisines of her native Germany that was first published in 2004. A copywriter, editor and translator by trade, Nadia gradually turned her passion for food, cooking and gardening into a career. She now works full-time as an independent food and gardening writer and editor.

In addition to having worked as a recipe editor, translator and writer for Allrecipes International for 13 years, being fluent in several languages and having lived in several countries gave Nadia in-depth knowledge of many cuisines and cultures as well as the ability to turn foreign dishes into easy-to-follow, accessible recipes for home cooks.

She was included as one of 75 cooks and chefs featured in The Immigrant Cookbook (Interlink Publishing, 2017). Her work has been featured in Saveur, Fig Bethlehem, Food52 and elsewhere.

Nadia was certified as a Master Gardener in 2006 and has volunteered as a Master Food Preserver since 2021.

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German Red Cabbage
Rating: Unrated
This German braised red cabbage recipe is delicious—and tastes even better the next day after the flavors mingle. Loganberry preserves and red currant jelly are more traditional in this dish, but can be harder to find—cranberry sauce makes an excellent substitute.
This humble recipe is a popular meatless meal in Germany. 
German Potato Pancakes
Rating: Unrated
Using starchy potatoes is essential for making German potato pancakes. Russet, Idaho and Yukon Gold potatoes all work. There is no flour in these potato pancakes so they're gluten-free. The natural starch from the potatoes binds the mixture together. The potato pancakes should be served straight from the pan or oven (you can skip the oven part if you don't mind standing at the stove while everyone else is eating).