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Gourmet Recipes

Spinach and Artichoke Dip
Spinach and Artichoke Dip
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By Marge Perry & David Bonom

This dip is sure to be the hit of any gathering! (No one need know how simple it is to throw together). Make it a day ahead, if you like,... Read more...
Crown Roast of Pork with Apple Cornbread Stuffing and Cider Reduction
Crown Roast of Pork with Apple Cornbread Stuffing and Cider Reduction
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By: Marge Perry & David Bonom

This is a meal fit for a king and queen—or a special holiday celebration. The stuffing may be made one day ahead and stored separately from the meat. Read more...
Cherry-Chipotle Wings
Cherry-Chipotle Wings
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By Marge Perry & David Bonom

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Spaghetti Squash with Sage Brown Butter
Spaghetti Squash with Sage Brown Butter
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By: Marge Perry & David Bonom

Nutty browned sage butter gives this favorite winter squash character and depth. Read more...
Beef and Mushroom Pot Pie
Beef and Mushroom Pot Pie
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By Marge Perry & David Bonom

Make your own pie crust, or use a prepared crust to make a short-cut version of this savory pot pie. Read more...
Bucatini All’Amatriciana
Bucatini All’Amatriciana
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By: Marge Perry & David Bonom

Adjust the heat in this dish to suit your palate, and if you have a mixed crew of spice lovers and spice-avoiders, simply pass the red pepper flakes and let... Read more...
Chicken and White Bean Chili
Chicken and White Bean Chili
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By Marge Perry & David Bonom

Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favorites” file and bring it out on cold... Read more...
Lentil Pancakes with Smoked Salmon and Crème Fraiche
Lentil Pancakes with Smoked Salmon and Crème Fraiche
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By Marge Perry & David Bonom

The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours... Read more...
Pomegranate Honey Glazed Carrots
Pomegranate Honey Glazed Carrots
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By Marge Perry & David Bonom

Here’s a side dish for your holiday spread that is as pleasing to the cook as it is to the diners. As a cook, you’ll love that you can make... Read more...
Omelet with Chives, Zucchini, Prosciutto and Smoked Mozzarella
Omelet with Chives, Zucchini, Prosciutto and Smoked Mozzarella
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By: Marge Perry & David Bonom

To make omelets for a crowd, get all the filling ingredients prepped out in advance, and use two pans at once. (It’s easier than it sounds.) As you complete each... Read more...
Steamed Mussels with White Wine and Garlic
Steamed Mussels with White Wine and Garlic
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By Marge Perry & David Bonom

Buy mussels that close when tapped, and store them in your refrigerator covered with a damp cloth—not submerged in water or in an air-tight container. Cook mussels only until the... Read more...
Crispy Coconut Shrimp with Pineapple Relish
Crispy Coconut Shrimp with Pineapple Relish
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By Marge Perry & David Bonom

You can never make enough coconut shrimp: the sweet, crunchy crust is the perfect counterpoint to tender, mild shrimp. The accompanying tangy, somewhat spicy pineapple relish completes the tropical harmony... Read more...