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Gourmet Recipes

Pasta Salsa Verde with Shrimp
Pasta Salsa Verde with Shrimp
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By Marge Perry & David Bonom

There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy. Read more...
Banana Bran Nut Muffins
Banana Bran Nut Muffins
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By Marge Perry & David Bonom

These nutritious muffins are a wonderfully satisfying healthful way to start the day. But don’t just relegate them to breakfast—they’re also a perfect afternoon snack. Read more...
Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette
Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette
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By Marge Perry & David Bonom

The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon,... Read more...
Seared Tuna Salad with Coconut Lime Dressing and Spiced Tortilla Croutons
Seared Tuna Salad with Coconut Lime Dressing and Spiced Tortilla Croutons
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By Marge Perry & David Bonom

You can make any or all components of this salad: it’s really four recipes in one. For example, use the tortilla chips on soup, the tuna with a tomato topping,... Read more...
Lemon-Ricotta Pancakes
Lemon-Ricotta Pancakes
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By Marge Perry & David Bonom

Perfect for the casual weekend brunch, these pancakes are divine – the contrast between the ricotta cheese and citrus tang creates a fluffy, yet rich-tasting, pancake. Read more...
Hoisin Ginger Glazed Chicken
Hoisin Ginger Glazed Chicken
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By Marge Perry & David Bonom

This sweet and salty chicken is a real crowd-pleaser. Make the glaze a day or two ahead and keep refrigerated. The chicken may also be cooked 1-2 days in advance... Read more...
Burgers with onions and cheese on a blue plate in front of an Anolon grill pan
Burgers with Caramelized Onions, Asiago and Basil Mayonnaise
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By Marge Perry & David Bonom

A juicy burger topped with sharp, nutty melted Asiago, meltingly sweet rich caramelized onion and creamy, and cool basil mayonnaise. Read more...
Roasted Asparagus with Balsamic Drizzle
Roasted Asparagus with Balsamic Drizzle
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By Marge Perry & David Bonom

A butter-enriched balsamic reduction sauce brings out the best in asparagus Read more...
Pork Fajitas with Mango, Peppers, & Onions
Pork Fajitas with Mango, Peppers, & Onions
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By Marge Perry & David Bonom

Strips of pork marinated in lime, chili and cumin and grilled are served with sliced mango, avocado, and savory sautéed peppers and onions along with warm tortillas to create a... Read more...
Peanut Noodles with Shrimp
Peanut Noodles with Shrimp
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By: Marge Perry & David Bonom

A staple of Thai cuisine, peanut sauce is added to everything from dips to meats. Here, it is used to enhance the flavor of a noodle and shrimp dish. Read more...
Pan-Seared Salmon with Tomato, Basil and Balsamic Topping
Pan-Seared Salmon with Tomato, Basil and Balsamic Topping
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By Marge Perry & David Bonom

Don’t be afraid to let the top surface of the salmon get deeply browned. You can prevent the fish from getting overcooked by decreasing your cooking time on the second... Read more...
Chilaquiles
Chilaquiles
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By: Marge Perry & David Bonom

Corn chips absorb a savory, somewhat spicy sauce made from well-seasoned, pureed tomatoes and are topped with soft cooked eggs. Perfect for brunch with friends! Read more...