Marge Perry is an author and a teacher. David Bonom is a recipe developer, food writer and restaurant consultant. Marge Perry writes, teaches, broadcasts and speaks about cooking, food, nutrition and travel. In her capacity as a syndicated food columnist for Newsday, Contributing Editor for Cooking Light and “Ask the Expert” columnist for myrecipes.com; through the articles she writes for The New York Times, Self, Prevention, More, Coastal Living, Relish, and Health; and through her appearances on television and radio, Marge is an accessible and authoritative guide for anyone who cooks, eats and travels. She is also the publisher of her blog, A Sweet and Savory Life. David Bonom, CCP is a recipe developer, food writer, and restaurant consultant. He is a contributing editor to Cooking Light Magazine and his writing and development clients include Weight Watchers International Publications, Weight Watchers Magazine, Rodale, Self, Health Magazine, Fine Cooking, Coastal Living, Better Homes and Gardens, Prevention Magazine, Lightstyles, Publications International Ltd., USA Poultry and Egg Export Council (USAPEEC), The Peanut Council, California Fig Growers, California Pluot Growers, and the North Carolina Sweet Potato Commission.
This elegant meal is disarmingly simple to prepare. Serve it to guests or make it on a busy weeknight: either way, it is wonderful accompanied with tender-crisp asparagus or broccoli,...
This is the hearty pasta dish that everyone loves to eat. It gets its stick-to-your-bones, deep, rich flavor from the ground beef cooked in red wine and double hit of...
Who can resist a muffin piled high with streusel topping? But these muffins are far more than just their pretty topping: the muffin itself is a light, sweet cake punctuated...
This makes a great grab-and-go breakfast or lunch—simply wrap it in foil and you’re off and running, nutritious meal in hand!
By Marge Perry & David Bonom
Braising the porkchops in hard cider tenderizes them while adding loads of flavor. Best of all, once you get them started, your pan and the heat do most of the...
Golden chicken breasts topped with a lemon butter pan sauce and sprinkled with feta and fresh oregano are truly a weeknight win: not only is the creamy lemon sauce universally...
This dinner is incredibly simple to make, but certainly as well-suited for serving to company or for a special occasion as it is for a wonderful weeknight meal. Top it...
We erroneously believed that the constant stirring caused the starches to slough off the exterior of the rice and form the lovely creamy foundation. It turns out the starches develop...
With flavors that are both sophisticated and homey, this could easily become your new favorite winter chicken dinner. The chicken cooks with vegetables and potatoes, making it a complete one-pot...
Crisp radish slaw is the perfect crunchy counterpart to grilled tuna steaks. If you can’t find yuzu for the marinade (it is generally available at Asian foods stores and some...
This simple and healthful dish can be on the table in less than 15 minutes. Adjust the cooking time based on the thickness of your tuna steaks, and on how...
Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits...
These elegant and unusual tamales are celebration-worthy! The masa dough may be made up to three days in advance, and the sauce may be made earlier in the day and...
The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes.
By Marge Perry & David Bonom
Individual frittatas filled with bacon, mushrooms, sundried tomatoes and savory seasoning may be served warm or at room temperature. They are great for brunch for a crowd, buffet gatherings, and...
This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may...
This sauce is not only irresistible on chicken, it pairs up beautifully with grilled salmon and shrimp. Or, use it as a dipping sauce for the shrimp or skewered chicken....
It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook...
Phyllo is wonderfully forgiving and easy to work with—as long as it remains supple. As you work, keep the stack of dough covered with a damp cloth or paper towel...
There are countless variations on this soup, which—contrary to popular belief, is named for the way the flavors of the greens and meat marry so well (and not for the...
Just right for wedding shower treats and edible wedding favors, these miniature cakes can be made with an electric stand or hand-held mixer. To give the glaze a layered look,...
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...
When the classic post-holiday turkey sandwich meets up with a classic deli favorite, a new tradition is born. Long live the new king of the day after! By Marge Perry...
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...
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...
Creamy risotto may be the quintessential comfort food, and a labor of love for the cook, who must stand at the stove for a half hour in order to get...
Turn this wonderful savory dinner into the world’s most flavorful chicken salad for lunch. Remove leftover chicken from the bone (discard the skin) and cut in 1/2-inch pieces. Combine with...
There are two well-known classic salsa verde recipes: This is the Italian version made with p Dinnerarsley, capers lemon and anchovy.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...
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. By Marge...
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! By Marge Perry & David Bonom...
This is the penultimate special occasion comfort food: thin slices of creamy potatoes baked in silky rich butter, cream and cheese. A mandoline or sharp chef’s knife is key to...
Coconut milk brings out the creamy goodness in this vegetarian curry dish. Serve over rice for a complete, well-balanced and very tasty meatless meal.By Marge Perry & David Bonom
These make an ideal do-ahead Thanksgiving side dish as most of the preparation gets done the day ahead. On Thanksgiving Day, simply pop them in the oven once you take...
Sweet and savory flavors collide to pack loads of luscious character with a spicy kick into each tiny morsel. If you love popcorn, this recipe is an absolute must-make!By Marge Perry...
Make this slaw as spicy or mild as you like. To make it one day in advance, simply store the vegetables, tossed together and undressed, covered in the refrigerator. The...
