Marge Perry & David Bonom

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.

Articles & Recipes by Marge Perry & David Bonom

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  • Cuban Braised Pork

    Cuban Braised Pork

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    This simple, savory pork shoulder is infused with the flavors of bright citrus, plenty of garlic and dried herbs and spices as it marinates overnight. Before a slow simmer with sweet onion and spicy Serrano chilies, the roast is browned to bring out the rich, deep flavors of the meat. Serve it with the lively flavors of the emerald green Parsley-Cilantro sauce. You can make the sauce ahead (it keeps well for several days in the refrigerator) or in just five minutes while the roast cooks. Try to squirrel some of roast away: leftovers make wonderful tacos. Simmer the cooked meat again, this time until the meat is meltingly tender. Shred the pork and serve it in corn tortillas with shredded radishes, sliced white onion, slice Serrano peppers, cilantro and lime juice.

  • Lamb Curry - Anolon

    Lamb Curry

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    Make this complete meal, ideally suited for entertaining or a luscious Sunday supper—all in just one pan. The redolent and richly flavored stew can be made in advance and reheated; the naan should be grilled just moments before it is served.

  • Pumpkin Pistachio Loaves with Tahini Frosting - Anolon

    Pumpkin Pistachio Loaves with Tahini Frosting

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    These cardamom-scented loaves are studded with pistachios and topped with an ethereal sweet frosting with the nutty, slightly bitter flavor of tahini.

  • Middle Eastern-Inspired Lamb Pizza - Anolon 1

    Middle Eastern-Inspired Lamb Pizza

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    The crust for this savory pizza is grilled on both sides: this allows it to cook through and get just enough char without burning. The crispy crust is the perfect vehicle for a topping of savory lamb cooked with aromatic spices and finished with a sprinkling of feta and sumac. The pizza works equally well cut in smaller appetizer portions or to serve four for a main course.

  • Pear and Gorgonzola Ravioli with Walnut Balsamic Sauce - Anolon 1

    Pear and Gorgonzola Ravioli with Walnut Balsamic Sauce

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    These ravioli have a slightly sweet, mildly pungent and creamy filling. The intensely flavored walnut balsamic drizzle adds sweet, tart and earthy elements, which make the dish both intriguing and immensely satisfying.

  • Peruvian Chicken Wings with Aji Verde - Anolon 1

    Peruvian Wings with Aji Verde

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    Lime, soy sauce, honey and spicy heat make an intriguing, well-balanced and sophisticated glaze for chicken wings. Take them over the top with creamy green condiment, aji verde, that is equal parts dip and sauce—and the perfect accompaniment to a platter full of wings.

  • Tomato Tarte Tatin with Anchovy Mayonnaise - Anolon 1

    Tomato Tarte Tatin with Anchovy Mayonnaise

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    While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.

  • Mussels in Coconut Chile Broth

    Mussels in Coconut Chile Broth

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    Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels — from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.

  • Sweet Chili Chicken Wings

    Sweet Chili Chicken Wings

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    Sweet, spicy and savory—these wings have it all. The Asian-inspired flavors play off one another in the perfectly piquant sauce that glazes crunchy-crisp wings.

  • Pork Chops and Brussels Sprouts with Whiskey Cider Vinegar Sauce

    Pork Chops and Brussels Sprouts with Whiskey Cider Vinegar Sauce

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    Simple seared pork chops and Brussels sprouts are elevated to a new level with this surprisingly nuanced sauce.

  • Miso-Soy Braised Chicken with Winter Earth Vegetables - Anolon 1

    Miso-Soy Braised Chicken with Winter Earth Vegetables

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    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 meal.

  • Spicy Mustard Green, Shrimp and Andouille Jambalaya

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    Robustly flavorful Jambalaya is perfect when cooking for a crowd—or making a Sunday supper with an eye on leftovers. Andouille sausage and mustard greens give this version a real kick—you can tone it down by using a milder kielbasa sausage and mellow collard in place of the mustard greens.

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