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; 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

  • Blueberry Skillet Coffee Cake with Brown Sugar Oat Streusel - Anolon

    Blueberry Skillet Coffee Cake with Brown Sugar Oat Streusel


    Bring this moist, tender cake to the table right in the skillet—it looks as homey and beautiful as it tastes. Don’t worry if fresh blueberries aren’t available—this cake works well with thawed frozen berries, too.

  • Farmer’s Market Orzo - Anolon

    Farmer’s Market Orzo


    This dish is perfect use of the end-of-summer vegetables that make our food look and taste so clean and healthful!

  • Chicken in a Pot - Anolon

    Chicken in a Pot


    Make an entire meal—a beautifully browned roast chicken and vegetables—in one pot.

  • Double Cut Pork Chops with Peach Ketchup - Anolon

    Double Cut Pork Chops with Peach Ketchup


    When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked).

  • Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney

    Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney


    This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only one pan to clean at the end of dinner!)

  • Rioja Pot Roast recipe

    Rioja Pot Roast with Steamed Fingerling Potatoes and Smoked Paprika Butter


    Take your pot roast to the next level in flavor—with out sacrificing the ease. All that meaty goodness braises in Rioja wine and vegetables, while infusing the fingerling potatoes steaming above the meat with savory flavor. Finally, gild this lily by tossing the potatoes with a simple smoked paprika butter and you have a meal you cook and eat Sunday—and can enjoy throughout the week.

  • Umami Pastrami Panini

    Umami Pastrami Panini


    This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory flavor and a beguiling combination of sweet, salty, pungent, meaty and creamy.

  • Meatballs

    Italian Meatballs


    Pair these classic and versatile Italian meatballs with your favorite pasta sauce, soup, or veggie.

  • Soy Braised Pork Belly recipe

    Soy Braised Pork Belly with Chinese Steamed Buns


    One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce. Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns.

  • Anolon Salmon with Grapefruit and Pistachio

    Ruby Red Grapefruit and Pistachio Crusted Salmon


    This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.

  • Mushrooms and Pearl Onions

    Sautéed Mushrooms and Pearl Onions


    This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed, toss with the arugula to allow it to wilt slightly.

  • Buttermilk Honey Oven Fried Chicken - FFBW, PNP

    Buttermilk Honey Oven “Fried” Chicken


    The savory flavor of this crispy, golden crust is so good, you won’t even notice it is baked and not fried.

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