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

123
  • Weekend Grilled Tuna PNP

    Grilled Miso Marinated Tuna with Radish Slaw and Pickled Ginger

    by

    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 grocery stores), substitute 2 tablespoons lime juice, 1 tablespoon orange juice, and 1 tablespoon seasoned rice vinegar.

  • weeknight grilled tuna PNP

    Grilled Tuna with Simple Citrus Salsa

    by

    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 thoroughly you like your tuna cooked.

  • weeknight pork chops 2 pnp

    Double Cut Spice Rubbed Pork Chops with Harissa-Peach Chutney

    by

    Double cut pork chops are best when seared on the stove and finished in the oven: the searing gives them that wonderful brown crust, and finishing in the oven keeps them moist and tender. This spicy-sweet chutney is made with bottled harissa, a Morrocan red pepper and chili paste with smoky heat.

  • weekend pork chops PNP

    Pork Chops with Harissa-Peach Chutney

    by

    Spicy Moroccan harissa sauce, made with red peppers and chilis, gives this quick chutney lingering flavor and smoky heat. You will find the bottled sauce at most specialty food chains (such as Whole Foods) and at many grocery stores.

  • Weekend Short Ribs PNP

    Chili-Plum Glazed Sesame Short Ribs

    by

    This Asian inspired, rich, savory and somewhat sweet dish is an unusual departure from the more expected short ribs preparation. It may be made up to two days in advance and reheated.

  • Weeknight Sloppy Joes PNP

    Plum-Chili Sloppy Joes

    by

    The salty-sweet flavor of these Asian-inspired Sloppy Joes takes this classic dish to a new level. By all means make the filling ahead and reheat it: simply sprinkle it with a few drop of water to help it loosen up

  • Weekend Spatchcocked Chicken

    Spatchcocked Chicken with Truffle Butter and Mushrooms

    by

    Rubbing truffle butter under the skin takes this simple and beautiful dish to a whole new level—and makes your home smell incredible!

  • Weeknight Spatchcocked Chicken

    Spatchcocked Chicken with Lemon-Caper Butter

    by

    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 in the pan, the breast cooks to an ideal 160° and the thigh to 170°-175°F in the same amount of time.

  • Sweet Potato Fries Nacho Mash-Up - Circulon

    Sweet Potato Fries Nacho Mash-Up

    by

    This is what happens when sweet potatoes meet nachos. Once you’ve had this killer mash-up, you may never eat regular nachos again.

  • Grilled Chicken Sandwich with Mango Salsa on Pretzel Roll - Circulon

    Grilled Chicken Sandwich with Mango Salsa on Pretzel Roll

    by

    How could a dinner you put together this quickly be this good? Credit the grill pan, which lets you cook chicken to moist, juicy perfection! Then pair that perfectly cooked chicken with a salty pretzel bun and sweet-tart mango salsa, and you have an irresistible balance of flavors and textures—on the table in under 20 minutes.

  • Crunchy French Toast with Sauteed Bananas - Circulon

    Crunchy French Toast with Sautéed Bananas

    by

    The slightly sweet, crunchy cornflake crust takes this French Toast to a new level. Drizzle the brown sugar syrup that forms in the pan over the French toast: all the nooks and crannies of the crust have a delightful way of holding the sauce.

  • Casserole Pasta with Sausage, Cherry Tomatoes and Arugula - Circulon (1)

    Casserole Pasta with Sausage, Cherry Tomatoes and Arugula

    by

    Make your entire dinner in one pot—you don’t even need to drain the pasta! In fact, by cooking the pasta in the pot with the sausage and tomatoes, the pasta absorbs even more flavor.

  • 1 - 12 of 340 Results

    123