Marge Perry & David Bonom

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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  • Chicken Scampi Over Rice

    Chicken Scampi over Rice

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    While shrimp scampi gets all the fame, chicken scampi is just as deserving of our love and devotion.

  • Chicken Noodle Soup rev

    Chicken Noodle Soup

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    Every cook needs a perfect cold-and-flu-curing chicken noodle soup in his or her repertoire. While we’re not giving medical advice, we urge you to make a batch next time you or a loved one is in need.

  • Quinoa with Cashews, Spinach and  Curried Vinaigrette

    Quinoa with Cashews, Spinach and a Curried Vinaigrette

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    Using a little orange juice as part of the cooking liquid for the quinoa adds a lovely boost of bright flavor to the dish.

  • Queens Coconut Curry Pulled Pork Sliders

    Queens Coconut Curry Pulled Pork Sliders

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    Here's a tip of the hat to the aromatic Indian curry houses that dot New York City's borough of Queens.

  • Pork Tenderloin with Chimichurri

    Pork Tenderloin with Chimichurri

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    The Chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.

  • Pork Parmesan

    Pork Parmesan

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    Make this crowd-pleaser ahead of time through step #3, place the cutlets on the baking sheet and top them with the sauce and cheese. Just before serving, bring the pork to room temperature and finish in the oven for the final 10 minutes of cooking, or until they’re heated through.

  • Pork Chuletas with Salsa Criolla

    Pork Chuletas with Salsa Criolla

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    This Peruvian salsa of onions, sweet peppers and bright lime juice is served on many meats and fish, but is especially good against the crunchy crust and tender, juicy meat of this fried pork chop.

  • Pissaladière

    Pissaladière

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    A thick layer of slowly caramelized onion is slathered over a pizza-like crust and topped with anchovies and olives in this classic Nicoise tart.

  • Oysters Rockefeller

    Oysters Rockefeller

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    Legend has it this dish, created in 1899 in New Orleans, was named for the very wealthy John D. Rockefeller—because the sauce was nearly as rich as he. The dish has evolved over the years, but is most often made with minced green herbs or leaves, butter and breadcrumbs, baked over fresh shucked oysters in the half shell.

  • Muffaletta

    Muffaletta

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    Layered meats, provolone and olive salad make this New Orleans-born sandwich a tourist attraction in its native city. While it is not traditional, we suggest you make yours up to a day ahead, which allows time for the flavors of the olive salad to soak into the bread.

  • Lentil Pancakes with Smoked Salmon and Creme Fraiche

    Lentil Pancakes with Smoked Salmon and Crème Fraiche

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    The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours ahead of serving.

  • Lobster Tail with Brandy Cream Sauce

    Lobster Tails with Brandy Cream Sauce

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    This luxurious dish signals a special occasion. To present it at its finest, save small fan-shaped pieces of the shell to garnish the plate. The sauce may be drizzled on the plate with a spoon or squeeze bottle or placed in a small bowl on each plate.

  • 13 - 24 of 195 Results

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