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

  • BLT Deviled Eggs

    BLT Deviled Eggs


    Warning: when you combine two beloved favorite dishes in one, food disappears faster than you can serve it. Be sure to make more than you think you’ll need…

  • Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce - Circulon

    Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce


    The sweet and spicy, knock-their-socks-off flavor of this sauce is also perfect for ribs and pork, so make a double batch and freeze the extra.

  • Guac and Chips 2

    Basil and Sun-Dried Tomato Guacamole with Parmesan Tortilla Chips


    This Italian-inspired twist on guacamole may just be the talk of the party. Make the chips in advance and combine all the guacamole ingredients except for the avocado several hours ahead. Just before serving, it takes less than 5 minutes to mash the avocados and serve the dish.

  • Grilled Chicken Breasts with Peach-Bourbon Barbecue Sauce

    Grilled Chicken Breasts with Peach-Bourbon Barbecue Sauce


    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.

  • Oysters Three Ways recipe 1

    Oysters Three Ways: Raw, Fried and Baked


    You can make and serve any one of these preparations on its own, or combine all three in one impressive, fabulous first course. We like to serve the fried oysters over a bed of spinach, but they may also be served on any kind of leafy salad, or on their own on a plate.

  • Seared Duck Breasts with Kumquat Sauce 1

    Pan-Seared Duck Breasts with Spiced Candied Kumquat Sauce


    This elegant and sophisticated spin on Duck L’Orange offers a complex combination of sweet, savory, and sour flavors over rich, meaty duck breasts. The candied kumquats may be made several days ahead.

  • Crepe Cake recipe

    Crepe and Chocolate Hazelnut Ganache Cake with Candied Hazelnuts


    The components of this spectacular cake may be made in advance and the cake assembled a few hours before serving.

  • Creamy White Bean Soup with Pomegranate Drizzle  1

    Creamy White Bean Soup with Pomegranate Drizzle


    This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food stores.

  • Creamy Polenta with Aged Cheddar Cheese recipe image 1

    Creamy Polenta with Aged Cheddar Cheese


    Vary the cheese to suit the entrée with which you serve this creamy, rich .

  • Lobster Sushi- Asparagus and Avocado Roll

    Spicy Lobster, Asparagus and Avocado Rolls


    You can make the rolls early in the day, but do not cut them. Store the sushi rolled wrapped closely with damp (not wet) paper towel.

  • Bacon Wrapped Chicken Breasts  recipe-2

    Bacon Wrapped Chicken Breasts Stuffed with Sicilian Greens


    The salty sweet combination is irresistible—as is the savory bacon “cloak”!

  • Cocoa and Black Pepper Crusted New York Strip Steaks with Bacon Butter - 1

    Cocoa and Black Pepper Crusted New York Strip Steaks with Bacon Butter


    Cocoa with steak? Yes! Cocoa actually enhances the meaty flavor, as does the pepper. (But then, you already knew that about black pepper…) Serve this and ask guests to try to figure out your secret ingredient.

  • 13 - 24 of 267 Results