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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  • Sweet Potato Fries Nacho Mash-Up - Circulon

    Sweet Potato Fries Nacho Mash-Up

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    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

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    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

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    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

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    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.

  • Souffléd

    Souffléd Sweet Potatoes

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    We lightened up the usual dense and heavy sweet potato puree by folding beaten egg whites into them. The result fluffy, light—and still full of rich sweet potato flavor. We also replaced the dated marshmallow topping with a golden, crunchy, sweet topping made from cornflake crumbs—it is sure to be the start of a new tradition.

  • kale

    Kale and Caramelized Onion Gratin

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    We believe caramelized onions may be the key to all culinary success—they make just about everything taste better! In this gratin, they are the perfect sweet, soft foil to hearty kale. The key to making achingly sweet, meltingly delicious caramelized onions is to take it nice and slow. Higher heat will cook the onions, but they won’t caramelize.

  • cake

    Apple Pie-Filled Layer Cake

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    The spectacular cake combines the best of apple pie with a moist, tender and fool-proof spice cake. It’s impressive good looks and fabulous flavor belie the simplicity with which it is made.

  • turkey

    Cider Bourbon Glazed Roast Turkey

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    This simple preparation brings out the very best in your turkey. Apples and vegetables lend their sweet goodness to the bird as it roasts, and the glaze, which simmers on the stove while the bird roasts (or may be made ahead, if you’d rather have the burner for other things) gently intensifies in flavor until it is time to baste. This no-fail glaze gives the bird beautiful sable brown color, and warm, savory flavor.

  • Southern Squash Casserole - Anolon-min

    Southern Squash Casserole

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    Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese to the cheddar for a little nutty flavor.

  • Turkey and Sweet Potato Pot Pie with Flaky Biscuit Topping - Anolon-min

    Turkey and Sweet Potato Pot Pie with Flaky Biscuit Topping

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    This pot pie is inducement enough to cook a turkey, and makes the days after Thanksgiving as delicious as the feast itself. Using sweet potato instead of regular has a surprisingly big—and delicious—impact on the flavor, thanks to their earthy-sweet flavor.

  • Pulled Turkey and Carolina Mop Sauce Sandwiches - Anolon-min

    Pulled Turkey and Carolina Mop Sauce Sandwiches

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    This sweet and sassy sauce keeps even two-day old leftover turkey moist and flavorful. You can make a bigger batch, depending on how much turkey you have left, and freeze it in the sauce.

  • Parker House Rolls with Sage-Honey Butter - Anolon-min (1)

    Parker House Rolls with Sage-Honey Butter

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    There is no other dinner roll quite like the beloved Parker House roll: it is soft and mildly sweet, with a tender, flaky texture and luxurious melt-in-your mouth consistency. Make them even more of a cause for celebration with the sage-honey butter.

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