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

  • Cinnamon Cardamom Cappuccino

    Cinnamon-Cardamom Cappuccino


    Aromatic sweet spices give add exotic, full-bodied flavor to this cappuccino.

  • Fresh Ginger and lemon Infused green Tea 2

    Fresh Ginger and Lemon Infused Green Tea with Honey


    Bright, piquant flavors are infused into the tea: make them as strong or subtle as you like by controlling the amount of time you allow them to brew before depressing the plunger.

  • Super Tea2

    SuperBerry Tea


    Infuse your restorative cup of tea with the nutritive power of goji and blueberries to reap flavor and health benefits. To add more fruit flavor to the tea, allow it to steep longer before you depress the plunger.

  • Grilled Chicken Sandwich with Mango, Avocado and Creamy Sriracha Sauce - recipe

    Grilled Chicken Sandwich with Mango, Avocado and Creamy Sriracha Sauce


    Make these healthy sandwiches the night before—they keep well in the refrigerator for up to a day.

  • Pots and Pans Bread Pudding

    Individual Croissant Bread Puddings with Chocolate and Caramel Sauces


    Two luscious sauces make these individual Croissant bread puddings more than twice as irresistible. The sauces may be made several days ahead—but we recommend the bread puddings be baked only an hour or so in advance. (They are delicious even the next day, but are at their very best when still just a little warm).

  • Budino with Crème Fraiche 2

    Chocolate-Almond Budino with Whipped Crème Fraiche


    Serve these melt-y, rich, soft chocolate cakes with a dollop of the whipped crème fraiche topped with shave chocolate, finely ground nuts, or just as is.

  • Skillet Chocolate Chip Cookies JPG

    Stovetop Skillet Chocolate Chip Cookies


    Who would have thought you could whip up a batch of great chocolate chip cookies right on the stove?! These have a nice, crisp crust and chewy interior, which makes them just about a perfect chocolate chip cookie!

  • Sufganiyot (Chanukah Jelly Donuts) - ANO, PNP

    Sufganiyot (Chanukah Jelly Donuts)


    These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil.

  • Sephardic Moroccan Cornish Hens with Olives and Apricots

    Sephardic Moroccan Cornish Hens with Olives and Apricots


    A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, in ensures each diner gets both white and dark meat, and makes a lovely presentation.

  • Wine and Tomato Braised Brisket with Spicy Red Onion Jam - CIR, FBW, PNP

    Wine and Tomato Braised Brisket with Spicy Red Onion Jam


    The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma

  • Blue Potato-Two Potato Latkes - Vertical

    Blue Potato-Two Potato Latkes


    The addition of purple potatoes give these classic latkes a beautiful burst of color.

  • Apricot Rugelach

    Apricot Rugelach


    The dough for this traditional Jewish cookie or pastry (it fits the bill as both) is rich and soft and must be made a day ahead and refrigerated before rolling out. We’ve filled these with apricot jam—but seedless raspberry, peach, strawberry and currant jellies are also wonderful. Rugelach freezes well and thaws quickly, which means it is well worth keeping on hand. But be warned: it is best to hide them in the back of the freezer, lest they disappear.

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