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

1234
  • Capture

    Smoky Cioppino with Spicy Harissa Sourdough Toasts

    by

    The broth in this twist on the classic San Franciscan cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.

  • mashaed potatoes

    Mashed Potatoes with Cauliflower Crumb Crust

    by

    The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes.

  • quail

    Molasses and Black Pepper Quail with Rum, Honey and Grape Reduction

    by

    For a beautiful and elegant meal, serve two quail per person—and by all means encourage diners to pick up the legs and eat with their hands!

  • Skillet Banana Bread

    Skillet Banana Bread with Caramelized Brown Sugar-Rum Topping

    by

    This incredibly simple skillet cake keeps well for several days—if you don’t eat it all before then. Keep it at room temperature covered in plastic wrap.

  • Blueberry Skillet Coffee Cake with Brown Sugar Oat Streusel - Anolon

    Blueberry Skillet Coffee Cake with Brown Sugar Oat Streusel

    by

    Bring this moist, tender cake to the table right in the skillet—it looks as homey and beautiful as it tastes. Don’t worry if fresh blueberries aren’t available—this cake works well with thawed frozen berries, too.

  • Farmer’s Market Orzo - Anolon

    Farmer’s Market Orzo

    by

    This dish is perfect use of the end-of-summer vegetables that make our food look and taste so clean and healthful!

  • Chicken in a Pot - Anolon

    Chicken in a Pot

    by

    Make an entire meal—a beautifully browned roast chicken and vegetables—in one pot.

  • Double Cut Pork Chops with Peach Ketchup - Anolon

    Double Cut Pork Chops with Peach Ketchup

    by

    When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked).

  • Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney

    Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney

    by

    This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only one pan to clean at the end of dinner!)

  • Rioja Pot Roast recipe

    Rioja Pot Roast with Steamed Fingerling Potatoes and Smoked Paprika Butter

    by

    Take your pot roast to the next level in flavor—with out sacrificing the ease. All that meaty goodness braises in Rioja wine and vegetables, while infusing the fingerling potatoes steaming above the meat with savory flavor. Finally, gild this lily by tossing the potatoes with a simple smoked paprika butter and you have a meal you cook and eat Sunday—and can enjoy throughout the week.

  • Umami Pastrami Panini

    Umami Pastrami Panini

    by

    This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory flavor and a beguiling combination of sweet, salty, pungent, meaty and creamy.

  • Meatballs

    Italian Meatballs

    by

    Pair these classic and versatile Italian meatballs with your favorite pasta sauce, soup, or veggie.

  • 13 - 24 of 328 Results

    1234