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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  • Farmers_Market_Meat_Sauce

    Farmer’s Market Meat Sauce

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    Summer’s bounty turns a classic meat sauce into a meal worth celebrating. Serve it over farfalle pasta Continue reading →

  • Broccolini with Pine Nuts and Golden Garlic

    Broccolini with Pine Nuts and Golden Garlic Slivers

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    Long, graceful stalks of broccolini offer an elegant alternative to the more expected vegetables. Continue reading →

  • Leatherstocking Apple Pie

    Leatherstocking Apple Pie with Cheddar Cheese

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    “A pie without the cheese is like a kiss without the squeeze”—or so the saying goes in the Leatherstocking district of New York state. This region, named for deerskin pants worn by early settlers, was made famous by James Fennimore Cooper’s The Last of The Mohicans (which was one of his Leatherstocking Tales). Continue reading →

  • Maple Cider Brined Turkey

    Maple and Cider Brined Turkey

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    This is the perfect treatment for heritage birds, which can be tougher but more flavorful than mass produced frozen turkeys. The brine tenderizes the meat while the robust flavors of the maple cider glaze stands up to the stronger tasting meat. But the recipe is not just for heritage birds: standard turkeys are also made tender and flavorful. Continue reading →

  • Sourdough Chorizo Cranberry Stuffing

    Sourdough, Cranberry and Chorizo Stuffing

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    This is bound to be your new favorite stuffing: Smokey and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, they can form a perfect union. Continue reading →

  • Roasted Cauliflower with Breadcrumb Topping

    Roasted Cauliflower with Buttery Parmesan Bread Crumb Topping

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    Golden buttery breadcrumbs transform roasted cauliflower into an irresistible side dish suitable for a holiday feast, a formal dinner party, and because it is so easy to make, a busy weeknight. Continue reading →

  • Pear Galette with Drizzle

    Pear Galette with Balsamic Cider Syrup

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    The rustic pear galette is lovely on its own, but with the addition of the balsamic syrup, it becomes a sophisticated and stunning looking desert. Continue reading →

  • Herb Rubbed Roasted Turkey

    Herb Rubbed Roasted Turkey

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    “Placing chopped, fresh herbs under, rather than on top of the skin, helps infuse the meat with flavor. As an added bonus, the turkey will perfume your house with a delectable aroma as it cooks.” Continue reading →

  • Wild Mushroom, Leek and Goat Cheese Omelets

    Wild Mushroom, Leek & Goat Cheese Omelet

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    More than just an ordinary omelet, this savory combination of meaty mushrooms, sweet leeks, and creamy, tangy goat cheese adds up to an incredibly satisfying meal—be it breakfast, lunch or dinner. Continue reading →

  • Veal Marsala

    Veal Marsala

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    Lightly floured veal cutlets sautéed and served with a pan sauce made with Marsala wine, mushrooms and tomato. Continue reading →

  • Vanilla Ginger creme Brulee

    Vanilla-Ginger Crème Brulee

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    A traditional creamy, rich custard with a burnt sugar top gets a piquant twist with the addition of both fresh and crystallized ginger. Continue reading →

  • Turkey Cutlet Milanese w Arugula and Tomato Salad

    Turkey Cutlet Milanese with Arugula and Tomato Salad

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    Breaded golden turkey cutlets are topped with the crunch and bite of an arugula tomato salad. Continue reading →

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