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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  • Double Cut Spice Rubbed Pork Chops with Harissa-Peach Chutney

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    Double cut pork chops are best when seared on the stove and finished in the oven: the searing gives them that wonderful brown crust, and finishing in the oven keeps them moist and tender. This spicy-sweet chutney is made with bottled harissa, a Morrocan red pepper and chili paste with smoky heat.

  • Pork Chops with Harissa-Peach Chutney

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    Spicy Moroccan harissa sauce, made with red peppers and chilis, gives this quick chutney lingering flavor and smoky heat. You will find the bottled sauce at most specialty food chains (such as Whole Foods) and at many grocery stores.

  • Weekend Short Ribs PNP

    Chili-Plum Glazed Sesame Short Ribs

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    This Asian inspired, rich, savory and somewhat sweet dish is an unusual departure from the more expected short ribs preparation. It may be made up to two days in advance and reheated.

  • Plum-Chili Sloppy Joes

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    The salty-sweet flavor of these Asian-inspired Sloppy Joes takes this classic dish to a new level. By all means make the filling ahead and reheat it: simply sprinkle it with a few drop of water to help it loosen up

  • Spatchcocked Chicken with Truffle Butter and Mushrooms

    Spatchcocked Chicken with Truffle Butter and Mushrooms

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    Rubbing truffle butter under the skin takes this simple and beautiful dish to a whole new level—and makes your home smell incredible!

  • Weeknight Spatchcocked Chicken

    Spatchcocked Chicken with Lemon-Caper Butter

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    Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits in the pan, the breast cooks to an ideal 160° and the thigh to 170°-175°F in the same amount of time.

  • Weeknight Bucatini PNP

    Bucatini, Bacon and Peas with Spinach Pesto

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    Fresh spinach makes a delicious, simple, healthful basis for a quick blender pesto that allows you to get this delicious dinner on the table in less than 20 minutes.

  • 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.

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