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; 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

  • Muffaletta



    Layered meats, provolone and olive salad make this New Orleans-born sandwich a tourist attraction in its native city. While it is not traditional, we suggest you make yours up to a day ahead, which allows time for the flavors of the olive salad to soak into the bread. Continue reading

  • Lentil Pancakes with Smoked Salmon and Creme Fraiche

    Lentil Pancakes with Smoked Salmon and Crème Fraiche


    The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours ahead of serving. Continue reading

  • Lobster Tail with Brandy Cream Sauce

    Lobster Tails with Brandy Cream Sauce


    This luxurious dish signals a special occasion. To present it at its finest, save small fan-shaped pieces of the shell to garnish the plate. The sauce may be drizzled on the plate with a spoon or squeeze bottle or placed in a small bowl on each plate. Continue reading

  • Leek and Potato Soup

    Leek and Potato Soup


    Leeks, while in the onion family, have a gentler flavor that give this elegant soup a homey, comfort-food flavor. Continue reading

  • toasted israeili couscous

    Toasted Israeli Couscous with Olives and Golden Raisins


    Toasted Israeli couscous, which is sometimes referred to as “pearly couscous”, has a slightly nuttier flavor and chewier texture than either couscous or pasta, thanks to its shape. It works equally well served warm or in at room temperature. Continue reading

  • Tex-Mex Beef and Tortilla Casserole

    Tex-Mex Beef and Tortilla Casserole


    Make this crowd-pleaser as spicy—or not—as you like by controlling the amount of chipotle powder, and by using salsa that is as mild or fiery as you like. Continue reading

  • Sweet and Sour Meatballs

    Sweet and Sour Meatballs


    Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving. Continue reading

  • Cheddar Soup with Apple
  • Caldo Verde
  • Barley Risotto with Mushrooms, Leeks and Kale
  • Bacon Wrapped Dates Stuffed with Gorgonzola
  • Staten Island Pulled Pork Parm Sliders

    Staten Island Pulled Pork Parm Sliders


    Marinara – the name alone conjures up visions of southern Italy. And south of Manhattan you’ll find Italian-American communities that comprise nearly one-third of Staten Island, but who’s counting. Everyone eats Italian, and everyone says, “sauce” like cousin Vinny. So here you go – pork sliders with sauce & parm. Continue reading

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