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
  • Chocolate Drizzled Coffee Brownies with Egg Cream Shooters - Anolon

    Chocolate Drizzled Coffee Brownies with Vanilla Egg Cream Shooters

    by

    There are many theories about how the eggless egg cream got its name. One leading story is that this iconic New York soda fountain drink sounded richer and more luxurious when it was thought to have an egg in it—but was more affordable to the masses without it.

  • Grilled Cheese Caprese with Balsamic Syrup Drizzle (2)

    Grilled Cheese Caprese with Balsamic Syrup Drizzle

    by

    This is what happens when a simple grilled cheese sandwich grows up and learns the art of self-expression. The deep, rich umami (savory) flavor of the roast tomato provide the perfect foil for the creamy, rich cheese and the surprising tangy sweetness of the balsamic syrup.

  • Pots and Pans Clams Rockefeller

    Clams Rockefeller

    by

    It is said that the original dish, Oysters Rockefeller, got its name because the sauce was as rich as the richest American, John D. Rockefeller. That may have been a compliment in the late 1800s, but times and tastes have changed. In this version using clams, the flavor of the seafood is enhanced, rather than obscured, by the sauce to allow the ingredients—and the cook’s finesse—to shine.

  • Dill Pickled Baby Carrots

    Dill Pickled Baby Carrots

    by

    Use real baby carrots with the greens partially on, and not “baby cut” carrots, which are much shorter and thicker, and are simply large carrots that are cut into a “baby carrot” shape.

  • Blackened Green Beans

    Blackened Green Beans

    by

    While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.

  • Black and White Donuts

    Black and White Doughnuts

    by

    The Black and White cookie is New York’s iconic dessert, recognizable everywhere as belonging to the heart and soul of the Big Apple. But, truth be told, not everyone loves the cakey cookies as much as they love the City. For those folks—and their Black and White Cookie-loving brethren, here’s a dessert that takes it to the next level—without losing the great New York spirit.

  • Seaweed and Vegetable Salad

    Seaweed and Vegetable Salad

    by

    Enjoy the health—and flavor!—benefits of this umami-rich seaweed and vegetable salad that is on the table in about 15 minutes.

  • Sweet Potato and Black Bean Chili

    Sweet Potato and Black Bean Chili

    by

    The smoky, sweet and spicy flavors blend beautifully in this sultry twist on chili. Make it meatless by omitting the bacon and adding ¼ teaspoon smoked paprika, and using vegetable broth in place of the chicken broth.

  • Shiitake Seaweed soup

    Shiitake Seaweed Soup

    by

    This soothing soup is filled with deeply satisfying umami (savory) flavor as well as health empowering nutrients. You can easily make it meatless by switching to vegetable broth, or give it more heft by adding leftover cooked chicken or pork.

  • Fried Ice Cream

    Fried Ice Cream

    by

    The contrast of the crunchy sweet crust and frozen creamy ice cream makes this a real show-stopper. Be sure to plan ahead: while it doesn’t require much of your time in the kitchen, there are several stages that require nearly 5 hours of freezing time.

  • Hot Chocolate

    Hot Chocolate

    by

    Have the best-ever instant—but made from scratch—hot chocolate when you keep Chocolate Mix on hand.

  • Marshmallow Swirl Ice Cream

    Marshmallow Swirl Ice Cream

    by

    Like Rocky Road, only waaaay better, this ice cream has swirls of our basic chocolate mixture, marshmallow crème and chopped walnuts.

  • 13 - 24 of 285 Results

    1234