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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  • Creamy Polenta with Aged Cheddar Cheese recipe image 1

    Creamy Polenta with Aged Cheddar Cheese

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    Vary the cheese to suit the entrée with which you serve this creamy, rich .

  • Lobster Sushi- Asparagus and Avocado Roll

    Spicy Lobster, Asparagus and Avocado Rolls

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    You can make the rolls early in the day, but do not cut them. Store the sushi rolled wrapped closely with damp (not wet) paper towel.

  • Bacon Wrapped Chicken Breasts  recipe-2

    Bacon Wrapped Chicken Breasts Stuffed with Sicilian Greens

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    The salty sweet combination is irresistible—as is the savory bacon “cloak”!

  • Cocoa and Black Pepper Crusted New York Strip Steaks with Bacon Butter - 1

    Cocoa and Black Pepper Crusted New York Strip Steaks with Bacon Butter

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    Cocoa with steak? Yes! Cocoa actually enhances the meaty flavor, as does the pepper. (But then, you already knew that about black pepper…) Serve this and ask guests to try to figure out your secret ingredient.

  • Lemon and Coriander Roast Chicken recipe 2

    Lemon and Coriander Roast Chicken

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    This savory chicken has an incredibly flavorful crust and moist, tender, juicy meat.

  • Scallops with Orange-Hazelnut Brown Butter recipe 2

    Scallops with Orange-Hazelnut Brown Butter

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    Sweet and subtle scallops deserve a fresh, nutty sauce with a delicate balance of bright citrus and rich butter.

  • Roasted Sea Bass with Quick Kimchi - recipe 2

    Roasted Sea Bass with Quick Kimchi

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    This wildly flavorful and beautiful dish (which happens to also be healthful) is as impressive tasting as it is looking.

  • Strawberry Pound Cake with Vanilla Whipped Cream recipe

    Strawberry Pound Cake with Vanilla Whipped Cream

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    Bits of fresh strawberries punctuate this rich cake with a dense, smooth texture and fine, golden crumb.

  • Pickled Vegetables and Romaine Salad - recipe

    Pickled Vegetables and Romaine Salad

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    The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week.

  • Broccoli Rabe and Cherry Tomato Pizzettas - Circulon

    Broccoli Rabe and Cherry Tomato Pizzettas

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    Individual size pizzas topped with creamy mozzarella, bitter broccoli rabe and sweet golden garlic make a robustly flavorful, impressive focus for a meatless meal.

  • Florentine Stuffed Baby Peppers - Circulon

    Florentine Stuffed Baby Peppers

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    It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook them until they are tender.

  • Grand Marnier Soufflé with Raspberry Sauce recipe

    Grand Marnier Soufflé with Raspberry Sauce

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    The sauce may be made several days in advance. When you begin preparing the soufflés, bring a large pot of water to a boil; once it boils, cover and remove it from the heat. You will need it for the “bath” in which the soufflés bake.

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