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

  • Poached Chicken with Arugula-Almond Pesto Tea Sandwiches - Anolon

    Poached Chicken with Arugula-Almond Pesto Tea Sandwiches


    The slightly sweet bread adds an interesting twist to this savory sandwich. You may double the amount of pesto and freeze the extra in ice cube trays for later use.

  • Mint Dark Chocolate Chip Marshmallows

    Mint Dark Chocolate Chip Marshmallows


    Mint chocolate chip lovers will delight over these ethereal treats. You can use regular or mini dark chocolate chips.

  • Pots and Pans Country Ham and Cheddar on Biscuits with Currant-Mustard Chutney

    Country Ham and Cheddar on Biscuits with Currant-Mustard Chutney


    Call them tea sandwiches or call them sliders—either way, these diminutive little sandwiches are a powerhouse of flavor. Note: make an extra batch—or two—of the chutney. It’s great on grilled meat and poultry, terrific on sandwiches, and classic served over cream cheese with crackers.

  • Pots and Pans Cherry and Dark Chocolate Marshmallows

    Cherry and Dark Chocolate Marshmallows


    A candy thermometer, a well-constructed saucepan that heats the sugar syrup evenly, and patience are key to marshmallow-making success. The pay-off is big, fluffy, flavorful marshmallows.

  • Hazelnut Mochachino

    Hazelnut Mochaccino


    The deep, toasty flavor and pleasant sweetness make this a satisfying mid-morning or afternoon pick-me-up.

  • Cinnamon Cardamom Cappuccino

    Cinnamon-Cardamom Cappuccino


    Aromatic sweet spices give add exotic, full-bodied flavor to this cappuccino.

  • Fresh Ginger and lemon Infused green Tea 2

    Fresh Ginger and Lemon Infused Green Tea with Honey


    Bright, piquant flavors are infused into the tea: make them as strong or subtle as you like by controlling the amount of time you allow them to brew before depressing the plunger.

  • Super Tea2

    SuperBerry Tea


    Infuse your restorative cup of tea with the nutritive power of goji and blueberries to reap flavor and health benefits. To add more fruit flavor to the tea, allow it to steep longer before you depress the plunger.

  • Grilled Chicken Sandwich with Mango, Avocado and Creamy Sriracha Sauce - recipe

    Grilled Chicken Sandwich with Mango, Avocado and Creamy Sriracha Sauce


    Make these healthy sandwiches the night before—they keep well in the refrigerator for up to a day.

  • Pots and Pans Bread Pudding

    Individual Croissant Bread Puddings with Chocolate and Caramel Sauces


    Two luscious sauces make these individual Croissant bread puddings more than twice as irresistible. The sauces may be made several days ahead—but we recommend the bread puddings be baked only an hour or so in advance. (They are delicious even the next day, but are at their very best when still just a little warm).

  • Budino with Crème Fraiche 2

    Chocolate-Almond Budino with Whipped Crème Fraiche


    Serve these melt-y, rich, soft chocolate cakes with a dollop of the whipped crème fraiche topped with shave chocolate, finely ground nuts, or just as is.

  • Skillet Chocolate Chip Cookies JPG

    Stovetop Skillet Chocolate Chip Cookies


    Who would have thought you could whip up a batch of great chocolate chip cookies right on the stove?! These have a nice, crisp crust and chewy interior, which makes them just about a perfect chocolate chip cookie!

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