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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  • pumpkin pot de creme

    Pumpkin Pot de Creme

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    Pot de Crème is a silky custard that is a cross between flan and creme brulee. Here, we’ve added the sweet earthy flavor of pumpkin to the classic dish.

  • MEY Penne with caramelized pumpkin (1)

    Penne with Caramelized Pumpkin, Onion, Sage and Brown Butter

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    At once rustic and sophisticated, this dish can be on the table in less than 45 minutes.

  • cake

    German’s Chocolate Cake

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    German’s Chocolate cake is actually not German, but named after a man by the name of German who made the chocolate. But no matter the name or origin—we just love the ooey-gooey goodness and spectacular looks of this classic cake. This version is just slightly more chocolate and less sweet than the classic; to ramp up the chocolate even more, substitute some of the German’s Sweet Chocolate with semi-sweet or dark.

  • german

    Filled German’s Chocolate Cupcakes

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    Take German’s Chocolate cake to the next level with these cupcakes that are not only topped with the caramel pecan frosting, but also filled with it.

  • rustic

    Rustic Apple Tart with Riesling-Caramel Sauce

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    You can serve this tart topped with a scoop of the ice cream as well as the caramel sauce…or just as is. The caramel sauce may be made days in advance—if you have the willpower to not use it up before you make the tarts. The pastry crust may also be made a couple of days in advance.

  • pumpkinpie

    Bourbon Pumpkin Pie with Gingersnap Crust

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    Just the right amount of bourbon adds lovely warmth—without harsh alcohol flavor—to this luscious pumpkin pie.

  • Mey No machine Pumpkin Ice Cream

    (No-Machine) Pumpkin Pie Ice Cream

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    This is the love child of pumpkin pie and ice cream—it combines all the best of both beloved desserts. And if that’s not enticing enough, you can make this ice cream without an ice cream maker!

  • MEY Reuben Burgers on Pretzel Rolls

    Reuben Burgers on Pretzel Rolls

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    This Reuben-gone-burger is a guaranteed hit. It takes the favorite components of a classic Rueben sandwich—the Thousand Island dressing, sauerkraut and Swiss cheese-- and pairs them with a juicy burger, all on a pretzel roll.

  • MEY Sausage mac n cheese
  • corn

    Honey-Pumpkin Cornbread

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    Pumpkin not only adds wonderful flavor to this cornbread, it also gives it a moist, tender crumb and beautiful orange hue.

  • ancho chili

    Hearty Ancho, Turkey and Pumpkin Chili

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    Pumpkin is the secret ingredient that gives this smoky chili savory-sweet, creamy richness.

  • VeggieChips-recipe

    Homemade Veggie Chips

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    To make sure these beautiful chips cook evenly, be sure to cut them to an even thickness. A mandolin or v-slicer makes easy work of it. While the chips cook, stir them often—again, that promotes even cooking. Finally, don’t be surprised if they aren’t crisp right when you pull them out of the pot—they crisp as they cool.

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