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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  • Lemon-Thyme Cakes - Anolon.com

    Lemon-Thyme Cakes

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    These can be made with an electric stand or hand-held mixer. To give the glaze a layered look, apply half to all the cakes and then a couple of minutes later, apply the second half.

  • Pomegranate Mimosas

    Pomegranate Mimosas

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    These deeply colored, delicious mimosas have a little something special: the pomegranate seeds slowly float up and down, looking like jewels in a ruby colored sea.

  • Cuban Reuben - Anolon.com

    Cuban Reuben

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    The Big Apple’s always been about creative mash-ups, especially when it comes to food: after all, it’s New York City. The Cuban Reuben offers some uptown-downtown inspiration for your own kitchen creativity by giving two classic food traditions a spin. Pork tenderloin gets a juicy kick from a citrus and garlic marinade, then deli-thin slices are layered with Swiss and tangy sauerkraut.

  • Homemade Pumpkin Ravioli with White Wine and Herb Butter Sauce (2)

    Homemade Pumpkin Ravioli with White Wine and Herb Butter Sauce

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    Pre-made dumpling wrappers make short work of these ravioli, which are a luscious savory-sweet treat ideally suited for autumn entertaining. Be sure to use pumpkin puree and not canned pumpkin pie filling.

  • Apple and Dried Cherry Strudel - Sliced 2

    Apple and Dried Cherry Strudel

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    Phyllo is wonderfully forgiving and easy to work with—as long as it remains supple. As you work, keep the stack of dough covered with a damp cloth or paper towel to prevent it from drying out.

  • Individual Apple and Dried Cherry Strudel

    Individual Apple and Dried Cherry Strudel

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    If you have never worked with phyllo dough, you are in for a great treat. It looks like it would be complicated, fussy and difficult—and is, in fact, quite easy. Phyllo is forgiving: it if tears, no worries—you can often simply place it down and continue using it. And best of all, phyllo dough always looks impressive and tastes wonderfully flaky and crisp.

  • Lemon-Ginger Tea Brined Fried Chicken

    Lemon-Ginger Tea Brined Fried Chicken

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    Piquant lemon ginger tea lends this brine special flavor—resulting in tender, moist and very flavorful fried chicken

  • Roasted Chicken Thighs with Raspberry-Passion Barbecue Sauce

    Roasted Chicken Thighs with Raspberry-Passion Barbecue Sauce

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    No one will believe your secret ingredient in this pungent, fruity barbecue sauce is tea! The sauce may be made several days in advance and kept refrigerated until you’re ready to use it.

  • Classic Pastrami Sandwich recipe

    Classic Pastrami Sandwich

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    The famous New York delis serve warm pastrami – a combination of lean and fatty – on seeded rye with mustard. In Los Angeles, the most best known classic delis add Cole slaw and Swiss. We’ll happily chow down on either one!

  • steak

    Chicken Fried Steak with Sausage Gravy

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    This regional favorite will taste like home to some folks—and like an exotic treat for others.

  • mushrooms

    Sausage, Sun-Dried Tomato and Pecorino Stuffed Mushrooms

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    Make these ahead for your next gathering: prepare the filling and keep it in a covered container in the refrigerator for up to 2 days. Cook the mushroom caops the day of your party and fill them in the afternoon.

  • Creamy Cajun Chicken Penne 2

    Creamy Cajun Chicken Penne

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    Cajun spice blend, sold in most grocery stores along side the dried herbs and spices, makes short work of creating this robust dish.

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