Marge Perry & David Bonom

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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  • 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.

  • Beef and Sausage Stuffed Peppers

    Beef and Sausage Stuffed Peppers

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    If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole.

  • Classic Chicken Salad

    Classic Chicken Salad

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    Perfect to pack for lunches or to serve on a buffet table at a warm weather gathering, this classic salad is also a wonderful use for leftover (skinless) chicken.

  • Chili Dogs

    Chili Dogs

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    Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

  • Classic Macaroni Salad

    Classic Macaroni Salad

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    Whether for a cook-out or weeknight meal, this classic dish is a real crowd-pleaser. The recipe easily doubles and it keeps well in the refrigerator for several days.

  • Classic Cole Slaw - recipe

    Classic Coleslaw

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    No barbecue is complete without it!

  • Gruyere and Pancetta Stuffed Tomatoes

    Gruyere and Pancetta Stuffed Tomatoes

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    Equally at home at a luncheon or as a side dish for steak or fish, these stuffed tomatoes add retro-cool and delicious flavor to any plate.

  • Deviled Eggs

    Deviled Eggs

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    Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good!

  • Fettucine Carbonara

    Fettuccine Carbonara

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    This classically made pasta with carbonara sauce is everything this unspeakably rich, creamy dish should be and more—and yet, is surprisingly simple to make.

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