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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  • 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.

  • Farro with Prosciutto, Pine Nuts and Provolone

    Farro with Prosciutto, Pine Nuts and Provolone

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    Hearty, nutty and healthy faro thrives when paired with these classic Italian ingredients. Make a double batch—this dish is wonderful on day 2 and 3!

  • Chipotle Glazed Ham with Maple Sauteed Apples

    Chipotle Glazed Ham with Maple Sautéed Apples

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    The glazed ham, surrounded by golden apple slices, makes a beautiful centerpiece for your holiday meal.

  • Chicken Tostadas

    Chicken Tostadas

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    Who can resist the combination of refried beans, chicken, cheese, avocado, salsa verde on corn tortillas? Leftover chicken makes short work of this family friendly crowd-pleaser.

  • Chicken Scampi Over Rice

    Chicken Scampi over Rice

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    While shrimp scampi gets all the fame, chicken scampi is just as deserving of our love and devotion.

  • Chicken Noodle Soup rev

    Chicken Noodle Soup

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    Every cook needs a perfect cold-and-flu-curing chicken noodle soup in his or her repertoire. While we’re not giving medical advice, we urge you to make a batch next time you or a loved one is in need.

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