Warning: when you combine two beloved favorite dishes in one, food disappears faster than you can serve it. Be sure to make more than you think you’ll need…
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.
The sweet and spicy, knock-their-socks-off flavor of this sauce is also perfect for ribs and pork, so make a double batch and freeze the extra.
This Italian-inspired twist on guacamole may just be the talk of the party. Make the chips in advance and combine all the guacamole ingredients except for the avocado several hours ahead. Just before serving, it takes less than 5 minutes to mash the avocados and serve the dish.
This sauce is not only irresistible on chicken, it pairs up beautifully with grilled salmon and shrimp. Or, use it as a dipping sauce for the shrimp or skewered chicken.
You can make and serve any one of these preparations on its own, or combine all three in one impressive, fabulous first course. We like to serve the fried oysters over a bed of spinach, but they may also be served on any kind of leafy salad, or on their own on a plate.
This elegant and sophisticated spin on Duck L’Orange offers a complex combination of sweet, savory, and sour flavors over rich, meaty duck breasts. The candied kumquats may be made several days ahead.
The components of this spectacular cake may be made in advance and the cake assembled a few hours before serving.
This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food stores.
Vary the cheese to suit the entrée with which you serve this creamy, rich .
You can make the rolls early in the day, but do not cut them. Store the sushi rolled wrapped closely with damp (not wet) paper towel.
The salty sweet combination is irresistible—as is the savory bacon “cloak”!
Cocoa with steak? Yes! Cocoa actually enhances the meaty flavor, as does the pepper. (But then, you already knew that about black pepper…) Serve this and ask guests to try to figure out your secret ingredient.