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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  • Soy Braised Pork Belly recipe

    Soy Braised Pork Belly with Chinese Steamed Buns

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    One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce. Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns.

  • Ruby Red Grapefruit and Pistachio Crusted Salmon

    Ruby Red Grapefruit and Pistachio Crusted Salmon

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    This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.

  • Mushrooms and Pearl Onions

    Sautéed Mushrooms and Pearl Onions

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    This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed, toss with the arugula to allow it to wilt slightly.

  • Buttermilk Honey Oven Fried Chicken - FFBW, PNP

    Buttermilk Honey Oven “Fried” Chicken

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    The savory flavor of this crispy, golden crust is so good, you won’t even notice it is baked and not fried.

  • Peking Duck Crepes - Anolon.com

    “Peking” Duck Crepes

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    This multi-cultural, streamlined version of the classic Chinese “Peking Duck” dish is made with seared duck breasts rather than a whole roast bird , and the meat and crisp vegetables are wrapped in classic French crepes (which may be made up to two days ahead).

  • Shakshuka 2

    Shakshuka

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    This classic Israeli dish of eggs poached in a savory tomato sauce is generally served right out of the pan in which they are cooked. It is traditionally served for breakfast or brunch, but makes a wonderful, healthful dinner as well.

  • Bacon, Caramelized Onion and Sautéed Vegetable Crepes - Anolon

    Bacon, Caramelized Onion and Sautéed Vegetable Crepes

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    Sweet slow cooked onions, smoky bacon and good-for-you veggies make this a perfect lunch or brunch crepe—but we wouldn’t say no to it at the dinner table, either.

  • Creamy Mushroom and Arugula Crepes - Anolon

    Creamy Mushroom and Arugula Crepes

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    This update on the classic mushroom and spinach crepe has a slight peppery bite from the arugula, and deeper umami flavor from the combination of shiitake, oyster and white mushrooms.

  • Salted Caramel Cream Puffs.com

    Salted Caramel Cream Puffs

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    To ensure your cream puffs stay nice and puffed: 1. Cook the flour long enough so that the dough truly comes together and pulls away from the side of the pan and 2. Add the eggs one at a time, fully beating the dough before the next addition.

  • Raspberry Clafoutis

    Raspberry Clafoutis

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    A clafoutis rises dramatically as it cooks, and starts falling the minute it comes out of the oven. Don’t let that dissuade you from making it, even a little in advance: it is just as delicious—and also appealing looking—when fallen. Clafoutis are generally served right out of the skillet.

  • Ricotta, Basil, Sun-Dried Tomato and Crispy Prosciutto Tea Sandwiches

    Ricotta, Basil, Sun-Dried Tomato and Crispy Prosciutto Tea Sandwiches

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    These sandwiches may be assembled up to two hours ahead: cover with a damp paper towel topped with plastic wrap and to prevent the bread from drying.

  • Poached Chicken with Arugula-Almond Pesto Tea Sandwiches - Anolon

    Poached Chicken with Arugula-Almond Pesto Tea Sandwiches

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    The slightly sweet bread adds an interesting twist to this savory sandwich. You may double the amount of pesto and freeze the extra in ice cube trays for later use.

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