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; 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

  • Budino with Crème Fraiche 2

    Chocolate-Almond Budino with Whipped Crème Fraiche


    Serve these melt-y, rich, soft chocolate cakes with a dollop of the whipped crème fraiche topped with shave chocolate, finely ground nuts, or just as is.

  • Skillet Chocolate Chip Cookies JPG

    Stovetop Skillet Chocolate Chip Cookies


    Who would have thought you could whip up a batch of great chocolate chip cookies right on the stove?! These have a nice, crisp crust and chewy interior, which makes them just about a perfect chocolate chip cookie!

  • Sufganiyot (Chanukah Jelly Donuts) - ANO, PNP

    Sufganiyot (Chanukah Jelly Donuts)


    These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil.

  • Sephardic Moroccan Cornish Hens with Olives and Apricots

    Sephardic Moroccan Cornish Hens with Olives and Apricots


    A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, in ensures each diner gets both white and dark meat, and makes a lovely presentation.

  • Wine and Tomato Braised Brisket with Spicy Red Onion Jam - CIR, FBW, PNP

    Wine and Tomato Braised Brisket with Spicy Red Onion Jam


    The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma

  • Blue Potato-Two Potato Latkes - Vertical

    Blue Potato-Two Potato Latkes


    The addition of purple potatoes give these classic latkes a beautiful burst of color.

  • Apricot Rugelach

    Apricot Rugelach


    The dough for this traditional Jewish cookie or pastry (it fits the bill as both) is rich and soft and must be made a day ahead and refrigerated before rolling out. We’ve filled these with apricot jam—but seedless raspberry, peach, strawberry and currant jellies are also wonderful. Rugelach freezes well and thaws quickly, which means it is well worth keeping on hand. But be warned: it is best to hide them in the back of the freezer, lest they disappear.

  • Mey Cheddar Topped Butternut Squash Creme Brulee- group

    Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée


    Autumn flavors take center stage in this squash crème brulee with flavors reminiscent of pumpkin spice.

  • Pecorino Creme Brulee

    Pecorino Crème Brulee with Caramelized Balsamic Sugar


    Balsamic vinegar adds a subtly hint of tang to the sweet bruleed topping on this pecorino custard. It may be made in advance and served at room temperature, but the topping should not be added and torched until just before serving.

  • Gorgonzola and Rosemary Creme Brulee- single

    Gorgonzola and Rosemary Crème Brûlée


    The heady combination of pungent gorgonzola and piney rosemary makes this a memorable and rich start for a meal or the focal point as an entrée for a luncheon or meatless meal. Make them ahead and brulee just before serving.

  • Roasted Garlic and Parmesan Cre_me Brulee

    Roasted Garlic and Parmesan Crème Brûlée


    This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may just become your new classic.

  • Chocolate Drizzled Coffee Brownies with Egg Cream Shooters - Anolon

    Chocolate Drizzled Coffee Brownies with Vanilla Egg Cream Shooters


    There are many theories about how the eggless egg cream got its name. One leading story is that this iconic New York soda fountain drink sounded richer and more luxurious when it was thought to have an egg in it—but was more affordable to the masses without it.

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