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


Easy Egg Drop Soup


This Chinese take-out restaurant favorite is a cinch to make at home using wholesome ingredients. The key to forming the thin threads of egg is to whisk continuously as you slowly add the egg—it’s not hard, and it gives the soup its signature texture and appearance.

Chicken Breasts with Lemon and Feta


Golden chicken breasts topped with a lemon butter pan sauce and sprinkled with feta and fresh oregano are truly a weeknight win: not only is the creamy lemon sauce universally beloved, but dinner can be on the table in about 20 minutes. The sauce also pairs beautifully with fish.

Hard Cider-Braised Pork Chops


Braising the pork chops in hard cider tenderizes them while adding loads of flavor. Best of all, once you get them started, your pan and the heat do most of the work for you! You’ll have time while the chops cook to make a salad and have a glass of wine—we think you should toast your new favorite dish for a weeknight win!

Lebanese Inspired Lentils and Rice with Caramelized Onions and Poached Eggs


This meatless meal is hearty and satisfying, thanks to a harmonious blend of flavors and textures. The creamy yolk of the poached egg dresses the earthy lentils and rice, while caramelized onions add just a hint of sweet to the meal.

Pomegranate-Honey Glazed Chicken Thighs


This dinner is incredibly simple to make, but certainly as well-suited for serving to company or for a special occasion as it is for a wonderful weeknight meal. Top it with pomegranate seeds to add beauty and a pleasant tart-sweet crunch: the seeds are now sold in small sealed cups in the produce section of many grocery stores. Or, seed the whole fruit yourself: cut the pomegranate in quarters and immerse them in a bowl of cold water. Working under water, use your hands to simply push the seeds out from the membrane. The membrane floats to the top and the seeds sink.

Seared Salmon with Pine Nut, Caper and Fennel Topping


A simple but sophisticated topping on perfectly seared salmon makes this dinner as well-suited to serving for a celebration as it is on a busy weeknight.

Filet Mignon with Marsala Mushroom Sauce


This elegant meal is disarmingly simple to prepare. Serve it to guests or make it on a busy weeknight: either way, it is wonderful accompanied with tender-crisp asparagus or broccoli, rice, and a lusty cabernet or a full-bodied zinfandel.

Pumpkin Pistachio Loaves with Tahini Frosting


These cardamom-scented loaves are studded with pistachios and topped with an ethereal sweet frosting with the nutty, slightly bitter flavor of tahini.  They make wonderful host or holiday gifts. The frosting may be made a week or more in advance, and the loaves keep well for up to three days. To make them ahead, keep the frosting in a covered container in the refrigerator and frost up to 1 day before serving.

Loaded Mini Hasselback Potatoes


Hasselback potatoes not only look great—those slits in the surface allow more of the skin to crisp, while leaving the inside of the spud soft and creamy. We took our two favorite ways of making and eating potatoes and combined them into one incredible dish: we topped these perfectly roasted Hasselbacks with sour cream, bacon, cheese and scallions.

Fried Hot Chicken Sandwiches with Kentucky Bourbon Barbecue Sauce


It’s a win for residents of Louisville, KY that there’s a hot chicken war going on: joints featuring this beloved Nashville import seem to appear faster than beer at a Cardinals basketball game. But if you don’t happen to be lucky enough to live in Louisville, you can get your Hot Chicken Sandwich fix in your very own kitchen. And just so there won’t be any misunderstanding with the folks in Nashville, we made this version 100% Kentucky, thanks to a knock-your-socks off, only-in-Kentucky bourbon barbecue sauce.

Peruvian Wings with Aji Verde


Lime, soy sauce, honey and spicy heat make an intriguing, well-balanced and sophisticated glaze for chicken wings. Take them over the top with creamy green condiment, aji verde, that is equal parts dip and sauce—and the perfect accompaniment to a platter full of wings.

Tomato Tarte Tatin with Anchovy Mayonnaise


While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.

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