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

123

Pumpkin Pistachio Loaves with Tahini Frosting

by

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

by

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

by

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

by

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

by

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.

Mussels in Coconut Chile Broth

by

Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels — from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.

Sweet Chili Chicken Wings

by

Sweet, spicy and savory—these wings have it all. The Asian-inspired flavors play off one another in the perfectly piquant sauce that glazes crunchy-crisp wings.

Pork Chops and Brussels Sprouts with Whiskey Cider Vinegar Sauce

by

Simple seared pork chops and Brussels sprouts are elevated to a new level with this surprisingly nuanced sauce.

Miso-Soy Braised Chicken with Winter Earth Vegetables

by

With flavors that are both sophisticated and homey, this could easily become your new favorite winter chicken dinner. The chicken cooks with vegetables and potatoes, making it a complete one-pot meal.

Spicy Mustard Green, Shrimp and Andouille Jambalaya

by

Robustly flavorful Jambalaya is perfect when cooking for a crowd—or making a Sunday supper with an eye on leftovers. Andouille sausage and mustard greens give this version a real kick—you can tone it down by using a milder kielbasa sausage and mellow collard in place of the mustard greens.

Golden Indian Spiced Shrimp with Cauliflower and Kabocha Squash

by

Aromatic flavors and a rich sauce give this one pot, plant-forward Indian-inspired dish a big, bold presence. Serve it as is or over rice.

Cardamom Pear Tarte Tatin

by

Just a hint of cardamom gives this beautiful pear tart a little depth and mystery. You will need a large platter that is slightly larger than the top of the pan on which you’ll invert the tart.

1 - 12 of 357 Results