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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  • Golden Indian Spiced Shrimp with Cauliflower and Kabocha Squash - Anolon 2

    Golden Indian Spiced Shrimp with Cauliflower and Kabocha Squash

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    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

    Cardamom Pear Tarte Tatin

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    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.

  • Skillet Cinnamon Rolls

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    These luscious, sweet, aromatic and irresistible cinnamon rolls are made entirely on the stove—no baking required! Just be sure to keep your heat turned quite low. Serve them right in the skillet for a memorable, rustic presentation.

  • Hot Chicken Sandwiches with Bourbon Barbecue Sauce

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    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.

  • Smoky Chili Mac with Cheddar and Scallions

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    This crowd-pleasing, hearty, one pot meal is crazy-easy to put together—and insanely delicious. It comes together quickly enough to make on a busy weeknight, but you’ll also want to share it with friends on the weekend.

  • Weekend - Bucatini with Guanciale, Spinach, Toasted Walnut Crumbs and Poached Egg - Anolon

    Bucatini with Guanciale, Spinach, Toasted Walnut Crumbs and Poached Egg

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    Guanciale is a rich and flavorful cured meat which lends deep flavor to this special pasta dish, while the walnut crumbs add appealing texture. When the poached egg, which is served whole on top of each plate, is burst, the yolk oozes out to add another level of rich flavor and creamy texture to the dish.

  • Weekend - Grilled Miso Marinated Tuna with Radish Slaw and Pickled Ginger - Anolon

    Grilled Miso Marinated Tuna with Radish Slaw and Pickled Ginger

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    Crisp radish slaw is the perfect crunchy counterpart to grilled tuna steaks. If you can’t find yuzu for the marinade (it is generally available at Asian foods stores and some grocery stores), substitute 2 tablespoons lime juice, 1 tablespoon orange juice, and 1 tablespoon seasoned rice vinegar.

  • weeknight grilled tuna PNP

    Grilled Tuna with Simple Citrus Salsa

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    This simple and healthful dish can be on the table in less than 15 minutes. Adjust the cooking time based on the thickness of your tuna steaks, and on how thoroughly you like your tuna cooked.

  • Double Cut Spice Rubbed Pork Chops with Harissa-Peach Chutney

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    Double cut pork chops are best when seared on the stove and finished in the oven: the searing gives them that wonderful brown crust, and finishing in the oven keeps them moist and tender. This spicy-sweet chutney is made with bottled harissa, a Morrocan red pepper and chili paste with smoky heat.

  • Pork Chops with Harissa-Peach Chutney

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    Spicy Moroccan harissa sauce, made with red peppers and chilis, gives this quick chutney lingering flavor and smoky heat. You will find the bottled sauce at most specialty food chains (such as Whole Foods) and at many grocery stores.

  • Weekend Short Ribs PNP

    Chili-Plum Glazed Sesame Short Ribs

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    This Asian inspired, rich, savory and somewhat sweet dish is an unusual departure from the more expected short ribs preparation. It may be made up to two days in advance and reheated.

  • Plum-Chili Sloppy Joes

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    The salty-sweet flavor of these Asian-inspired Sloppy Joes takes this classic dish to a new level. By all means make the filling ahead and reheat it: simply sprinkle it with a few drop of water to help it loosen up

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