Marge Perry & David Bonom

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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  • Caramel Popcorn

    Caramel Popcorn

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    Oh what a heavenly snack, for movie night or a home-made holiday gift or a birthday party. Remember to share! Continue reading

  • Vegetable Chips recipe

    Homemade Veggie Chips

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    To make sure these beautiful chips cook evenly, be sure to cut them to an even thickness. A mandolin or v-slicer makes easy work of it. While the chips cook, stir them often—again, that promotes even cooking. Finally, don’t be surprised if they aren’t crisp right when you pull them out of the pot—they crisp as they cool. Continue reading

  • Beef and Sausage Stuffed Peppers

    Beef and Sausage Stuffed Peppers

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    If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole. Continue reading

  • Classic Chicken Salad

    Classic Chicken Salad

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    Perfect to pack for lunches or to serve on a buffet table at a warm weather gathering, this classic salad is also a wonderful use for leftover (skinless) chicken. Continue reading

  • Chili Dogs

    Chili Dogs

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    Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well. Continue reading

  • Classic Macaroni Salad

    Classic Macaroni Salad

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    Whether for a cook-out or weeknight meal, this classic dish is a real crowd-pleaser. The recipe easily doubles and it keeps well in the refrigerator for several days. Continue reading

  • Classic Cole Slaw - recipe
  • Deviled Eggs

    Deviled Eggs

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    Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good! Continue reading

  • Gruyere and Pancetta Stuffed Tomatoes

    Gruyere and Pancetta Stuffed Tomatoes

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    Equally at home at a luncheon or as a side dish for steak or fish, these stuffed tomatoes add retro-cool and delicious flavor to any plate. Continue reading

  • Bacon and Provolone Stuffed Pork Chops
  • Black Pepper Kettle Corn

    Black Pepper Kettle Corn

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    Sweet and savory flavors collide to pack loads of luscious character with a spicy kick into each tiny morsel. If you love popcorn, this recipe is an absolute must-make! Continue reading

  • Fettucine Carbonara

    Fettuccine Carbonara

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    This classically made pasta with carbonara sauce is everything this unspeakably rich, creamy dish should be and more—and yet, is surprisingly simple to make. Continue reading

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