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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  • Individual Rustic Apple Tarts

    Rustic Individual Apple Tarts with Riesling-Caramel Sauce

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    Pamper your guests when you serve each their own individual apple tart. Drizzle the sauce over the tarts to serve—and then pass the extra. Continue reading

  • curry

    Coconut Curry Pumpkin and Chicken over Basmati Rice

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    Curry and pumpkin belong together – the sweet squash balances the earthy robust curry flavor, resulting in a harmonious dish suited to a range of palates. Make it meatless by amping up the nuts or adding chickpeas in place of the chicken. Continue reading

  • Pastrami Chopped Salad 1

    Pastrami Chopped Salad

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    All the great flavor of a pastrami sandwich, deconstructed into a salad –fuggetaboutit! Continue reading

  • Classic Pastrami Sandwich 4

    Classic Pastrami Sandwich

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    The famous New York delis serve warm pastrami – a combination of lean and fatty – on seeded rye with mustard. In Los Angeles, the most best known classic delis add Cole slaw and Swiss. We’ll happily chow down on either one! Continue reading

  • waldorf

    Waldorf Chicken Salad Bagel Sandwich

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    The Waldorf Salad was created in the late 1800s in the newly opened Waldorf Astoria Hotel in New York City, and was an instant hit. The bright, bold flavor epitomizes the New York spirit – so what better way to serve it than on the iconic New York bagel?! Continue reading

  • Bagel Eggs Benedict 3

    Bagels Eggs Benedict

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    The smart set brunches on Eggs Benedict – and the really smart set serves theirs atop a New York bagel. Continue reading

  • pumpkin pot de creme

    Pumpkin Pot de Creme

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    Pot de Crème is a silky custard that is a cross between flan and creme brulee. Here, we’ve added the sweet earthy flavor of pumpkin to the classic dish. Continue reading

  • MEY Penne with caramelized pumpkin (1)

    Penne with Caramelized Pumpkin, Onion, Sage and Brown Butter

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    At once rustic and sophisticated, this dish can be on the table in less than 45 minutes. Continue reading

  • cake

    German’s Chocolate Cake

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    German’s Chocolate cake is actually not German, but named after a man by the name of German who made the chocolate. But no matter the name or origin—we just love the ooey-gooey goodness and spectacular looks of this classic cake.
    This version is just slightly more chocolate and less sweet than the classic; to ramp up the chocolate even more, substitute some of the German’s Sweet Chocolate with semi-sweet or dark.
    Continue reading

  • german

    Filled German’s Chocolate Cupcakes

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    Take German’s Chocolate cake to the next level with these cupcakes that are not only topped with the caramel pecan frosting, but also filled with it. Continue reading

  • rustic

    Rustic Apple Tart with Riesling-Caramel Sauce

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    You can serve this tart topped with a scoop of the ice cream as well as the caramel sauce…or just as is. The caramel sauce may be made days in advance—if you have the willpower to not use it up before you make the tarts.
    The pastry crust may also be made a couple of days in advance.
    Continue reading

  • pumpkinpie

    Bourbon Pumpkin Pie with Gingersnap Crust

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    Just the right amount of bourbon adds lovely warmth—without harsh alcohol flavor—to this luscious pumpkin pie. Continue reading

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