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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  • oysters 3 ways recipe circulon

    Oysters Three Ways: Raw, Fried and Baked

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    You can make and serve any one of these preparations on its own, or combine all three in one impressive, fabulous first course. We like to serve the fried oysters over a bed of spinach, but they may also be served on any kind of leafy salad, or on their own on a plate. Continue reading

  • Creamy Polenta with Aged Cheddar Cheese recipe image 2

    Creamy Polenta with Aged Cheddar Cheese

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    Vary the cheese to suit the entrée with which you serve this creamy, rich . Continue reading

  • Bacon Wrapped Chicken Breasts  recipe-2

    Bacon Wrapped Chicken Breasts Stuffed with Sicilian Greens

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    The salty sweet combination is irresistible—as is the savory bacon “cloak”! Continue reading

  • Cocoa and Black Pepper Crusted New York Strip Steaks with Bacon Butter - 1

    Cocoa and Black Pepper Crusted New York Strip Steaks with Bacon Butter

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    Cocoa with steak? Yes! Cocoa actually enhances the meaty flavor, as does the pepper. (But then, you already knew that about black pepper…) Serve this and ask guests to try to figure out your secret ingredient. Continue reading

  • Scallops with Orange-Hazelnut Brown Butter recipe 2

    Scallops with Orange-Hazelnut Brown Butter

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    Sweet and subtle scallops deserve a fresh, nutty sauce with a delicate balance of bright citrus and rich butter. Continue reading

  • Roasted Sea Bass with Quick Kimchi - recipe 2

    Roasted Sea Bass with Quick Kimchi

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    This wildly flavorful and beautiful dish (which happens to also be healthful) is as impressive tasting as it is looking. Continue reading

  • Strawberry Pound Cake with Vanilla Whipped Cream recipe

    Strawberry Pound Cake with Vanilla Whipped Cream

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    Bits of fresh strawberries punctuate this rich cake with a dense, smooth texture and fine, golden crumb. Continue reading

  • Pickled Vegetables and Romaine Salad- Circulon cookware recipe

    Pickled Vegetables and Romaine Salad

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    The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week. Continue reading

  • Broccoli Rabe and Cherry Tomato Pizzettas

    Broccoli Rabe and Cherry Tomato Pizzettas

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    Individual size pizzas topped with creamy mozzarella, bitter broccoli rabe and sweet golden garlic make a robustly flavorful, impressive focus for a meatless meal. Continue reading

  • Florentine Stuffed Baby Peppers - Circulon

    Florentine Stuffed Baby Peppers

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    It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook them until they are tender. Continue reading

  • Chili Braised Short Ribs - Circulon recipe

    Chili Braised Short Ribs

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    Spicy, sweet, smoky and meaty: these short ribs are deeply flavorful and outrageously satisfying. Continue reading

  • BLT Deviled Eggs Circulon cookware recipe

    BLT Deviled Eggs

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    Warning: when you combine two beloved favorite dishes in one, food disappears faster than you can serve it. Be sure to make more than you think you’ll need… Continue reading

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