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

1234
  • Pork Chops Diane

    Pork Chops Diane

    by

    This beloved classic is as at home on your weeknight dinner table as it is at a formal dinner party. Continue reading

  • Pork Chuletas with Salsa Criolla

    Pork Chuletas with Salsa Criolla

    by

    This Peruvian salsa of onions, sweet peppers and bright lime juice is served on many meats and fish, but is especially good against the crunchy crust and tender, juicy meat of this fried pork chop. Continue reading

  • toasted israeili couscous

    Toasted Israeli Couscous with Olives and Golden Raisins

    by

    Toasted Israeli couscous, which is sometimes referred to as “pearly couscous”, has a slightly nuttier flavor and chewier texture than either couscous or pasta, thanks to its shape. It works equally well served warm or in at room temperature. Continue reading

  • Quinoa with Cashews, Spinach and  Curried Vinaigrette

    Quinoa with Cashews, Spinach and a Curried Vinaigrette

    by

    Using a little orange juice as part of the cooking liquid for the quinoa adds a lovely boost of bright flavor to the dish. Continue reading

  • Pork Tenderloin with Chimichurri

    Pork Tenderloin with Chimichurri

    by

    The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken. Continue reading

  • Pissaladiere

    Pissaladière

    by

    A thick layer of slowly caramelized onion is slathered over a pizza-like crust and topped with anchovies and olives in this classic Nicoise tart. Continue reading

  • Pepper Biscuit with Ham and Raisin Chutney

    Pepper Biscuits with Ham and Cherry-Raisin Chutney

    by

    The biscuits may be made a day in advance, but if you do, be sure to hide them—they are delicious even before they become these charming little bite-size sweet, salty and savory sandwiches. Continue reading

  • Farro with Prosciutto, Pine Nuts and Provolone

    Farro with Prosciutto, Pine Nuts and Provolone

    by

    Hearty, nutty and healthy faro thrives when paired with these classic Italian ingredients. Make a double batch—this dish is wonderful on day 2 and 3! Continue reading

  • Leek and Potato Soup

    Leek and Potato Soup

    by

    Leeks, while in the onion family, have a gentler flavor that give this elegant soup a homey, comfort-food flavor. Continue reading

  • Chicken Noodle Soup

    Chicken Noodle Soup

    by

    Every cook needs a perfect cold-and-flu-curing chicken noodle soup in his or her repertoire. While we’re not giving medical advice, we urge you to make a batch next time you or a loved one is in need. Continue reading

  • Bucatini All'Amatriciana

    Bucatini All’Amatriciana

    by

    Adjust the heat in this dish to suit your palate, and if you have a mixed crew of spice lovers and spice-avoiders, simply pass the red pepper flakes and let diners choose. Continue reading

  • Chicken Tostadas

    Chicken Tostadas

    by

    Who can resist the combination of refried beans, Chicken, cheese, avocado, salsa verde and refried beans on corn tortillas? Leftover chicken makes short work of this family friendly crowd-pleaser. Continue reading

  • 13 - 24 of 172 Results

    1234