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
  • Strawberry Pound Cake with Vanilla Whipped Cream recipe

    Strawberry Pound Cake with Vanilla Whipped Cream

    by

    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

    by

    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

    by

    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

    by

    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

    by

    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

    by

    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

  • Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce - Circulon

    Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce

    by

    The sweet and spicy, knock-their-socks-off flavor of this sauce is also perfect for ribs and pork, so make a double batch and freeze the extra. Continue reading

  • Grilled Chicken Breasts with Peach-Bourbon Barbecue Sauce - Circulon

    Grilled Chicken Breasts with Peach-Bourbon Barbecue Sauce

    by

    This sauce is not only irresistible on chicken, it pairs up beautifully with grilled salmon and shrimp. Or, use it as a dipping sauce for the shrimp or skewered chicken. Continue reading

  • Roasted Radishes with Honey, Thyme and Lemon

    Roasted Radishes with Honey, Thyme and Lemon

    by

    Roasting mellows the radishes bite without depleting it of character. These gorgeous gems are oddly addictive—and add an unexpected element to any meal. Continue reading

  • Chocolate Peanut Butter Tart - Circulon

    Chocolate Peanut Butter Tart

    by

    This is the kind of luscious, decadent, irresistible dessert that has been known to bring the strongest men and women to their knees; that you may dream and day dream about weeks after you’ve had the last crumb of it; that scoffs at the understatement of the word “delicious.” But don’t take our word for it: try it and tell. Continue reading

  • Parisian Roast Chicken - Circulon

    Parisian Roast Chicken

    by

    This universally beloved dish makes a wonderful, casually elegant focus for a meal to share with friends and family. And, as much as we love to cook for others, it is always lovely to have leftovers to eat cold with mustard the next day. Continue reading

  • Deep Fried Artichoke Hearts with Lemon-Caper Basil Sauce

    Deep Fried Artichoke Hearts with Lemon-Caper Basil Sauce

    by

    Be sure to buy frozen artichoke hearts with no seasoning (other than salt). To make these a couple of hours in advance, allow them to cool in a single un-crowded layer on a rack. To reheat and crisp, place an oiled sheet pan in a 350° oven and let it get hot; add the artichokes in a single un-crowded layer and heat. Continue reading

  • 13 - 24 of 241 Results

    1234