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

    Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce

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    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

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    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

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    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

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    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

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    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

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    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

  • Lemon and Coriander Roast Chicken - Circulon

    Lemon and Coriander Roast Chicken

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    This savory chicken has an incredibly flavorful crust and moist, tender, juicy meat. Continue reading

  • Biscuits and Gravy 2

    Flaky Buttermilk Biscuits with Sausage Gravy

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    A classic and comforting dish that’s perfect for sharing, enjoy this savory combo for breakfast or brunch. Continue reading

  • Individual Bacon Wrapped French Toast with Tequila-Maple Sauce recipe

    Individual Bacon Wrapped French Toast with Tequila-Maple Sauce

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    This is a knock-their-socks off brunch dish that tastes every bit as great as its name and good looks promise. Continue reading

  • Italian Wedding Soup

    Italian Wedding Soup

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    There are countless variations on this soup, which—contrary to popular belief, is named for the way the flavors of the greens and meat marry so well (and not for the occasions on which it is served). But go ahead—serve it at a wedding to symbolize the harmony you’ll experience in life together. Continue reading

  • Lemon-Thyme Cakes

    Lemon-Thyme Cakes

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    These can be made with an electric stand or hand-held mixer. To give the glaze a layered look, apply half to all the cakes and then a couple of minutes later, apply the second half. Continue reading

  • Pomegranate Mimosas (2)

    Pomegranate Mimosas

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    These deeply colored, delicious mimosas have a little something special: the pomegranate seeds slowly float up and down, looking like jewels in a ruby colored sea. Continue reading

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