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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  • Chipotle Mac and Cheese

    Chipotle Mac and Cheese

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    This spicy, smoky, cheesy mac and cheese gets great meaty flavor from the chorizo sausage – and a crunchy, slightly sweet cornflake crumb topping. Continue reading

  • Chicken Scampi Over Rice

    Chicken Scampi over Rice

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    While shrimp scampi gets all the fame, chicken scampi is just as deserving of our love and devotion. Continue reading

  • Chicken and White Bean Chili

    Chicken and White Bean Chili

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    Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favorites” file and bring it out on cold winter nights, when watching the game with a crowd…and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches. Continue reading

  • Cherry-Chipotle Wings

    Cherry-Chipotle Wings

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    These addictive sweet, spicy and smoky wings are a cinch to make, but be warned: they will disappear as quickly as you put them out, so make more than you think you need! Continue reading

  • Cheddar Soup with Apple

    Cheddar Soup with Apple

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    This rich soup makes a hearty and satisfying main course; accompany it with a crisp green salad and a loaf of crusty bread. Continue reading

  • Sweet and Sour Meatballs

    Sweet and Sour Meatballs

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    Make these irresistible tangy and sweet meatballs a day or two ahead of time and simply re-heat before serving. Continue reading

  • Spinach and Artichoke Dip

    Spinach and Artichoke Dip

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    This dip is sure to be the hit of any gathering! (No one need know how simple it is to throw together). Make it a day ahead, if you like, and bake it just before serving. Continue reading

  • Pork Parmesan

    Pork Parmesan

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    Make this crowd-pleaser ahead of time through step #3, place the cutlets on the baking sheet and top them with the sauce and cheese. Just before serving, bring the pork to room temperature and finish in the oven for the final 10 minutes of cooking, or until they’re heated through. Continue reading

  • Muffaletta

    Muffaletta

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    Layered meats, provolone and olive salad make this New Orleans-born sandwich a tourist attraction in its native city. While it is not traditional, we suggest you make yours up to a day ahead, which allows time for the flavors of the olive salad to soak into the bread. Continue reading

  • Pork Chops Diane

    Pork Chops Diane

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    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

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    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

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    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

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