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; 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

  • Apple and Dried Cherry Strudel recipe Circulon

    Apple and Dried Cherry Strudel


    Phyllo is wonderfully forgiving and easy to work with—as long as it remains supple. As you work, keep the stack of dough covered with a damp cloth or paper towel to prevent it from drying out. Continue reading

  • Individual Apple and Dried Cherry Strudel

    Individual Apple and Dried Cherry Strudel


    If you have never worked with phyllo dough, you are in for a great treat. It looks like it would be complicated, fussy and difficult—and is, in fact, quite easy. Phyllo is forgiving: it if tears, no worries—you can often simply place it down and continue using it. And best of all, phyllo dough always looks impressive and tastes wonderfully flaky and crisp. Continue reading

  • Pumpkin-Cranberry Cupcakes w Maple Brown Sugar Frosting

    Pumpkin Cranberry Cupcakes with Maple Brown Sugar Frosting


    The combination of an aromatic spiced pumpkin cupcake and sweet maple frosting will make you wish every day was Thanksgiving. Go ahead and make them in spring, summer and winter—there’s no rule that says you can’t! Continue reading

  • Homemade Pumpkin Ravioli with White Wine and Herb Butter Sauce -

    Homemade Pumpkin Ravioli with White Wine and Herb Butter Sauce


    Pre-made dumpling wrappers make short work of these ravioli, which are a luscious savory-sweet treat ideally suited for autumn entertaining. Be sure to use pumpkin puree and not canned pumpkin pie filling. Continue reading

  • Lemon-Ginger Tea Brined Fried Chicken -

    Lemon-Ginger Tea Brined Fried Chicken


    Piquant lemon ginger tea lends this brine special flavor—resulting in tender, moist and very flavorful fried chicken. Continue reading

  • Green Tea Ice Cream -

    Green Tea Ice Cream


    You can create the wonderful of green tea ice cream at home—without an ice cream maker! Continue reading

  • Baklava with Honey-Chamomile Syrup -

    Baklava with Honey-Chamomile Syrup


    Chamomile tea adds a lovely subtle floral flavor note to this beloved dessert. Continue reading

  • Baby Kale Salad with Peach Tea and Sesame Dressing -

    Baby Kale Salad with Peach Tea and Sesame Dressing


    This lovely salad is as delicious as it is good for you. The peach tea dressing is just fruity enough to stand up to the kale without overwhelming it. And we love this dressing that delivers such great flavor with so little oil! Continue reading

  • Roasted Chicken Thighs with Raspberry-Passion Barbecue Sauce -

    Roasted Chicken Thighs with Raspberry-Passion Barbecue Sauce


    No one will believe your secret ingredient in this pungent, fruity barbecue sauce is tea! The sauce may be made several days in advance and kept refrigerated until you’re ready to use it. Continue reading

  • steak

    Chicken Fried Steak with Sausage Gravy


    This regional favorite will taste like home to some folks—and like an exotic treat for others. Continue reading

  • mushrooms

    Sausage, Sun-Dried Tomato and Pecorino Stuffed Mushrooms


    Make these ahead for your next gathering: prepare the filling and keep it in a covered container in the refrigerator for up to 2 days. Cook the mushroom caops the day of your party and fill them in the afternoon.

    Continue reading

  • Creamy Cajun Chicken Penne 2

    Creamy Cajun Chicken Penne


    Cajun spice blend, sold in most grocery stores along side the dried herbs and spices, makes short work of creating this robust dish. Continue reading

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