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

  • Lemon and Coriander Roast Chicken - Circulon

    Lemon and Coriander Roast Chicken


    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


    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


    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


    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


    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


    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

  • Cuban Reuben -

    Cuban Reuben


    The Big Apple’s always been about creative mash-ups, especially when it comes to food: after all, it’s New York City. The Cuban Reuben offers some uptown-downtown inspiration for your own kitchen creativity by giving two classic food traditions a spin. Pork tenderloin gets a juicy kick from a citrus and garlic marinade, then deli-thin slices are layered with Swiss and tangy sauerkraut. Continue reading

  • 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

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