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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  • Beef and Mushroom Pot Pie

    Beef and Mushroom Pot Pie

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    Make your own pie crust, or use a prepared crust to make a short-cut version of this savory pot pie. Continue reading

  • Barley Risotto with Mushrooms, Leeks and Kale
  • Bacon Wrapped Dates Stuffed with Gorgonzola
  • Savory “Leftovers” Bread Pudding

    Savory “Leftovers” Bread Pudding

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    Yeah, we went there: bread pudding made from the leftovers of your Thanksgiving feast. It is bound to become a family classic. Continue reading

  • Lasagna Bolognese

    Lasagna Bolognese

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    Creamy béchamel and a meaty tomato sauce make this the standard-setter for lasagnas. Continue reading

  • Oysters Rockefeller

    Oysters Rockefeller

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    Legend has it this dish, created in 1899 in New Orleans, was named for the very wealthy John D. Rockefeller—because the sauce was nearly as rich as he. The dish has evolved over the years, but is most often made with minced green herbs or leaves, butter and breadcrumbs, baked over fresh shucked oysters in the half shell. Continue reading

  • Sweet Potato Casserole with Coconut-Macadamia Topping

    Sweet Potato Casserole with Coconut-Macadamia Topping

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    Knock their socks off with this sweet potato casserole that is just sweet enough to fit the bill, but more interesting than the standard marshmallow creation. Who can resist this macadamia and coconut streusel topping? Continue reading

  • Crown Roast of Pork

    Crown Roast of Pork with Apple Cornbread Stuffing and Cider Reduction

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    This is a meal fit for a king and queen—or a special holiday celebration. The stuffing may be made one day ahead and stored separately from the meat. Continue reading

  • Meyer Chipotle Glazed Ham

    Chipotle Glazed Ham with Maple Sautéed Apples

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    The glazed ham, surrounded by golden apple slices, makes a beautiful centerpiece for your holiday meal. Continue reading

  • New York Style Cheesecake with Cherry Topping

    New York Style Cheesecake with Cherry Topping

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    Decadent, rich, creamy cheesecake is even better with luscious cherry topping. The cake must be made at least three hours ahead, but can be made up to five days in advance—which makes it ideal do-ahead fare for your holiday fete. Continue reading

  • Flaky Pie Crust

    Flaky Pie Crust

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    If you don’t need to prebake your crust simply add your filling after freezing for 20 minutes then bake as desired. Continue reading

  • Flaky Buttermilk Biscuits
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