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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  • Leek and Caramelized Mashed Potatos

    Leek & Caramelized Onion Mashed Potatoes

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    Super-rich, creamy mashed potatoes at their most decadent. No dieters allowed! Continue reading

  • Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub

    Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub

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    Not every holiday table needs an entire bird. For smaller gatherings – or for families that prefer to eat breast meat only, turkey breast is every bit as delicious and festive. Continue reading

  • Sautéed Brussels Sprouts With Bacon

    Sautéed Brussels Sprouts With Bacon

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    These make an ideal do-ahead Thanksgiving side dish. Most of the preparation gets done the day ahead. On Thanksgiving Day, simply pop them in the oven once you take the turkey out, and they’ll be hot and cooked through by the time you are ready to serve your meal. Continue reading

  • Bacon Sage Cornbread Stuffing

    Bacon Sage Cornbread Stuffing

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    Make the stuffing one to two days ahead of time. Bring it to room temperature, and once the turkey comes out of the oven, put the stuffing in the oven: it will cook in the amount of time it takes for the turkey to rest and get carved. Continue reading

  • Chipotle Sloppy Joes

    Chipotle Sloppy Joes

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    These deliciously messy sandwiches are made from ground beef cooked in tomatoes and ketchup—and seasoning that makes them just a little bit sweet and a little bit spicy. Continue reading

  • Blueberry Walnut Struesel Muffins

    Blueberry Walnut Streusel Muffins

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    Here’s our idea of an ideal breakfast muffin: Light, sweet cake punctuated with the bright tang of fresh blueberries — then piled high with nutty streusel topping. Continue reading

  • Crispy Coconut Shrimp

    Crispy Coconut Shrimp with Pineapple Relish

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    Sweet coconut-crusted shrimp are fried to crisp, golden perfection and served with a mildly spicy, tangy relish in a harmony of tropical flavors. Continue reading

  • Turkey Juicy Lucy

    Turkey Juicy Lucy

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    Minneapolis is famous for its “Juicy Lucy”—a thin burger with an oozing cheese filling. Have lots of napkins on hand—and be sure to wait a minute or two after you take these off the fire before you bite into them to avoid getting burned! Continue reading

  • Baby Spinach and Strawberry Salad with Curry Vinaigrette

    Baby Spinach and Strawberry Salad with Curry Vinaigrette

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    A touch of curry in the vinaigrette brightens the flavor of the strawberries and adds depth to the salad. Continue reading

  • Wilted Spinach with Cherry Tomatoes

    Wilted Spinach with Cherry Tomatoes

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    Just a touch of sugar and a pinch of spicy heat bring out the very best in these simple fresh vegetables. Continue reading

  • Turkey Cutlet Milanese with Arugula and Tomato Salad

    Turkey Cutlet Milanese with Arugula and Tomato Salad

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    Breaded golden turkey cutlets are topped with the crunch and bite of an arugula tomato salad. Continue reading

  • New England Clam Chowder

    New England Clam Chowder

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    Creamy, rich and chunky clam chowder made the good old fashioned way with fresh clams, potatoes, and a hint of bacon. Continue reading

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