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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  • Pork Tenderloin with Chimichurri

    Pork Tenderloin with Chimichurri

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    The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken. Continue reading

  • Pissaladiere

    Pissaladière

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    A thick layer of slowly caramelized onion is slathered over a pizza-like crust and topped with anchovies and olives in this classic Nicoise tart. Continue reading

  • Pepper Biscuit with Ham and Raisin Chutney

    Pepper Biscuits with Ham and Cherry-Raisin Chutney

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    The biscuits may be made a day in advance, but if you do, be sure to hide them—they are delicious even before they become these charming little bite-size sweet, salty and savory sandwiches. Continue reading

  • Farro with Prosciutto, Pine Nuts and Provolone

    Farro with Prosciutto, Pine Nuts and Provolone

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    Hearty, nutty and healthy faro thrives when paired with these classic Italian ingredients. Make a double batch—this dish is wonderful on day 2 and 3! Continue reading

  • Leek and Potato Soup

    Leek and Potato Soup

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    Leeks, while in the onion family, have a gentler flavor that give this elegant soup a homey, comfort-food flavor. Continue reading

  • Chicken Noodle Soup

    Chicken Noodle Soup

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    Every cook needs a perfect cold-and-flu-curing chicken noodle soup in his or her repertoire. While we’re not giving medical advice, we urge you to make a batch next time you or a loved one is in need. Continue reading

  • Bucatini All'Amatriciana

    Bucatini All’Amatriciana

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    Adjust the heat in this dish to suit your palate, and if you have a mixed crew of spice lovers and spice-avoiders, simply pass the red pepper flakes and let diners choose. Continue reading

  • Chicken Tostadas

    Chicken Tostadas

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    Who can resist the combination of refried beans, Chicken, cheese, avocado, salsa verde and refried beans on corn tortillas? Leftover chicken makes short work of this family friendly crowd-pleaser. Continue reading

  • Lobster Tail with Brandy Cream Sauce

    Lobster Tails with Brandy Cream Sauce

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    This luxurious dish signals a special occasion. To present it at its finest, save small fan-shaped pieces of the shell to garnish the plate. The sauce may be drizzled on the plate with a spoon or squeeze bottle or placed in a small bowl on each plate. Continue reading

  • Lentil Pancakes with Smoked Salmon and Crème Fraiche

    Lentil Pancakes with Smoked Salmon and Crème Fraiche

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    The classic combination of lentils and peas makes an elegant yet accessible appetizer. The pancakes may be made up to one day in advance and the dish assembled 2-4 hours ahead of serving. Continue reading

  • Tex-Mex Beef and Tortilla Casserole

    Tex-Mex Beef and Tortilla Casserole

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    Make this crowd-pleaser as spicy—or not—as you like by controlling the amount of chipotle powder, and by using salsa that is as mild or fiery as you like. Continue reading

  • Caldo Verde

    Caldo Verde

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    In less than 30 minutes, you can have this hearty, robustly flavorful =meal-in-a-bowl soup on the table. Continue reading

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