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; 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

  • Spice Roasted Butternut Squash

    Spice Roasted Butternut Squash


    Once the squash is peeled and cut up, this dish takes only minutes to assemble. If you are tight on time, buy the squash ready to cook – it is available peeled and cut up in many grocery store produce sections. Continue reading

  • Spaghetti Squash with Sage Brown Butter

    Spaghetti Squash with Sage Brown Butter


    Nutty browned sage butter gives this favorite winter squash character and depth. Continue reading

  • Roasted Sweet Potato Wedges

    Roasted Sweet Potato Wedges


    Equally at home as a simple weeknight dish and as part of a festive holiday meal, roasted sweet potato wedges are flavorful, easy to make and healthful. Continue reading

  • Roasted Shallots

    Roasted Shallots


    This elegant twist on roasted onions appeals to guests who like to stick with traditional dishes and those who like a little adventure on their holiday plate. Continue reading

  • Potato Soup

    Potato Soup


    While this soup was originally created to make use of all leftover mashed potatoes, it is so beloved you may find yourself making mashed potatoes just to have the soup! Continue reading

  • Pomegranate Honey Glazed Carrots

    Pomegranate Honey Glazed Carrots


    Here’s a side dish for your holiday spread that is as pleasing to the cook as it is to the diners. As a cook, you’ll love that you can make this entirely in advance and warm up in a pot on the stove – and diners will love that they can gobble up something that’s delicious and GUILT FREE! Continue reading

  • Pear, Bacon, and Sage Crostini with Ricotta Cheese

    Pear, Bacon, and Sage Crostini with Ricotta Cheese


    This simple appetizer is a study in contrasts and harmony: roasting intensifies pear’s flavor and highlights the fruit’s natural sugars, which contrasts beautifully with salty, savory bacon and mild, creamy ricotta. Continue reading

  • Curried Roasted Kabocha Squash Soup

    Curried Roasted Kabocha Squash Soup


    ’Tis the season of squash – and soup! Kobacha is a creamy, exceptionally sweet squash that is a cross between a sweet potato and pumpkin – but has wonderful flavor all its own. Continue reading

  • Baked Brie Stuffed with Fennel, Dried Cranberries and Port

    Baked Brie Stuffed with Fennel, Dried Cranberries and Port


    Turn a simple wheel of brie cheese into a show stopping appetizer whose good looks are a perfect prelude to its wonderful balance of rich, sweet, warm and tangy flavors. Continue reading

  • Leek and Caramelized Mashed Potatos

    Leek & Caramelized Onion Mashed Potatoes


    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


    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


    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

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