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

  • Cheesesteak Panini

    Cheesesteak Panini


    A twist on the Philly cheese steak—thinly sliced beef, melted cheese, and sautéed peppers and onions– this sandwich is a great fast and easy weeknight dinner and ideal Superbowl fare. Continue reading

  • Kalbi Style Skirt Steak

    Kalbi Style Skirt Steak


    The deep, savory flavors of kalbi, the barbecued short ribs served in many Korean restaurants, is easy to replicate at home. We used skirt steak, with its rich, meaty flavor, but flank steak would work equally well. Continue reading

  • Soda Fountain Bacon Cheeseburger

    Soda Fountain Bacon Cheeseburger


    This is the classic soda fountain burger gone wild: we “beefed” up the usual thin patty into a fat, juicy burger to make it a carnivore’s fantasy come true. Continue reading

  • Pork Stir-Fry with Peppers, Carrots, and Sugar Snaps

    Pork Stir-Fry with Peppers, Carrots, and Sugar Snaps


    In just minutes, you can have this tasty, crowd-pleasing meal on the table. Serve it over rice and it makes a complete, well-balanced meal—in well under 30 minutes. Continue reading

  • Bacon-Avocado Burger with Chipotle Mayonnaise

    Bacon-Avocado Burger with Chipotle Mayonnaise


    We like to think of this as the Big Daddy of burgers: it’s got everything to love on a burger all in one bite. Continue reading

  • Grilled Tuscan Veal Chop

    Grilled Tuscan Veal Chop


    Simple seasonings combined with intelligent balance transform a grilled chop into a work of culinary artistry worthy of a Tuscan chef. Continue reading

  • Glazed Lemon Blueberry Bundt Cake

    Glazed Lemon Blueberry Bundt Cake


    A light, rich and mildly, not cloyingly, sweet lemon blueberry cake with a simple sugar glaze fits with every meal and just about any occasion. Continue reading

  • Summer Vegetable Stew

    Summer Vegetable Stew


    Every spoonful of this beautiful dish just tastes like summer! It’s as packed with nutrients as it is with flavor…and will give you one more reason to wish summer would never end. Continue reading

  • Arabica Spice Rubbed Flank Steak

    Arabica Spice Rubbed Flank Steak


    We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish, chicken or burgers. Continue reading

  • Peach, Nectarine, and Plum Compote with Thyme, Honey, and Ginger

    Peach, Nectarine, and Plum Compote with Thyme, Honey and Ginger


    Make this compote when stone fruit is at the height of its season, and you will be rewarded with an intensely flavorful treat to eat on its own, over yogurt or ice cream, or topped with granola. Be sure to take the fruit off the heat when it is just shy of being tender—it continues to cook as it sits. Continue reading

  • Summer Berry Trifle

    Summer Berry Trifle


    In a hurry? You can make this with store-bought pound cake (or angel food cake, which is lower in calories) and get this gorgeous dessert ready in about 20 minutes. Continue reading

  • Bistro Salad with Poached Egg

    Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette


    The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon, provide a salty, meaty contrast. If you can’t find slab bacon, substitute 8 slices of ordinary bacon. Continue reading

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