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

  • Whole Wheat, Fennel, Sun-Dried Tomato stuffing

    Whole Wheat, Fennel, Sun-Dried Tomato and Basil Stuffing


    This warm and hearty stuffing pairs whole wheat bread with fennel, sun-dried tomato and basil for a “molto delizioso” holiday side. Continue reading

  • Turkey Rueben Paninis

    Turkey Reuben Paninis


    When the classic post-holiday turkey sandwich meets up with a classic deli favorite, a new tradition is born. Long live the new king of the day after! Continue reading

  • Sweet Potato Gratin

    Sweet Potato Gratin


    This incredibly rich, creamy, sweet dish will banish all thoughts of marshmallow-topped casseroles forever. Continue reading

  • Stuffed Roasted Acorn Squash with Apricot Couscous

    Stuffed Roasted Acorn Squash with Apricot Couscous


    This beautiful dish can be the centerpiece of a meatless meal or the perfect solution to a table full of “mixed” diners: vegetarians will make it their entrée and everyone else can have it as a side dish. Continue reading

  • 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

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