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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  • Lasagna Bolognese

    Lasagna Bolognese

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    Creamy béchamel and a meaty tomato sauce make this the standard-setter for lasagnas. Continue reading

  • Beef and Sausage Stuffed Peppers

    Beef and Sausage Stuffed Peppers

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    If the peppers don’t stand flat on the surface, make a very thin horizontal cut along the bottom, taking care not to cut through and form a hole. Continue reading

  • Classic Chicken Salad

    Chicken Salad

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    Perfect to pack for lunches or to serve on a buffet table at a warm weather gathering, this classic salad is also a wonderful use for leftover (skinless) chicken. Continue reading

  • Chili Dogs

    Chili Dogs

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    Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well. Continue reading

  • Classic Macaroni Salad

    Classic Macaroni Salad

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    Whether for a cook-out or weeknight meal, this classic dish is a real crowd-pleaser. The recipe easily doubles and it keeps well in the refrigerator for several days. Continue reading

  • Classic Cole Slaw - recipe
  • Deviled Eggs

    Deviled Eggs

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    Believe it or not, slightly less fresh eggs are easier to peel—and will taste every bit as good! Continue reading

  • Gruyere and Pancetta Stuffed Tomatoes

    Gruyere and Pancetta Stuffed Tomatoes

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    Equally at home at a luncheon or as a side dish for steak or fish, these stuffed tomatoes add retro-cool and delicious flavor to any plate. Continue reading

  • Quinoa with Cashews, Spinach and  Curried Vinaigrette

    Quinoa with Cashews, Spinach and a Curried Vinaigrette

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    Using a little orange juice as part of the cooking liquid for the quinoa adds a lovely boost of bright flavor to the dish. Continue reading

  • Quinoa  with Sauteed Shiitake mushrooms, peas, and dried cherries

    Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cherries

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    Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy. Continue reading

  • Pork Parmesan

    Pork Parmesan

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    Make this crowd-pleaser ahead of time through step #3, place the cutlets on the baking sheet and top them with the sauce and cheese. Just before serving, bring the pork to room temperature and finish in the oven for the final 10 minutes of cooking, or until they’re heated through. Continue reading

  • Pork Chuletas with Salsa Criolla

    Pork Chuletas with Salsa Criolla

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    This Peruvian salsa of onions, sweet peppers and bright lime juice is served on many meats and fish, but is especially good against the crunchy crust and tender, juicy meat of this fried pork chop. Continue reading

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