Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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3 slices center-cut bacon, chopped in 1⁄2-inch pieces

2 cups diced apple (2 medium apples)

1⁄4 teaspoon dried thyme

1⁄4 teaspoon salt

1 pound Brussels sprouts, halved

1 tablespoon balsamic vinegar

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Cook the bacon in a large nonstick skillet over medium until nearly crisp. Add the apple, sprinkle with the thyme and salt and cook until lightly browned on the undersides, about 2 minutes. Stir, add the Brussels sprouts and cook until lightly browned on the undersides, about 5 minutes. Add the vinegar plus 2 tablespoons water, cover the pan and cook until the sprouts are crisp tender, about 5 more minutes. Makes 4 servings.

Nutritional analysis for each serving: 114 calories, 5 g protein, 23 g carbohydrates, 6 g fiber, 2 g fat, 1 g saturated fat, 273 mg sodium



3⁄4 cup apple-cider vinegar

1⁄4 cup sugar

1⁄2 teaspoon salt

3 cups thinly sliced red cabbage

1 large apple, cut in thin strips

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Bring the vinegar, sugar and salt to boil in a Dutch oven or soup pot; stir until the sugar is dissolved (about 1 minute). Remove from heat and stir in the cabbage and apple. Allow to stand 20 minutes before draining and serving. Makes 4 servings.

Nutritional analysis for each serving: 140 calories, 2 g protein, 36 g carbohydrates, 5 g fiber, 0 g fat, 300 mg sodium



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1 cup red quinoa

1⁄2 cup coarsely chopped pecans

2 tablespoons olive oil, divided

1 large onion, chopped (about 1 1⁄2 cups)

2 medium apples, chopped (about 2 cups)

2 teaspoons apple-cider vinegar

1⁄4 teaspoon salt

1⁄4 teaspoon dried sage


1. Cook the quinoa according to package directions.

2. Heat a large nonstick skillet over medium high, add the pecans and toast, stirring often, until the nuts are aromatic and slightly darkened, about 6 minutes. Transfer to a large bowl.

3. Heat 1 tablespoon of the oil in the skillet; add the onion and cook over medium heat, stirring occasionally, until the onions are very soft and golden, about 14 minutes. Add the apples and vinegar, season with the salt and sage, and cook until the apple is golden, about 4 minutes.

4. Toss the onion-apple mixture, pecans and cooked quinoa with the remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Makes 4 servings.

Nutritional analysis for each serving: 287 calories, 4 g protein, 31 g carbohydrates, 6 g fiber, 18 g fat, 2 g saturated fat, 154 mg sodium