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 mediabistro.com, 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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MACARONI SALAD

1 pound elbow pasta

½ cup light mayonnaise

3 tablespoons nonfat

milk

1 tablespoon red-wine

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vinegar

2 teaspoons Dijon mustard

¼ teaspoon black pepper

6 gherkin pickles (about 3 ounces) chopped

1 (2.25-ounce) can sliced black olives, drained

1 (3-ounce) jar sliced sweet pimentos, drained and chopped

1. Cook the pasta according to package directions in plenty of lightly salted boiling water. Drain and run under cold water to stop the cooking.

2. While the pasta cooks, whisk together the mayonnaise, milk, vinegar, mustard and black pepper. (Taste and add salt, if desired.)

3. Toss cooked pasta with the dressing, pickles, olives and pimentos. Serve cold or at room temperature. Makes 12 servings.

Nutritional analysis for each serving: 186 calories, 4 g fat, 1 g saturated fat, 5 g protein, 32 g carbohydrates, 1 g fiber, 115 mg sodium

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ROASTED POTATO SALAD WITH BACON AND CHEDDAR

2 pounds red potatoes, scrubbed and cut into ½-inch wedges

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

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1 teaspoon Dijon mustard

1 tablespoon lemon juice

½ cup chopped scallions

6 slices center-cut bacon, cooked and chopped

1 cup shredded reduced-fat Irish Cheddar

1. Preheat the oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Toss the potatoes with 1 tablespoon of the olive oil and ¼ teaspoon of the salt and place in a single layer, leaving space between the pieces, on the sheet pan. Roast until golden and tender, tossing once, about 30 minutes.

3. Meanwhile, make the dressing: whisk together the remaining ¼ teaspoon salt, Dijon, lemon juice and remaining 2 tablespoons olive oil.

4. Toss the dressing with the warm potatoes and allow to stand 15 minutes. Toss with the scallions, bacon and cheese and serve warm or at room temperature. Makes 6 servings.

Nutritional analysis for each serving: 233 calories, 11 g fat, 3 g saturated fat, 25 g carbohydrates, 3 g fiber, 484 mg sodium

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PEACH, RADISH AND CABBAGE SLAW

2 tablespoons rice vinegar

3 tablespoons lower-sodium soy sauce

¼ teaspoon salt

1 teaspoon sesame oil

1 tablespoon canola or peanut oil

2 teaspoons honey

6 cups shredded cabbage

2 cups radishes, halved and thinly sliced

2 firm peaches, quartered and thinly sliced

2 tablespoons toasted sesame seeds

Whisk the vinegar, soy sauce, salt, oils and honey together until the honey is dissolved. Stir in the cabbage, radishes, peaches and sesame seeds. Allow to sit at least 20 minutes before serving. Makes 6 servings.

Nutritional analysis for each serving: 106 calories, 5 g fat, no saturated fat, 3 g protein, 14 g carbohydrates, 3 g fiber, 472 mg sodium