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.

TIP: Any sauce containing sugar or honey will scorch if brushed on too early. Brush on in the last five minutes or so of grilling to ensure the sauce cooks into the surface of whatever you're grilling but does not char.



Brush on salmon, pork, chicken or burgers in the last few minutes of cooking.

1/2 cup ketchup

2 tablespoons Sriracha sauce

3 tablespoons honey

advertisement | advertise on newsday

2 teaspoons sesame oil

Combine all ingredients in a bowl.

Makes 4 servings

Nutritional analysis for each serving: 99 calories, 1 g protein, 21 g carbohydrates, 0 g fiber, 2 g fat, 0 g saturated fat, 337 mg sodium



Brush this sauce on 1 to 2 pounds of pork, chicken or beef in the last few minutes of grilling for a dark, rich glaze.

1/4 cup brown sugar

2 tablespoons molasses

1/2 cup hoisin sauce

advertisement | advertise on newsday

2 tablespoons apple vinegar

Combine sugar and molasses and microwave 20 to 30 seconds to help dissolve the sugar. Stir until smooth; add the hoisin and vinegar.

Makes 4 servings.

Nutritional analysis for each serving: 134 calories, 1 g protein, 31 g carbohydrates, 1 g fiber, 1 g fat, 0 saturated fat, 525 mg sodium


advertisement | advertise on newsday


Grill simply seasoned shrimp, pork, or chicken skewers, and serve with this barbecue dipping sauce. Keeps well in the refrigerator for a week.

1/2 cup natural peanut butter

3/4 cup ketchup

1 canned chipotle in adobo sauce, finely minced

1 tablespoon lime juice

1 teaspoon cumin

1 teaspoon chili powder

2 tablespoons water

Stir together all ingredients until smooth.

Makes 1 1/3 cups, about 6 servings

Nutritional analysis for each serving: 168 calories, 5 g protein, 13 g carbohydrates, 2 g fiber, 11 g fat, 1 g saturated fat, 455 mg sodium