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.

Show More

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.

 

VIETNAMESE BARBECUE SAUCE

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

 

HOISIN MOLASSES BARBECUE LACQUER

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

PEANUT BARBECUE DIPPING SAUCE

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