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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BISTRO SALAD WITH BACON AND POACHED EGG

6 slices center-cut bacon

1 teaspoon Dijon mustard

2 tablespoons minced shallots

1 tablespoon plus 1 teaspoon red-wine vinegar, divided

8 cups mesclun

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1 cup croutons

4 large eggs

1. Cook the bacon in a large skillet; transfer to a plate lined with paper towels to drain; chop into 1 / 2-inch pieces when cool. Reserve bacon drippings.

2. Place the mustard, shallots and 1 tablespoon of red-wine vinegar in a large bowl. Measure the bacon drippings; add extra-virgin olive oil, if needed, to make 2 tablespoons; whisk into the vinegar in the bowl. Toss with the mesclun, bacon and croutons. Place salad on 4 dinner plates.

3. Fill a large skillet 2 inches high with water and the remaining 1 teaspoon vinegar; bring to a boil. Reduce to a simmer, crack open and add the eggs, one at a time, using a spoon to gather the white around the yolk. Cook 3 minutes. Use a slotted spoon to place an egg on top of each salad and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 238 calories, 16 g fat, 6 g saturated fat, 10 g protein, 8 g carbohydrates, 1 g fiber, 423 mg sodium

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FLANK STEAK WITH RED WINE PAN SAUCE

1 1 / 4 pound flank steak

1 / 2 teaspoon salt

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1 / 4 teaspoon black pepper

3 teaspoons olive oil, divided

2 tablespoons butter, divided

3 tablespoons minced shallot

1 clove garlic, minced

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1 / 2 cup red wine

3 / 4 cup low-sodium beef broth

1 / 4 teaspoon dried thyme

1 / 4 teaspoon dried tarragon

1 / 2 teaspoon Dijon mustard

1. Preheat oven to 400 degrees. Coat a baking sheet pan with cooking spray.

2. Season the steak with salt and pepper. Heat 1 teaspoon oil in a large, nonstick skillet over medium-high; add steak and cook until lightly browned on underside, about 2 minutes. Turn steak over and repeat.

3. Transfer to baking sheet and cook 8 to 9 minutes (medium-rare), or to desired degree of doneness. Rest 5 minutes before slicing across on the diagonal.

4. Meanwhile, make sauce. Heat remaining 2 teaspoons oil and 1 tablespoon of butter in skillet over medium-high; add shallots and garlic and cook 3 to 4 minutes until somewhat softened.

5. Add wine and bring to a boil; cook until reduced and syrupy, about 3 minutes. Add broth, thyme and tarragon and boil until reduced to 1 / 3 cup, about 6 minutes. Remove from heat and whisk in mustard; stir in remaining 1 tablespoon butter. Drizzle over steak. Makes 4 servings.

Nutritional analysis for each serving: 313 calories, 18 g fat, 8 g saturated fat, 29 g protein, 3 g carbohydrates, 0 g fiber, 379 mg sodium

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CORIANDER-CRUSTED TUNA STEAKS

2 tablespoons coriander seeds

1 tablespoon whole black peppercorns

4 (6-ounce) tuna steaks

1 / 2 teaspoon salt

1 tablespoon olive oil

1. Place coriander and peppercorns in a zip-top plastic bag and crush with a meat mallet. Press into tuna steaks; sprinkle with salt.

2. Heat oil in a large, nonstick skillet over medium-high; add tuna and cook 3 to 4 minutes on each side, or to desired degree of doneness. Makes 4 servings.

Nutritional analysis for each serving: 223 calories, 5 g fat, 1 g saturated fat, 42 g protein, 1 g carbohydrates, 1 g fiber, 368 mg sodium