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

All three recipes make 4 servings.

RICE NOODLES WITH GRILLED PORK

6 ounces dried rice noodles (maifun)

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

2 mini cucumbers, thinly sliced

advertisement | advertise on newsday

1/4 cup cilantro, chopped

2 tablespoons mint, chopped

4 (4-ounce) center-cut pork chops

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons lime juice

2 tablespoons low-sodium

soy sauce

1 tablespoon fish sauce

1 tablespoon sesame oil

advertisement | advertise on newsday

1 tablespoon honey

1. Cook the rice noodles in a large pot of lightly salted, boiling water 3 minutes, until just tender; drain and rinse under cold water. Toss with red and yellow peppers, cucumber, cilantro and mint.

2. Coat grill rack with cooking spray and heat grill. Season pork with the salt and pepper; grill 3 minutes on each side, until light pink in the center. Let cool slightly and slice into thin strips; toss with noodles.

3. Combine lime juice, soy sauce, fish sauce, sesame oil and honey; toss with noodles and serve.

Nutritional analysis per serving 378 calories, 24 g protein, 48 g carbohydrates, 2 g fiber, 9 g fat, 2 g saturated fat, 943 mg sodium

advertisement | advertise on newsday

 

SOBA NOODLES WITH SWORDFISH, CUCUMBER AND RADISHES

6 ounces soba (buckwheat) noodles

1/4 cup low-sodium soy sauce

1 tablespoon orange juice

2 tablespoons brown sugar

1 tablespoon sesame oil

1/2 teaspoon Asian chili paste with garlic

1 pound swordfish steaks

cut into 1-inch cubes

1 cup thinly sliced radishes

1 cup thinly sliced mini cucumbers

2 tablespoons coarsely chopped basil

1. Cook the noodles according to package directions; drain and rinse under cold water. Whisk together the soy sauce, orange juice and brown sugar; toss with the noodles.

2. Combine the sesame oil and chili paste. Thread the swordfish on skewers and brush on all sides with the mixture. Grill or broil the swordfish, turning once, for a total of 6 minutes, or until the swordfish is no longer translucent in the center. Toss with the noodles, radishes, cucumber and basil and serve.

Nutritional analysis per serving 369 calories, 27 g protein, 40 g carbohydrates, 3 g fiber, 11 g fat, 2 g saturated fat, 793 mg sodium

 

PEANUT NOODLES WITH CHICKEN

8 ounces whole-grain linguine

2 cups sugar snap peas

1 red pepper cut into thin strips

1 cup matchstick or shredded carrot

2 cups shredded cooked chicken breast

2 teaspoons canola oil

1 tablespoon minced ginger

3/4 cup lower-sodium chicken broth

1/3 cup unsweetened peanut butter

1 tablespoon low-sodium soy sauce

1 tablespoon honey

1 tablespoon rice vinegar

1/4 to 1/2 teaspoon Asian chili paste with garlic

Chopped peanuts, if desired

1. Cook the linguine in plenty of lightly salted boiling water according to package directions. In the last 2 minutes of cooking, add the sugar snaps and red pepper to the pot; drain and toss with the carrots and chicken.

2. Heat the canola oil in a saucepan over medium-high, Add the ginger, and cook, stirring, 30 seconds. Add the broth, peanut butter, soy sauce, honey, rice vinegar and chili paste and cook, stirring, 5 minutes, or until somewhat thickened. Toss with the noodles and serve warm or at room temperature. Garnish with chopped peanuts, if desired.

Nutritional analysis per serving 545 calories, 39 g protein, 57 g carbohydrates, 8 g fiber, 18 g fat, 2 g saturated fat, 352 mg sodium