Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
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
CORN, BACON AND TOMATO SALAD
4 slices bacon
Kernels from 4 ears corn
12 ounces tomato, diced (about 2 cups)
3 scallions, thinly sliced (1/3 cup)
1/3 cup parsley, chopped
1/4 teaspoon salt
1. Cook the bacon in a large nonstick skillet; transfer to a plate lined with paper towel to drain. Chop when cooled.
2. Pour off all but 1 tablespoon of fat from the pan. Cook the corn over medium high until it just begins to brown, about 5 minutes. Add the tomatoes; cook until they soften, about 4 minutes. Remove the pan from the heat. Stir in the scallions, parsley, salt and chopped bacon; serve warm or at room temperature. Makes 4 servings.
Nutritional analysis for each serving: 232 calories, 13 g protein, 32 g carbohydrates, 5 g fiber, 10 g fat, 4 g saturated fat, 579 mg sodium
GRILLED CORN AND FRESH HERB SALSA
2 ears corn
1/4 cup finely chopped red onion
1 medium tomato, diced (about 1 cup)
1/2 to 1 jalapeño pepper, finely minced
1 tablespoon lime juice
1/4 cup cilantro, chopped
1/4 cup basil, chopped
1/4 teaspoon salt
1. Grill the corn, turning occasionally, until it is lightly browned, about 5 minutes total. Allow to cool and cut the corn from the cobs.
2. Combine the corn with the onion, tomato, jalapeño, lime juice, cilantro, basil and salt. Allow to stand 20 minutes before serving. Makes 4 servings.
Nutritional analysis for each serving: 76 calories, 3 g protein, 17 g carbohydrates, 3 g fiber, 1 g fat, 0 saturated fat, 160 mg sodium
LIME, CHILI AND CHEDDAR CORN ON THE COB
2 tablespoons canola mayonnaise
2 teaspoons lime juice
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/2 cup finely shredded reduced-fat Cheddar
4 ears corn
1. Combine the mayonnaise, lime juice, chili powder and garlic powder in a bowl. Spread the cheese out on a dinner plate.
2. Bring 1-inch of water to a boil in a large pot; add the corn, cover and cook, tossing once or twice, until corn is crisp-tender, about 3 minutes.
3. Transfer the corn to a plate lined with paper towel and pat dry. Working with 1 ear at a time, brush the mayonnaise mixture over the corn and roll in the cheese. Serve immediately. Makes 4 servings.
Nutritional analysis for each serving 184 calories, 8 g protein, 28 g carbohydrates, 4 g fiber, 7 g fat, 2 g saturated fat, 197 mg sodium
TIP: To easily remove kernels from an ear of corn, place the tip of the ear in the center tube of a Bundt pan: as you cut down with a knife, the kernels fall into the pan.