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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RED PLUM-NECTARINE MAPLE CRISP

Filling

7 red plums (about 2 1⁄4 pounds) cut in thin slices (See note)

6 nectarines (about 2 pounds) cut in thin slices

1⁄2 cup maple syrup

1⁄3 cup flour

1⁄2 teaspoon cinnamon

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1⁄4 teaspoon ground nutmeg

1⁄4 cup brown sugar

 

Topping

1 1⁄2 cups flour

1⁄2 teaspoon salt

1 cup brown sugar

1 1⁄2 sticks butter, cut into bits

1 1⁄2 cups oats

1 cup pecans, chopped

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1. Preheat the oven to 350 degrees. Coat an 11-inch-by-7-inch (or 8-cup) baking dish with cooking spray.

2. Combine the plums, nectarines and maple syrup. When the fruit is evenly coated, add the flour, cinnamon, nutmeg and brown sugar and combine well. Transfer to the baking dish.

3. Combine the flour, salt, brown sugar and butter and crumble with your fingers until it resembles coarse sand. Add the oats and pecans and toss to combine. Distribute evenly over the fruit and place in the center of the oven. Bake until the fruit bubbles up around the edges and the top is golden brown, about 1 hour and 20 minutes. Makes 12 servings.

Nutritional analysis for each serving: 471 calories, 6 g protein, 74 g carbohydrates, 5 g fiber, 19 g fat, 8 g saturated fat, 107 mg sodium

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Note: You can use all plums or all nectarines if you only have access to one fruit

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CAVA ICE POPS

1⁄2 cup sugar

1⁄2 cup water

3 peaches (about 1 pound), sliced, about 3 cups

1 cup cava (or other sparkling wine), divided

 

1. Combine sugar and water in a small saucepan and bring to a boil, stirring constantly. Boil 30 seconds and remove from heat.

2. Set aside 8 peach slices and put the remaining peaches in the blender with the sugar syrup. Puree.

3. Pour the peach puree into ice pop molds.

4. Use the tip of a knife to make a slit in one end of each peach slice, and thread the ice pop stick through the slit. Place in the ice pop mold. Pour 1 ounce of cava into each mold and freeze until firm, about 4 hours.

Makes 8 servings.

Nutritional analysis for each serving: 96 calories, 1 g protein, 20 g carbohydrates, 1 g fiber, 0 fat, 2 mg sodium

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MELON SALAD WITH LIME SYRUP

1⁄2 cup sugar

1⁄2 cup water

3 tablespoons lime juice

2 teaspoons lime zest

1⁄8 to 1⁄4 teaspoon cayenne pepper

12 cups diced melon: any combination of cantaloupe, Galia, Crenshaw, musk and/or honeydew

 

Combine the sugar, water and lime juice in a small saucepan over medium high and bring to a boil; cook until the mixture is syrupy, about 5 to 6 minutes. Remove from heat and stir in the zest and cayenne; let cool 5 minutes. Toss with the fruit and refrigerate at least 1 hour. Makes 4 servings.

Nutritional analysis for each serving: 226 calories, 4 g protein, 58 g carbohydrates, 4 g fiber, 1 g fat, 77 mg sodium