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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CHERRY-SRIRACHA PORK CHOPS

1⁄2 cup cherry preserves

1 tablespoon sriracha

1 teaspoon balsamic vinegar

1⁄2 teaspoon garlic powder

1⁄2 teaspoon ground coriander

1⁄2 teaspoon salt

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1⁄4 teaspoon black pepper

4 ( 3⁄4-inch thick) pork chops, about 2 pounds

 

1. Combine the cherry preserves, sriracha and vinegar in a small saucepan; bring to a boil and immediately reduce heat and simmer until thickened, about 8 minutes.

2. Meanwhile, heat the grill or grill pan for direct-heat cooking.

3. Combine the garlic powder, coriander, salt and pepper in a small bowl; sprinkle evenly over the entire surface of the pork chops. Place the chops on the grill or grill pan and cook until the undersides are well-marked, about 3 to 4 minutes. Turn and cook until an instant-read thermometer inserted horizontally indicates 145 to 150 degrees, another 3 to 4 minutes.

4. Spoon some of the sauce over the pork chops and pass the rest. Makes 4 servings.

Nutritional analysis for each serving: 372 calories, 33 g protein, 27 g carbohydrates, 0 fiber, 14 g fat, 5 g saturated fat, 436 mg sodium

TIP: The cherry-sriracha sauce can be made in advance and kept refrigerated for weeks. It also pairs well with chicken.

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PORTERHOUSE STEAKS WITH HERB BUTTER

4 tablespoons butter, softened to room temperature

1 tablespoon finely chopped parsley

1 tablespoon finely chopped basil

1 teaspoon lemon zest

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1 (2-inch-thick) porterhouse steak, about 2 pounds, at room temperature

1 teaspoon salt

1⁄4 teaspoon black pepper

 

1. Stir the butter in a small bowl to help soften it. Add the parsley, basil and lemon zest, and thoroughly combine. Place the butter in a mound on wax paper or plastic wrap and form into a cylinder. Roll the plastic around the log, twist the ends closed and refrigerate.

2. Heat the grill for both direct-heat and indirect-heat cooking. Season the steak with the salt and pepper.

3. Place the steak on the rack over the fire and cook until browned on the underside, about 2 to 3 minutes. Turn and cook another 2 to 3 minutes; move to indirect heat. Close the grill and cook to desired degree of doneness, about another 10 minutes for medium-rare.

4. Allow the steak to stand 5 minutes before cutting it away from the bone and slicing each section.

5. Slice the butter and place a pat on top of each serving. Makes 4 servings

Nutritional analysis for each serving: 330 calories, 29 g protein, 0 carbohydrates, 0 fiber, 23 g fat, 12 g saturated fat, 742 mg sodium

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MARINATED ROAST BEEF TENDERLOIN

2 tablespoons extra-virgin olive oil

2 teaspoons country-style Dijon mustard

2 teaspoons chopped fresh rosemary

2 teaspoons fresh thyme

2 teaspoons fresh oregano

4 cloves garlic, smashed

1 (2 1⁄2-pound) boneless beef tenderloin

1 teaspoon salt

 

1. Whisk the oil and mustard in a large bowl until smooth; stir in the rosemary, thyme, oregano and garlic cloves. Add the beef and turn it to completely coat in the mixture. Refrigerate 2 or more hours.

2. Preheat the oven to 450 degrees. Transfer the beef to a baking sheet pan coated with cooking spray; discard the garlic and let the meat come to room temperature for about 10 minutes. Place in the oven and cook 20 minutes; reduce the temperature to 350 degrees and roast until the beef reaches an internal temperature of 120 degrees for medium-rare, about 15 more minutes.

3. Allow the meat to rest 10 minutes before slicing. Makes 6 servings

Nutritional analysis for each serving: 317 calories, 40 g protein, 1 g carbohydrates, 0 fiber, 16 g fat, 5 g saturated fat, 502 mg sodium