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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TIP Because ripeness of fruit varies, always taste the fruit after it is mixed with sugar and adjust for sweetness.

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STRAWBERRY-RHUBARB CRISP

1 pound rhubarb cut into 1/2-inch pieces

2 pounds strawberries, quartered

1 cup sugar

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1/4 cup plus 2 tablespoons cornstarch

Topping:

1 cup all-purpose flour

2/3 cup brown sugar

1 cup oats

1/2 teaspoon salt

1 stick butter, cut into bits

2/3 cup chopped pecans

1. Preheat oven to 350 degrees. Coat an 8-inch-square baking dish with cooking spray.

2. Combine the rhubarb, strawberries, sugar and cornstarch in a bowl. Toss until thoroughly combined, then transfer to the prepared baking dish.

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3. Topping: Combine flour, brown sugar, oats, salt. Work butter in with a pastry fork or your fingers until mixture resembles coarse crumbs. Stir in pecans, and sprinkle mixture over top of fruit.

4. Bake 55 to 60 minutes, until the mixture bubbles up on the edges. Allow to cool before serving. Makes 9 servings.

Nutritional analysis for each serving 382 calories, 4 g protein, 59 g carbohydrates, 5 g fiber, 17 g fat, 7 g saturated fat, 136 mg sodium
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INDIVIDUAL BERRY CRISPS

1 pound strawberries, quartered

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1 pint blueberries

3 tablespoons cornstarch

1/2 cup sugar

1/2 cup granola

1. Preheat oven to 350 degrees. Spray 4 (1-cup) ramekins with cooking spray. Line a small sheet pan with foil.

2. Combine strawberries, blueberries, cornstarch and sugar in bowl; toss thoroughly. Spoon into prepared ramekins and bake on sheet pan until filling is bubbly and thickened. Remove from oven; top each ramekin with 2 tablespoons granola. Spray granola with cooking spray and return to oven for 5 minutes, or until granola is hot and toasted. Makes 4 servings.

Nutritional analysis for each serving 209 calories, 4 g protein, 53 g carbohydrates, 4 g fiber, 1 g fat, 0 g saturated fat, 3mg sodium

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STONE FRUIT CRISP WITH COCONUT-ALMOND TOPPING

8 cups mixed sliced peaches, nectarines, plums, apricots (about 4 pounds whole fruit)

3/4 cup sugar (or more, depending on sweetness of fruit)

1/3 cup all-purpose flour

Topping:

1 1/2 cups flour

1 cup brown sugar

1 cup oats

1/2 teaspoon salt

1 1/2 sticks butter

3/4 cup shredded coconut

1/2 cup chopped slivered almonds

1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with cooking spray.

2. Combine sliced fruit, sugar and 1/3 cup flour in large bowl; transfer to baking dish.

3. Topping: Combine 1 1/2 cups flour, sugar, oats and salt in large bowl. Work the butter in using a pastry fork or your fingers until the mixture resembles coarse meal. Stir in coconut and almonds; sprinkle the mixture evenly over fruit.

4. Bake 50 to 60 minutes (depending on ripeness of fruit), until a fork easily pierces fruit and it bubbles up on edges. If topping gets too brown before fruit is tender, drape a piece of foil over top. Allow to cool before serving. Makes 12 servings.

Nutritional analysis for each serving 378 calories, 5 g protein, 56 g carbohydrates, 4 g fiber, 17 g fat, 9 g saturated fat, 117 mg sodium