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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Individual Peach-Blueberry Crisps

Filling:

1 egg

4 cups thinly sliced peaches (about 5 medium peaches)

2 cups blueberries

1/4 cup sugar

1/4 cup flour

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Pinch cinnamon

Topping:

1/2 cup flour

1/3 cup sugar

1/4 cup oats

1/4 teaspoon salt

5 tablespoons cold butter, cut in bits

1. Preheat the oven to 375 degrees. Coat 6 ramekins with cooking spray.

2. Lightly beat the egg in a large bowl; add the fruit and toss well. Stir in the sugar, flour and cinnamon; spoon into the ramekins.

3. Make the topping: combine the flour, sugar, oats and salt; work the butter in using your fingertips or a pastry fork until it resembles coarse sand. Sprinkle evenly over the fruit. Place the ramekins on a baking sheet and bake in the center of the oven until the filling bubbles and the top is brown, about 45 minutes. Makes 6 servings.

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Nutritional analysis for each serving: 298 calories, 4 g protein, 49 g carbohydrates, 3 g fiber, 11 g fat, 6 g saturated fat, 111 mg sodium

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Minted Coconut Fruit Salad with Honey Lime Syrup

1/3 cup coconut flakes

3 tablespoons honey

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2 tablespoons lime juice

2 tablespoons fresh mint leaves, chopped (plus more for garnish)

3 nectarines, cut in thin wedges

2 kiwi, peeled and sliced

1 pint strawberries, quartered lengthwise

1 cup blackberries

1 cup blueberries

1. Place the coconut in a skillet over medium heat and cook, stirring, until the coconut is lightly browned. Remove from the heat and transfer the coconut to a bowl to cool. Add the honey, lime juice and mint to the warm skillet and stir, allowing the residual heat to help dissolve the honey.

2. Combine the fruit in a large bowl; toss with the syrup. Stir in the coconut. Garnish with additional mint leaves if desired. Makes 4 servings.

Nutritional analysis for each serving: 211 calories, 3 g protein, 47 g carbohydrates, 7 g fiber, 4 g fat, 2 g saturated fat, 24 mg sodium

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Berry Galette

1 7.5-ounce rolled ready-to-bake pie crust

3 cups blackberries

1 cup sliced strawberries

1/2 cup sugar

3 tablespoons flour

1 egg, lightly beaten

1. Preheat oven to 425 degrees. Coat a large baking sheet pan with cooking spray.

2. On a lightly floured surface, roll out the dough to a 12- to 13-inch circle and transfer to the pan.

3. Toss the fruit, sugar and flour together and spread out onto the dough, leaving a 3-inch perimeter clear all the way around. Fold that border up and over the fruit, pleating it as you go. Brush the crust with the egg.

4. Bake 22-25 minutes, until the crust sounds hollow when tapped. Allow to cool before cutting into wedges. Makes 6 servings.

Nutritional analysis for each serving: 278 calories, 4 g protein, 45 g carbohydrates, 4 g fiber, 11 g fat, 4 g saturated fat, 200 mg sodium

TIP: Blackberries, blueberries and strawberries can be used interchangeably in these recipes, as can plums, nectarines and peaches.