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, 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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2 large eggs

1 (24-ounce) jar of gefilte fish (6 pieces), drained

1/4 cup chopped scallion

2 ribs celery, chopped

1/2 cup matzo farfel

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1/2 cup matzo meal

1 tablespoon fresh dill (plus more for garnish)

1/3 cup light mayonnaise

1 tablespoon prepared white horseradish

2 tablespoons olive oil, divided

1. Lightly beat eggs in large bowl; add gefilte fish and mash with potato masher or large fork. Stir in scallion, celery, farfel, matzo meal and dill. Form into 12 (1 / 2-inch-thick) patties.

2. Combine mayonnaise and horseradish and set aside.

3. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium high. Add 6 patties and cook until golden brown on the undersides, 5 to 6 minutes. Turn and cook until again golden on the undersides. Keep warm in a low oven.

4. Repeat, using the remaining oil and patties. Serve topped with a dollop of the horseradish sauce. Makes 6 servings (2 cakes for each serving).

Nutritional analysis for each serving: 246 calories, 13 g fat, 3 g saturated fat, 11 g protein, 19 g carbohydrates, 2 g fiber, 829 mg sodium

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1 1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped shallot

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1 (24-ounce) jar gefilte fish (6 pieces), drained

6 cups field greens

2 Persian cucumbers, cut into thin slices

1 cup shredded carrots

1. Whisk vinegar and oil in small bowl until creamy looking. Stir in shallots and set aside.

2. Slice the fish across on a slight diagonal into 1 / 3-inch-thick pieces.

3. Combine greens, cucumbers and carrots. Just before serving, toss with 2 tablespoons dressing. Divide among 6 plates.

4. Top each plate with fanned slices of the fish; drizzle the remaining dressing over the fish. Makes 6 servings.

Nutritional analysis for each serving: 169 calories, 10 g fat, 2 g saturated fat, 8 g protein, 9 g carbohydrates, 3 g fiber, 755 mg sodium



1 (24-ounce) jar gefilte fish

2 carrots, thinly sliced

1 medium onion, thinly sliced

2 ribs celery, sliced

1 tablespoon lemon juice

3 tablespoons extra-virgin olive oil

1 tablespoon sliced green olives

2 tablespoons chopped parsley

1. Combine gefilte fish and jelled broth from jar in saucepan; stir in carrots, onion and celery and enough water to just cover the fish. Bring to a boil; immediately reduce heat and simmer, uncovered, 20 minutes. Remove from heat and let cool. Transfer to a bowl, cover and refrigerate at least 1 hour.

2. Make the dressing: Whisk lemon juice, olive oil and olives until thickened. Stir in parsley.

3. Place 1 piece of fish on each plate with several slices of carrot and celery. Drizzle dressing over the fish and serve. Makes 6 servings.

Nutritional analysis for each serving: 166 calories, 10 g fat, 2 g saturated fat, 8 g protein, 8 g carbohydrates, 2 g fiber, 771 mg sodium