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 Use an instant-read meat thermometer to determine doneness: Color can be misleading. Breasts should be cooked to 160 degrees and thighs to 170 degrees.


CHERRY-BALSAMIC GLAZED GRILLED CHICKEN

May be made with skin on or off; see nutrition below.

1 teaspoon garlic powder

1 teaspoon ground coriander

1 teaspoon salt

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1/2 teaspoon ground black pepper

8 chicken thighs, about 2 1/4 pounds

2/3 cup cherry preserves

2 tablespoons balsamic vinegar

1 teaspoon low-sodium soy sauce

1. Preheat grill for medium, indirect-heat cooking.

2. Combine the garlic powder, coriander, salt and pepper in a small bowl. Rub mixture over both sides of each chicken thigh and let stand at room temperature for 15 minutes.

3. Meanwhile, combine the preserves, vinegar and soy sauce in a bowl.

4. Place chicken, skin side down, on the grill rack away from the heat source; grill 10 minutes. Turn the chicken over and grill another 10 minutes. Turn the chicken again so it is skin side down, and brush with half the glaze mixture; grill 5 minutes. Turn the chicken and brush with the remaining glaze. Continue grilling until an instant-read thermometer inserted into the thickest portion of the thigh (but not touching the bone) registers 170 degrees, about 4-6 minutes. Makes 4 servings.

Nutrition per serving 450 calories, 30 g protein, 38 g carbohydrates, 0 g fiber, 20 g fat, 5 g saturated fat, 583 mg sodium

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Nutrition per serving without skin 358 calories, 29 g protein, 38 g carbohydrates, 0 g fiber, 10 g fat, 3 g saturated fat, 573 mg sodium

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GREEK-FLAVORED CHICKEN KEBABS

3 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

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1 tablespoon oregano leaves, chopped (or 1 teaspoon dried)

2 cloves garlic, minced

1/2 teaspoon salt

1 pound skinless, boneless

chicken breast, cut into 1-inch pieces

1 (8-ounce) zucchini, cut into 1-inch pieces

1 cup cherry tomatoes

1. Light the grill for medium- high direct-heat cooking.

2. Whisk together the olive oil, lemon juice, lemon zest, oregano, garlic and salt in a large bowl. Add the chicken and toss to coat. Allow to stand at least 20 minutes.

3. Add the zucchini and cherry tomatoes to the bowl; toss thoroughly to coat the vegetables. Thread the chicken, zucchini and tomatoes on 8 metal skewers and place on the grill.

4. Grill 3 minutes, until undersides are well marked and chicken lifts easily off the grill. Turn the skewers and grill another 3 minutes, until chicken is cooked through. Makes 4 servings.

Nutrition for each serving 247 calories, 26 g protein, 4 g carbohydrates, 1 g fiber, 13 g fat, 2 g saturated fat, 352 mg sodium

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PIQUANT ISLAND CHICKEN BREASTS

1 pound skinless, boneless chicken breasts, cut into 4 pieces

1 tablespoon finely minced fresh ginger

4 cloves garlic, finely minced

1 teaspoon grated lime zest

2 tablespoons lime juice

2 tablespoons hoisin

1/2-1 teaspoon hot sauce (such

as Tabasco)

1. Pound the chicken breasts to an even 1/4-inch thickness.

2. Combine the ginger, garlic, lime zest and juice, hoisin and hot sauce in a bowl; add the chicken and toss to coat. Allow to marinate 30 minutes.

3. Light the grill for medium- high direct-heat grilling. Remove chicken from the marinade; discard liquid and place chicken on grill. Cook until underside is well-marked and lifts readily from the grill, about 5 minutes. Turn and grill until a meat thermometer inserted horizontally into the center of the thickest piece registers 160 degrees, about another 5 minutes. Makes 4 servings.

Nutrition for each serving 157 calories, 26 g protein, 5 g carbohydrates, 0 g fiber, 3 g fat, 1 g saturated fat, 193 mg sodium