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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MARINATED HERBED CHICKEN BREASTS

3 tablespoons lemon juice

3 tablespoons olive oil

2 tablespoons rosemary, chopped

3 cloves garlic, coarsely chopped

Pinch crushed red pepper flakes

4 (6-ounce) boneless, skinless chicken breast halves, pounded to even thickness

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1/2 teaspoon salt

1/4 teaspoon black pepper

1. Oil and heat the grill for direct heat cooking.

2. Whisk the lemon juice, olive oil, rosemary, garlic and crushed red pepper in a large bowl; add the chicken, toss to coat in the mixture and allow to marinate 20 minutes. Discard the marinade; season the chicken with the salt and pepper.

3. Place on the hot grill and cook until the underside is well-marked and easily lifts from the grill surface, about 4 minutes. Turn and cook until an instant-read meat thermometer inserted horizontally in the center of the chicken registers 160 degrees. Makes 4 servings.

Nutritional analysis for each serving: 293 calories, 37 g protein, 2 g carbohydrates, 0 fiber, 15 g fat, 3 g saturated fat, 379 mg sodium

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SRIRACHA-HONEY GLAZED GRILLED CHICKEN BREASTS

1/4 cup honey

2 tablespoons sriracha sauce

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1 tablespoons rice vinegar

4 (6-ounce) chicken breast halves, pounded to equal thickness

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped scallions

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1. Oil and heat the grill for direct heat cooking.

2. Whisk the honey, sriracha and rice vinegar until smooth.

3. Season the chicken with the salt and pepper. Place on the hot grill rack and cook until the undersides are nicely marked and easily releases from the grill surface, about 4 minutes. Turn and cook 2 minutes; brush the top with glaze and cook another 2 minutes. Turn, brush with glaze and cook until an instant-read meat thermometer inserted horizontally in the center registers 160 degrees. Sprinkle the scallions over the chicken and serve. Makes 4 servings.

Nutritional analysis for each serving: 261 calories, 35 g protein, 20 g carbohydrates, 0 fiber, 4 g fat, 1 g saturated fat, 584 mg sodium

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NEW ORLEANS-FLAVORED GRILLED CHICKEN BREASTS

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8-1/4 teaspoon cayenne

4 (6-ounce) boneless skinless chicken breast halves, pounded to an even thickness

1. Oil and heat the grill for direct heat cooking.

2. Combine the cumin, paprika, coriander, garlic powder, thyme, salt, pepper and cayenne in a bowl. Sprinkle the chicken on both sides with the spice rub; patting lightly to help the spices adhere.

3. Place on the hot grill and cook until the underside is well-marked and easily releases from the grill surface, about 4 minutes. Turn and cook until an instant-read meat thermometer inserted horizontally in the center registers 160 degrees, about another 4 minutes. Makes 4 servings.

Nutritional analysis for each serving: 189 calories, 35 g protein, 1 g carbohydrate, 1 g fiber, 4 g fat, 1 g saturated fat, 374 mg sodium

 

TIP: To oil the grill, scrunch a paper towel into a ball and invert the bottle of oil over it; wipe the grill rack with the dampened paper towel.