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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GRILLED PEACH-AND-STRAWBERRY SALAD

4 large firm peaches (about 1A pounds), quartered

1 teaspoon canola oil

2 cups strawberries, sliced

2 tablespoons sugar

1/4 cup fresh mint, chopped

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1 teaspoon lime zest

1. Heat the grill for direct-heat cooking.

2. Toss the peaches with the oil, taking care to lightly coat the cut surfaces.

3. Place the peach wedges, cut-sides down, across grill. Cook 5 minutes on each cut side, or until the peaches are well marked and lift easily from the grill. Allow to cool slightly and cut into 1-inch pieces.

4. Toss the strawberries with the sugar, mint and lime zest. Gently stir in the peaches. Taste, and add sugar if needed. Makes 6 servings.

Nutritional analysis for each serving: 82 calories, 1 g fat, no saturated fat, 2 g protein, 19 g carbohydrates, 3 g fiber, 2 mg sodium

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GRILLED PINEAPPLE-AND-RED ONION SALSA

1/2 pineapple, cored and cut into 1/2-inch-thick slices

1 small red onion, cut into thick rings

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2 teaspoons olive oil

1 red bell pepper, quartered

1/4 teaspoon salt

1/2 teaspoon sugar

1/8 teaspoon cayenne, or to taste

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1/2 teaspoon lime zest

1/4 cup cilantro, chopped

1. Light grill for direct-heat grilling. Brush pineapple rings and red onion slices lightly with the oil.

2. Place the pineapple, onion and red pepper (skin-side down) on the grill. Cook the pineapple and onion slices until well marked on the undersides, about 5 minutes; turn and cook until tender, 3 to 4 minutes longer. Grill the red pepper until the skin sides are charred, 6 to 7 minutes.

3. When cool enough to handle, cut the pineapple, onion and red pepper in 1/2-inch pieces. Combine the salt, sugar and cayenne; add to pineapple and toss. Stir in the lime zest and cilantro. Makes 6 servings.

Nutritional analysis for each serving: 66 calories, 2 g fat, no saturated fat, 1 g protein, 13 g carbohydrates, 2 g fiber, 99 mg sodium

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GRILLED PLUMS WITH BALSAMIC-BLACK PEPPER DRIZZLE

1/2 cup balsamic vinegar

2 tablespoons sugar

1/8 teaspoon black pepper

4 plums, halved

1/2 teaspoon olive oil

1. Combine the balsamic vinegar, sugar and black pepper in a saucepan, bring to a boil and reduce to a simmer until the mixture coats the back of a spoon, 7 to 8 minutes. (The mixture will thicken as it stands.)

2. Meanwhile, light the grill for direct-heat grilling. Toss the plums with the oil and place, cut sides down, on the grill. Cook until they are well marked and no longer stick to the grill surface, 4 to 5 minutes. Turn and cook until again well marked and fork tender, 3 to 4 minutes longer.

3. Drizzle the sauce over the plums. Makes 4 servings.

Nutritional analysis for each serving: 80 calories, 1 g fat, no saturated fat, no protein, 20 g carbohydrates, 1 g fiber, no sodium