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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1/3 cup Dijon mustard

1/3 cup extra-virgin olive oil

8 cloves garlic, minced

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 teaspoon salt

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1/4 teaspoon ground black pepper

1 (5 1/2-pound) boneless tied pork loin roast


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

2. Combine the mustard, olive oil, garlic, rosemary, thyme, salt and pepper in a large bowl. Add the roast and turn it over in the mixture to completely coat the meat. (May be refrigerated in the mixture for a day.)

3. Transfer the meat to the prepared baking sheet pan and cook in the center of the oven until a meat thermometer inserted in the center registers 145 degrees, about 70 to 75 minutes. Makes 12 servings.

Nutritional analysis for each serving: 412 calories, 39 g protein, 2 g carbohydrates, 0 g fiber, 26 g fat, 8 g saturated fat, 423 mg sodium



1 (5-pound) standing rib roast, trimmed, at room temperature

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1/4 cup flour

1 1/2 teaspoons salt

1/2 teaspoon black pepper

4 cups onion, thinly sliced


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1. Preheat oven to 400 degrees. Coat a roasting pan with cooking spray.

2. Dredge roast in the flour, salt and pepper. Place in the center of the oven and roast 30 minutes. Reduce heat to 350 degrees and place onions in the bottom of the pan, tossing to coat in any juices. Roast until a meat thermometer inserted in the thickest portion of the meat registers 135 degrees, about another hour. Remove from the oven, transfer the meat to a carving board, and let stand 20 minutes before slicing. Meanwhile, test the onions — they should be meltingly tender and well browned. If not, toss them in the roasting pan and place back in the oven while the roast stands.

3. Serve the sliced beef with the onions. Makes 10 servings.

Nutritional analysis for each serving: 539 calories, 32 g protein, 8 g carbohydrates, 1 g fiber, 41 g fat, 16 g saturated fat, 440 mg sodium



1 (7-pound) cooked, bone-in half ham

12 whole cloves

1/4 cup maple syrup

1/4 cup brown sugar

3 tablespoons country-style Dijon mustard


1. Preheat the oven to 325 degrees. Coat a large roasting pan with cooking spray.

2. If the ham has a leathery skin, cut it off. Score the surface fat with the tip of a sharp knife in a diamond pattern and stud it with the cloves. Place it in the roasting pan and drape loosely with foil.

3. Roast (before glazing) about 1 hour and 45 minutes, basting occasionally. Meanwhile, make the glaze: Combine the maple syrup, brown sugar and mustard. Brush the glaze over the surface of the ham and roast until a meat thermometer inserted into the thickest part of the roast registers 135 degrees (about 20 minutes for each pound) and the glaze is set and browned.

Makes 12 servings.

Nutritional analysis for each serving: 405 calories, 33 g fat, 10 g carbohydrates, 0 fiber, 25 g fat, 1882 mg sodium