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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12 ounces wide egg noodles

6 large eggs

16 ounces light sour cream

8 ounces light (Neufchâtel) cream cheese

16 ounces (1 percent) cottage cheese

1 (20-ounce) can crushed pineapple, drained

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3⁄4 cup sugar + 2 tablespoons sugar, divided

2 teaspoons vanilla

3⁄4 teaspoon salt, divided

3⁄4 cup graham cracker crumbs

3 tablespoons melted butter

1⁄4 teaspoon cinnamon

Pinch nutmeg


1. Preheat the oven to 350 degrees. Coat a 9-inch-by-13-inch baking dish with cooking spray.

2. Cook the noodles according to the least time suggested on the package directions; drain but do not rinse.

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3. Place the eggs in a food processor and pulse briefly. Add the sour cream, Neufchâtel, cottage cheese, pineapple, 3⁄4 cup of the sugar, vanilla and 1⁄2 teaspoon of the salt; run the machine until the mixture is smooth. Toss with the cooked noodles and transfer to the prepared baking dish.

4. Combine the remaining 2 tablespoons sugar, 1⁄4 teaspoon salt, graham cracker crumbs, melted butter, cinnamon and nutmeg: Work the mixture with your fingertips until the liquid is evenly distributed. Sprinkle over the noodles.

5. Bake 1 hour, until golden and bubbly. Makes 12 servings.

Nutritional analysis for each serving: 400 calories, 16 g protein, 51 g carbohydrates, 2 g fiber, 15 g fat, 8 g saturated fat, 468 mg sodium

TIP: The kugel may be assembled in advance and baked just before serving.

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2 pounds golden delicious apples (about 4 medium)

1⁄4 cup brown sugar

1⁄2 teaspoon cinnamon

1⁄4 teaspoon cardamom

1⁄4 teaspoon ground ginger

1⁄8 teaspoon nutmeg

1⁄8 teaspoon allspice

1⁄8 teaspoon ground clove

4 ounces (1 stick) unsalted butter, room temperature

1 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

2 large eggs

1 teaspoon vanilla


1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan with cooking spray.

2. Peel the apples and cut into 1⁄2-inch thick wedges. Toss with the brown sugar, cinnamon, cardamom, ginger, nutmeg, allspice and clove.

3. Beat the butter with an electric mixer until light and fluffy; add the sugar and again beat until fluffy. Add the flour and baking powder and beat until just incorporated. Add an egg; beat briefly; add the second egg and vanilla and beat until just combined. Transfer the batter to the prepared pan. Arrange the apples decoratively over the batter.

4. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pan 20 minutes, run a knife around the edge and remove the sides of the pan. Cool on a wire rack. Makes 8 servings.

Nutritional analysis for each serving: 295 calories, 4 g protein, 45 g carbohydrates, 2 g fiber, 13 g fat, 81 mg sodium



3 cups all-purpose flour

1⁄2 teaspoon salt

1 teaspoon cinnamon

1⁄4 teaspoon nutmeg

1 teaspoon baking soda

2 cups honey

1 1⁄2 cups orange juice

1 1⁄4 cups pecans, coarsely chopped, divided

1 1⁄4 cups dried apricots, chopped in 1⁄4-inch pieces


1. Preheat oven to 325 degrees. Coat 2 (9-inch-by-5–inch) loaf pans with cooking spray.

2. Combine the flour, salt, cinnamon, nutmeg and baking soda in a medium bowl. In a second bowl, combine the honey and orange juice, stirring to dissolve the honey. Pour the wet ingredients into the dry; stir in 1 cup of the pecans and the apricots. Pour the batter into the prepared loaf pans and sprinkle with the remaining 1⁄4 cup pecans.

3. Bake until a toothpick inserted into the center comes clean, about 1 hour 40 minutes. Remove from the oven, run a knife around the edges to loosen, and cool in pans on a rack before unmolding. Makes 24 servings.

Nutritional analysis for each serving: 205 calories, 3 g protein, 41 g carbohydrates, 2 g fiber, 4 g fat, 0 g saturated fat, 103 mg sodium