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.

Show More

CHIPOTLE AND BROWN SUGAR RUBBED LONDON BROIL

2 teaspoons brown sugar

1 teaspoon salt

1 teaspoon ground cumin

1⁄2 teaspoon garlic powder

1⁄2 teaspoon ground chipotle chili pepper powder

2-pound London broil (aka top round steak), about 2 inches thick

advertisement | advertise on newsday

 

1. Preheat the broiler. Coat a shallow ribbed baking sheet or broiler pan with cooking spray.

2. Combine the sugar, salt, cumin, garlic powder and chipotle chili powder; pat the mixture on the entire top and bottom surfaces of the meat.

3. Broil 8-9 minutes, until lightly browned; turn and broil until a meat thermometer registers 125 degrees for medium-rare, about another 8-9 minutes. Remove from the oven and let stand 5-10 minutes before slicing thinly across the grain. Makes 6 servings.

Nutritional analysis for each serving: 248 calories, 33 g protein, 2 g carbohydrates, no fiber, 11 g fat, 4 g saturated fat, 433 mg sodium

------

GINGER-HOISIN GLAZED FLANK STEAK

3 tablespoons hoisin

1 tablespoon minced ginger

1 tablespoon honey

advertisement | advertise on newsday

1 tablespoon low-sodium soy sauce

2-pound flank steak

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

 

advertisement | advertise on newsday

1. Preheat the broiler. Coat a shallow rimmed sheet or broiler pan with cooking spray.

2. Combine the hoisin, ginger, honey and soy sauce in a bowl.

3. Season the steak with the salt and pepper, place on the pan and broil 4 minutes per side. Remove from the oven and brush the top with the glaze; broil 2-3 minutes until the glaze is set and bubbly. Turn the steak over, brush with the remaining glaze and cook until the meat reaches an internal temperature of 125 degrees for medium-rare. Remove from oven and allow to stand 5-10 minutes before slicing thinly across the grain. Makes 6 servings.

Nutritional analysis for each serving: 240 calories, 31 g protein, 7 g carbohydrates, no fiber, 9 g fat, 4 g saturated fat, 449 mg sodium

------

FILET MIGNON WITH PORT SAUCE

4 6-ounce filet mignon steaks

1⁄2 teaspoon salt

1⁄8 teaspoon black pepper

1⁄2 teaspoon dried thyme

1 tablespoon olive oil

1 shallot, finely chopped

1⁄2 cup port wine

1⁄2 cup low-sodium beef broth

2 teaspoons Dijon mustard

 

1. Season the steak with the salt, pepper and thyme. Heat the oil in a large nonstick skillet over medium-high. Add the steaks and cook until well-browned on the underside, about 3-4 minutes. Turn and cook until a meat thermometer registers 125 degrees for medium-rare, about another 3-4 minutes. Transfer to a plate and drape with foil to keep warm.

2. Add the shallot to the pan and stir; add the port and cook, stirring, until it is thick and nearly evaporated, about 1-2 minutes. Stir in the broth and cook another 1-2 minutes until reduced to about 1⁄3 cup. Stir in the mustard and remove from heat. Spoon over the steaks to serve. Makes 4 servings.

Nutritional analysis for each serving: 325 calories, 35 g protein, 5 g carbohydrates, no fiber, 14 g fat, 5 g saturated fat, 438 mg sodium