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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CHICKEN PISTACHIO TABBOULEH ON GREENS

1 cup fine bulgur

2 tablespoons lemon juice

3⁄4 teaspoon salt, divided

3 tablespoons extra-virgin olive oil

8 cups arugula

1 cup thinly sliced radishes

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1⁄4 teaspoon ground coriander

1⁄2 cup parsley, chopped

1⁄4 cup shelled pistachios, coarsely chopped

1 pound ripe, firm tomatoes, chopped

2 cups cooked chicken, cut in strips

 

1. Combine the bulgur and 2 cups water in a small saucepan; bring to a boil and immediately reduce to a simmer and cover. Simmer gently until the bulgur is tender and the water mostly absorbed, 12 to 14 minutes.

2. Meanwhile, make the dressing: whisk the lemon juice, 1⁄4 teaspoon of the salt and the olive oil until creamy.

3. Toss the arugula and radishes with 2 tablespoons of the dressing.

4. Whisk the coriander and remaining 1⁄2 teaspoon salt into the remaining dressing. Toss with the bulgur and stir in the parsley, pistachios, tomatoes and chicken. Serve the bulgur over the arugula salad. Makes 4 servings

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Nutritional analysis for each serving: 389 calories, 29 g protein, 33 g carbohydrates, 6 g fiber, 17 g fat, 3 g saturated fat, 520 mg sodium

TIP: If any water is left in the pan when the bulgur is tender, simply drain it off.

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SAUSAGE, KALE AND WHITE BEAN SKILLET

1 pound sweet Italian sausage

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3 cloves garlic, minced

1 large onion, thinly sliced (about 1 1⁄2 cups)

1 (16-ounce) bag prewashed kale

1⁄2 cup lower-sodium chicken broth

3 plum tomatoes, chopped

1 (15-ounce) can low-sodium white beans, drained and rinsed

2 teaspoons sherry vinegar

 

Squeeze the sausage out of its casings and into a large nonstick skillet. Cook over medium high, breaking the sausage into crumbles, until no longer pink, about 3 to 4 minutes. Add the garlic and onion and cook, stirring occasionally, until the onion is golden and soft, about 5 to 6 minutes. Stir in the kale, broth and tomatoes; cover and cook until the kale is wilted, about 4 minutes. Stir in the beans and cook to heat through, about 2 minutes. Remove from the heat, stir in the vinegar and serve. Makes 4 servings

Nutritional analysis for each serving: 344 calories, 29 g protein, 36 g carbohydrates, 10 g fiber, 11 g fat, 4 g saturated fat, 861 mg sodium

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ORANGE-PECAN CRUSTED SALMON

1⁄3 cup finely chopped pecans

2 teaspoons fresh orange zest

2 tablespoons panko breadcrumbs

2 tablespoons plus 1 teaspoon olive oil, divided

2 teaspoons honey

1 teaspoon fresh orange juice

4 (6-ounce) salmon filets

1⁄2 teaspoon salt

1⁄8 teaspoon black pepper

 

1. Preheat the oven to 350 degrees.

2. Combine the pecans, orange zest, panko, 4 teaspoons of the olive oil, honey and orange juice in a small bowl.

3. Season the salmon with the salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high. Add the salmon, skin sides up, and cook until golden on the undersides, about 3 to 4 minutes. Remove from the heat and turn the salmon over. Pat the pecan mixture evenly over the top of the salmon filets, forming a crust.

4. Place the skillet in the oven and bake until the fish is cooked to the desired degree of doneness, about 8 to 10 minutes. Makes 4 servings

Nutritional analysis for each serving: 429 calories, 40 g protein, 6 g carbohydrates, 1 g fiber, 27 g fat, 4 g saturated fat, 380 mg sodium