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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4 bone-in center-cut pork

chops (about 2 pounds)

1/2 teaspoon plus 1/8 teaspoon

salt, divided

1/8 teaspoon black pepper

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1 tablespoon canola oil

1 tablespoon minced fresh


2 large peaches, cut into


1/2 cup white wine

8 ounces fresh spinach

1. Season the pork chops with 1/2 teaspoon of salt and the pepper. Heat the oil in a large, nonstick skillet over medium high; add the pork and cook to an internal temperature of 140 degrees, about 4 minutes on each side. Remove from pan and cover to keep warm.

2 . Add the ginger to the skillet and cook, stirring, 15 seconds. Add the peaches and white wine and cook until the liquid is nearly gone, 3 to 4 minutes. Add the spinach (in batches, if necessary) and remaining 1/8 teaspoon salt, cook, tossing occasionally, until the spinach is bright green and just wilted, about 5 minutes. Serve with the pork. Makes 4 servings.

Nutritional analysis for each serving: 352 calories, 13 g fat, 3 g saturated fat, 35 g protein, 21 g carbohydrates, 5 g fiber, 522 mg sodium

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1/2 cup lower-sodium chicken broth

1/2 cup plum preserves

2 tablespoons hoisin sauce

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1 pound boneless center-cut

pork chops

1/2 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne (optional)

1 tablespoon canola oil

1/3 cup thinly sliced scallions

1. Combine the chicken broth, plum preserves and hoisin in a bowl; set aside.

2. Season the pork chops with salt, pepper and cayenne (if using). Heat the oil in a large, nonstick skillet over medium high; add the pork and cook 3 to 4 minutes on each side, until the pork reaches an internal temperature of 140 degrees. Transfer to a plate.

3. Stir the hoisin mixture into the skillet and cook 2 minutes, until thickened. Add the pork back to the pan and turn once to coat the chops in the sauce. Sprinkle with the scallions and serve immediately. Makes 4 servings.

Nutrition for each serving: 367 calories, 12 g fat, 3 g saturated fat, 32 g protein, 30 g carbs, no fiber, 568 mg sodium



1 tablespoon plus 1 teaspoon red wine vinegar, divided

1/2 teaspoon dried oregano

1/2 teaspoon fennel seeds

1 teaspoon plus 1 tablespoon

extra-virgin olive oil, divided

2 cloves garlic, minced

4 bone-in, center-cut pork chops, about 2 pounds

6 ounces plain, nonfat Greek yogurt

1/2 teaspoon dried dill

1/4 teaspoon dried marjoram

1/4 cup diced red onion

1 cup seeded, diced cucumber

1/2 teaspoon salt

1. Heat grill for indirect heat cooking. Combine 1 tablespoon of vinegar with oregano, fennel seeds, 1 teaspoon of oil and garlic in a bowl. Add pork chops, turning once to cover in marinade. Allow to stand, turning once more, 20 minutes.

2. Meanwhile, combine the remaining 1teaspoon vinegar, 1 tablespoon olive oil, dill, marjoram, onion and cucumber in a bowl and set aside.

3. Remove pork from marinade and season with salt. (Discard marinade.) Place chops on grill and cook 3 to 4 minutes on each side, or until cooked through to 140 degrees. Serve with a dollop of yogurt sauce. Makes 4 servings.

Nutritional analysis for each serving: 293 calories, 13 g fat, 3 g saturated fat, 37 g protein, 4 g carbohydrates, 1 g fiber, 379 mg sodium