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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PAN-GRILLED PORK CHOPS WITH MANGO-AVOCADO SALSA

1/2 mango, cut in 1/2-inch cubes

1/2 avocado, cut in 1/2-inch cubes

1/4 cup finely chopped white onion

1/2 small jalapeño, seeded and finely chopped

1 tablespoon lime juice

1 tablespoon chopped cilantro

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1/2 teaspoon plus a pinch of salt, divided

1/4 teaspoon cayenne

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

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

 

1. Combine the mango, avocado, onion, jalapeño, lime juice, cilantro and a pinch of salt in a bowl and set aside.

2. Combine the remaining 1/2 teaspoon salt, cayenne, cumin and paprika in a small bowl. Sprinkle the mixture evenly over the pork chops.

3. Heat a grill pan over medium high. When hot, add the pork and cook 3 to 4 minutes on each side, or until an instant-read meat thermometer inserted horizontally in the center of the chops registers 145 degrees. Serve topped with the salsa. Makes 4 servings.

Nutritional analysis for each serving: 318 calories, 38 g protein, 10 g carbohydrates, 3 g fiber, 14 g fat, 4 g saturated fat, 386 mg sodium

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FIVE-INGREDIENT ROAST PORK TENDERLOIN

2 teaspoons brown sugar

1 teaspoon ground cumin

1/2 teaspoon salt

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1/4 teaspoon black pepper

1 pound pork tenderloin

 

1. Preheat the oven to 400 degrees and coat a shallow baking sheet pan with cooking spray.

2. Combine the sugar, cumin, salt and pepper in a small bowl. Season the pork evenly with the mixture, place on the prepared pan and roast 7 minutes.

3. Turn 1/4th of the way; roast 7 minutes and repeat until the entire outside is well browned and an instant-read meat thermometer inserted in the center of the roast registers 145 degrees.

4. Allow to rest 5 minutes before slicing across on the diagonal.

Makes 4 servings.

Nutritional analysis for each serving: 151 calories, 26 g protein, 2 g carbohydrates, 0 fiber, 4 g fat, 1 g saturated fat, 348 mg sodium

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PORK WITH TOMATO-RED WINE SAUCE

4 boneless center-cut pork chops, about 1 pound

1/2 teaspoon dried crumbled sage

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup red wine

2 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes, drained

1/4 cup low-sodium chicken broth

 

1. Season the pork with the sage, salt and pepper.

2. Heat the oil in a large nonstick skillet over medium high. Add the pork and cook until browned, about 3 minutes. Turn and again cook until browned, another 3 minutes. Remove from skillet.

3. Add the red wine and garlic to the pan; cook, stirring, until the wine is reduced by about half, about 2 minutes. Add the tomato and broth and cook, stirring occasionally, until the liquid is somewhat thickened, about 4 minutes. Return the pork (and any juices on the plate) to the pan; cover and cook 1 to 2 minutes until heated through. Makes 4 servings.

Nutritional analysis for each serving: 286 calories, 23 g protein, 5 g carbohydrates, 1 g fiber, 16 g fat, 5 g saturated fat, 536 mg sodium