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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GRILLED PORK CHOPS WITH PLUM SALSA

3 large plums, chopped (about 4 cups)

1⁄2 large jalapeño, minced

1⁄2 cup chopped red onion

1⁄2 cup basil, chopped

1⁄4 cup mint, chopped

2 teaspoons lime juice

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3⁄4 teaspoon salt, divided

4 (8-ounce) bone-in pork chops

1⁄2 teaspoon cumin

1⁄4 teaspoon black pepper

 

1. Heat the grill for medium-high direct heat cooking.

2. Combine the plums, jalapeño, red onion, basil, mint, lime juice and 1⁄4 teaspoon salt and allow to sit out while you prepare the pork.

3. Season the pork chops with the remaining 1⁄2 teaspoon salt, cumin and black pepper. Grill 4 to 5 minutes on each side, or until an instant-read meat thermometer registers 160 to 165 degrees. Serve with the plum salsa. Makes 4 servings.

Nutritional analysis for each serving: 252 calories, 33 g protein, 9 g carbohydrates, 1 g fiber, 9 g fat, 3 g saturated fat, 504 mg sodium

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GRILLED PORK PAILLARDS WITH MUSTARD-TARRAGON SAUCE

4 (5-ounce) boneless center-cut pork chops

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

1 shallot, finely minced

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2 tablespoons Dijon mustard

2 tablespoons red-wine vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons tarragon leaves, chopped

1 teaspoon honey

 

1. Working one at a time, place a chop between 2 layers of plastic wrap and pound to an even 1⁄4-inch thickness. Season with the salt and pepper.

2. Heat the grill for medium-high cooking (400 degrees).

3. Whisk the shallots, mustard, vinegar, olive oil, tarragon and honey until smooth and set aside.

4. Place the pork on the grill and cook until it is well marked on the undersides and releases easily from the grill surface, about 3 minutes. Turn and cook for another 3 minutes.

5. Serve with the sauce. Makes 4 servings.

Nutritional analysis for each serving: 268 calories, 26 g protein, 4 g carbohydrates, 0 fiber, 16 g fat, 5 g saturated fat, 509 mg sodium

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SPICE-RUBBED GRILLED PORK TENDERLOIN

2 teaspoons ground cumin

2 teaspoons ground coriander

1⁄2 teaspoon chipotle chili powder (to taste)

2 tablespoons brown sugar

3⁄4 teaspoon salt

1⁄2 teaspoon cinnamon

2 (1-pound) pork tenderloins

 

1. Heat the grill for medium cooking (350-400 degrees).

2. Combine the cumin, coriander, chipotle chili powder, sugar, salt and cinnamon in a bowl; rub the mixture evenly over the entire surface of both tenderloins.

3. Place the pork on the grill and cook with the lid closed, turning three or four times, until the pork is cooked to an internal temperature of 160 to 165 degrees, a total of about 20 to 25 minutes. Makes 6 servings.

Nutritional analysis for each serving: 179 calories, 29 g protein, 5 g carbohydrates, 1 g fiber, 4 g fat, 1 g saturated fat, 356 mg sodium