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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PORK CHOPS WITH GRAPE RELISH

2 teaspoons plus 1 tablespoon olive oil, divided

1 small onion, chopped (about 3⁄4 cup)

2 cups seedless grapes

1 tablespoon balsamic vinegar

1 tablespoon sugar

1⁄2 teaspoon black pepper, divided

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2 pounds bone-in center-cut pork chops

1⁄2 teaspoon salt

1⁄2 teaspoon ground coriander

2 tablespoons chopped parsley (optional)

 

1. Make the relish: Heat 2 teaspoons of oil in a medium saucepan over medium high. Add the onion and cook, stirring occasionally, until somewhat softened, about 3 minutes. Add 1⁄4 cup water, grapes, balsamic, sugar and 1⁄4 teaspoon of black pepper; cook, stirring occasionally to lightly mash the grapes, for 25 minutes, until a thick sauce has formed.

2. Meanwhile, season the pork chops with salt, remaining 1⁄4 teaspoon black pepper and coriander. Heat the remaining 1 tablespoon of oil in a large, nonstick skillet over medium high and cook the chops until the undersides are well browned, 4 to 5 minutes. Turn and cook until an instant-read thermometer inserted in the center of a chop registers 145 degrees, 4 to 5 minutes longer. Serve with the relish spooned over the chops and sprinkle with the parsley. Makes 4 servings.

Nutritional analysis for each serving: 346 calories, 33 g protein, 21 g carbohydrates, 1 g fiber, 15 g fat, 3 g saturated fat, 361 mg sodium

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FIVE-SPICE PORK KEBABS

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1 1⁄2 pounds pork tenderloin, cut into 1-inch cubes

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon minced ginger

2 garlic cloves, minced

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1 teaspoon Chinese 5-spice powder

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1⁄2 teaspoon salt

1. Combine the pork, soy sauce, rice vinegar, ginger, garlic and 5-spice powder in a bowl; toss well and allow to sit at room temperature 15 minutes. Thread on 8 skewers with the peppers and season with the salt.

2. Lightly coat a grill pan or grill grates with cooking spray; heat to medium high. Add the skewers and cook, turning occasionally, until the pork is just cooked through, 8 to 10 minutes. Makes 4 servings.

Nutritional analysis for each serving: 208 calories, 33 g protein, 7 g carbohydrates, 1 g fiber, 5 g fat, 2 g saturated fat, 618 mg sodium

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HOISIN PORK AND VEGETABLE STIR-FRY

2 tablespoons low-sodium soy sauce, divided

1 tablespoon cornstarch

1⁄3 cup hoisin

1 tablespoon honey

2⁄3 cup low-sodium chicken broth

2 tablespoons canola oil, divided

1 1⁄2 pounds pork tenderloin, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 cups broccoli florets (bite-size pieces)

2 cloves garlic, minced

1 tablespoon minced ginger

1. Stir 1 tablespoon of soy sauce with the cornstarch until smooth. Stir in the hoisin and honey; when smooth, add the broth and set aside.

2. Heat 1 tablespoon of oil in a large, nonstick skillet over medium high. Add the pork and remaining 1 tablespoon soy sauce and cook, stirring, until the pork is lightly browned. Transfer to a plate.

3. Heat the remaining 1 tablespoon oil in the pan; add the red and green peppers, broccoli florets, garlic and ginger and cook, stirring often, until the broccoli is bright green and crisp-tender, 3 to 4 minutes. Return the pork to the pan. Stir the reserved broth mixture and add it to the pan. Cook, stirring occasionally, until the sauce is thickened, about 2 minutes. Makes 4 servings.

Nutritional analysis for each serving: 346 calories, 35 g protein, 23 g carbohydrates, 3 g fiber, 12 g fat, 2 g saturated fat, 728 mg sodium