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.

Show More


1 cup white rice

1⁄4 teaspoon turmeric

1 tablespoon olive oil

1 tablespoon minced ginger

2 cloves garlic, minced

1 cup chopped red onion

advertisement | advertise on newsday

1⁄2 teaspoon ground cumin

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon ground coriander

1 (1-pound) eggplant, peeled and cut in 1-inch cubes

1⁄2 cup dried apricots

1 (12-ounce) zucchini, cut in 1-inch pieces

1 (14.5-ounce) can diced tomatoes

2 (15-ounce) cans low-sodium chickpeas, drained and rinsed

6 ounces baby spinach

1⁄4 cup parsley, chopped

advertisement | advertise on newsday


1. Combine the rice and turmeric in a saucepan with 2 1⁄4 cups water; bring to a boil, reduce heat, cover and simmer 20 minutes. Let stand, covered, 5 more minutes.

2. Heat the oil in a large nonstick skillet over medium high. Add the ginger, garlic and onion and cook, stirring, 2 minutes until vegetables are slightly softened. Stir in the cumin, cinnamon and coriander. Add the eggplant, apricots and zucchini and cook, stirring occasionally, until vegetables begin to soften.

3. Add the tomatoes, chickpeas and spinach, tossing until spinach begins to wilt. Cover and simmer 15 minutes. Add salt and pepper to taste.

4. Toss the rice with the parsley. Serve the vegetable ragout over the rice. Makes 4 servings.

advertisement | advertise on newsday

Nutritional analysis for each serving: 492 calories, 18 g protein, 99 g carbohydrates, 18 g fiber, 5 g fat, 1 g saturated fat, 455 mg sodium



1 cup white rice

1 tablespoon olive oil

4 cloves garlic, minced

1 cup chopped red onion

2 ribs celery, chopped

1 jalapeño pepper, finely chopped

1 green pepper, diced

2 teaspoons Tabasco (or other hot sauce)

2 (15-ounce) cans low-sodium red beans, drained and rinsed

1⁄3 cup cilantro, chopped


1. Cook the rice according to package instructions.

2. Heat the olive oil in a Dutch oven or deep skillet over medium high. Add the garlic, onion, celery, jalapeño and green peppers and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in the Tabasco and beans, cover and simmer over very low heat 10 minutes. Add salt and pepper to taste.

3. Combine the rice and beans; stir in the cilantro and serve. Makes 4 servings.

Nutritional analysis for each serving: 402 calories, 15 g protein, 76 g carbohydrates, 13 g fiber, 5 g fat, 1 g saturated fat, 261 mg sodium



2 tablespoons slivered almonds

2 tablespoons olive oil

4 cups thinly sliced onion

1⁄2 teaspoon ground cumin

1 cup lentils

1 cup white rice

1⁄2 teaspoon salt

1⁄8 teaspoon black pepper


1. Place the almonds in a dry nonstick skillet over medium high heat and cook, stirring often, until they are lightly golden and aromatic, about 6 minutes. Transfer to a plate.

2. Heat the olive oil in the skillet over medium heat. Add the onions and cumin and cook, stirring occasionally, until they are deeply golden and soft, about 20 minutes. (Do not cook them over a high heat, or they will burn rather than caramelize).

3. Meanwhile, combine the lentils and 2 cups water in a large saucepan or Dutch oven and bring to a boil; immediately reduce the heat to a gentle simmer, cover the pot and cook the lentils until they are fairly tender, but not quite cooked through, about 20 minutes. Add the rice and another 1 1⁄2 cups water, and again cover and simmer for about 20 minutes, until the liquid is absorbed. Remove from the heat and allow to stand, covered, 5 minutes. Stir in the salt, pepper and about half the onions and the almonds; serve the remaining onions on top. Makes 4 servings.

Nutritional analysis for each serving: 498 calories, 18 g protein, 86 g carbohydrates, 9 g fiber, 10 g fat, 1 g saturated fat, 302 mg sodium