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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PEACH, FETA AND ARUGULA SALAD

2 teaspoons cider vinegar

1 teaspoon honey

1⁄4 teaspoon salt

2 tablespoons extra-virgin olive oil

3 peaches, cut in thin wedges

1⁄2 cup thinly sliced red onion

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1⁄4 cup basil, thinly sliced

2 tablespoons mint, chopped

4 cups arugula

1⁄3 cup crumbled feta

 

1. In a large bowl, whisk together the vinegar, honey, salt and olive oil until smooth and creamy looking. Add the peaches, red onion, basil, mint, arugula and feta and toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 157 calories, 4 g protein, 14 g carbohydrates, 2 g fiber, 10 g fat, 3 g saturated fat, 267 mg sodium

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GRILLED NECTARINE SALSA

3 medium nectarines, halved (pits removed)

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2 teaspoons canola oil

1 teaspoon cider vinegar

2 teaspoons orange juice

1⁄4 teaspoon salt

1⁄4 teaspoon ground cumin

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1⁄8 teaspoon cayenne pepper

1⁄2 medium red onion, chopped

2 tablespoons chopped cilantro

2 tablespoons thinly sliced basil

 

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

2. Brush the cut surfaces of the nectarines with the oil. Place cut sides down on the grill and cook until well marked on the undersides, about 4 minutes. Turn and grill another 3 to 4 minutes, until tender but not mushy. Remove from the grill, and when cool enough to handle, chop in 1⁄4-inch cubes.

3. Whisk together the vinegar, orange juice, salt, cumin and cayenne in a medium bowl. Add the nectarine, onion, cilantro and basil and allow to stand at room temperature 10 minutes before serving. Makes 4 servings.

Nutritional analysis for each serving: 77 calories, 1 g protein, 13 g carbohydrates, 2 g fiber, 3 g fat, 0 g saturated fat, 147 mg sodium

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BLUEBERRY-JALAPEÑO BARBECUE SAUCE

1 teaspoon canola oil

1⁄2 cup chopped onion

2 cloves garlic, minced

1 jalapeño pepper, finely chopped

2 cups fresh blueberries

1 tablespoon apple-cider vinegar

1⁄4 cup ketchup

2 tablespoons dark brown sugar

2 teaspoons molasses

1⁄2 teaspoon chili powder

1⁄4 teaspoon chipotle chili powder

1⁄4 teaspoon mustard powder

1⁄8 teaspoon allspice

 

1. Heat the oil in a medium-sized saucepot over medium heat.

2. Add the onion and garlic and cook, stirring, until the onion begins to soften, about 3 to 4 minutes.

3. Add the jalapeño, blueberries, vinegar, ketchup, sugar, molasses, chili powder, chipotle chili powder, mustard powder and allspice and cook, stirring occasionally, until the blueberries burst and the mixture gets a chunky sauce-like consistency, about 10 to 12 minutes. Makes 4 servings (enough for 1 to 2 pounds of chicken, meat, ribs, etc.).

Nutritional analysis for each serving: 112 calories, 1 g protein, 26 g carbohydrates, 3 g fiber, 2 g fat, 0 g saturated fat, 223 mg sodium