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.

Show More

PEACH AVOCADO SALAD

2 tablespoons lime juice

2 tablespoons honey

1⁄2 large jalapeño, finely minced

1⁄4 teaspoon salt

3 Persian cucumbers, thinly sliced

4 large peaches (about 2 pounds), sliced

advertisement | advertise on newsday

1 tablespoon chopped fresh mint

2 tablespoons chopped fresh basil

1 avocado, thinly sliced

 

1. Combine the lime juice, honey, jalapeño and salt in a small bowl; whisk until the honey is dissolved.

2. Combine the cucumbers, peaches, mint and basil in a large bowl; toss thoroughly with the dressing. Add the avocado and toss gently. Makes 4 servings.

Nutritional analysis for each serving: 189 calories, 4 g protein, 30 g carbohydrates, 4 g fiber, 8 g fat, 2 g saturated fat, 151 mg sodium

------

GRILLED PORK CHOPS WITH BOURBON-PEACH SAUCE

Leftover sauce keeps well for up to a week in the refrigerator.

advertisement | advertise on newsday

 

1 tablespoon olive oil

1⁄4 cup chopped onion

1 clove garlic, minced

1 teaspoon minced fresh ginger

advertisement | advertise on newsday

1⁄4 teaspoon chili powder

1⁄8 teaspoon ground cinnamon

3 medium peaches, about 1 pound, peeled and coarsely chopped

2 tablespoons apple-cider vinegar

1⁄4 cup honey

1⁄4 cup bourbon, divided

3⁄4 teaspoon salt, divided

1⁄8 teaspoon black pepper

4 (8-ounce) bone-in pork chops

 

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

2. Heat the oil in a large skillet over medium high. Add the onion, garlic, ginger, chili powder and cinnamon and cook, stirring often, until the vegetables begin to soften, about 3 to 4 minutes. Add the peaches, vinegar, honey, 3 tablespoons of the bourbon and 1⁄4 teaspoon of the salt and cook until the peaches are very soft, about 15 minutes. Cool slightly and transfer to the blender: puree. Stir in the remaining 1 tablespoon bourbon.

3. Meanwhile, season the pork with the remaining 1⁄2 teaspoon salt and the pepper. Grill the pork 4 minutes, turn and grill 2 minutes. Brush with the sauce and cook another 2 minutes. Serve the pork with the remaining sauce. Makes 4 servings.

Nutritional analysis for each serving: 393 calories, 34 g protein, 29 g carbohydrates, 2 g fiber, 12 g fat, 3 g saturated fat, 525 mg sodium

------

GRILLED PEACHES WITH ORANGE-BALSAMIC SYRUP

1⁄3 cup balsamic vinegar

1⁄2 cup orange juice

1⁄4 cup brown sugar

4 medium peaches, halved and pitted

2 teaspoons canola oil

 

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

2. Combine the balsamic vinegar, orange juice and brown sugar and bring to a boil. Continue boiling, stirring occasionally, until the syrup lightly coats the spoon, about 12 to 14 minutes. There should be about 1⁄4 cup of the syrup. Remove the pan from the heat and allow to cool.

3. Coat the peaches on all sides with the oil and place, cut sides down, on the grill. Cook until the undersides are nicely marked, about 4 minutes; turn and grill until the peaches are fork tender, another 3 to 4 minutes. Serve with the syrup drizzled over the peaches. Makes 4 servings.

Nutritional analysis for each serving: 152 calories, 2 g protein, 33 g carbohydrates, 2 g fiber, 3 g fat, 0 saturated fat, 3 mg sodium