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.

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2 tablespoons extra-virgin olive oil

2 teaspoons lime juice

1⁄2 teaspoon salt

3 cups fresh corn kernels (from 3 ears)

3 Persian cucumbers, cut in 1⁄4-inch dice

6 medium radishes, cut in 1⁄4-inch dice

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1 cup grape tomatoes, quartered

1⁄2 cup fresh basil, cut in thin strips

1⁄4 cup fresh mint, chopped


Combine the oil, lime juice and salt. Stir in the corn, cucumber, radish, tomato, basil and mint. Makes 4 servings.

Nutritional analysis for each serving: 194 calories, 5 g protein, 30 g carbohydrates, 5 g fiber, 9 g fat, 1 g saturated fat, 317 mg sodium



4 slices center-cut bacon

1 cup chopped onion

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2 ribs celery, chopped

1⁄2 teaspoon dried thyme

3 cups (2-percent) milk

1⁄4 cup flour

3 cups lower-sodium chicken broth

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1 pound red potatoes, cut in 1⁄4-inch dice

2 cups corn kernels (from 2 ears)

1 pound lump crabmeat, picked clean

1 teaspoon lime zest

1 tablespoon lime juice

1⁄2 teaspoon salt

2 tablespoons chopped cilantro


1. Cook the bacon over medium heat in a large soup pot; drain on a plate lined with paper towel and chop.

2. To bacon fat in pot, add the onion, celery and thyme and cook 3 to 4 minutes until softened.

3. Whisk the milk and flour together in a small bowl; add to the pot. Add the chicken broth and potatoes, and bring the mixture to a boil, stirring frequently. Reduce the heat to low, cover the pot and simmer until the potatoes are cooked through and the soup is thickened, about 15 minutes.

4. Add the corn and cook 5 minutes. Stir in the crab, lime zest and juice and salt and cook 2 minutes until heated through. Stir in the bacon and cilantro and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 399 calories, 36 g protein, 52 g carbohydrates, 5 g fiber, 7 g fat, 4 g saturated fat, 978 mg sodium



2 tablespoons canola mayonnaise

1 teaspoon lime juice

1⁄2 teaspoon cumin

1⁄2 teaspoon chili powder

1⁄4 teaspoon salt

1⁄8 teaspoon cayenne pepper (optional)

4 large ears corn, shucked

2 tablespoons grated Parmesan cheese


1. Bring 2 inches water to boil in a large pot.

2. Combine the mayonnaise, lime juice, cumin, chili powder, salt and cayenne (if using) in a bowl.

3. Add the corn to the boiling water and cook until bright yellow and crisp-tender, about 3 minutes. Remove from the pot and brush with the mayonnaise mixture. Sprinkle with the Parmesan and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 156 calories, 5 g protein, 28 g carbohydrates, 4 g fiber, 5 g fat, 1 g saturated fat, 270 mg sodium