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

TIP To dress up simple roasted vegetables, combine panko bread crumbs with melted butter and a little grated Parmesan cheese and sprinkle over the vegetables in the last 3 to 4 minutes of cooking.

This incredibly simple method of cooking vegetables intensifies their natural flavors -- and inherent sweetness.


1 head cauliflower, cut into florets, about 8 cups

2 tablespoons olive oil

1/2 teaspoon salt

advertisement | advertise on newsday

1/4 teaspoon coarsely ground black pepper

1. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray.

2. Combine the cauliflower, oil, salt and pepper in a large bowl and toss well. Place in a single layer on the baking sheet pan.

3. Roast 10 to 12 minutes, until lightly browned on the underside. Turn and roast until again lightly browned on the underside, another 10 to 12 minutes. Makes 6 servings.

Nutritional analysis for each serving 64 calories, 2 g protein, 5 g carbohydrates, 2 g fiber, 5 g fat, 1 g saturated fat, 223 mg sodium


I always make a double batch (8 servings); these make great leftovers and reheat well in the oven or microwave.

2 large shallots, quartered lengthwise

1 (2-pound) butternut squash, peeled and cut into 1-inch pieces

1/2 pound parsnips, peeled and thinly sliced

advertisement | advertise on newsday

1/2 pound baby cut carrots

1/2 pound baby red potatoes, halved

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon black pepper

advertisement | advertise on newsday

1. Preheat oven to 425 degrees. Coat 2 baking sheet pans with cooking spray.

2. Combine shallots, squash, parsnips, baby carrots and potatoes in a large bowl; toss with oil, salt and pepper. Spread in a single layer on the baking sheets; roast in the center of the oven, rotating the pans and tossing the vegetables once, until the vegetables are fork tender and lightly browned, about 45 minutes. Makes 8 servings.

Nutritional analysis for each serving 138 calories, 3 g protein, 27 g carbohydrates, 6 g fiber, 4 g fat, 1 g saturated fat, 325 mg sodium


4 cups broccoli florets

1 tablespoon olive oil

1/8 to 1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/2 teaspoon grated fresh lemon zest

1/2 teaspoon grated fresh orange zest

1. Preheat oven to 450 degrees. Coat a large baking sheet pan with cooking spray.

2. Combine the broccoli, olive oil, red pepper flakes and salt in a large bowl; toss well. Transfer vegetables to the prepared baking sheet. Roast 20 to 22 minutes, turning once, until broccoli is crisp-tender.

3. Toss with the lemon and orange zest, season to taste with additional red pepper flakes, and serve hot or at room temperature. Makes 4 servings

Nutritional analysis for each serving 50 calories, 2 g protein, 4 g carbohydrates, 2 g fiber, 4 g fat, 1 g saturated fat, 310 mg sodium