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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CHICKEN WITH APRICOTS, EGGPLANT AND OLIVES

1 (5-pound) chicken, cut in serving pieces

3 tablespoons olive oil, divided

4 cloves garlic, minced, divided

1 teaspoon salt, divided

1 tablespoon fresh rosemary, chopped

1⁄4 teaspoon black pepper

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1 (1 ½-pound) eggplant, peeled and cut in 1-inch cubes

2⁄3 cup dried apricots, cut in half

2⁄3 cup green olives

1 1⁄2 pounds baby potatoes

1 red onion, cut in thin wedges

1⁄4 cup white wine

1⁄2 cup low-sodium chicken broth

 

1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray. Toss the chicken with 1 tablespoon of the olive oil. Add half the minced garlic, half the salt, the rosemary and black pepper; set aside.

2. Combine the eggplant, apricots and olives with the remaining garlic, ½ teaspoon salt and 1 tablespoon olive oil.

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3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium high. Add the eggplant mixture and cook, stirring often, until the vegetables soften, about 5 minutes. Transfer to a bowl and toss with the olives, potatoes and onion. Spread on the prepared baking sheet and pour in the wine and broth. Top with the chicken and roast until the chicken is cooked to 170 degrees, about 35 to 40 minutes. Makes 4 servings.

Nutritional analysis for each serving: 515 calories, 36 g protein, 42 g carbohydrates, 7 g fiber, 22 g fat, 5 g saturated fat, 802 mg sodium

TIP: The chicken may be assembled in advance and cooked just before serving.

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HERB-ROASTED SIDE OF SALMON

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1 (3 1⁄2-pound) salmon fillet, skin on

1 teaspoon salt

1⁄4 teaspoon black pepper

2 tablespoons lemon zest

2 tablespoons orange zest

1 tablespoon fresh thyme, chopped

1 tablespoon fresh oregano, chopped

2 tablespoons chopped fresh chives

1 orange, cut in very thin slices (skin on)

 

1. Preheat the oven to 450 degrees. Line a large baking sheet with foil and coat with cooking spray.

2. Place salmon skin side down on the baking sheet. Season the top with the salt and pepper.

3. Combine the lemon and orange zests, thyme, oregano and chives in a small bowl; sprinkle evenly over the surface of the fish. Arrange the orange slices in a row down the center of the salmon. Cover the fish loosely with foil.

4. Bake in the center of the oven until the fish flakes easily with a fork, about 35 minutes. Makes 8 servings.

Nutritional analysis for each serving: 251 calories, 39 g fat, 3 g carbohydrates, 1 g fiber, 8 g fat, 2 g saturated fat, 432 mg sodium

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WINE-BRAISED BRISKET WITH ONION JAM

1 (3 1⁄2-pound) brisket

1 1⁄2 teaspoons salt, divided

1⁄4 teaspoon black pepper

2 tablespoons olive oil, divided

3 carrots, sliced

3 ribs celery, chopped

1⁄2 teaspoon dried thyme

2 cups red wine

1 (14.5-ounce) can diced tomato

1⁄4 cup tomato paste

3 pounds onion, thinly sliced

5 tablespoons sugar

3 tablespoons kosher balsamic vinegar

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

 

1. Preheat the oven to 375 degrees.

2. Season the brisket with the 1 teaspoon of the salt and the pepper. Heat 1 tablespoon oil in a large Dutch oven over medium high; add the brisket and brown, about 4 to 5 minutes on each side. Transfer to a platter. Add the carrots, celery and thyme; cook 2 minutes. Stir in the wine, tomato and tomato paste, stirring until the paste is dissolved. Add the meat back to the pan, cover and place in the oven; cook 3 hours, turning the meat once about halfway through. Remove from the oven, rest 20 minutes and thinly slice across the grain. Return to the pan to keep warm in the juices in a low oven or low stovetop flame.

3. While the meat cooks, make the jam: heat the remaining 1 tablespoon oil in a large skillet over medium. Add the onion, sugar, vinegar, remaining ½ teaspoon salt and red pepper flakes and cook, stirring occasionally until the onions are very soft, about 40 minutes. Makes 10 servings.

Nutritional analysis for each serving: 392 calories, 36 g protein, 26 g carbohydrates, 4 g fiber, 12 g fat, 4 g saturated fat, 550 mg sodium