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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SHRIMP WITH PEPPERS, ZUCCHINI AND PEACHES

1 1⁄2 pounds large shrimp, peeled

1 tablespoon sriracha sauce

1⁄2 teaspoon salt, divided

3 tablespoons olive oil, divided

1 medium onion, chopped, about 1 cup

3 cloves garlic, minced

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2 medium zucchini, (about 12 ounces), cut in 1⁄4-inch half-moons

1 medium orange bell pepper, cut in 1⁄4-inch strips

2 medium peaches, halved and pitted, each cut in 8 wedges

1 tablespoon fresh lemon juice

 

1. Combine the shrimp, sriracha and 1⁄4 teaspoon of the salt in a bowl.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half the shrimp and cook until lightly browned and opaque, about 1 1⁄2 minutes on each side. Transfer to a plate, add the remaining shrimp to the skillet and repeat.

3. Wipe out the skillet and heat the remaining 2 tablespoons oil over medium-high. Add the onion and garlic and cook, stirring occasionally, until starting to soften, 1 to 2 minutes. Stir in the zucchini and pepper and cook until slightly softened, about 3 to 3 1⁄2 minutes. Add the reserved shrimp and peach wedges; cook, tossing, 1 minute, until the shrimp is heated through. Remove from the heat and stir in the lemon juice and remaining 1⁄4 teaspoon salt. Makes 4 servings.

Nutritional analysis for each serving: 293 calories, 32 g protein, 17 g carbohydrates, 3 g fiber, 12 g fat, 2 g saturated fat, 552 mg sodium

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LINGUINE WITH FRESH CLAMS

8 ounces linguine

2 tablespoons olive oil

1⁄2 cup chopped onion

6 cloves garlic, thinly sliced

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1⁄4 teaspoon dried basil

1 cup bottled clam juice

1 cup white wine

2 pounds littleneck clams in shells

2 tablespoons butter

1⁄4 cup parsley, chopped

1⁄4 - 1⁄2 teaspoon crushed red pepper flakes

 

1. Bring a large pot of lightly salted water to a boil; add the linguine and cook 5 minutes (it will not be cooked through). Drain.

2. Heat the oil in a large, deep skillet or Dutch oven over medium-high. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook, stirring, 1 minute. Add the basil, clam juice and wine and bring to a boil; cook 3 minutes until slightly reduced. Add the pasta and top with the clams; cover and cook until the clams open and the pasta is al dente, about 5 minutes. Remove from heat, add butter and toss until it is melted. Stir in the parsley and red pepper flakes. Makes 4 servings.

Nutritional analysis for each serving: 431 calories, 17 g protein, 49 g carbohydrates, 2 g fiber, 14 g fat, 5 g saturated fat, 522 mg. soldium

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MUSSELS IN COCONUT-BASIL BROTH

1 tablespoon canola oil

1⁄2 cup finely chopped onion

4 cloves garlic, minced

1 tablespoon minced ginger

2 cups light coconut milk

1 cup low-sodium chicken or fish broth

1⁄4 cup coarsely chopped basil

2 tablespoons lime juice

1 tablespoon brown sugar

1 tablespoon fish sauce

1 teaspoon sriracha sauce (or to taste)

4 pounds mussels

 

Heat the oil in a large deep skillet or Dutch oven over medium-high. Add the onion, garlic and ginger and cook, stirring, until they begin to soften, 2 to 3 minutes. Stir in the coconut milk, broth, basil, lime juice, brown sugar, fish sauce and sriracha and bring to a gentle simmer. Add the mussels, cover the pot and cook until they open, about 5 to 6 minutes. Makes 4 servings.

Nutritional analysis for each serving: 271 calories, 19 g protein, 20 g carbohydrates, 1 g fiber, 13 g fat, 6 saturated fat, 865 mg sodium