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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Tip Invest in inexpensive metal skewers to ensure grilling is flame-free. Most can go in the dishwasher and are easier to handle than wooden skewers, which must be soaked before use.


12 ounces sweet potato, peeled and cut in 1-inch cubes

1 1/2 teaspoons turmeric

1/2 teaspoon ground coriander

1 teaspoon ground cumin

3/4 teaspoon salt

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2 teaspoons brown sugar

1 teaspoon fish sauce

1 tablespoon water

1 pound boneless chicken breast, cut in 1-inch pieces

2 cobs corn, cut across in 1-inch pieces

6 Serrano or jalapeño peppers, halved lengthwise and seeds removed

1. Prepare grill for direct heat cooking.

2. Microwave the sweet potato until tender but not mushy.

3. Combine turmeric, coriander, cumin, salt, brown sugar, fish sauce and water in a bowl. Toss in chicken and sweet potatoes.

4. Thread 8 skewers with the chicken, corn, sweet potatoes and peppers. Place on the grill and cook 5 minutes on each side, or until chicken is cooked through.

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Makes 4 servings.

Nutritional analysis per serving 258 calories, 27 g protein, 30 g carbohydrates, 4 g fiber, 4 g fat, 1 g saturated fat, 656 mg sodium



3 tablespoons balsamic vinegar

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1 tablespoon minced ginger

1/4 cup cilantro, chopped

2 tablespoons extra-virgin olive oil

1/8 teaspoon ground cayenne pepper (or to taste)

1/2 teaspoon salt

1 1/4 pounds tuna, cut in 1 1/2-inch cubes

1/2 pound sugar snap peas

1. Prepare the grill for direct heat cooking.

2. Combine balsamic, ginger, cilantro, olive oil, cayenne and salt in a bowl; toss with tuna and let stand 10 to 15 minutes.

3. Thread the tuna and sugar snaps on 8 skewers and place on the grill. Cook 2 to 3 minutes on each side, or until tuna is cooked to desired degree of doneness. Makes 4 servings.

Nutritional analysis per serving 291 calories, 44 g protein, 6 g carbohydrates, 1 g fiber, 9 g fat, 1 g saturated fat, 363 mg sodium



1 tablespoon chopped fresh mint

2 cloves garlic, minced

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1 pound boneless leg of lamb, cut in 1 1/2-inch pieces

1 red pepper, cut in 1-inch dice

1 green pepper, cut in 1-inch dice

1. Prepare the grill for direct heat cooking.

2. Combine the mint, garlic, cinnamon, nutmeg, cumin, cayenne, and salt in a bowl; toss with the lamb.

3. Thread 8 skewers with lamb and red and green bell peppers and place on grill. Cook 5 minutes on each side, or until lamb is cooked to desired degree of doneness. Makes 4 servings.

Nutritional analysis per serving: 226 calories, 33 g protein, 4 g carbohydrates, 2 g fiber, 8 g fat, 3 g saturated fat, 369 mg sodium