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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3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon black pepper

2 pounds bone-in chicken thighs, skin removed

4 cloves garlic, minced

1/3 cup pitted Kalamata olives

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1/3 cup (about 10) pitted dates

1 cup red wine

1/2 cup orange juice

1 teaspoon grated orange peel

1 tablespoon honey

1/2 teaspoon dried thyme

1/4 cup parsley, coarsely chopped


1. Combine the flour, salt and pepper in a medium bowl; toss with the chicken to coat. Combine (along with the flour left in the bottom of the bowl) in a 4- to 6-quart slow cooker with the garlic, olives and dates.

2. Whisk the wine, orange juice and peel, honey and thyme until the honey is dissolved; pour over the chicken. Cook on low for 8 hours.

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3. Sprinkle with the parsley just before serving. Makes 4 servings.

Nutritional analysis for each serving: 348 calories, 27 g protein, 26 g carbohydrates, 2 g fiber, 13 g fat, 2 g saturated fat, 604 mg sodium



2 medium onions, chopped (about 2 cups)

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1 green bell pepper, chopped

3 cloves garlic, minced

2 (14.5-ounce) cans diced tomato with chili peppers

2 (15-ounce) cans low-sodium black beans

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon salt

1 (2-pound) butternut squash, cut in 1-inch cubes


Combine onion, green pepper, garlic, tomato, black beans, cumin, chili powder, oregano and salt in a 4- to 6-quart slow cooker. Place the squash on top and cover. Cook on low for 8 hours. Makes 4 servings.

Nutritional analysis for each serving: 332 calories, 16 g protein, 69 g carbohydrates, 21 g fiber, 1 g fat, 0 g saturated fat, 620 mg sodium



4 strips center-cut bacon

1 medium onion, chopped (about 1 cup)

1 carrot, cut in 1/4-inch dice

2 ribs celery, chopped

6 cloves garlic, minced (about 1 tablespoon)

1 pound 93-percent lean ground beef

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

1/2 cup red wine

1 (28-ounce) can crushed tomatoes

2 tablespoons tomato paste


1. Cook the bacon in a large nonstick skillet until crisp. Remove from the pan, drain on paper towel and crumble.

2. Add the onion, carrot, celery and garlic to the pan and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the beef, thyme, oregano, basil, salt, pepper and nutmeg and cook until lightly browned, about 5 minutes. Add wine and cook 3 minutes. Transfer to a 4- to 6-quart slow cooker and stir in the tomatoes, tomato paste and crumbled bacon. Cook on low for 8 hours. Makes 4 servings.

Nutritional analysis for each serving: 270 calories, 22 g protein, 25 g carbohydrates, 6 g fiber, 9 g fat, 4 g saturated fat, 788 mg sodium