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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2 teaspoons lemon juice

1⁄4 teaspoon salt

2 tablespoons extra-virgin olive oil

6 ribs celery, cleaned and trimmed (about 3 cups)

1 carrot, shredded (about 1 cup)

1⁄2 cup parsley, coarsely chopped

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2 tablespoons chopped fresh dill


1. Whisk the lemon juice, salt and olive oil in a medium bowl.

2. Cut the celery diagonally across into very thin slices. Add to the bowl with the dressing, and stir in the carrot, parsley and dill. Makes 4 servings.

Nutritional analysis for each serving: 85 calories, 1 g protein, 5 g carbohydrates, 2 g fiber, 7 g fat, 1 g saturated fat, 218 mg sodium



3 tablespoons rice vinegar

1 tablespoon honey

2 tablespoons lower-sodium soy sauce

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2 teaspoons sesame oil

6 cups shredded cabbage-carrot mixture

1 red bell pepper, cut into 1⁄4-inch strips

3 scallions, cut on a steep diagonal into 1⁄4-inch thick slices (about 1⁄3 cup)


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Whisk the rice vinegar, honey, soy sauce and sesame oil in a large bowl until the honey is dissolved. Add the cabbage-carrot mixture, bell pepper and scallions and toss thoroughly. Refrigerate until serving. Makes 4 servings.

Nutritional analysis for each serving: 94 calories, 2 g protein, 18 g carbohydrates, 3 g fiber, 3 g fat, 0 g saturated fat, 397 mg sodium



1⁄3 cup canola mayonnaise

2 tablespoons lime juice

2 teaspoons honey

1 canned chipotle in adobo, minced (about 1 tablespoons)

1⁄4 cup cilantro, chopped

6 cups shredded cabbage

1 large mango, cut in 1⁄4-inch wide strips


Combine the mayonnaise, lime juice, honey, chipotle and cilantro in a bowl and stir thoroughly. Add the cabbage and mango, and toss until they are completely and evenly coated in the dressing. Refrigerate until serving. Makes 4 servings.

Nutritional analysis for each serving: 145 calories, 2 g protein, 23 g carbohydrates, 4 g fiber, 6 g fat, 0 saturated fat, 228 mg sodium