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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TIP When making burgers, work the ground meat as little as possible to keep the burger moist and tender.

GREEK TURKEY BURGER WITH FETA TOPPING

1 pound lean ground turkey

1 tablespoon capers

2 teaspoons country Dijon mustard

1/2 teaspoon oregano

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1/2 teaspoon salt

1/4 teaspoon black pepper

4 (1/4-inch-thick) slices red onion

8 slices hearty whole-grain bread

1/2 cup crumbled feta

1/4 cup light mayonnaise

1 Persian cucumber, cut into thin slices on a steep diagonal

1. Coat the grill rack with cooking spray and heat.

2. Combine turkey, capers, mustard, oregano, salt and pepper in a bowl: form into 4 patties. Grill 8 minutes on each side, until an instant-read meat thermometer inserted in center reads 165 degrees.

3. While the burgers grill, lightly coat the onion and bread on both sides with cooking spray (or brush lightly with olive oil). Place on the grill until undersides are lightly marked, about 1 minute for the bread and 2 minutes for the onion. Turn and repeat on the other side.

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4. Combine the feta and mayonnaise.

5. Assemble burgers: place cucumber slices and onion on 4 slices of bread; top with the burgers and feta-mayo sauce and remaining bread.

Makes 4 servings.

Nutritional analysis per serving 361 calories, 29 g protein, 28 g carbohydrates, 9 g fiber, 17 g fat, 5 g saturated fat, 898 mg sodium

MEATBALL BURGERS

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1 pound lean ground turkey

1/3 cup part-skim ricotta cheese

1/4 cup parsley, chopped

1/4 cup Italian seasoned bread crumbs

1/2 teaspoon dried thyme

1 large egg, lightly beaten

1 tablespoon olive oil

1 cup jarred marinara sauce

1/4 cup shredded mozzarella

4 sourdough rolls, split

1. Combine the turkey, ricotta, parsley, bread crumbs, thyme and egg in a bowl; form into 4 patties.

2. Heat oil over medium high in a large, nonstick pan. Cook patties 6 minutes on each side, or until nearly cooked through. Add marinara sauce to pan; turn patties once and top each with shredded mozzarella. Turn heat down to medium, cover skillet and cook until the cheese is melted and an instant-read meat thermometer inserted in the center reads 165 degrees.

3. Spoon sauce from pan onto bottom of each roll; top with the burger, close the sandwich and serve.

Makes 4 servings.

Nutritional analysis per serving 474 calories, 36 g protein, 42 g carbohydrates, 3 g fiber, 17 g fat, 5 g saturated fat, 894 mg sodium

VIETNAMESE-FLAVORED BURGERS

1 pound lean ground turkey

1/3 cup chopped scallions

2 cloves garlic, finely minced

1 tablespoon minced ginger

1 tablespoon brown sugar

1 tablespoon low-sodium soy sauce

1 tablespoon fish sauce

1 teaspoon sriracha (hot chili sauce)

1 tablespoon sesame oil

4 leaves Boston lettuce (other lettuce may be substituted)

4 whole-wheat hamburger rolls, split

6 radishes, thinly sliced

1. Combine turkey, scallions, garlic, ginger, brown sugar, soy sauce, fish sauce and sriracha in bowl; form into 4 patties.

2. Heat sesame oil in large nonstick pan over medium high. Add burgers and cook, turning once, until instant-read meat thermometer inserted in center reads 165 degrees; about 7 minutes on each side.

3. Place lettuce leaf on each bottom bun; top with radishes and burger; close sandwiches and serve.

Makes 4 servings.

Nutritional analysis per serving 331 calories, 28 g protein, 28 g carbohydrates, 4 g fiber, 14 g fat, 3 g saturated fat, 710 mg sodium