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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Make the roast turkey breast first, then use the meat for the following two recipes.



4 garlic cloves, minced

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 tablespoon olive oil

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1 teaspoon lemon zest

1 teaspoon salt

1⁄4 teaspoon black pepper

1 (5-pound) bone-in turkey breast


1. Preheat the oven to 350 degrees. Coat a baking pan with a wire rack with cooking spray.

2. Combine the garlic, rosemary, thyme, olive oil, lemon zest, salt and pepper in a small bowl. Loosen the skin from the breast and spread the herb mixture on the meat under the loosened skin. Place the breast skin-side up on the rack. Pour 1 1⁄2 cups water into the bottom of the pan. Place in the center of the oven and roast until a meat thermometer inserted in the center registers 160 degrees, about 1 1⁄2 hours. (If the skin browns too quickly, cover it loosely with foil.) Remove from the oven and allow to stand 15 minutes before slicing.

Makes 12 servings.

Nutritional analysis for each serving 271 calories, 40 g protein, 0 carbohydrates, 0 fiber, 11 g fat, 3 g saturated fat, 281 mg sodium


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2 tablespoons olive oil, divided

4 cups chopped onion

1⁄3 cup sugar

1 teaspoon fresh chopped rosemary

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1⁄2 cup red wine

1⁄4 cup balsamic vinegar

Pinch salt

8 slices thin-sliced rye bread

8 ounces sliced, cooked turkey breast

4 ounces thin-sliced reduced fat Swiss cheese


1. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the onion, sugar and rosemary, and cook, stirring occasionally, until the onions are soft and golden, about 15 minutes. Add the wine, balsamic and salt, and cook, stirring, until it is thickened to the consistency of jam, about 5 minutes. Remove from heat and allow to cool slightly.

2. Brush the top of four slices of the bread lightly with a little of the olive oil; turn oiled-side down on your work surface. Top each with an even layer of the cheese, followed by the turkey from Recipe 1. Spoon the onion jam evenly over the turkey and close the sandwiches with the remaining bread. Brush the top of the bread lightly with olive oil.

3. Brush the remaining oil on a large nonstick skillet over medium high. Place two of the sandwiches in the pan and top with a second pan to press them down. Cook until the underside is golden, about 2 minutes; turn the sandwiches and cook until the cheese is melted and the underside is again golden. Remove from the pan and drape lightly to keep warm while you repeat the procedure with the two remaining sandwiches.

Makes 4 servings.

Nutritional analysis for each serving 523 calories, 32 g protein, 62 g carbohydrates, 6 g fiber, 15 g fat, 4 g saturated fat, 406 mg sodium



8 ounces medium noodles

1 tablespoon olive oil

1 medium onion, chopped (about 1 cup)

8 ounces mushrooms, sliced

1⁄2 teaspoon dried thyme

2 tablespoons butter

3 tablespoons flour

2 cups 1 percent milk

1 cup lower-sodium chicken broth

1 1⁄2 cups thawed frozen peas and carrots

2 cups chopped turkey

1⁄2 cup grated Parmesan cheese, divided


1. Preheat the oven to 400 degrees. Coat an 11-by-7-inch baking dish with cooking spray.

2. Cook the noodles according to package directions in plenty of lightly salted boiling water; drain.

3. Heat the oil in a large nonstick skillet over medium high. Add the onion, mushrooms and thyme, and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Transfer to a bowl.

4. Melt the butter in the skillet; add the flour and cook, stirring, 30 seconds. Slowly whisk in the milk and broth; simmer until thickened, about 5 minutes. Stir in the peas and carrots, turkey from Recipe 1 and 1⁄4 cup of the Parmesan. Combine with the mushrooms and onion, and transfer to the baking dish. Sprinkle with the Parmesan and bake until bubbling, about 10 minutes.

Makes 4 servings.

Nutritional analysis for each serving 576 calories, 43 g protein, 60 g carbohydrates, 6 g fiber, 17 g fat, 8 g saturated fat, 412 mg sodium