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.

Show More

Stir Fry Vegetables in Brown Sauce

Serve over rice.

1 tablespoon plus 1 teaspoon cornstarch

1 cup water

¼ cup low-sodium soy sauce

1 teaspoon honey

¼ teaspoon Asian chili paste

advertisement | advertise on newsday

1 tablespoon canola oil

2 cloves garlic, minced

1 tablespoon minced ginger

1 red pepper, cut in thin strips

1 yellow or orange pepper, cut in thin strips

1 pound firm tofu, cut in ½-inch cubes

2 cups (about ½ pound) snow peas

1. Combine the cornstarch with 2 tablespoons of the water; when smooth stir in the remaining water, soy sauce, honey and chili paste.

2. Heat the oil in a large nonstick skillet over medium high. Add the garlic and ginger, cook, stirring, 30 seconds. Add the red and yellow peppers; cook, stirring, 1 minute. Add the tofu and cook 1 minute.

3. Stir the reserved sauce and pour in the skillet. Cook, stirring often, until the sauce is thick and glossy, about 5 minutes. Stir in the snow peas and cook 2-3 minutes, until the vegetables are crisp-tender and the sauce begins to permeate the tofu. Makes 4 servings.

advertisement | advertise on newsday

Nutritional analysis for each serving: 203 calories, 13 g protein, 17 g carbohydrates, 4 g fiber, 8 g fat, 0 g saturated fat, 413 mg sodium

TIP: Use water-packed tofu and drain off the liquid: For a firmer, chewier texture, place a plate on top of the tofu, weight it with a large can and press it for 15 minutes to express more of the water.

------

Cacio e Pepe

8 ounces linguine

advertisement | advertise on newsday

2 tablespoons butter, cut in bits

1 tablespoon extra-virgin olive oil

½ teaspoon freshly ground black pepper (or more to taste)

3/4 cup grated Pecorino Romano

1. Cook pasta in plenty of lightly salted boiling water until al dente, according to package instructions. Reserve 1/2 cup of the cooking water and drain.

2. While the pasta cooks, melt the butter in a large deep skillet; add the olive oil and pepper and cook 1 minute. Remove from heat.

3. Toss the pasta with the pepper-butter sauce, stir in the cheese and add the reserved cooking water, a little at a time, until the sauce is creamy. Add pepper to taste. Makes 4 servings.

Nutritional analysis for each serving: 377 calories, 17 g protein, 42 g carbohydrates, 2 g fiber, 17 g fat, 9 g saturated fat, 436 mg sodium

------

Red Bean Chili Cheese Burgers

Serve on rolls with ketchup

1 large egg, lightly beaten

2 15-ounce cans low sodium red kidney beans, drained and rinsed

1/3 cup bread crumbs

¼ cup chopped onion

¼ cup chopped green bell pepper

3 tablespoons canola mayonnaise

½ teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon dried oregano

1 teaspoon tomato paste

2 tablespoons canola oil

4 slices (about 2 ounces) reduced-fat Cheddar

1. Combine the egg and beans in a bowl and mash into small chunks with a large fork or potato masher. Add the bread crumbs, onion, green pepper, mayonnaise, cumin, chili powder, oregano and tomato paste, stir thoroughly. Form into four ½-inch thick patties.

2. Heat the oil in a large nonstick skillet over medium high. Carefully slide the patties into the skillet and cook until crisp, about 4 minutes, turn and cook 3 minutes and top each patty with cheese. Cover the pan and cook until the cheese is melted, about 1 more minute. Makes 4 servings.

Nutritional analysis for each serving: 343 calories, 18 g protein, 36 g carbohydrates, 13 g fiber, 14 g fat, 2 g saturated fat, 548 mg sodium