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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TIP To choose watermelon, look for a darker "field spot" (the yellowish area of the rind) that indicates the watermelon was allowed to ripen longer in the field.

Sweet, inexpensive watermelon quenches thirst and hunger in these low-calorie and nutritious recipes.



1 (3-pound) seedless watermelon, rind removed, cut into 1-inch cubes (4 cups)

1/4 cup whole mint leaves

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1/4 cup whole basil leaves

2 tablespoons parsley, chopped

1 tablespoon lime juice

1 tablespoon raspberry vinegar

1/2 teaspoon salt

1 tablespoon extra-virgin olive oil

4 ounces feta, diced (about 1 cup)

1. Combine the watermelon, mint and basil in a large bowl.

2. Whisk together the parsley, lime juice, raspberry vinegar, salt and oil. Gently place in the feta; toss with the watermelon mixture. Makes 4 servings.

Nutritional analysis per serving 146 calories, 6 g protein, 14 g carbohydrates, 1 g fiber, 8 g fat, 4 g saturated fat, 645 mg sodium

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8 cups seedless watermelon cubes, divided

1 cup cold water, divided

1/4 cup sugar

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1 tablespoon grated ginger

3 tablespoons fresh lime juice

1. In a blender, combine half of the watermelon cubes and 1/2 cup of the water and process until pureed. Strain the mixture into a bowl and repeat with the remaining watermelon cubes and water.

2. Combine the sugar, ginger and lime juice in a saucepan over low heat, stirring until the sugar is dissolved. Remove from heat and combine with the strained watermelon juice. Refrigerate until serving. Makes 4 servings.

Nutritional analysis per serving 144 calories, 2 g protein, 37 g carbohydrates, 1 g fiber, 0 g fat, 0 g saturated fat, 4 mg sodium



Taste the jalapeño to determine how hot your pops will be; adjust amount accordingly.

1/2 cup sugar

2 tablespoons water

1/4 cup lime juice

1/4 cup whole mint leaves

3 cups watermelon cubes

1 jalapeño, seeded

1 tablespoon corn syrup

2 teaspoons lime zest

1. Combine sugar, water and lime juice in a saucepan, bring to a boil and cook 30 seconds, stirring to dissolve sugar. Stir in mint and let stand, covered, 30 minutes. Strain.

2. Combine minted lime syrup, watermelon, jalapeño, corn syrup and lime zest in a blender and puree. Pour into 8 ice pop molds and freeze until firm, about 6 hours. Makes 8 servings.

Nutritional analysis per serving 57 calories, 0 protein, 16 g carbohydrates, 0 fiber, 0 fat, 0 saturated fat, 2 mg sodium