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 Watermelons should be washed before slicing, even though you don't eat the rind: Your knife drags surface bacteria into the fleshy part you do eat.



4 cups diced watermelon

3 peaches, diced

1/2 cup thinly sliced scallions

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2 teaspoons sherry vinegar

4 ounces crumbled blue cheese (about 1 cup)

Combine watermelon, peaches, scallions, vinegar and blue cheese in a large bowl. Allow to stand 10 minutes; taste and add salt, if desired. Makes 4 servings.

Nutritional analysis for each serving 214 calories, 9 g protein, 24 g carbohydrates, 2 g fiber, 10 g fat, 6 g saturated fat, 474 mg sodium



4 cups diced watermelon

1 cucumber, peeled and diced

3 tablespoons fresh basil leaves, chopped

2 tablespoons fresh mint leaves, chopped

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1/2 cup thinly sliced Vidalia onion

1 tablespoon raspberry vinegar

1 tablespoon extra-virgin olive oil

3/4 cup crumbled feta (about 3 ounces)

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

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2. Whisk the vinegar and oil together; toss with the fruit and gently stir in the feta. Makes 6 servings.

Nutritional analysis for each serving 171 calories, 6 g protein, 17 g carbohydrates, 2 g fiber, 10 g fat, 5 g saturated fat, 318 mg sodium



6 cups diced watermelon

1/2 cup sugar

2 tablespoons lime juice

1. Puree all ingredients (in a blender or food processor) until smooth. Pour into a 9-by-13-inch baking pan and freeze 1 hour. Use a fork to scrape any frozen bits and return to the freezer for another 2 hours, scraping with the fork every 20 to 30 minutes to form icy flakes.

2. Cover tightly and keep frozen (for up to 3 days). Makes 4 servings.

Nutritional analysis for each serving 130 calories, 1 g protein, 36 g carbohydrates, 1 g fiber, no fat, 2 mg sodium