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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1 tablespoon olive oil

2 cloves garlic, thinly sliced

1 pint cherry tomatoes

2 cups water

1⁄2 cup white wine

1⁄4 teaspoon oregano

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1⁄4 teaspoon fennel seeds

2 tablespoons butter, divided

1 1⁄2 pounds tilapia fillets

1⁄2 teaspoon salt


1. Heat the oil in a Dutch oven or deep skillet over medium high. Add the garlic; cook, stirring, 30 seconds. Add the tomatoes, water, wine, oregano and fennel seeds and bring to a boil. Continue boiling 15 minutes, until broth colors and becomes slightly thickened. Reduce heat to simmer. Swirl in the butter, 1 tablespoon at a time, until melted.

2. Season the fish with salt and place in the skillet; spoon some liquid over the fish and gently simmer until fish is cooked through, about 10 minutes. Makes 4 servings.

Nutritional analysis for each serving: 261 calories, 32 g protein, 4 g carbohydrates, 1 g fiber, 11 g fat, 5 g saturated fat, 402 mg sodium

TIP: Boiling fish makes it tough and breaks it down; be sure to gently simmer the tilapia.


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3 tablespoons hoisin

1 tablespoon ginger or orange marmalade

1⁄4 teaspoon red pepper flakes

1 1⁄2 pounds flank steak, trimmed

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1⁄4 teaspoon salt

1⁄8 teaspoon black pepper


1. Combine the hoisin, marmalade and red pepper flakes in a bowl and stir to dissolve the marmalade.

2. Season the steak with the salt and pepper. Preheat the broiler. Coat a broiling pan rack with cooking spray.

3. Place the steak on the rack and broil about 3 minutes on each side, or until slightly underdone. Remove steak from oven. Brush the top of the steak with about half the sauce mixture; broil 1 to 2 minutes to set the glaze. Again remove the steak from the oven, turn it over, and brush the top with the remaining glaze; broil until glaze is set and meat is cooked to desired degree of doneness, 1 to 2 more minutes. Makes 4 servings.

Nutritional analysis for each serving: 274 calories, 34 g protein, 9 g carbohydrates, 0 fiber, 11 g fat, 4 g saturated fat, 555 mg sodium



1 tablespoon brown sugar

2 tablespoons lower-sodium soy sauce

2 teaspoons fish sauce

2 teaspoons rice vinegar

1 teaspoon sesame oil

1⁄4 teaspoon Asian chili-garlic paste

1 teaspoon cornstarch

2 tablespoons canola oil, divided

1 pound boneless chicken breasts, cut in 1-inch pieces

1 tablespoon minced fresh ginger

3 cloves garlic, minced

1 red pepper, cut in thin strips

8 ounces green beans, cut across in half

1⁄3 cup peanuts


1. Combine the brown sugar, soy sauce, fish sauce, vinegar, sesame oil, chili paste and cornstarch in a small bowl; set aside.

2. Heat 1 tablespoon of the canola in a large nonstick skillet over medium high; add the chicken and cook, stirring occasionally, until cooked through, about 4 minutes. Transfer to a plate.

3. Heat the remaining 1 tablespoon canola oil in the skillet. Add the ginger, garlic, red pepper and green beans; stir-fry 2 minutes until the vegetables are slightly softened. Add the chicken and sauce mixture, bring to a boil and cook, stirring, until the sauce is thickened, about 1 minute. Stir in the peanuts and serve immediately. Makes 4 servings.

Nutritional analysis for each serving: 321 calories, 29 g protein, 15 g carbohydrates, 3 g fiber, 17 fg fat, 2 g saturated fat, 600 mg sodium