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 cup freekeh

1/2 teaspoon salt

3 plum tomatoes, chopped

1/3 cup chopped scallions

1/2 avocado, chopped

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1/3 cup pitted calamata olives, coarsely chopped

1 teaspoon lemon zest

3 ounces goat cheese, crumbled

1. Combine the freekeh with 21/2 cups water in a saucepan; bring to a boil and immediately reduce heat to gentle simmer and cover. Cook until the liquid is absorbed and the grain is tender but chewy, 22-25 minutes. Toss with the salt.

2. Combine tomatoes, scallions, avocado, olives and zest in a bowl; stir in freekah. When slightly cooled (to avoid melting the cheese) stir in the goat cheese. Serve warm or at room temperature. Makes 6 servings.

TIP: Freekah is toasted, cracked green wheat that is now sold in many grocery stores.

Nutritional analysis for each serving: 183 calories, 9 g fat, 2g saturated fat, 7 g protein, 23 g carbohydrates, 5 g fiber, 394 mg sodium



1 cup quinoa

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1/4 teaspoon salt

2 tablespoons orange juice

1/2 teaspoon orange zest

2 tablespoons rice vinegar

1 tablespoon sesame oil

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1 teaspoon Sriracha hot sauce

2 cups shredded cabbage

1 cup pre-shredded carrots

1 large mango, cut into 2-inch- long, 1/4-inch-wide strips

1/4 cup cilantro, chopped

1. Bring quinoa and 2 cups water to boil in a saucepan; immediately reduce heat, cover and simmer until liquid is absorbed, 16 to 18 minutes. Fluff with fork and toss with salt.

2. While the quinoa cooks, whisk the orange juice and zest, rice vinegar, sesame oil and Sriracha together in a large bowl. Stir in the cabbage and carrots and allow to sit until the quinoa is ready. (This softens the vegetables).

3. Stir in the quinoa, mango and cilantro; taste and add salt and/or Sriracha as desired. Makes 6 servings.

Nutritional analysis for each serving: 182 calories, 4 g fat, 1 g saturated fat, 5 g protein, 32 g carbohydrates, 4 g fiber, 312mg sodium



1 cup quick-cooking barley

½ teaspoon salt

2 tablespoons extra-virgin olive oil

1/2 cup loosely packed basil leaves, thinly sliced

3 ounces fresh (packed in liquid) mozzarella, cut into

1/4-inch dice (about 1 cup)

1. Bring 2 cups water to a boil; stir in barley, reduce to a simmer and cover. Cook until the liquid is absorbed and barley is tender but not mushy, about 12 minutes. Stir in salt and olive oil. Allow to cool 5 minutes.

2. Stir in the basil and mozzarella. Makes 6 servings.

Nutritional analysis for each serving: 167 calories, 8 g fat, 3g saturated fat, 5 g protein, 19g carbohydrates, 3 g fiber, 202 mg sodium