+-

Marge Perry's 3 Simple meals

Newsday columnist Marge Perry wants to make mealtime a little bit easier. Each week, she tackles a different cuisine and offers up three ways to make it without a huge investment of time.

Pork tenderloin, roasted earlier in the week, is

Pork tenderloin, roasted earlier in the week, is shredded and given new life thanks to a sauce made from mustard, vinegar, ketchup, molasses, brown sugar and Tabasco. (January 2013) (Credit: Marge Perry)

Subscribe to the Feed Me Newsletter for the latest restaurant news, recipes and recommendations.

By using this site, you agree to our Privacy policy.

OK
Sorry to interrupt...

Your first 5 are free

Access to Newsday is free for Optimum customers.

Please enjoy 5 complimentary views to articles, photos, and videos during the next 30 days.

LOGIN SUBSCRIBE