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.

Show More

TIP Grilling corn in the husks enhances the flavor. Contrary to popular belief, it is not necessary to soak the husks, though doing so ensures they won't burn.


4 tablespoons butter, at room temperature

2 teaspoons chopped fresh cilantro

2 teaspoons chopped fresh mint

2 teaspoons lime juice

1/2 teaspoon lime zest

advertisement | advertise on newsday

1/4 teaspoon salt (or more to taste)

6 ears corn

1. Prepare grill for direct-heat grilling. Combine softened butter, cilantro, mint, lime juice, zest and salt. Place butter on waxed paper or parchment and roll into a log. Refrigerate.

2. Pull husks back but do not remove; pull out silk and replace husks, twisting at top to close. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork.

3. To serve, cut butter into 6 "pats" and serve a pat with each ear.

Makes 6 servings

Nutritional analysis per 142 calories, 4 g protein, 18 g carbohydrates, 2 g fiber, 8 g fat, 4 g saturated fat, 98 mg sodium



1/3 cup low-fat sour cream

advertisement | advertise on newsday

1 teaspoon minced canned chipotle in adobo sauce

1 tablespoon red wine vinegar

1/4 teaspoon salt

2 cups corn kernels (raw, from about 5 ears, or leftover grilled or frozen, thawed)

1 (7-ounce) jar bottled roasted peppers, drained, rinsed and chopped into 1/4-inch pieces

advertisement | advertise on newsday

2 ribs celery, chopped

1/4 cup chopped scallion

8 cups arugula or other greens

1. Combine sour cream, chipotle, vinegar and salt in a bowl; mix well. Add the corn, roasted pepper, celery and scallion and toss thoroughly.

2. Divide greens among 4 plates; top each with one-fourth the corn salad and serve immediately.

Makes 4 servings

Nutritional analysis per serving 117 calories, 5 g protein, 21 g carbohydrates, 3 g fiber, 3g fat, 1 g saturated fat, 352mg sodium



2 cups fresh corn kernels (about 5 ears)

8 ounces zucchini, cut into

1/4-inch dice (about 11/2 cups)

3 medium tomatoes, chopped (about 3 cups)

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh mint

1/2 cup chopped red onion

1/2 teaspoon salt

Combine all ingredients and let sit at room temperature for 15 minutes to allow flavors to mingle.

Makes 6 servings.

Nutritional analysis per serving 68 calories, 3 g protein, 15 g carbohydrates, 3 g fiber, 1gfat, 0 g saturated fat, 209mg sodium