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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Use Kosher for Passover products where applicable.


2 tablespoons olive oil, divided

4 onions, thinly sliced (8 to 9 cups)

1 teaspoon salt, divided

3 (9-ounce) boxes frozen artichokes

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3 eggs, lightly beaten

2 cups lower-sodium chicken broth

4 1⁄2 matzos

1 1⁄4 cups shredded carrot, divided

1. Preheat oven to 350 degrees. Coat an 11-by-7-inch baking dish with cooking spray.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the onions and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until the onions are very soft and golden, about 30 minutes. Transfer to a bowl.

3. Heat the remaining 1 tablespoon oil in the skillet; add the artichokes and 1⁄4 teaspoon of the salt and cook, stirring occasionally, until nicely browned, about 20 minutes.

4. Combine the eggs, broth and remaining 1⁄2 teaspoon salt.

5. Place 1 1⁄2 matzos, slightly overlapped, on the bottom of the baking pan. Pour 1⁄3 of the liquid over the matzos. Top with about 1⁄3 the onions, an evenly spaced layer of about half the artichokes and 1⁄2 cup of the carrots. Top with another 1 1⁄2 matzos, followed by 1⁄3 of the broth, 1⁄3 of the onions, the remaining artichokes and 1⁄2 cup of the carrots. Top with the final 1 1⁄2 matzos, pour about half the remaining liquid on the matzos, and top with the remaining onions and remaining carrots. Drizzle with the remaining liquid.

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6. Cover with foil and bake 45 minutes. Uncover and bake another 10 minutes. Makes 8 servings.

Nutritional analysis for each serving 225 calories, 9 g protein, 37 g carbohydrates, 7 g fiber, 6 g fat, 1 g saturated fat, 535 mg sodium


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2 pounds baby-cut carrots

3 tablespoons margarine, cut in bits

3 tablespoons honey

1 tablespoon brown sugar

1 teaspoon lemon juice

1 teaspoon fresh thyme

1⁄2 teaspoon lemon zest

1. Place carrots in a medium-sized pot with enough water to cover; bring to a boil and immediately reduce to a simmer. Cover and cook until tender, about 12 to 14 minutes.

2. Melt the margarine in a medium-sized pot over medium heat. Stir in the honey, brown sugar, lemon juice and thyme and cook, stirring, until the mixture is smooth. Stir in the carrots and cook until they are well-coated in the glaze. Stir in the zest and serve. Makes 8 servings.

Nutritional analysis for each serving 125 calories, 2 g protein, 18 g carbohydrates, 3 g fiber, 6 g fat, 4 g saturated fat, 89 mg sodium


1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried thyme

1⁄4 teaspoon paprika

1 teaspoon salt

1⁄4 teaspoon black pepper

1 (5-pound) brisket

1 tablespoon olive oil

1 cup red wine

1 cup low-sodium beef broth

3 tablespoons tomato paste

1 medium onion, chopped (about 1 cup)

2 ribs celery, chopped

2 carrots, chopped

1. Preheat the oven to 325 degrees.

2. Combine the oregano, thyme, paprika, salt and pepper in a small bowl; season the meat on both sides with the mixture.

3. Heat the oil in a Dutch oven over medium high. Add the meat and brown on both sides, about 5 to 6 minutes on each side.

4. Combine the wine, broth and tomato paste, stirring until dissolved. Pour the mixture into the pan with the meat. Add the vegetables all around the meat. Cover and cook in the oven 1 1⁄2 hours. Turn the meat over and cook another 1 1⁄2 hours, until very tender. (Cook longer if needed). Transfer to a cutting board and allow to rest 20 minutes before slicing across the grain. Transfer the slices back into the pan with the liquid and warm to serve. Makes 8 servings.

Nutritional analysis for each serving 398 calories, 46 g protein, 6 g carbohydrates, 1 g fiber, 17 g fat, 6 g saturated fat, 458 mg sodium