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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TIP The best way to choose fruit is always with your nose: Ripe fruit has a robust, pleasant smell.



2 tablespoons butter, divided

4 bananas

3/4 cup brown sugar

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3 tablespoons water

1/2 cup heavy cream

1/2 teaspoon coarse sea salt

4 (2-inch) wedges store-bought angel food cake (4 ounces total)

1. Coat grill rack with cooking spray, heat grill.

2. Melt 1 tablespoon butter and brush over the bananas. Place on grill and cook until the undersides are well marked, 1 to 2 minutes. Turn and repeat; remove from grill and cut into 11/4-inch-thick slices.

3. Make caramel sauce: Combine sugar, remaining 1 tablespoon of butter and water in a saucepan; cook, stirring, until sugar is dissolved, about 2 minutes. Stir in cream and bring to a gentle boil. Cook, stirring occasionally, until mixture is deeply amber and coats a spoon, about 11 minutes. Stir in sea salt and remove from heat.

4. Cut angel food cake into 1-inch pieces and divide among 4 stemmed glasses. Add bananas and spoon sauce over the top. Sprinkle with additional sea salt before serving, if desired.

Makes 4 servings.

Nutritional analysis per serving 493 calories, 4 g protein, 86 g carbohydrates, 3 g fiber, 17 g fat, 11 g saturated fat, 479 mg sodium

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1 (7.5-ounce) rolled ready-to-bake refrigerated piecrust

4 to 5 large nectarines, thinly sliced

1 cup blueberries

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1/3 cup plus 1 tablespoon sugar, divided

1 large egg, lightly beaten

1. Preheat oven to 425 degrees. Coat a large baking sheet pan with cooking spray.

2. On a lightly floured surface, roll the dough into a 12-inch circle and transfer it to a baking pan. (It's OK if the dough hangs over the edges.)

3. Toss the nectarines, blueberries and 1/3 cup of sugar together; place in a mound in the center of the dough. Spread the fruit out in a large, disc-like circle, leaving a 3-inch border of the dough clear. Fold the 3-inch border in toward the center, pleating the dough as you go.

4. Brush dough lightly with egg. Sprinkle remaining 1 tablespoon sugar over fruit and bake for 25 minutes, until dough sounds hollow when tapped and fruit is tender when pierced with fork. Allow to cool slightly before slicing.

Makes 8 servings.

Nutritional analysis per serving 205 calories, 3 g protein, 34 g carbohydrates, 2 g fiber, 8 g fat, 3 g saturated fat, 147 mg sodium



Serve this in bowls, or over fruit, ice cream or toasted pound cake.

1 pint strawberries, sliced

2 peaches, thinly sliced

1 cup blueberries

1 mango, cut into 1/2-inch pieces

1/4 cup sugar

1/4 cup orange juice

1 teaspoon grated orange zest

3 (1 1/2-inch-long) fresh basil leaves, chopped

Combine all ingredients in a bowl and stir occasionally. Refrigerate overnight.

Makes 4 servings.

Nutritional analysis per serving 180 calories, 2 g protein, 45 g carbohydrates, 5 g fiber, 1 g fat, 0 g saturated fat, 2mg sodium