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 To choose watermelon, look for a darker "field spot" (the brownish area of the rind) that indicates the watermelon was allowed to ripen longer in the field.

All recipes make four servings.



1 ear corn, cooked

1 plum tomato, cut into 1/4-inch dice

advertisement | advertise on newsday

1 peach, cut into 1/4-inch dice

1/2 cucumber, peeled, seeded and cut into 1/4-inch dice

1/4 cup diced red onion

1/2 avocado, cut into 1/4-inch dice

1/2 jalapeño, finely minced

2 tablespoons cilantro leaves, chopped

1 tablespoon lime juice

1 teaspoon salt, divided

1 pound boneless chicken breasts, cut into 4 even pieces

1/2 teaspoon ground cumin

advertisement | advertise on newsday

1/4 teaspoon black pepper

1. Cut kernels from corn and combine with tomato, peach, cucumber, onion, avocado, jalapeño, cilantro, lime juice and 1/2 teaspoon of the salt.

2. Coat the grill rack with cooking spray or oil; heat grill.

3. Pound chicken to 1/2-inch thickness. Season with remaining salt, cumin and pepper. Grill 4 minutes on each side until well marked and a thermometer inserted in center reaches 160 degrees. Serve with topping. 

Nutritional analysis per serving 216 calories, 26 g protein, 13 g carbohydrates, 3 g fiber, 7 g fat, 1 g saturated fat, 720 mg sodium

advertisement | advertise on newsday



1/4 cup spicy brown mustard

2 tablespoons maple syrup

1 tablespoon brown sugar

2 teaspoons cider vinegar

1 teaspoon Worcestershire sauce

2 pounds (6 to 8) chicken thighs

1/2 teaspoon salt

1. Combine mustard, maple syrup, brown sugar, vinegar and Worcestershire sauce in a large bowl. Add the chicken and toss thoroughly. Cover and refrigerate 2 to 8 hours.

2. Coat grill rack with cooking spray or oil; heat grill for indirect heat cooking (see tip). Season chicken with the salt and place skin-side down on the unheated side of the grill; cook until well marked, 10 to 12 minutes. Turn and cook until a meat thermometer inserted in the thickest part of the center registers 175 degrees, about another 10 to 12 minutes (depending on the size of the thighs).

Nutritional analysis per serving 360 calories, 30 g protein, 10 g carbohydrates, 0 g fiber, 20 fat, 5 g fat, 571 mg sodium



1 tablespoon canola oil

1 cup chopped onion

1 cup ketchup

2 tablespoons brown sugar

1 tablespoon molasses

1 teaspoon chili powder

1 teaspoon dried cumin

1 tablespoon canned chipotle in adobo sauce, minced

1/4 teaspoon black pepper

1 1/2 pounds bone-in skinless chicken breasts cut into 4 pieces

1. Heat oil in a medium-size saucepan over medium-high heat; add onion and cook, stirring, until somewhat softened, about 3 minutes. Reduce heat to medium and add ketchup, sugar, molasses, chili powder, cumin and chipotle. Simmer until thickened, about 10 minutes.

2. Coat grill rack with cooking spray and heat the grill for indirect grilling (see tip). Season chicken with pepper and place flesh-side down (bones facing up) on unheated side of grill and cook, turning once, with the lid closed for 25 minutes.

3. Turn chicken so flesh side faces up and place over direct heat. Brush top of chicken with sauce, close lid and grill 3minutes, until sauce begins to form a glaze on chicken. Brush again, and again close grill; cook until meat thermometer registers 160 degrees in center of thickest part of chicken, another 2 to 3 minutes. The remaining sauce may be served with chicken. Makes 4 servings.

Nutritional analysis per serving 309 calories, 30 g protein, 31 g carbohydrates, 1 g fiber, 7 g fat, 1 g saturated fat, 999 mg sodium