Marge Perry is a food columnist and writer, known for her expertise in creating delicious and approachable recipes. Her work can be found in publications such as Newsday, Rachael Ray Magazine, AllRecipes, and SELF Magazine. Marge's recipes and cooking tips cater to a local audience, with a focus on the New York and Long Island area.
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There is something about the sweet-tart glaze against the toasted flavor of this vegetable that elevates all the elements.
It's an easy way to make use of leftover stuffing and vegetables.
This outrageously delicious dinner is perfect for holiday season entertaining — or a glorious Sunday supper on a cold night.
A little grated sweet potato to latkes sweetens the holiday celebration.
Every year around this time, we make a big batch of spiced pecans. Some go in bags or jars and become holiday gifts; others get sprinkled into salads, tossed on ice cream or crumbled over roasted fruit.
The iconic Italian dish need not be intimidating.
It comes together with store-bought pie dough, slow-cooked onions, plus a sprinkling of feta and fresh rosemary.
By: Justin Warner, Rebecca Firkser, Chris Morocco, Claire Saffitz, Jean Anderson, Marea Goodman, Donna Hay, Zach Pollack, Shelley Wiseman, Marge Perry, Myra Goodman, Candice Kumai, Molly Baz, Alexander Smalls, Maialino, Gordon Maybury, David Bonom
Find quick & easy Caesar Salad ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious.
Why is it that "stuffed" foods always seem more fun to eat?
Shrimp Scampi over Linguine
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