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FDMARGEPERRY2024

Marge Perry

<div class="description"> 
 4 eggs 
 1 tablespoon salt 
 &frac14; cup + 2 tablespoons olive oil, divided 
 &frac14; cup potato starch 
 4 pounds potatoes, peeled and coarsely grated 
 2 medium onions, coarsely grated 
 1. Preheat the oven to 350 degrees. Coat a 9 x 11 baking dish with cooking spray. 
 2. Whisk the eggs, salt&nbsp;and &frac14; cup of the oil together in a large bowl. Stir in the potato starch. Add the potato and onion and stir well to combine. (It works well to use your hands). 
 3. Place the baking dish in the oven for 5 minutes. Remove from the oven (carefully) and spread the potato mixture evenly in the pan. Brush with the remaining 2 tablespoons of olive oil. 
 4. Bake 1 hour and 15 minutes, until the top is deeply golden and crispy and the inside soft and creamy. 
 MAKES 12 SERVINGS 
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Columnists

FDMARGE240418

Potato kugel

FDMARGE240418_photos

<div class="description"> 
 6 bell peppers, any color 
 1 tablespoon canola oil 
 1 pound lean ground turkey or beef 
 1 medium red onion, chopped (1 cup) 
 &frac12; cup frozen corn 
 1 teaspoon smoked paprika 
 1 teaspoon garlic powder 
 1 teaspoon chili powder 
 1 teaspoon cumin 
 1 19-ounce can red enchilada sauce 
 &frac12; ounce semi sweet chocolate 
 2 &frac14; cups shredded cheddar-Jack blend cheese 
 1. Preheat oven to 350 degrees. Coat a sheet pan or baking dish with cooking spray. 
 2. Cut the top &frac12;-inch or so off each pepper, keeping it intact. Use a paring knife to cut the membranes out of the peppers&nbsp;and remove all seeds. Place on the prepared pan. 
 3. Heat the oil in a large nonstick skillet over medium high. Add the ground turkey and cook, stirring to break up the clumps, until no longer pink, about 4-5 minutes. Add the onion, corn, smoked paprika, garlic powder, chili powder&nbsp;and cumin. Cook until onion is somewhat softened, about 3 to 4 minutes. Pour in the enchilada sauce and cook 5 to 6&nbsp;minutes, until slightly thickened. Stir in the chocolate until melted. 
 4. Scoop about &frac14; cup of the meat mixture into each pepper and top with &frac14; cup of the cheese. Add another &frac14;-cup layer of the meat and top with 2 tablespoons of the cheese. Place the top of the pepper on top and bake 30 minutes, until the cheese is melted and the pepper softened. 
 MAKES 6 SERVINGS 
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FDMARGE240411

Enchilada stuffed peppers

FDMARGE240411_photos

<div class="description"> 
 2 tablespoons finely chopped lemon grass (or 1 tablespoon lime zest) 
 3 garlic cloves, minced 
 2 tablespoons fish sauce 
 1 tablespoon sugar 
 1 pound flank steak, cut in thin strips 
 8 ounces green beans, trimmed 
 12 ounces rice vermicelli noodles 
 &frac14; cup hoisin 
 1 tablespoon canola oil 
 1 medium cucumber, peeled and cut in &frac14;-inch thick half-moons 
 3 scallions, thinly sliced 
 4 radishes, thinly sliced 
 1 cup grated or matchstick carrot 
 Chopped peanuts and cilantro for garnish, if desired 
 SAUCE 
 &frac14; cup sugar 
 1/3 cup warm water 
 1/3 cup lime juice 
 &frac14; cup fish sauce 
 1. Combine the lemongrass, garlic, fish sauce and sugar in a bowl. Add the meat and toss thoroughly. Allow the meat to marinate at room temperature while you continue with the recipe. 
 2. Bring a large pot of salted water to a boil. Add the green beans, cook for 2 minutes, and remove with a slotted spoon or small sieve. Transfer to a colander and run cold water over the beans to stop the cooking. 
 3. Return the water to a boil; add the noodles and cook according to package directions. Drain and toss with the hoisin. 
 4. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. 
 5. Heat the oil in a large nonstick skillet over medium high. Add the meat and stir fry until it just loses its pink color, about 4 minutes. Remove from the heat. 
 6. Place the noodles on the bottom of three shallow bowls. Top with the beef, green beans, cucumber, carrots and radishes in separate piles. Drizzle with the sauce and add the peanuts and cilantro if using. 
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FDMARGE240404

Lemongrass beef bowl

FDMARGE240404_photos

<div class="description"> 
 8 tablespoons butter, cut in bits 
 1 cup granulated sugar 
 1 cup all-purpose flour 
 &frac12; teaspoon salt 
 2 teaspoons baking powder 
 &frac12; teaspoon allspice 
 2/3 cup milk 
 1 &frac12; teaspoons vanilla extract 
 &frac12; teaspoon almond extract 
 1 pint strawberries, halved 
 1 16-ounce bag frozen peach slices, thawed 
 1, Preheat oven to 350 degrees. Put the butter in a 9 x 12 baking dish and place in the oven while it is preheating to melt the butter. Don’t let the butter brown. 
 2. Combine the sugar, flour, salt, allspice&nbsp;and baking powder in a bowl; stir in the milk, vanilla&nbsp;and almond extract just until combined. Pour the batter in the baking dish and top with the fruit. 
 3. Bake until the top is golden brown and puffed, 50 to 55 minutes. Allow to cool at least somewhat before cutting and serving. 
 Recipe by Marge Perry 
</div>

FDMARGE240328

Strawberry peach cobbler

FDMARGE240328_photos

<div class="description"> 
 2 teaspoons olive oil 
 2 6-ounce salmon filets 
 &frac12; teaspoon salt 
 1/8 teaspoon black pepper 
 1. Preheat the oven to 425 degrees. 
 2. Coat the bottom of a small oven-safe nonstick or cast iron skillet with olive oil. 
 3. Season the fish on both the top and bottom with salt and pepper. Put the salmon in the skillet skin side up, then place the skillet over medium high heat. Leave the salmon still until it is beautifully golden on the underside, about 4 minutes. Turn the fish over and place in the oven for 5 minutes&nbsp;or until cooked to the desired degree of doneness. 
 Makes 2 servings. Recipe by Marge Perry. 
</div>

FDMARGE240321

Seared salmon

FDMARGE240321_photos

<div class="description"> 
 1 &frac34; pounds russet potatoes, peeled and cut in 1-inch chunks 
 2/3 cup milk 
 3 tablespoons butter 
 1 teaspoon salt, divided 
 1 &frac12; pounds 93% lean ground beef 
 1 medium onion, chopped (about 1 cup) 
 4 garlic cloves, minced 
 1 teaspoon dried oregano 
 &frac14; cup tomato paste 
 1 tablespoon Worcestershire sauce 
 1 10-ounce package frozen peas and carrots 
 1 &frac12; cup no salt beef or chicken broth 
 1/8 teaspoon black pepper 
 1. Preheat the oven to 375 degrees. Coat a 9-inch pie dish with cooking spray. 
 2. Combine the potatoes in a pot with enough water to cover by 3 inches. Bring to a boil and cook the potatoes until they are fork-tender, about 10 to 12 minutes. Drain and return the potatoes to the pot. Add the milk, butter&nbsp;and &frac12; teaspoon of the salt; mash until smooth. 
 3. Meanwhile, heat a large nonstick skillet over medium high. Add the beef and cook, stirring to break it up into crumbles, until it is lightly browned, about 4 to 5 minutes. Transfer to a bowl. 
 4. Return the skillet to the heat and add the onion, garlic&nbsp;and oregano; cook, stirring occasionally, until the onions begin to brown, about 4 to 5 minutes. Add the tomato paste and Worcestershire sauce and cook, stirring, until well-combined. Add the peas and carrots and cook until no longer frozen, about 1 to 2 minutes. Stir in the broth, black pepper&nbsp;and remaining &frac12; teaspoon salt. Transfer the filling to the prepared pie dish. Top with the potatoes and smooth with a spatula. (You can draw decorative lines on top with the tines of a fork if desired). 
 5. Bake until the filling is bubbling around the edges and the top is lightly browned, about 20 minutes. Allow to cool 2 to 3 minutes before serving. 
 MAKES 4 SERVINGS 
</div>

FDMARGE240314

Shepherd's pie

FDMARGE240314_photos

<div class="description"> 
 4 &frac12;-5 pound whole chicken 
 1 &frac12; teaspoons salt, divided 
 &frac34; teaspoon ground black pepper, divided 
 2 tablespoons olive oil, divided 
 1 tablespoon unsalted butter 
 1 (9-ounce) package frozen artichoke hearts, thawed 
 12 whole garlic cloves 
 1 teaspoon fresh thyme leaves 
 1/3 cup dry white wine 
 1 pound baby new potatoes 
 1 medium red onion, cut into 8 wedges 
 2 celery ribs, cut into 2 x 1/2-inch sticks 
 2 carrots, cut into 2 x 1/2-inch sticks 
 1. Preheat the oven to 400&deg;F. 
 2. Season the chicken with 1 teaspoon of the salt and &frac12; teaspoon of the pepper. Heat 1 tablespoon of the oil in a deep Dutch oven (with 5- to 6-quart capacity) over medium heat. Add the chicken and brown on all sides, which will take about 2 minutes per side. Transfer to a plate. 
 3. Heat the remaining 1 tablespoon olive oil in the pan; and add the artichoke hearts and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Stir in the garlic and thyme and cook 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the potatoes, onion, celery, carrots and the remaining &frac12; teaspoon salt and &frac14; teaspoon pepper; cook 1 minute. Move the vegetables to the perimeter of the pan and place the chicken in the center. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest portion of the thigh without hitting the bone registers 165&deg;F and the vegetables are tender, about 60-65 minutes. Remove from the oven and let the chicken rest 10 minutes before cutting into serving pieces. 
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FDMARGE240307

Chicken in a pot

FDMarge240307

<div class="description"> 
 1 tablespoon canola or olive oil 
 1 medium onion, chopped (about 1 cup) 
 3 garlic cloves, minced 
 1 6-ounce zucchini, cut in &frac14;-inch dice 
 1 red, orange or yellow bell pepper, cut in &frac14;-inch dice 
 1 pound lean ground turkey or beef 
 2/3 cup ketchup 
 1 tablespoon Worcestershire sauce 
 2 tablespoons brown sugar 
 1 teaspoon chili powder 
 &frac12; teaspoon salt 
 &frac12; teaspoon cumin 
 &frac14; teaspoon cinnamon 
 1/8 teaspoon cayenne (optional) 
 4 hamburger or sandwich-sized rolls, split 
 1. Heat the oil in a large nonstick skillet over medium high. Add the onion and garlic and cook, stirring, 2 minutes. Add the zucchini and pepper and cook, stirring, 3 minutes until vegetables are somewhat softened. Add the beef or turkey, ketchup, Worcestershire, brown sugar, chili powder, salt, cumin, cinnamon, and cayenne and cook, stirring to break up the meat for about 5 minutes, until the meat is cooked through. Simmer another 3 minutes. 
 2. Serve ladled onto the rolls. 
</div>

FDMARGE240229

Sloppy Joes

FDMARGE240229_photos

<div class="description"> 
 4 cups low sodium chicken broth 
 4 quarter-sized slices fresh ginger, unpeeled 
 1 tablespoon lower sodium soy sauce 
 3 large eggs, lightly beaten 
 2 tablespoons cornstarch, dissolved in 2 tablespoons water 
 2 tablespoons scallions, thinly sliced on a diagonal 
 1. Combine the broth, ginger and soy sauce in the 2-quart saucepan and bring to a boil. Immediately reduce the heat to medium-low, cover and simmer 15 minutes. 
 2. Transfer the beaten eggs to a liquid measuring cup with a spout. This makes it easier to add the egg in a slow steady stream. 
 3. After the soup has simmered 15 minutes, increase the heat to medium and return it to a boil. Whisk in the cornstarch slurry, return to a boil and cook until slightly thickened, 1 minute. Reduce the heat to medium-low. Slowly whisk in the eggs to form threads and cook 30 seconds. Remove from the heat and top each serving with scallions. 
 Makes 4 servings. Recipe by Marge Perry. 
</div>

FDMARGE240222

Egg drop soup

<div class="description"> 
 12 ounces wide egg noodles 
 2 tablespoons olive oil 
 12 ounces sliced mushrooms 
 &frac12; teaspoon salt 
 3 celery stalks, thinly sliced 
 2 medium carrots, cut in &frac14;-inch slices 
 3 garlic cloves, minced 
 3 cups chopped cooked chicken 
 &frac14; cup flour 
 2 cups milk 
 2 cups unsalted chicken broth 
 1/8 teaspoon ground nutmeg 
 2 cups grated Parmesan cheese, divided 
 1/3 cup panko breadcrumbs 
 1 tablespoon butter, cut in bits 
 1. Preheat the oven to 350 degrees. Coat an 11 x 9 baking dish with cooking spray. 
 2. Cook the noodles in plenty of salted boiling water until al dente, according to package directions. 
 3. Heat the oil in a Dutch oven over medium heat. Add the mushrooms and salt; cook, stirring occasionally, until the mushrooms are browned, about 8 minutes. Stir in the celery, carrots&nbsp;and garlic and cook until somewhat softened, about 5 minutes. Remove from the heat, combine with the cooked noodles and chicken and transfer to a casserole baking dish. 
 4. Combine the flour and about a &frac14; cup of the milk in a saucepan (off the heat) and whisk until smooth. Whisk in the remaining milk and place over medium heat. Continue cooking, whisking fairly often, and stream in the broth. Stir in the nutmeg and bring to a simmer, stirring. Cook for about 5 minutes until somewhat thickened. Remove from the heat and stir in 1 &frac12; cups of the Parmesan cheese. Pour over the noodle mixture in the baking dish. 
 5. Combine the remaining &frac12; cup Parmesan and panko and sprinkle over the noodles. Dot with the bits of butter. Bake until the topping is golden and the filling bubbly, about 30 minutes. 
 Makes 6 servings. Recipe by Marge Perry. 
</div>

FDMARGE240215

Chicken tetrazzini

FDMARGE240215_photos

<div class="description"> 
 12 small (2 to 2 &frac12; inches) Yukon gold or new potatoes, (about 2 pounds) 
 2 tablespoons extra virgin olive oil 
 &frac12; teaspoon dried oregano 
 &frac14; teaspoon dried thyme 
 &frac12; teaspoon salt 
 &frac14; teaspoon ground black pepper 
 3 slices crisp cooked bacon, chopped 
 &frac12; cup + 2 tablespoons shredded sharp cheddar cheese 
 &frac12; cup sour cream 
 1 scallion, chopped 
 1. Preheat the oven to 425&deg;F. 
 2. Cut slices across the potato, every &frac14;-inch, that go nearly to — but not through — the bottom. Brush the potatoes with the oil then season with the oregano, thyme, salt and pepper. Arrange in a single layer on a baking sheet. 
 3. Bake the potatoes for 30 minutes. At this point, the layers will start separating, Remove pan from the oven and gently nudge slices to help them separate if necessary. Return to the oven and bake 8-10 minutes longer, until the potatoes are crispy on the edges and easily pierced in the centers with the tip of a sharp knife. 
 4. Sprinkle the tops of the potatoes with 1/2 cup of the cheese and bake until melted, about 5 minutes longer. 
 5. Remove the potatoes from the oven and let them stand 5 minutes. Top each with sour cream, bacon, scallion and the remaining 2 tablespoons cheese. Serve warm or at room temperature. 
 Makes 4-6 servings. Recipe by Marge Perry. 
</div>

FDMARGE240208

Loaded mini potatoes

FDMARGE240208_photos

<div class="description"> 
 1/4 cup extra virgin olive oil 
 2 large red bell peppers, chopped 
 1 large white onion, chopped 
 4 garlic cloves, sliced 
 1 tablespoon paprika 
 1 teaspoon ground cumin 
 1 teaspoon ground coriander 
 1/8 teaspoon cayenne pepper 
 1 (28-ounce) can crushed tomatoes 
 2 teaspoons sugar 
 &frac34; teaspoon salt, divided 
 1 cup crumbled feta cheese, about 4 ounces 
 6 large eggs 
 3 tablespoons chopped fresh cilantro 
 1. Preheat the oven to 375&deg;F. 
 2. Heat the oil in a 12-inch oven-safe skillet over medium. Add the bell pepper, onion and&nbsp;garlic; cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the paprika, cumin, coriander and cayenne pepper and cook, stirring occasionally, until the vegetables are very soft, about 15 to 16 minutes. 
 2. Add the tomatoes, sugar and &frac12; teaspoon of the salt. Bring to a simmer; reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 18 to 20 minutes. Stir in the feta cheese. 
 3. With the back of a spoon, working one at a time, make 6 evenly spaced wells in the tomato sauce. As soon as each indention is made, crack an egg into it. When all 6 eggs are nestled in the sauce, sprinkle them with the remaining &frac14; teaspoon salt. Transfer the skillet to the oven and bake until the whites are set and the yolks are still runny, about 8-10 minutes. Remove from the oven and garnish with chopped cilantro. Serve directly from the skillet. 
 Makes 6 servings. Recipe by Marge Perry. 
</div>

FDMARGE240201

Shakshuka

<div class="description"> 
 1 teaspoon ground coriander 
 &frac12; teaspoon onion powder 
 1 &frac14; teaspoon salt, divided 
 1/2 teaspoon coarsely ground black pepper, divided 
 1 &frac12; pound top round London Broil 
 1 pound small red potatoes, quartered 
 5 tablespoons olive oil, divided 
 1 teaspoon chopped fresh rosemary or &frac14; teaspoon dried 
 1 pound zucchini, cut in 1-inch chunks 
 1 tablespoon balsamic vinegar 
 2 teaspoons Dijon mustard 
 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. 
 2. Combine the coriander, onion powder, &frac12; teaspoon salt&nbsp;and &frac14; teaspoon black pepper in a small bowl. Sprinkle the mixture over the entire surface of the meat, then pat it gently to help it adhere. Set it aside while you start the potatoes. 
 3. Toss the potatoes with 1 tablespoon of the olive oil, rosemary, &frac14; teaspoon salt and 1/8 teaspoon black pepper. Spread out on the sheet pan and roast 15 minutes. 
 4. Toss the zucchini with 1 tablespoon of the oil, &frac14; teaspoon of the salt and 1/8 teaspoon of pepper. After the potatoes have roasted 15 minutes, add the zucchini to the sheet pan. Top with the wire rack and place the meat on the rack. 
 5. Preheat the broiler. 
 6. Place the pan about 5 inches below the broiler and cook 4 to 5 minutes. Turn the steak over and cook another 4-5 minutes. Transfer to a cutting board and let the meat rest 5 minutes before slicing thinly across the grain. 
 7. While the meat rests, combine the vinegar, shallots, mustard and &frac14; teaspoon salt: whisk in the last 3 tablespoon of the oil. Just before serving, drizzle the steak with the dressing. 
 Makes 4 servings. Recipe by Marge Perry. 
</div>

FDMARGE240118

London Broil

FDMARGE240118_photos

<div class="description"> 
 1 cup quinoa (white, red, black or mixed) 
 1 teaspoon paprika 
 1 teaspoon ground cumin 
 1 teaspoon salt, divided 
 2 tablespoons olive oil, divided 
 1 pound sweet potato, peeled and cut in &frac14;-inch wedges 
 4 (6-ounce) boneless chicken breasts 
 1 cup grapes 
 10 ounces baby kale 
 2 roasted beets, diced in &frac12;-inch pieces 
 1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray. 
 2. Make the quinoa according to package directions. 
 3. Combine the paprika, cumin&nbsp;and &frac34; teaspoon of the salt in a small bowl. 
 4. Toss the sweet potatoes with 1 tablespoon of the oil and half the spice blend. Toss the chicken with the other half of the spice blend. 
 5. Lay the sweet potatoes out on the sheet pan and bake 5 minutes. Add the grapes and chicken to the pan and bake until an instant-read meat thermometer inserted in the thickest part of the largest breast registers 160 degrees, about 10 minutes. Remove from the oven. 
 6. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add about half the kale and cook, tossing, until it is barely wilted, about 45 seconds. Add the remaining kale and remaining &frac14; teaspoon salt and again cook, tossing, until barely wilted, another 45 seconds. (It will continue to wilt as it stands.) Add the beets to the kale and remove from the heat. 
 7. Toss the grapes with the quinoa. Place one-fourth of each ingredient — the chicken, kale, quinoa, and sweet potatoes — in each of four shallow bowls or plates. 
 Makes 4 servings. Recipe by Marge Perry. 
</div>

FDMARGE240111

Chicken, kale, quinoa, and sweet potato bowl

FDMARGE240111_photos

<div class="description"> 
 3 tablespoons olive oil, divided 
 1 cup frozen sliced okra 
 1/4 cup all-purpose flour 
 1 medium onion, chopped 
 4 garlic cloves, minced 
 2 celery ribs, chopped 
 1 red bell pepper, chopped 
 1 green bell pepper, chopped 
 4 ounces turkey kielbasa, cut into 1/4-inch thick slices 
 1/2 teaspoon dried thyme 
 1/8 teaspoon cayenne pepper 
 2 cups low-sodium chicken broth 
 1 (14.5-ounce) can unsalted diced tomatoes 
 2 cups shredded cooked chicken 
 1. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Add the okra and cook, stirring occasionally, until tender, 4-5 minutes; transfer to a bowl and reserve. 
 2. Heat the remaining 2 tablespoons of oil in the pot over medium. Add the flour and cook, stirring constantly, until flour turns a reddish brown, 3-4 minutes. Stir in the onion, garlic, celery and bell peppers and cook until they start to soften, 4-5 minutes. Add the kielbasa, thyme and cayenne pepper and cook 2 minutes. Increase the heat to medium-high and stir in the chicken broth, tomatoes and okra. Reduce the heat to medium and simmer, uncovered, until slightly thickened and vegetables are tender, 30 minutes. 
 3. Stir in the chicken, return to a simmer and cook 5 minutes longer until hot. Season to taste with additional salt and pepper. 
 Makes 4 servings.&nbsp;Recipe by Marge Perry. 
</div>

FDMARGERECIPE_1

Chicken Gumbo

FDMarge240104

<div class="description"> 
 12 ounces spaghetti 
 6 1/2 cups water 
 1/2 teaspoon salt 
 1 cup frozen shelled edamame 
 8 ounces asparagus, trimmed and cut in 1 1/2-inch pieces 
 2 tablespoons extra virgin olive oil 
 2 tablespoons unsalted butter 
 2/3 cup freshly grated Pecorino Romano cheese 
 1 teaspoon coarse freshly ground black pepper 
 1. Combine the spaghetti, water and salt in a large skillet over medium-high heat. Cook, stirring often after the water comes to a boil, for 11 minutes. Stir in the edamame, return to a boil and continue stirring for another 3 minutes. Add the asparagus and cook until it is bright green and crisp-tender, the pasta is al dente and there is just a little starchy liquid left in the pan. 
 2. Remove the skillet from the heat and swirl in the oil and butter until it is melted. Add the cheese and pepper and mix until well distributed. 
 Recipe by Marge Perry. 
</div>

FDMARGERECIPE_2

Cacio e pepe

FDMARGE231221_photos

<div class="description"> 
 1 teaspoon olive oil 
 2 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces 
 1/2 teaspoon salt 
 1/4 teaspoon black pepper 
 1 cup chopped onion 
 1/2 cup chopped carrots 
 1/2 cup chopped celery 
 6 garlic cloves, sliced 
 1/2 cup chopped shallots 
 2 1/2 cups cabernet sauvignon 
 1/4 cup balsamic vinegar 
 1 3/4 cup low-sodium beef broth 
 1 sprig fresh rosemary 
 2 teaspoons cornstarch, dissolved in 2 teaspoons water 
 1. Preheat the oven to 350&deg;F. 
 2. Heat the oil in a Dutch oven over medium-high heat. Sprinkle the short ribs with salt and pepper and add to the pan. Cook, turning occasionally, until well browned, about 6 minutes. Transfer to a plate and reserve. 
 3. Add the onion, carrots, celery, garlic and shallots into the pan, scraping up browned bits, and cook until the vegetables begin to soften, 3-4 minutes. Pour in the wine and vinegar, bring to a boil, and cook until slightly syrupy, about 16-18 minutes. Add the broth and rosemary sprig, return to a boil and top with the short ribs in a single layer. Cover and transfer the pan to the oven. 
 4. Cook, turning the ribs occasionally, until they are very tender, about 1 1/2 hours. Remove from the oven. Transfer ribs to a platter, tent with foil and keep warm. Strain the broth through a colander or sieve into a bowl and discard the solids. Let stand 5 minutes and scoop off and discard any fat that rises to the top. Pour the broth into a small saucepan and bring to a boil over medium-high heat. Stir in cornstarch slurry, return to a boil and cook until slightly thickened, about 1 minute. 
 Serves 6-8. Recipe by Marge Perry. 
</div>

FDMARGERECIPE_3

Wine-braised short rib

FDMARGE231130_photos

<div class="description"> 
 One 7-ounce pie crust dough, cut in half 
 1 to 1 &frac14; cups caramelized onion (see below) 
 7 tablespoons crumbled feta 
 &frac14; teaspoon chopped fresh rosemary (plus two small sprigs) 
 1 egg, lightly beaten 
 1. Preheat oven to 350. Line a sheet pan with parchment paper and lightly coat the paper with cooking spray. 
 2. Roll each piece of dough into an 8-inch round. Transfer the two rounds to the prepared baking sheet. Place &frac12; cup of the onion in the center of each round. Spread the onion over the dough, leaving a 1-inch border clear. Sprinkle the onion with the all but 1 tablespoon of the feta and the rosemary. Fold the empty edges of the dough over into the center, pleating the dough as you go. Brush the crust with some of the egg. 
 3. Bake 15-17 minutes, until the dough sounds hollow when tapped. Sprinkle the two tarts with the remaining 1 tablespoon feta and return to the oven for one minute. Remove from oven and allow to cool slightly before serving. May be prepared in advance and warmed in a low oven. 
 Makes 2 tarts; each 4-5 servings. Recipe by Marge Perry. 
 HOW TO MAKE CARAMELIZED ONIONS 
 Slice two baseball sized onions — you should get about 3 cups of slices. Heat 2 tablespoons of canola or olive oil in a skillet over medium heat; add the onions and cook over medium-low heat, stirring occasionally, until they are translucent and a soft golden color. It will take about 20 to 25 minutes. Don’t try to rush the process by increasing the heat: low, slow cooking is key. 
</div>

FDMARGERECIPE_4

Caramelized onion, feta and rosemary tarts

FDMARGE231228_photos

<div class="description"> 
 1 cup balsamic vinegar 
 &frac14; cup sugar 
 1 pound Brussels sprouts, halved through the core 
 2 tablespoons olive oil 
 &frac12; teaspoon salt 
 1. Make the syrup: Combine the vinegar and sugar in a small saucepan; stir and bring to a boil. Boil until the mixture coats a spoon. Let it cool on the spoon slightly, then draw a line through the sauce with your finger. The line should not close up. This should take about 16-17 minutes. Allow to cool: it will thicken as it stands. 
 2. Preheat the oven to 425 degrees and coat a sheet pan with cooking spray. Place the Brussels sprouts cut side down and roast until they are somewhat browned and crisp-tender in the center, about 8-10 minutes. 
 3. Serve the Brussels sprouts drizzled with the syrup. 
 Recipe by Marge Perry. 
</div>

FDMARGERECIPE_5

Brussels sprouts with balsamic syrup

FDMARGE231116_photos

<div class="description"> 
 1 teaspoon smoked paprika 
 1 teaspoon salt 
 &frac12; teaspoon cumin 
 &frac12; teaspoon coriander 
 &frac12; teaspoon cinnamon 
 &frac12; teaspoon garlic powder 
 &frac14; teaspoon black pepper 
 1/8 teaspoon cayenne 
 &frac12; a medium butternut squash, peeled and cut in 2-inch chunks 
 8 shallots, peeled and halved lengthwise 
 1 tablespoon olive oil 
 1 5-pound chicken, cut up 
 1 5-ounce bag baby spinach 
 1. Preheat the oven to 425. Coat a sheet pan with cooking spray. 
 2. Combine the paprika, salt, cumin, coriander, cinnamon, garlic powder, black pepper and cayenne in a small bowl. 
 3. Toss the squash and shallots with the olive oil until the pieces are evenly coated. Add 2 teaspoons of the spice blend and toss well. Spread out on the sheet pan. 
 4. Place the chicken on and around the vegetables and sprinkle with the remaining spice mixture. Pat the mixture lightly into the chicken. Bake until the thickest piece of the breast reaches an internal temperature of 160 degrees, about 35 minutes. 
 5. Toss the spinach with 2 tablespoons water, and place the spinach over the chicken and vegetables. Return to the oven for 2 minutes. 
 6. Use tongs to place the spinach on plates or a platter, and top with the chicken and remaining vegetables. 
 Makes 4 servings. Recipe by Marge Perry. 
</div>

FDMARGERECIPE_6

Roast chicken, butternut squash and shallots

FDMARGE231102_photos

Marge Perry easy recipes to make right now: Pasta, chicken, vegetables and more

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Easy recipes for chicken, pasta, vegetables and more to make right now

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Luke Harmon, 8, of East Setauket, was diagnosed with autism spectrum disorder and his father said he didn't know how to communicate. That is, until Luke learned to express himself by building Legos.

'Really cool to see and know how far I've gotten'

Newsday food writer Erica Marcus talks with Pizzeria Undici owners about the inspiration behind their Massapequa pizzeria.

What makes this pizzeria 'old school'?

Newsday food writer Scott Vogel tries omakase, the Japanese restaurant experience in which the diner leaves their meal entirely up to the chef.

Trying Sora Omakase in Stony Brook

Waterdrinker's annual Tulip Festival is now at two locations. Newsday's Rachel Weiss reports from Riverhead.

'We're almost at full bloom'

At Huntington's Project Prom, students got to pick out free dresses, suits, ties and shoes to help cut costs. Newsday family writer Beth Whitehouse reports. 

'There's so many to choose from'

Newsday food writer Andi Berlin visits Won KBBQ, a family-owned, all-you-can-eat Korean barbeque restaurant in Carle Place.

Inside Won KBBQ in Carle Place

The Friendly's on Hawkins Avenue in Ronkonkoma closed for good this week, joining a half-dozen other shuttered locations from Levittown to Middle Island.

Friendly's in Ronkonkoma serves its last sundae

One Trick Pony is a women-owned coffee cafe in Westhampton Beach.

Inside Westhampton Beach's One Trick Pony

Fans of Melissa Gorga were lined up along the street for the grand opening of Gorga's Huntington boutique. Newsday's Rachel Weiss reports.

'I always said I wanted a store on Long Island'

Sansone Market in Garden City Park is turning out some of Long Island's top pizza at the hands of Auggie Russo. Food writer Erica Marcus explores the offerings. 

'I don't just have to be awake to be thinking about pizza'

Adventureland in Farmingdale adds two new rides as part of its 2024 season. NewsdayTV's Steve Langford reports. 

'Really scary, but fun'

From guidance counselor to restaurant owner: Nelly Mourelle employs people with autism at her empanada shop in West Babylon. NewsdayTV's Virginia Huie reports.

Empanadas with a purpose

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Thai food may be the fastest growing restaurant category today in New York.

Best Thai

Here's how to navigate the growing number of cookie chain shops around Long Island.