I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Blackberry Sage Skillet Cake

Blackberry Sage Skillet Cake

Fruit and herbs are a wonderful combination. I’ve made Peaches Poached in Basil, a Blueberry Basil Compote, even a Strawberry Mint Vinaigrette. Blackberries and sage a re a lovely pairing, the berries are sweet and the sage woodsy, but together they sing. Sage isn’t generally associated with sweet recipe, but it should be for […]

Goat Cheese Pancakes with Blackberry Syrup

This is recipe truly born of over eagerness at the farmers market.  In the early months of summer I find that my eyes are definitely bigger than my stomach, my desire for all that produce greater than time reasonably allows.  I buy in vast quantities – I want everything and lots of it.  I […]

Blackberry Sugar Pie

If you scroll through the Sweets section on The Runaway Spoon, you may notice a host of very simple pie recipes.  Because I think pie is a perfect dessert, for the cook and the consumer.  The variety of wonderful things that can be packed into a pie crust is extraordinary.  And with little effort, […]