Perre’s Moroccan Chicken Salad

PERRE COLEMAN MAGNESS   As the weather really starts to heat up, a cool summer supper salad is a great thing to have in the fridge.  Chicken salad is perfect picnic or party food, great for a weekend at the lake or lunch by the pool.  I love a good chicken salad and make many … Continue reading →

Perre’s Sugar Cake with Blueberry Basil Compote

I was first drawn to this recipe, because, well, who could resist something called sugar cake? It reminds me of the great classic song “Tea for Two”, the Ella Fitzgerald version is on my kitchen playlist. “Day will break and I will wake, and start to bake a sugar cake, for you to take for all the boys to see.” Recipes for Sugar Cake are scattered through community cookbooks, mostly a version called Moravian Sugar Cake, which involves yeast. But I came across this simple version and had to try it. It is dense and tender and beautifully yellow, with that thick, chewy crust so perfect on a moist loaf cake. I sprinkle the top with sugar to create a crackly sweet bite. Continue reading →

Perre’s Summer Market Tabbouleh

PERRE COLEMAN MAGNESS Tabbouleh is the perfect summer farmers market dish – fresh herbs and vegetables tossed with fine grains for a fresh, cool salad.  But has always been underwhelming to me.  Too bland, too dry, I don’t know.  I’ve always wanted to love it, but never had. Until a conversation at a party about … Continue reading →

Perre’s Southern Cornbread Chicken and Dressing with Gravy

PERRE COLEMAN MAGNESS is the cook behind the Runaway Spoon blog. My life sometimes requires comfort cooking.  Not comfort food, but comfort cooking, though the two are not mutually exclusive. Comfort food for me is old classics that bring back happy memories, sometimes bittersweet, or that make a down day worthwhile. Often, that means food … Continue reading →

Perre’s Creamy Scrambled Egg Casserole

PERRE COLEMAN MAGNESS I have, for many years, been searching and experimenting with recipes for a make -ahead breakfast casserole that is all egg.  The classic breakfast casserole around here is sausage, cheese and bread bound with an egg and milk custard, and I have made many variations of that.  But I wanted something that … Continue reading →