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.

Caramel Oatmeal Cake with Broiled Frosting

Caramel Oatmeal Cake with Broiled Frosting

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Crispy Buttermilk Baked Chicken

Crispy Buttermilk Baked Chicken

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Gruyere Soup with Onion Jam

Gruyere Soup with Onion Jam

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Roasted Green Beans and Peppers with Garlic

Roasted Green Beans and Peppers with Garlic

Every summer, I wait until the green beans at the farmers market look really plump and delicious, then I buy a big batch to take home, blanch and freeze. These are my Thanksgiving beans, for a traditional casserole or a simple steamed platter. I impress myself with my forward thinking ways. But sometimes I […]

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Vidalia Onion and Goat Cheese Soufflé

Vidalia Onion and Goat Cheese Souffle

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Pimento Cheese The Cookbook

Pimento Cheese The Cookbook

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Buttermilk Bacon Cheddar Macaroni Salad

Buttermilk Bacon Cheddar Macaroni Salad

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Fresh Herb Field Peas

Fresh Herb Field Peas

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Peach Bourbon Cake with Sweet Tea Peaches

Peach Bourbon Cake with Sweet Tea Peaches

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Tomatoes Stuffed with Summer Squash

Tomatoes Stuffed with Summer Squash

So it’s the middle of summer. You’ve been to the farmers market and loaded up your bag with beautiful vegetables. That whole box of yellow squash and lots and lots of tomatoes. Now what? I always get questions from friends about how to use squash (other than squash casserole) and for interesting ways to […]

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