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.

Sweet Potato Angel Biscuits

I do give thanks for biscuits.  And I love a little biscuit bite in the Thanksgiving bread basket, particularly when they are made seasonal with the addition of sweet potato.  These angel biscuits use yeast to get an extra rise, which is helpful when you add the dense potato purée.  Make sure you potato is [...]