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 Buttermilk Ice Cream with Bay Leaf Sauce

Bay leaves rarely play a starring role in a recipe. I tend to think that if you leave the bay leaf out of a recipe, you may not notice, but the elusive flavor adds a definite boost to soups and stews, and it’s an essential ingredient in a classic French herb seasoning bouquet garni. When […]

Blackberry Cobbler with Bourbon Sauce

Blackberry Cobbler with Bourbon Sauce

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Blackberry Orange Muffins

I have waxed poetic about my love for fresh blackberries before, with my Tennessee Blackberry Jam Cake, and at this time of year, when the big juicy berries are all over the farmers markets, I can hardly resist.  I find that I buy way more than I can consume on their own, sprinkled with […]

Tennessee Blackberry Jam Cake

Blackberry Jam Cake

My grandparents lived on a farm in Middle Tennessee.  It was a wonderful place for grandkids, and my brother and I made great use of it.  Lots of rolling, verdant land to run around on, cows mooing in the background.  There was a creek running through the property, shallow enough that we […]