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.

Melty Cheese and Caramelized Onion Fondue Dip

Melty Cheese and Caramelized Onion Fondue Dip

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Leek and Brie Bread Pudding

Leek and Brie Bread Pudding

Spring is the perfect time for brunch.  With Easter starting things off, there always seems to be an explosion of daytime events.  Graduations and weddings and all the celebrations that go with them.  And I love a good family brunch.  You can wear a nice dress, but don’t have to worry about high heels […]

Tomato, Brie and Herb Pasta

I’ve been making this dish for years, decades if I’m honest. I really thought it was my own unique creation, and I patted myself on the back for its genius every time I made it.  It’s been my date night dinner, my decadent solo treat and my impressive meal for friends.  I made it in my […]