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.

Cranberry Gingerbread Cake with Butter Sauce

Cranberry Gingerbread Cake with Butter Sauce

I am very nostalgic about gingerbread, though it is not part of some long-standing family holiday tradition. Other than the occasional hard gingerbread man cookie, I was well into my teens before I ever even knew there was any other form. But soft, cake-like gingerbread seems to hark back to the olden days. It […]

Maple Apple Biscuits with Whipped Maple Butter

Maple Apple Biscuits with Whipped Maple Butter

I’ve been focusing this month on simple comfort foods; food to share with family and friends that are simple and delicious. And nothing is more comforting to me than a homemade biscuit. So in the fall, I like to pair up the best of the season’s apples with a little sweet maple syrup to […]

Bourbon Grilled Flat-Iron Steak with Southern Bacon Bourbon Butter

Bourbon Grilled Flat-Iron Steak with Southern Bacon Bourbon Butter

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Buttery Lemon Dill Stuffed Eggs

Buttery Lemon Dill Stuffed Eggs

I do love a good stuffed egg. They are always stuffed eggs, never devilled eggs in my family. I do, however, like them simple. I push the boat out a little with my fabulous Pimento Cheese Stuffed Eggs, but I really want the primary flavor to be egg. Highlighted by fresh herbs, a little […]

Lemon Rosemary Cocktail Wafers

Lemon Rosemary Cocktail Wafers

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Nasturtium Butter and Nasturtium Vinegar

I love edible flowers. They bring such color and whimsy to the table. I love them sprinkled on a good salad, and this year I even used honeysuckle to make a cordial. I usually plant a few marigolds for tossing with salads, and stick a few nasturtium seeds in the edge of the garden.

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Baked Gnocchi with Gorgonzola and Sage Cream

It is such a little bit of magic when something truly easy is also masterfully elegant.  And that is the case with this simple pasta dish.  So few ingredients, only a little fiddling around and you end up with bubbling deliciousness.  Maybe because the ingredients are just a little out […]

Cream Cheese Wafer Biscuits

I have stumbled across this recipe in many community cookbooks over the years, and after seeing it so many times, I just had to try it to see if it’s for real.  It’s so easy, I had a suspicion it was too good to be true.  But, lo and behold, it works.

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Traditional Pound Cake

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Pasta Butter Balls

One lazy evening, on a desperate-for-dinner freezer scrounge, I came across a half used log of frozen herbed butter – a beurre composée if you will.  I like to make these with the summer glut of herbs and roll them into waxed paper wrapped logs.  This butter has myriad uses, but I mostly use […]