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.

Southern Candied Sweet Potato Casserole with Pecan Streusel

Sweet potatoes are a foregone conclusion on the Southern Thanksgiving table.  I would never consider serving mashed white potatoes at the big meal.  For most of my life, I only had sweet potatoes at Thanksgiving, though a pie may have snuck in at some other time during the year.  I have now discovered the […]

Bourbon and Cane Syrup Glazed Carrots

Glazed carrots are a classic French preparation.  But I don’t always think about that.  Not that it’s difficult, but frankly, I tend to use carrots as an afterthought, raw as a snack, chopped with celery and onions, or simply roasted.  But rarely as a stand-alone star.  Which is a shame, because beautiful, richly colored […]

Cane Syrup Cupcakes

Any good Southern cook has a supply of sweetening syrups that would put Willy Wonka to shame.  Corn syrup, light and dark, and generally known by its brand name Karo (pronounced KAY-Ro).  Molasses, regular and blackstrap.  Sorghum.  Cane syrup.  Maybe even maple syrup, though that smacks somewhat of the Yankee.  I use them all. […]