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.

Chilled Vidalia Onion Soup

From April through October, during farmers market season, I rarely visit the produce section of the grocery store. Why bother when there is so much beautiful, fresh, in season produce at the markets.  I only seek out a few things that don’t grow here.  Lemons and limes, cherries from Michigan and Washington […]

Chilled Pea Soup with Tendrils and Pods

I was a latecomer to the joy of peas. And I think that may be because, like many people, my first introduction to peas was the canned variety. Mushy, salty, gray-green and generally unappetizing. And so time consuming to pick out of a casserole or pot pie, segregating them on one side of the […]

Vichyssoise (Cold Leek and Potato Soup)

Vichyssoise

 

 

In Memphis, in the summer (and the spring and the fall), it is hot.  Devil-hot. Over 100 degrees most days with high, high humidity.  When you open the door first thing in the morning, it’s like walking into a wall of cotton candy.  Hot, thick air that surrounds you.  […]