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.

Mardi Gras Slaw

Mardi Gras Slaw

Mardi Gras is a fun season for food.  Not only can you draw from the great canon of Louisiana cooking, you can play with the bright signature colors of purple, green and gold and be a little silly.  This slaw is simple but the multi-colored vegetables and the tangy dressing make it a special [...]

Grillades and Grits

Grillades and Grits

I first remember having grillades and grits at brunch at Commander’s Palace in New Orleans.  It was family trip, maybe an early vacation or taking my brother to look at college.  My parents made us dress up – would have checked to see that we packed something appropriate, and it would have been our [...]

Crawfish Cornbread

Crawfish Cornbread

It’s Mardi Gras time, and so it’s time for crawfish.  Crawfish Cornbread is a recipe I have seen in many Louisiana community cookbooks over the years, and I’ve whipped up a batch or two in my time. I have no idea if this is a traditional Cajun recipe, or started it’s life on the [...]

Mardi Crawfish Spread

As Mardi Gras time comes around, I start to get a good craving for some Louisiana cooking.  And what is more Louisiana than crawdads?  This creamy crawfish spread is perfect for a Mardi Gras party, or any time you need a little Creole kick.  I like to serve this as an appetizer or on [...]

Shrimp Creole

I am surrounded by good Louisiana cooks.  My brother went to college in New Orleans, my close friend went to law school there, and many of their friends from the area have migrated up to Memphis. And they love to cook up a good bayou feast.  So in all honesty, I don’t [...]