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.

Tomato Butter

Tomato Butter

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Southern Baked Shelly Beans

Southern Baked Shelly Beans

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Maque Choux (Cajun Stewed Corn and Tomatoes)

Maque Choux distills the essence of summer into every bite.¬† Admittedly, its first attraction may be the fun name.¬†Pronounced mock shoe, it is a corruption of a French word or an Indian saying, or just straight up Acadian, depending on whom you ask.¬† It is a traditional Cajun dish which occasionally makes it onto […]