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.

Sunshine Succotash

Sunshine Succotash

Field peas and corn are my favorite summer foods, so I am always thinking up ways to use them in recipes. Succotash is a traditional Native American dish originating in the Northeast, but it lends itself to regional variations and is a perfect vehicle for Southern field peas and our own fresh corn. Creamy […]

Squash Blossom Risotto

Squash Blossom Risotto

I ate at two restaurants in Rome earlier this summer that claimed to be built on the very spot where Julius Caesar was killed, and visited two tourist attractions that claimed the same thing. It makes a great story to print on a menu, and they each had some historical perspective to back up […]

Italian Summer Cherry Tomato Tart

Italian Summer Cherry Tomato Tart

I’m recently back from a month in Italy, exploring the art and history and architecture, but let’s be honest, mostly exploring the food. Because that is what I love the most. The recipes, techniques and ideas I learned are working around in my head still, but I am sure they will come out here […]

Fresh Corn Bisque with Thyme Buttered Popcorn

Fresh Corn Bisque with Thyme Buttered Popcorn

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Blueberry, Coconut and Lime Bake

Blueberry, Coconut and Lime Bake

I’ll admit, blueberries and coconut are not a combination I would have thought up. Then I had a blueberry and coconut popsicle at a Mexican paleta shop and the idea sort of took off. I’ve been thinking of interesting and complex ways to make the most out of the combo, dreaming up ideas for […]

Sweet Potato Vichyssoise

Sweet Potato Vichyssoise

I adore chilled soups during the hot summer months and often wonder why restaurants don’t serve more of them, or people make them more often. Nothing could be more refreshing, and filling. Make a big batch of cold soup and keep it in the fridge for quick lunches, cooling snack or part of a […]

Strawberry Ricotta Cake

Strawberry Ricotta Cake

It has taken me awhile to realize that ricotta cheese is an incredibly versatile ingredient. For most of my life, I only ever encountered it in lasagna. But years of cooking and research has shown me that it is good for so much more. Now when I say this, I mean good, whole milk […]

Sweet Citrus Sauce for Fruit

Sweet Citrus Sauce for Fruit

Serving fruit to a group of guests can present a challenge. We’ve all seen that desultory grocery store platter of chunked fruit languishing away at the lonely end of the buffet table. There’s always the carved watermelon basket with balls of melon, but that is way to much work for me. I have never […]

Roasted Green Beans and Peppers with Garlic

Roasted Green Beans and Peppers with Garlic

Every summer, I wait until the green beans at the farmers market look really plump and delicious, then I buy a big batch to take home, blanch and freeze. These are my Thanksgiving beans, for a traditional casserole or a simple steamed platter. I impress myself with my forward thinking ways. But sometimes I […]

Tomatoes Stuffed with Summer Squash

Tomatoes Stuffed with Summer Squash

So it’s the middle of summer. You’ve been to the farmers market and loaded up your bag with beautiful vegetables. That whole box of yellow squash and lots and lots of tomatoes. Now what? I always get questions from friends about how to use squash (other than squash casserole) and for interesting ways to […]