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.

Fresh Fig Cake with Buttermilk Glaze

A friend recently posted on Facebook that she had some figs lying around and was looking for suggestions on how to use them.  Almost all the comments involved wrapping them with bacon, drizzling them with honey, or slicing them on a pizza.  All of which are delicious suggestions, but a little one-note.  But it […]

Candied Figs

Candied Figs

I love figs.  Fresh and dried, black, brown or green.  But I admit I am not that creative with their use.  I snap them up when I see them, but often can’t seem to move past wrapping them in prosciutto or roasting them draped with bacon.  But eventually, one batch of figs ended up, […]