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.

Fontina Cheese Toasties

Fontina Cheese Toasties

Melty cheese and crispy bread are the perfect pairing for soup, creamy or brothy. And this may be the ultimate soup sidecar.  If you are fan of the classic croque monsieur, this is basically just the top.  A creamy, cheesy béchamel sauce browned until bubbly on a good piece of bread.  I like it […]

Italian Sausage Dip with Fontina and Sage

It’s nice to have a really hearty, hot dip as part of the spread when the ravenous football hordes are hungry. This is a jazzed up version of a classic sausage dip recipe, with warm, winter flavor.  Zesty Italian sausage with the bite of fennel is paired with woodsy sage and creamy, […]

Almost-Too-French Onion Soup

French Onion Soup is such a classic.  It’s what you eat on your first trip to France, and even if you eat it at the restaurant down the street at home all the time, it is still special and memorable.  Soupe à L’oignon Gratinée. The rich onion-y broth, the crispy bread soaking up the […]

Butternut and Sage Lasagna

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