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.

Potato Kielbasa Chowder with Gouda and Dill

Potato Kielbasa Chowder with Gouda and Dill

Sometimes, good recipes don’t make good photos. They are just hard to make pretty.  This is one of those recipes.  I have tried for a while now to photograph this soup, to make it look like a magazine spread, to make it so perfect, your mouth-waters just looking at it.  But I can’t.  My […]