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.

Ham and Parsley Pie

The English have a way with meat pies (no Sweeney Todd jokes, please) and lovely shops and street vendors sell an astounding variety, from chicken with tarragon to beef and kidney with stout, even some amazing vegetarian options. One of these popular meat pie purveyors is a regular stop for me in London and […]

Potted Ham

Potted ham is some truly old fashioned cooking. Potting was a method for preserving meat and seafood and even cheese in English kitchens before the advent of refrigeration. It is basically sealing finely chopped meat under a layer of clarified butter. The butter solidifies and shields the meat form unwanted visitors. It was the […]

Monte Cristo Casserole

Monte Cristo Casserole

I started a tradition when my nieces (and later my nephew) were very young. Every year at Christmas, I took them to lunch at a restaurant and then we went shopping for toys and food for all the folks who didn’t have as much at Christmas as we always have. When the girls were […]

Mustardy Ham and Noodle Casserole

Mustardy Ham and Noodle Casserole

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Country Ham Biscuit Bites with Cheese

Country Ham Biscuit Bites with Cheese

My love for biscuits is well documented (13 recipes on the site at last count), and my love of country ham equally evident when you peruse my recipes.  I have always enjoyed a warm, buttery biscuit with a slice of salty country ham tucked inside, so the next logical step seemed to be incorporating […]