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

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Kielbasa Pasta with Honey Mustard Sauce

We are in the transitional season.  Not quite full on fall, but summer vacation is definitely over. This is a nice, hearty pasta with flavors that bridge that gap between summer and fall.  Stone ground mustard provides a nice tang and texture, but the hit of the bright yellow version deepens the mustard flavor.  […]

Good Luck Gumbo (Black-eyed Pea and Collard Gumbo over Rice)

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Glazed Kielbasa

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There are certain activities that anyone in any particular town, city, state or region is expected to have participated in.  Wouldn’t you be surprised by someone living in Hawaii who had never been to the beach?  Or shocked by a resident of Paris who had never even seen the Eiffel Tower?

Well, […]