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.

Irish Stew

Irish Stew

Like many traditional dishes of the British Isles, my first taste of Irish Stew was in the dining hall of my college at Oxford.  And it wasn’t a particularly good experience.  Tough meat, watery broth, soggy vegetables. But I never gave up on the notion; I just think I liked this dish in theory […]

Bobotie (South African Curried Beef and Lamb Casserole)

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Pastitsio (Greek Lamb Casserole)

Pastitsio

This is an extra post this week, because to be honest, I am quite pleased with myself.  My recipe for Pastitsio is a finalist in the wonderful website Food52 contest for Best Baked Pasta dish.  When I saw the contest theme, I immediately remembered how much I enjoy this dish.  This Greek […]