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.

King Cake Bars

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Mardi Crawfish Spread

As Mardi Gras time comes around, I start to get a good craving for some Louisiana cooking.  And what is more Louisiana than crawdads?  This creamy crawfish spread is perfect for a Mardi Gras party, or any time you need a little Creole kick.  I like to serve this as an appetizer or on […]

Pralines for Idiots

Candy making is not something I typically try my hand at. All that talk about thermometers and stages and testing methods.  Those recipes always look like the kind of thing I don’t have the patience for.  Plus, once you’ve been badly burned by hot sugar, it makes you candy-shy. But this is an exception.  […]

Shrimp Creole

I am surrounded by good Louisiana cooks.  My brother went to college in New Orleans, my close friend went to law school there, and many of their friends from the area have migrated up to Memphis. And they love to cook up a good bayou feast.  So in all honesty, I don’t […]