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.

Cast Iron Collards

Cast Iron Collards

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Black-Eyed Pea and Cornbread Skillet

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Foldin’ Money Cabbage

Foldin

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Black-Eyed Peas for Luck

Black Eyed Peas

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