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.

Peas with Pancetta, Mint and Crème Fraiche

 

I am still waiting for the bounty of spring vegetables to arrive.  It’s almost here, but has not fully taken over, and it’s a few more weeks to the opening of the Farmer’s Market.  So in the meantime, my need for something green leads me back to my favorite way of preparing that […]