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.

Rhubarb-e-Cue Sauce

I have this obsession with rhubarb. I think because it is not something I grew up with and it seems so exotic. It’s one of the many foodstuffs I was first introduced to while living in England, and there is always this mystique around those decidedly British things to me. Plus, the red stalks […]

Rhubarb Crumb Cake

Every time I buy rhubarb at the grocery, at any store, the cashier has to ask me what it is and then struggles to find it on the produce code chart.  Is it a vegetable or a fruit (technically a vegetable, by the way)? Once a cashier suggested I memorize the code to make […]