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.

Squash Blossom Risotto

Squash Blossom Risotto

I ate at two restaurants in Rome earlier this summer that claimed to be built on the very spot where Julius Caesar was killed, and visited two tourist attractions that claimed the same thing. It makes a great story to print on a menu, and they each had some historical perspective to back up […]

Hoppin’ John Salad with Bourbon Sorghum Vinaigrette

Hoppin

Hoppin’ John is a traditional southern dish of rice and black-eyed peas traditionally served on New Year’s Day to guarantee prosperity in the new year. That hearty, warming dish is in my New Year’s Day rotation, usually made with black-eyed peas I bought at the farmers market and put up in the freezer during […]

Greek Lemon and Rice Soup

Greek Lemon Rice Soup

My area is sorely lacking in Greek restaurants, but we do have a wonderful Greek Festival every year, and they have a lovely roasted chicken with lemon and rosemary on the menu that is a once a year treat. But about a year ago, a restaurant opened up (you may have one in your […]

Shrimp Perloo (Low Country Shrimp and Rice)

Shrimp Perloo

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Country Captain with Coconut Rice

Country Captain with Coconut Rice

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Red Beans and Rice – My Way

Red Beans and Rice

Red Beans and Rice are a classic of the Louisiana cooking canon.  And I assume every Louisiana cook has there own version that they would assert constitutes the only way to properly make the dish.  And I’ll tell you, the same can be said of me.  No, I am not from Louisiana and I […]

Good Luck Gumbo (Black-eyed Pea and Collard Gumbo over Rice)

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