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.

Maple Apple Biscuits with Whipped Maple Butter

Maple Apple Biscuits with Whipped Maple Butter

I’ve been focusing this month on simple comfort foods; food to share with family and friends that are simple and delicious. And nothing is more comforting to me than a homemade biscuit. So in the fall, I like to pair up the best of the season’s apples with a little sweet maple syrup to [...]

Vidalia Onion and Goat Cheese Soufflé

Vidalia Onion and Goat Cheese Souffle

I’m a little obsessed with Vidalia onions.  I love the sweetness with the onion edge.  I buy them in bulk when they are in season, and I tie them up in pantyhose to hang in my pantry for winter storage.  Really.  Vidalias are sweet and smooth without any of the burn of other onions, [...]

Southern Cornbread Chicken and Dressing with Gravy

Southern Cornbread Chicken and Dressing with Gravy

My life sometimes requires comfort cooking.  Not comfort food, but comfort cooking, though the two are not mutually exclusive.  Comfort food for me is old classics that bring back happy memories, sometimes bittersweet, or that make a down day worthwhile.  Often, that means food prepared by someone other than me.

Comfort cooking [...]

Buttermilk Bacon Cookies with Bourbon Caramel Frosting

Buttermilk Bacon Cookies with Caramel Frosting

Two of my very favorite Southern ingredients are creamy buttermilk and pig.  So, I just couldn’t resist adding the salty crunch of bacon to a classic, tender buttermilk cookie.  Swirling on a bourbon-y version of classic caramel icing makes this a real Southern overload cookie.

I created this recipe several years ago for a [...]

Sorghum Buttermilk Pie

Sorghum Buttermilk Pie

In case you haven’t noticed, I love cooking with buttermilk.  It tenderizes, flavorizes, tangifies and creamifies anything it works with.  I go out of my way to seek out good, thick country buttermilk.  It is the most important ingredient in fried chicken, biscuits and cornbread.  I use it in dressings, gravies, marinades, cookies cakes [...]

Bourbon-Spiked Caramelized Onion and Bacon Dip

Bourbon-Spiked Caramelized Onion and Bacon Dip

I have been making a version of caramelized onion dip for ages.  I take it to parties, lake weekends, family gatherings and football watching events.  I get requests for it, and it is always absolutely vacuumed up.

But when you are an avid cook, you want to constantly challenge yourself.  So after years of [...]

Shrimp and Corn Cobbler

Shrimp and Corn Cobbler

Shrimp and corn pie recipes appear in a number of Southern community cookbooks, and I’ve tried a few.  But I have always thought they lacked a little oomph.  But the delicious combination of shrimp and corn deserves attention, so I put my mind to it and decided on a tangy filling and an old-fashioned [...]

Wallis’s Southern Sorghum Loaf

Wallis

My house is slowly being taken over by my collection of cookbooks.  There are parts of the house that are not open to the public because of it.  And in one of those piles of community cookbooks, I dug out this little piece of Southern ephemera: Some Favorite Southern Recipes of the [...]

Bacon Spoon Bread with Tomato Bacon Jam

Bacon Spoon Bread with Tomato Bacon Jam

When I think of really old Southern recipes, spoon bread always comes to mind.  I really have no particular knowledge of its history, its just that first time I ever had it was on a school trip to Colonial Williamsburg where it is served at Christiana Campbell’s Tavern by costumed and in-character servers. I [...]

Butter Braised Lady Peas and Buttermilk Hoe Cakes

Butter Braised Lady Peas and Buttermilk Hoe Cakes

My love of field peas has been declared far and wide. I generally grab bags from the farmers market, put some up in the freezer for a mid-winter summer meal. Then I throw some in my field pea pot with whatever pork product I have around. Salt pork, bacon, country ham, fatback. My summer [...]