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.

Melty Cheese and Caramelized Onion Fondue Dip

Melty Cheese and Caramelized Onion Fondue Dip

[…]

Farmers Market Vegetable Tart

Farmers Market Vegetable Tart

[…]

Chilled Vidalia Onion Soup

From April through October, during farmers market season, I rarely visit the produce section of the grocery store. Why bother when there is so much beautiful, fresh, in season produce at the markets.  I only seek out a few things that don’t grow here.  Lemons and limes, cherries from Michigan and Washington […]

Summer Squash Casserole

I honed my squash cooking techniques years ago when I first started planning events for a living.  I had two wonderful clients planning a big, beautiful outdoor wedding for their daughter on their sprawling, picturesque property.  The father of the bride had an elaborate garden, raised, tiered beds all surrounded by a critter-proof cage.  […]

Crispy Chestnut Veal with Chestnut-Wine Sauce

IMG_0555

 

 

 

 

 

 

 

 

 

 

It may be politically incorrect, but I love veal.  It is my favorite meat.  If there is a veal dish on the menu (apart from sweetbreads), I will order it.  I have eaten a great veal swath across the globe. On […]