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.

Sauerbraten (Marinated Beef Roast with a Gingersnap Gravy)

Sauerbraten

The first signs of fall are just beginning to show, so my mind turns to hearty, meaty meals with bold flavors, and this recipe fits the bill perfectly. Spiced, seasoned and slow cooked, it will make you house smell like autumn and it is a great weekend cooking project. It’s a warming and comforting Sunday […]

Wash Day Green Beans

Wash Day Green Beans in progress

Wash day beans are an old tradition, one that has taken on many forms in many places. The story goes that laundry day was once a week, usually a Monday, back when doing the wash meant heating up vats of water on an old wood […]

Nasturtium Butter and Nasturtium Vinegar

I love edible flowers. They bring such color and whimsy to the table. I love them sprinkled on a good salad, and this year I even used honeysuckle to make a cordial. I usually plant a few marigolds for tossing with salads, and stick a few nasturtium seeds in the edge of the garden.

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