Southern Snacks Cookbook

The Southern Sympathy Cookbook

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.

Slow Roasted Zucchini with Fennel and Tomatoes

Slow Roasted Zucchini

I am always so intrigued by the adorable little baby zucchini I see in the farmers market, but I’ve never been sure about what to do with them that preserves their sweet size. I’ve cut them long ways and grilled the halves, but it always seems a shame to just slice […]

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Blueberry Zucchini Cake

What grows together goes together is a good way to cook in the kitchen. I love to make the most of in-season produce. I always seem to end up with one more zucchini hanging around and my market bag is always bursting with berries when they are in season. So it seemed only natural […]

Zucchini Pasta Bake with Mint Pesto

A few years ago, on a family trip to Italy, we had an amazing meal prepared by a local chef that included handmade ravioli with a zucchini mint pesto sauce. It was one of the culinary highlights of the trip for me. I asked the chef how it was made, but my lack of […]

Cheesy Vegetable Soda Bread

Cheesy Vegetable Soda Bread

We are moving (slowly, but surely. It was 99° here this week) toward soup and stew season. And when we get there, it’s always nice to serve a fresh loaf of bread alongside a bowl. I only breakout my yeast bread making skills on rare occasions, and certainly not on a busy weeknight. So […]

Zucchini Lime Drizzle Cake

Zucchini Lime Drizzle Cake

Zucchini breads and cakes are a go to during the growing season, when there is always one left from your farmers market haul, or just too many growing in your garden. I like my zucchini bakes light and fresh, rather than dark and spiced, so with that one lingering zucchini on the counter, I […]