Cooking with the PSO

Rossen Milanov cooking in the kitchen with a PSO apron on

Our musicians and Edward T. Cone Music Director Rossen Milanov love to cook, and they'd like to share their recipes with you! We're adding to the collection every other week during the summer, showcasing the culinary side of our musicians. 

We'd love it if you'd share your feedback and photos via social media, tagging us and including this hashtag: #cookingwiththepso

Sweet Potato Casserole

From the kitchen of PSO principal trumpet, Jerry Bryant

Jerry Bryant, principal trumpet

"Growing up in Alabama I was surrounded by great cooks. I have many fond memories of my mother and grandmother cooking a plentiful variety of flavors. On any given day we could have a bounty of fresh okra, squash, beans, tomatoes (often fried), watermelon, cantaloupe, fried chicken, BBQ, biscuits, and every casserole you can think of." –Jerry


  • 2 eggs
  • 1/2 cup of sugar
  • 1/2 cup of white Karo syrup
  • 3/4 cup of butter, softened
  • 1 teaspoon of vanilla
  • 3 cups of cooked mashed sweet potatoes


  • 1/2 cup of brown sugar
  • 1/3 cup of flour
  • 2 table spoons of butter, softened
  • 1 cup of chopped pecans

Mix the eggs, sugar, syrup, butter, vanilla, and mashed potatoes. Spoon the mixture into a greased 2-quart casserole. Mix the ingredients for the topping and sprinkle over the sweet potatoes. Bake at 350° for 45 minutes.

Recipe Archive

Maple Soy Sauce Glazed Tofu

Chunky Chocolate Drops

Spaghetti with Simple Tomato Sauce

Mushroom Beef Barley Soup

Pasta Bake

Cinnamon Cranberry Orange Bread

Dangerously Easy Blondies

Pear Cranberry Cobbler

Eggplant and Peppers Dip

Roasted Spaghetti Squash with Vegan Mushroom Cream Sauce

Salmon, Corn, and Avocado Salad

Bulgarian Shopska Salad

Spinach Pie

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