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Pastila (пастила)
Pastila (пастила) is a traditional Russian fruit confection of baked apple purée whipped with egg whites and dried, dating to the fourteenth century and most famously made in Kolomna.
Pastirma
Pastirma (pastırma, basturma, basterma) is a salted, dried, pressed whole-muscle beef product coated in çemen, a fenugreek-garlic-red pepper paste, eaten raw across Turkey, Armenia, Egypt and the Balkans; ancestor of pastrami.
Pastitsio (παστίτσιο)
Pastitsio (παστίτσιο), sometimes called Greek lasagna, is a layered baked pasta dish of hollow tubular pasta, cinnamon-scented meat sauce, and cheese-enriched béchamel, modernized by chef Nikolaos Tselementes; Cyprus also calls it makaronia tou fournou.
Pastrami
Pastrami, also known as pastirma or pastramă, is brined, spice-rubbed, smoked, and steamed cured beef, a Romanian-derived technique brought to New York by Romanian Jewish immigrants and made iconic in Jewish delicatessen sandwiches on rye.
Pasty
Pasty, especially the Cornish pasty, a D-shaped baked turnover of beef, potato, swede, and onion with a side crimp; PGI-protected, made only in Cornwall since 2011, carried worldwide by Cornish miners to Mexico and Michigan.
Patty
A patty is ground food, especially meat, formed into a flat round shape and cooked, or a small round meat pie such as the Jamaican patty, a spiced baked pastry descended from the Cornish pasty.
Pea fiber
Pea fiber: dietary fiber ingredient from pea hulls and pods (Pisum sativum), 71-92% fiber in hulls, mostly insoluble cellulose and hemicellulose; used in bread, meat, and yogurt; FDA GRAS as GRN 525 (2014).
Pea soup
Pea soup: thick soup of dried split peas, pork, and aromatics; Nordic ärtsoppa/hernekeitto eaten Thursdays from medieval fasting, Dutch snert (2019 intangible heritage), and French Canadian soupe aux pois.
Peameal bacon
Peameal bacon is Canadian wet-cured, unsmoked pork loin rolled in cornmeal, originally coated in ground yellow peas; associated with Toronto's William Davies and distinct from American "Canadian bacon".
Peanut butter
Peanut butter is a food paste made by roasting and grinding peanuts, eaten as a spread; US regulation requires at least 90 percent peanuts, with the remainder limited to sweeteners and stabilizers.
Peanut butter and jelly sandwich
Peanut butter and jelly sandwich (PB&J), an American bread sandwich of peanut butter and jelly or jam; first printed 1901 by Julia Davis Chandler, mass-market after 1920s sliced bread and Skippy, now a lunchbox staple.
Peanut butter, banana and bacon sandwich
Peanut butter, banana and bacon sandwich, also called the Elvis or Velvet Elvis sandwich: an American pan-fried sandwich of white bread, peanut butter, banana, and often bacon, famous through Elvis Presley and distinct from Denver's Fool's Gold Loaf.
Pease pudding
Pease pudding, also called pease pottage or pease porridge, is a British savory dish of boiled yellow split peas pureed thick, served with ham or pork and now a North East England staple in ham-and-pease-pudding stotties.
Pecan pie
Pecan pie, technically a sugar pie, is an American Southern dessert of pecans in a corn syrup, egg, sugar, and butter filling; popularized by Karo syrup in the 1930s and Texas's state pie since 2013.
Pecorino
Pecorino is the Italian family of sheep's-milk cheeses (pecora = sheep), including PDO varieties Romano, Sardo, Toscano, and Siciliano; Romano, though named for Rome, is now mainly produced in Sardinia.
Peking duck (北京烤鸭)
Peking duck (北京烤鸭, Beijing kaoya) is Beijing's signature roast duck dish, made by hanging-oven (Quanjude, 1864) or closed-oven (Bianyifang, 1416) methods, both national intangible cultural heritage since 2008, served carved with pancakes, scallion, and sweet bean sauce.
Pelmeni (пельмени)
Pelmeni (пельмени) are Russian boiled dumplings of thin dough around raw minced meat, named from Ugric pel-nyan, "ear-bread". Invented among Komi and Udmurt peoples, industrialized in Perm in 1938; about 400,000 tons eaten yearly in Russia.
Pepperoni
Pepperoni is an American air-dried salami of pork and beef, seasoned with paprika and pepper, invented by Italian immigrants in the early 1900s; in Italy peperoni means bell peppers, and the sausage is the leading US pizza topping.
Peri-peri
Peri-peri (piri-piri, pili-pili) is the African bird's eye chili, Capsicum frutescens, and the sauce, marinade, and seasoning made from it; 50,000–225,000 SHU, spread by Portuguese trade, central to Mozambican, Angolan, Portuguese, and South African cuisine.
Perpetual stew
Perpetual stew, also called forever soup or hunter's pot, is a stew kept continuously simmering while new ingredients replace eaten portions; famous pots include Bangkok's Wattana Panich broth and viral TikTok stews, though medieval origins are disputed by food historians.
Pesto
Pesto, especially pesto alla genovese, is Liguria's raw pounded basil sauce of Genovese DOP basil, pine nuts, garlic, two cheeses, olive oil, and salt, first codified in 1865.
Philippine adobo
Philippine adobo is the Filipino braise of meat, seafood, or vegetables in vinegar, garlic, bay leaf, and usually soy sauce. The name is Spanish (adobar, to marinate); the technique predates colonization and the first record is the 1613 Vocabulario de la lengua tagala.
Pho
Pho, also known as phở bò, is a Vietnamese noodle soup of flat rice noodles, beef or chicken, and long-simmered broth, the country's most internationally recognized dish.
Picadillo
Picadillo: Spanish and Latin American dish of seasoned ground or minced meat with tomato, onion, peppers; from picar, to mince. Mexican, Cuban, Filipino giniling, Costa Rican vegetable hash, and Spanish chorizo-meat versions differ.
Pickled cucumber
Pickled cucumbers, also known as pickles or pickled gherkins, are cucumbers preserved with vinegar or fermented in salt brine, first pickled in the Tigris Valley around 2030 BC.
Pickled egg
Pickled eggs are hard-cooked, peeled eggs preserved in vinegar brine with salt and spices, classified as acidified food (21 CFR 114). Safe only below pH 4.6; acid penetrates the yolk in 3–6 days; home versions require refrigeration.
Pickled herring
Pickled herring, or marinated herring (Swedish inlagd sill), is herring preserved in vinegar, salt, and sugar as a cold Northern European fish dish, a semipreserve kept at pH 4.5 or below, with variants such as Bismarck herring, rollmops, matjessill, and Hokkaido's rice-malt nishin zuke.
Pico de gallo
Pico de gallo (salsa fresca, salsa bandera, salsa cruda) is Mexico's fresh, uncooked chopped salsa of tomato, onion, chile, cilantro, and lime, chunkier and drier than blended salsa, with fruit-salad variants in some regions.
Pie
Pie (pye): baked dish of food fully or partly enclosed in dough, from Egyptian galettes and Roman placenta to English coffyn crusts and American apple pie; word attested 1303.
Pierogi
Pierogi: Polish half-moon boiled dumplings of unleavened dough, filled with potato and twaróg, cabbage and mushrooms, meat, or fruit, related to Ukrainian varenyky and Russian pelmeni; first cookbook recipe 1682.