1,165 articles
Pigs in a blanket
Pigs in a blanket: in the US, sausages or hot dogs baked in dough; in the UK, bacon-wrapped sausages served at Christmas. Also called pigs in blankets; earliest cited print use is Betty Crocker's 1957 Cooking for Kids.
Pimento cheese
Pimento cheese, also pimiento cheese, is an American cheese spread of cheddar, pimentos, and mayonnaise, nicknamed the pâté of the South. It originated in New York around the 1870s, went national around 1910, and became a Southern staple after World War II.
Pincho
Pincho (Basque pintxo) is a small Basque bar snack, typically bread topped with food held by a skewer, invented in 1930s San Sebastián; famous example the gilda; eaten bar-to-bar, paid per piece, distinct from free tapas.
Pirozhki (пирожки)
Pirozhki (пирожки, singular pirozhok) are small Russian filled buns, baked or fried, the diminutive of pirog (pie), never boiled like Polish pierogi; common fillings include cabbage, potato, meat, and egg.
Pita
Pita, also khobz arabi or Arabic bread, is a circular leavened double-layered Middle Eastern flatbread whose steam-formed pocket forms during 400 °C baking; used as pocket, wrap, scoop, and bowl.
Pizza
Pizza: baked flatbread with tomato, cheese, and toppings, born as poor people's street food in late 18th-century Naples, first pizzeria Port'Alba (1738), first US pizzeria Lombardi's (1905), now a $200 billion global industry with UNESCO-recognized Neapolitan craft.
Pizza bianca
Pizza bianca is Rome's salted, olive-oiled flatbread baked without tomato sauce, sold by weight at forni and filled with mortadella or prosciutto; about 306 kcal and 789 mg sodium per 100 g.
Pizza cheese
Pizza cheese: cheese made or chosen for pizza topping, dominated by low-moisture Mozzarella and analogues. Defined by melt, stretch, oiling-off, and browning; US standards cap moisture at 48–52%.
Pizza Margherita
Pizza Margherita, the tomato, mozzarella, basil, and olive oil pizza of Naples; traditionally credited to Raffaele Esposito for Queen Margherita of Savoy in 1889, though historians question that origin story; STG-protected and tied to UNESCO-listed Neapolitan pizza-making.
Ploughman's lunch
Ploughman's lunch: a cold British pub meal of bread, cheese, pickle and salad. Named by the Cheese Bureau in 1957 to sell cheese after rationing, though bread, cheese and ale were field workers' food for centuries.
Po' boy
Po' boy, a New Orleans sandwich on local French bread filled with fried seafood or roast beef debris, dressed with lettuce, tomato, pickles, mayo; created by the Martin brothers for 1929 streetcar strikers.
Poached egg
Poached egg: a shelled egg cooked gently in simmering, often vinegar-acidulated water until whites set and yolk stays soft; also called oeufs poches or ein verlorenes Ei; base of eggs Benedict.
Poffertjes
Poffertjes are small puffy Dutch yeast-raised griddle cakes of buckwheat and wheat flour, also historically called bollebuisjes or broedertjes, cooked in a dimpled poffertjespan and served with butter and powdered sugar.
Poi (food)
Poi is a traditional Hawaiian staple food of boiled, pounded taro (kalo) mixed with water and eaten fresh or fermented (Lactococcus lactis, lactobacilli); distinct from poi ʻulu (breadfruit) and poi ʻuala (sweet potato) variants.
Polenta
Polenta is cornmeal, typically medium or coarse ground maize, cooked slowly in salted water or stock into a creamy porridge; set and sliced, it is grilled or fried. A northern Italian staple descended from Roman puls, made with flint corn, about 4:1 liquid to cornmeal, naturally gluten-free.
Porchetta
Porchetta is an Italian whole deboned pig or suckling pig seasoned with salt, pepper, garlic, rosemary, or wild fennel, tied and roasted whole; a central Italian street food, with Porchetta di Ariccia holding EU PGI status since 2011.
Pork
Pork is meat from the domesticated pig, independently domesticated from wild boar in Eastern and Western Eurasia. It has been the world's most widely eaten meat since the Roman Empire, counts as red meat nutritionally, and is forbidden in Jewish and Islamic law.
Pork belly
Pork belly (liempo, 삼겹살 cut) is the fatty hog side left after loin and spareribs removal, 40–50% fat, cured into bacon or pancetta and grilled or braised across Korean, Filipino, Chinese, and other cuisines.
Pork chop
Pork chop: a loin cut of pork sliced perpendicular to the spine, sold as rib, loin, blade, sirloin, porterhouse, or T-bone chops; cooked to 145°F with a 3-minute rest and safe when pink at temperature.
Pork pie
Pork pie: British cold pie of chopped pork and jelly in hot water crust pastry; the Melton Mowbray variant (PGI, uncured grey pork, 30% minimum meat) is its protected regional form.
Pork ribs
Pork ribs are cuts from the pig's rib cage: baby back ribs from the loin, spareribs and St. Louis cut from the belly, plus rib tips and country-style. USDA safe temperature is 145 degrees F with a 3-minute rest; slow cooking melts collagen into gelatin.
Pork rind
Pork rind, also called chicharrón, cracklin, or pork scratching, is dehydrated pork skin deep-fried until puffy and crisp. High-protein, zero-carb snack; U.S. sales near $273 million in 2018.
Pork roll
Pork roll, also called Taylor ham, is a smoked, cured processed pork loaf from Trenton, New Jersey, created by John Taylor in 1856, renamed under the 1906 Pure Food and Drug Act, and eaten as the state's signature pork roll, egg, and cheese sandwich.
Pork tenderloin
Pork tenderloin (filet de porc, solomillo de cerdo) is the lean, boneless psoas muscle of the pork loin, weighing ¾–1½ lb, cooked by dry heat to 145°F with a 3-minute rest.
Porridge
Porridge, called oatmeal in North America, is a thick hot cereal made by boiling oats or other grains in water or milk; known regionally as congee, kanji, and dakjuk, with Neolithic origins and beta-glucan fiber linked to heart health.
Pot roast
Pot roast is an American beef dish, also called Yankee pot roast in its New England vegetable version: a tough cut such as chuck or brisket browned, then braised slowly in a covered pot with a little liquid until tender, an Americanism in print since 1881.
Pot-au-feu
Pot-au-feu, French "pot on the fire," is the traditional French boiled beef and vegetable stew, broth served first, meat second; national dish of France, attested from the 17th century.
Potato chips
Potato chips, or crisps, thin fried or baked potato slices popularized as Saratoga chips from 1853; low-sugar varieties like Atlantic, acrylamide mitigation, and US per capita use of 18.1 lb distinguish the snack.
Potato pancake
Potato pancake: a thin flat fried cake of potato, flour, and egg, known as latkes, Kartoffelpuffer, draniki, placki ziemniaczane, boxty, and gamjajeon; grated or mashed potato base, spread across Central and Eastern Europe after the potato's 19th-century adoption.
Potato salad
Potato salad (Kartoffelsalat) is boiled potatoes with a dressing, from German vinegar, broth, or mayo versions to American mayonnaise salad; oldest known recipe is Austrian, 1621.