Find your next
favorite food.

Peru

Parihuela

Rich, spicy Peruvian seafood soup with fish, shellfish, octopus, and crab in a tomato-ají broth. Often called the 'bouillabaisse of Peru.'

Kerala, India

Parippu Curry

പരിപ്പ് കറി

A Kerala-style plain moong dal curry with coconut. It is the first dish served in a sadya.

Paris, France

Paris Ham

Jambon de Paris

Paris-style cooked ham, pink, moist, and mild, thinly sliced for sandwiches.

Paris, France

Paris-Brest

Ring of choux pastry filled with praline cream, shaped like a bicycle wheel.

Denmark

Pariserbof

Pariserbøf

Minced-beef patty on toast with capers, beetroot, horseradish and raw yolk.

United States

Parker House Roll

A soft, buttery yeast roll folded into a pocket shape — invented at Boston's Parker House hotel.

England, United Kingdom

Parkin

A dense oatmeal and black treacle gingerbread, baked and then left in a tin for days to go sticky.

Bulgaria

Parlenka

Парленка

Flatbread baked fast in a very hot oven, split while steaming and smeared with butter, crushed garlic, cheese or lyutenitsa.

Italy

Parmigiana di Melanzane

Southern Italian baked eggplant casserole layered with fried eggplant, tomato, basil, and mozzarella or caciocavallo. A summer comfort food.

Emilia-Romagna, Italy

Parmigiano Reggiano

The 'king of cheeses': PDO hard cheese from Parma and Reggio Emilia, aged 12-36 months. Granular, nutty, and crystalline—never pre-grated.

England, United Kingdom

Parmo

A Teesside dish of a breaded chicken cutlet deep-fried, topped with béchamel sauce and Cheddar cheese, then grilled until bubbling.

Kerala, India

Parotta

பரோட்டா

A layered, flaky flatbread from South India, especially Kerala and Tamil Nadu. Made with maida and oil, it is served with salna or curry and shredded in kothu parotta.

Argentina

Parrillada

Parrillada mixta

A mixed grill platter of various meats and sausages served on a small table-top grill to keep them warm. It typically includes ribs, flank steak, sausages, blood sausage, sweetbreads, and more.

Uzbekistan

Parvarda

Parvarda is an Uzbek sugar pillow candy made with flour and citric acid, with a soft texture that melts on the tongue.

Poland

Parzybroda

Parzybroda is a soup from Kielce, rooted in local cooking tradition.

India

Pasanda

پسندہ

Flattened, marinated meat is browned and folded into a rich onion, yogurt, and spice gravy, part of the Mughal and North Indian-Pakistani continuum.

Mendoza, Argentina

Pasas de Uva Mendocinas

Raisins from Mendoza, dried grapes from Argentina's wine country, used in locro, carbonada, and desserts. A staple ingredient of the Cuyo and national cuisine.

Penang, Malaysia

Pasembur

Rojak Bandung

Indian rojak with various ingredients, fresh ingredients with spicy peanut sauce and variety of components.

Iran

Pashmak

پشمک

Persian cotton candy: feathery strands of pulled sugar, sometimes saffron or pistachio.

Cantabria, Spain

Pasiega Cheesecake

Quesada pasiega

A Cantabrian dessert similar to cheesecake, made with fresh cheese, butter, eggs, sugar, and lemon zest, with a creamy texture and golden top.

Slovakia

Paska

Паска

Paska is a Ukrainian Easter bread rich with eggs, butter, and raisins, often baked as a tall cylindrical loaf.

Russia

Paskha

Пасха

Paskha is a pyramid-shaped Russian Easter dessert made from tvorog, butter, cream, and vanilla, traditionally served with kulich.

Flanders, Belgium

Passendale

Passendale is a traditional cheese from Belgium.

Brazil

Passion fruit

Maracudja

Passion fruit, the seedy aromatic fruit of a climbing vine native to South America, ubiquitous in Brazilian juices, mousses and desserts.

Sicily, Italy

Pasta 'ncasciata

Sicilian baked pasta—penne or rigatoni bound with ragù or tomato, fried eggplant, caciocavallo, and béchamel, molded and inverted onto a plate.

Italy

Pasta al mascarpone

Pasta al mascarpone is a named Italian pasta from Province of Lodi, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

Asmara, Eritrea

Pasta al Sugo e Berbere

Pasta col Berbere

Eritrean-Italian fusion of pasta in tomato sauce spiced with berbere; a unique interpretation of Italian pasta born from colonial influence; served in Asmara's trattorias; neither fully Italian nor fully Eritrean, but distinctly both.

Rome, Italy

Pasta alla Gricia

The white ancestor of amatriciana: guanciale crisped in its own fat, Pecorino Romano, and black pepper—no tomato. Sometimes called amatriciana bianca.

Sicily, Italy

Pasta alla Norma

Sicilian pasta of maccheroni with fried eggplant, tomato, basil, and salted ricotta (ricotta salata). Named by a playwright after Bellini's opera Norma.

Sicily, Italy

Pasta alla Trapanese

Trapani's raw tomato, almond, basil, garlic, and olive oil pesto (pesto alla trapanese) tossed with busiate pasta. A Sicilian alternative to Genovese pesto.

Sicily, Italy

Pasta chî Sàrdi

Sicilian pasta with sardines, wild fennel, pine nuts, raisins, and saffron. A dish born of Arab influence, traditionally made in spring when wild fennel blooms.

Italy

Pasta e Fagioli

Pasta e fagioli is a named Italian soup form combining borlotti or cannellini beans, small pasta, soffritto, and a savoury broth; regional versions may add tomato, herbs, or a Parmigiano rind.

Naples, Italy

Pasta e Patate

Neapolitan comfort dish of small pasta, potatoes, tomato, and Pecorino or Provola, cooked into a thick stew. A primo that eats like a meal.

Naples, Italy

Pasta e Zucchine

Neapolitan summer pasta of small pasta, zucchini, garlic, olive oil, and Provola or ricotta. A lighter cousin of pasta e patate.

Argentina

Pasta Frola

An Argentine tart of shortcrust pastry filled with dulce de membrillo (or batata or guayaba) and topped with a lattice crust. A classic of home baking and panaderías.

Malta

Pasta Omelette

Froġa tat-tarja

Leftover thin pasta bound with beaten egg and cheese and fried into a flat cake, cut into wedges.