Find your next
favorite food.

West Bengal, India

Paturi

পাতুরি

A Bengali dish of fish or vegetables wrapped in banana leaf and steamed.

Limón, Costa Rica

Patí

Caribbean meat pastry with turmeric-infused dough and spiced meat filling, a Limón province Afro-Caribbean specialty, flaky and spicy.

Mumbai, India

Pav Bhaji

पाव भाजी

A Mumbai street food of mashed vegetables cooked with spices and served with buttered bread rolls. It is tangy, spicy, and buttery.

France

Pave de Chirac

Pave de Chirac is a named French cheese associated with France, recognized for its own rind, aging, and milk character.

Australia

Pavlova

Pav

A baked meringue dessert with a crisp shell and soft centre, topped with cream and fruit; Australia and New Zealand both claim its origin, so this record preserves the contested history.

Puerto Rico

Pavochón

Puerto Rican roast turkey prepared like lechón: marinated in adobo and mojo, slow-roasted until the skin is crackly.

France

Pavé Blésois

Pavé Blésois is a named French cheese associated with France, recognized for its own rind, aging, and milk character.

France

Pavé de Corbie

Pavé de Corbie is a Val de Somme confection made with ground hazelnuts, honey and apple compote, inspired by the macaron d’Amiens.

Monaco

Pavés du Rocher

Almond and honey confection flavoured with orange, cut into small pavé-shaped pieces.

Brazil

Pavê

A layered dessert of biscuits soaked in coffee or chocolate milk, alternated with creamy custard and chocolate, served chilled.

Angola

Pavê de Ginguba

Layers of biscuit and ground-peanut cream chilled into a set icebox cake.

Bermuda

Pawpaw Montespan

A layered casserole made with green pawpaws (unripe papayas), ground beef, Bermuda onions, tomatoes, tomato sauce, and cheddar cheese, topped with breadcrumbs; originated from Montespan Lodge in Warwick Parish

Crete, Greece

Paximadi

Παξιμάδι

Greek twice-baked hard bread or rusk, from barley or wheat, a dry and long-lasting staple. Used for dakos and salads, a Cretan and island specialty, a rustic and ancient bread, a healthy base.

Paraguay

Payagua Mascada

Payaguá Mascada

Croquettes made with cassava, minced beef, and chives, shaped flat and fried, traditional during San Juan celebrations.

Lahore, India

Paye

پائے

Paye is a slow-simmered trotters stew, often served for breakfast; versions use different animals and vary by region.

Bangladesh

Payesh

পায়েস

Rice simmered slowly in milk with sugar or date molasses, cardamom and bay until thick, served at birthdays and festivals.

Andalusia, Spain

Payoyo Cheese

Queso payoyo

An artisanal cheese from the Sierra de Cadiz, made from Payoya goat milk, with a creamy texture and tangy, complex flavor.

Novi Pazar, Serbia

Pazarske Mantije

Пазарске мантије

Small spheres of stretched filo filled with minced beef, onion and oil, packed tightly in a round tray and baked until the tops crisp.

Istanbul, Turkey

Paçanga Böreği

A börek variety especially popular in Istanbul, regarded as a traditional Sephardic Jewish specialty. Yufka dough is stuffed with pastırma, kaşar cheese, and parsley, then rolled and deep-fried until golden and crisp. It is a favorite meze and street snack.

São Paulo, Brazil

Paçoca

A crumbly Brazilian peanut candy of roasted peanuts, sugar and salt, pressed into small cork-shaped bites. Popular at Festa Junina and in São Paulo's interior.

Brazil

Paçoca de Carne Seca

A dry pounded mixture of sun-dried beef and cassava flour crushed together in a mortar, an everyday Northeastern staple eaten as a side or stuffing.

Dalmatia, Croatia

Paška janjetina

In Dalmatia, Paška janjetina is spring lamb from Pag with saline-herbal flavour.

Croatia

Paška skuta

Paška skuta is fresh whey cheese from Pag’s sheep dairies, made soon after milking.

Croatia

Paška sol

Paška sol is a regional ingredient prepared with local ingredients and a distinctive Balkan tradition.

Budva, Montenegro

Paštrovići Macaroni

Paštrovski makaruli

Hand-rolled hollow macaroni from the Paštrovići coast near Budva, dressed only with olive oil, hard cheese and sometimes a little honey.

China

Pea Shoots

豆苗

The young tendrils and leaves of the pea plant, stir-fried in seconds with garlic, sweet and faintly grassy.

Germany

Pea Soup

Erbsensuppe

Soup from dried peas, often with smoked meat, hearty and warming.

Estonia

Pea Soup

Hernesupp

Traditional split pea soup with smoked pork hock, a classic Thursday dish and Shrovetide tradition.

Finland

Pea Soup

Hernekeitto

Thick split pea soup cooked with pork, traditionally prepared and served every Thursday throughout Finland.

Hungary

Pea Soup

Borsóleves

Pea soup is a Hungarian clear soup with green peas, carrots, parsley root, pinched noodles, and paprika.

Latvia

Pea Soup

Zirņu zupa

Hearty soup with dried peas, pearl barley, smoked meat and root vegetables, traditionally for Christmas and winter.

United States

Peacemaker

A New Orleans fried-oyster loaf: a hollowed French loaf stuffed with fried oysters, dressed with lettuce, tomato, and remoulade.

United States

Peach Cobbler

A Southern dessert of spiced peaches baked under a golden biscuit topping, served warm with vanilla ice cream.

Toronto, Canada

Peameal Bacon

Bacon de maïs

Wet-cured pork loin rolled in cornmeal, unsmoked Canadian bacon, Toronto's signature ingredient.

Chad

Peanut and Squash Stew

Peanut Squash Stew

Chadian stew combining peanuts and squash; creamy, nutty, and sweet from the squash; a hearty vegetarian dish; peanuts enrich sauces with creamy, nutty depth; squash and sweet potatoes thrive in Chad's climate; served with boule; a seasonal favorite.

Paraguay

Peanut Brittle

Ka'i Ladrillo

Rectangular peanut-and-molasses slabs whose name means 'brick' — peanuts held in dark cane syrup, cut sharp and sold wrapped in paper.