Find your next
favorite food.

Mexico

Pico de Gallo

A fresh salsa of diced tomato, onion, jalapeño, cilantro, and lime — a raw, crunchy table salsa.

Auvergne-Rhône-Alpes, France

Picodon

Small goat cheese from Drome and Ardeche with a tangy flavor.

Atlantic Canada, Canada

Pictou county pizza

A Nova Scotia thin-crust pizza topped with thick, sweet tomato sauce, salty bacon, and a mountain of grated mozzarella.

Turkey

Pide

Cantık pidesi

A boat-shaped flatbread baked in a wood-fired stone oven and topped with various fillings such as ground meat, diced lamb with cheese, or melted kaşar cheese. The bread is soft and pillowy inside with a slightly charred, crispy bottom. Often called Turkish pizza.

London, United Kingdom

Pie and Mash

A minced beef pie with mashed potato and a green parsley sauce made with the liquor from stewed eels.

England, United Kingdom

Pie barm

A pie barm is a Wigan meat pie split into a bread roll, often with gravy or mushy peas.

South Australia, Australia

Pie Floater

Adelaide specialty: meat pie submerged upside-down in thick green pea soup, topped with tomato or mint sauce, a South Australian heritage icon since the 1890s.

Malaysia

Pie Tee

Kueh Pie Tee

Crispy tart shells filled with jicama, prawns, and savory toppings, crispy shell with generous filling and fresh ingredients.

Poland

Pierekaczewnik

Pierekaczewnik is a pastry from Podlaskie Voivodeship, rooted in local cooking tradition.

Toruń, Poland

Piernik

Polish gingerbread cake, made with honey, spices (cinnamon, cloves, nutmeg, pepper), and often layered with jam. A Toruń specialty and Christmas tradition, dark and spicy, a national dessert.

Toruń, Poland

Piernik Staropolski

'Old Polish gingerbread': a layered gingerbread with plum jam and walnut cream, aged for days. A Toruń specialty, dark, spicy, and rich, a festive and artisanal dessert.

Toruń, Poland

Pierniki Toruńskie

Toruń gingerbread cookies: small, spiced, glazed gingerbread cookies, a Toruń specialty since the Middle Ages. A national treat, dark and spicy, a souvenir and gift.

Canadian Prairies, Canada

Pierogi

Poland's national dish: half-moon dumplings of thin unleavened dough, filled, sealed by pinching, boiled, then often pan-fried in butter with onions. The universal Polish comfort food.

Poland

Pierogi Lwowskie

Pierogi from the former eastern territories (Kresy), filled with meat, potatoes, and cheese, seasoned with garlic and pepper. A hearty, savory variant.

Poland

Pierogi Ruskie

The most popular pierogi: filled with a mixture of mashed potatoes, quark (twaróg), and onions, seasoned with salt and pepper. A staple of Polish home cooking and milk bars.

Lesser Poland, Poland

Pierogi z Bryndzą

A highland (Podhale) pierogi filled with bryndza (sheep's milk cheese) and potatoes, served with bacon bits and sour cream. A Tatra mountain specialty.

Poland

Pierogi z Jagodami

Sweet pierogi filled with wild blueberries (jagody), sprinkled with sugar and sour cream. A summer dessert dumpling, a childhood favorite.

Poland

Pierogi z Kapustą i Grzybami

Pierogi filled with sauerkraut and forest mushrooms, a Christmas Eve (Wigilia) staple. Savory, tangy, and earthy, served with melted butter.

Poland

Pierogi z Mięsem

Pierogi filled with seasoned ground meat (pork, beef, or poultry), onions, and spices, boiled and pan-fried. A hearty, savory variant, a Sunday dinner staple.

Poland

Pieróg biłgorajski

Pieróg biłgorajski is a pie from Lublin Voivodeship, rooted in local cooking tradition.

Poland

Pieróg postny ze Starych Kolni

Pieróg postny ze Starych Kolni is a pie from Stare Kolnie, rooted in local cooking tradition.

Macao

Pig's Ear and Papaya Salad

Orelha de Porco

Macanese salad of pig's ear and green papaya; a unique Macanese dish; pig's ear is boiled and sliced thin; green papaya adds crunch and freshness; dressed with vinegar and oil; a fusion of Portuguese and Southeast Asian flavors; the salad that is uniquely Macanese.

Saint Vincent and the Grenadines

Pig's Feet Souse

Souse made from pig's feet; pickled with lime, cucumber, onion, and Scotch bonnet; a cold, sharp, cleansing dish; a popular street food and weekend dish; similar to souse on other Caribbean islands; the pig's feet souse of Saint Vincent; a tangy, gelatinous treat; a communal weekend dish.

Romania

Pig's Gift

Pomana porcului

Pan-fried cubed pork served fresh from the winter pig slaughter to the family and neighbours who helped, with garlic and polenta.

England, United Kingdom

Pigs in Blankets

Small sausages wrapped in bacon, roasted until crisp, a Christmas dinner staple and Sunday roast side across the UK.

Saint Lucia

Pigtail and Red Bean Bouillon

Hearty bouillon made with pigtail and red beans; a traditional Saint Lucian soup; includes ground provisions, dumplings, and local spices; slow-cooked for hours; a robust, flavourful broth; the pigtail and red bean bouillon of Saint Lucia; a comforting, restorative soup; a Creole classic.

Pohnpei State (Capital FSM), Federated States of Micronesia

Pihlohlo Mwehng

Pihlohlo Mwehng combines ground swamp taro and starch in oblong pieces coated with caramelized coconut-sap syrup from Mwoakilloa.

Lyon, France

Pike Quenelle

Quenelle de brochet

Elongated pike dumpling served with Nantua crayfish sauce, a Lyon specialty.

Australia

Pikelets

Small thick pancakes, Australian teatime treat, served with butter and jam, light texture with properly cooked and good toppings, a familiar and nostalgic classic, daily.

United States

Piki Bread

A Hopi ceremonial bread of blue cornmeal, paper-thin, made on a heated stone.

Haiti

Pikliz

Shredded cabbage, carrot, onion and scotch bonnet packed into a jar of vinegar with cloves and left to sharpen for days.

New Zealand

Pikopiko

Young unfurling shoots of native ferns, harvested in spring; mildly bitter greens lightly blanched or stir-fried, sold in bunches at Māori and farmers' markets.

Comoros

Pilaou

Mahorais Pilao

A fragrant Comorian spiced rice dish with beef, chicken, or fish; the rice is cooked with cardamom, cinnamon, cloves, cumin, turmeric, saffron, tomatoes, and onions; Arab-influenced, often prepared for special occasions.

Kenya

Pilau

A coastal Swahili spiced rice with meat, cardamom, cloves, and cinnamon, a festive and daily classic

Tanzania

Pilau ya Zanzibar

A Zanzibar-style pilau with browned onions, cardamom, clove and cinnamon.

Turkey

Pilav Ustu Doner

Döner served over buttery rice.