Find your next
favorite food.

Moesia, Bulgaria

Pleven Grape Rakia

Плевенска гроздова

Twice-distilled grape brandy from the Danubian plain around Pleven, often aged in oak until amber and drunk like a brandy.

Romania

Pleșcoi Sausages

Cârnați de Pleșcoi

Mutton and beef sausages heavily spiced with hot paprika, garlic and thyme, smoked lightly and grilled until they blister.

Serbia

Pljeskavica

Pleskavica

Large ground meat patty, sometimes stuffed with cheese, grilled and served with flatbread, a beloved Balkan street food.

Durmitor, Montenegro

Pljevlja Cheese

Pljevaljski sir

Salty white cow's-milk cheese from the northern town of Pljevlja, matured in brine in tins until it goes crumbly, sharp and faintly sour.

Istria, Croatia

Pljukanci

Handmade Istrian pasta rolled between palms, long and thin at edges with thicker middle, served with meat sauces, traditional.

Saint Helena

Plo

A one-pot curried rice dish with meat or fish, potatoes, carrots, cabbage, pumpkin, tomato, curry powder, tomato ketchup, and Worcestershire sauce; the quintessential Saint Helena dish, often served at communal gatherings and Sunday lunch.

Iceland

Plokkfiskur

Iceland's defining comfort food: cod or haddock mashed with potatoes in béchamel, served with rye bread.

England, United Kingdom

Ploughman's Lunch

A cold plate of hard cheese, crusty bread, pickle, pickled onion, apple and often ham, served in pubs at lunchtime.

Kazakhstan

Plov

Плов

Kazakh-style rice pilaf, known as palau and commonly prepared with meat.

Turkmenistan

Plov (Osh)

Osh / Palov

Rice, meat, carrots, onion, and spices are cooked together in a kazan until the grains are separate and richly flavoured.

Western Norway, Norway

Plukkfisk

Plukkfisk is a seafood dish from Western Norway, rooted in local cooking tradition.

Austria

Plum Butter

Powidl

Traditional plum butter made from prune plums cooked for hours without added sweeteners, dark color with intense plum flavor, a foundational ingredient.

Wallachia, Romania

Plum Butter

Magiun de Topoloveni

Plums cooked down for many hours with no sugar or preservative until they reduce to a dark, thick, intensely fruity butter.

Austria

Plum Compote

Zwetschgenröster

Thick plum compote served as topping for dumplings, pancakes, and desserts, made from Zwetschgen plums, good spice balance, a traditional Austrian accompaniment.

Austria

Plum Dumplings

Zwetschgenknödel

Whole plums wrapped in tender Austrian dough, boiled and rolled in buttered breadcrumbs; the same dumpling tradition is known in Hungary, Serbia, and Liechtenstein.

Austria

Plum Jam Pockets

Powidltascherl

Pastry pockets filled with Powidl (thick plum jam), good quality Powidl with flaky pastry, a traditional Austrian dessert, not too sweet, comforting.

Romania

Plum Spirit

Țuică

A single-distilled plum spirit of moderate strength, drunk warmed in winter and poured as the opening drink at any gathering.

Dominican Republic

Plátanos al Caldero

A Dominican dish of ripe plantains caramelized with sugar, cinnamon, and cloves in a caldero until sticky and golden. A sweet-savory side, especially in the Cibao.

Nicaragua

Plátanos en Gloria

A Nicaraguan sweet ripe plantains in milk custard with cinnamon, a Lenten and daily classic

Guatemala

Plátanos en Mole

A Guatemalan dessert of sweet plantains in a rich chocolate mole sauce with sesame seeds, a cultural heritage and Semana Santa classic

Panama

Plátanos en Tentación

Panamanian ripe plantains baked in a sweet brown-sugar sauce with cinnamon, often topped with cheese.

Cuba

Plátanos Maduros

A Cuban fried sweet ripe plantains, caramelized and soft, a daily and essential side

Papua New Guinea

PNG Black Tea

Black tea grown in the PNG Highlands, introduced by the British — drunk steaming hot, black, and very sweet, especially popular in the southern coastal areas.

China

Png Kueh

饭粿

Pink peach-shaped rice cake stamped from a wooden mould, its glutinous rice filling seasoned with dried shrimp, mushroom and peanut, then pan-fried.

New Orleans, United States

Po' Boy

A Louisiana submarine sandwich on French bread, traditionally filled with fried shrimp, oysters, or roast beef debris.

Rapa Nui, Chile

Po'e

Traditional Easter Island sweet pudding made with banana, pumpkin, or cassava, a Rapa Nui dessert, sweet and moist.

United States

Poached Burger

A burger cooked in simmering liquid instead of on a griddle — a regional curiosity.

Yucatán Peninsula, Mexico

Poc chuc

A Yucatecan grilled pork dish marinated in sour orange and achiote, served with pickled onions.

Ljubljana, Slovenia

Pofaláča

Pofaláča is a Ljubljana pastry pie with a thin baked crust and a soft, sweet filling.

Turkey

Pogača

Flat round loaf baked for holidays, weddings and the breaking of the Ramadan fast, sometimes brushed with butter and stacked in layers.

Hungary

Pogácsa

Pogácsa is a small round savory pastry with various toppings (cheese, seeds, cracklings), flaky texture with rise.

India

Poha

पोहा

Flattened rice tempered with mustard seeds, turmeric, peanuts, and curry leaves. A popular breakfast across Maharashtra and Central India.

Serbia

Pohane svinjske nogice

Похане свињске ногице

Pohane svinjske nogice are pig trotters cooked tender, breaded and fried as a winter kafana dish.

Pohnpei State (Capital FSM), Federated States of Micronesia

Pohnpei Black Pepper

Black peppercorns of Piper nigrum grown on Pohnpei, where pepper became a distinctive local crop and export product. The plant itself is native to South Asia.

Pohnpei State (Capital FSM), Federated States of Micronesia

Pohnpei Pepper Chicken

Chicken thighs marinated then sautéed with crushed Pohnpei pepper, caramelized onions, and soy sauce; a spicy dish often served with rice or root vegetables; showcases Pohnpei's world-renowned black pepper; often served modern dish that combines local pepper with Asian techniques.

Pohnpei State (Capital FSM), Federated States of Micronesia

Pohnpei-Style Octopus Stew

Rich stew with tender octopus simmered in coconut milk with onions, garlic, ginger, taro leaves, breadfruit, and chili; a Pohnpeian specialty that showcases the abundance of octopus in FSM waters; a hearty, flavorful dish.