Onigiri
Hand-pressed Japanese rice balls — seasoned short-grain rice shaped into triangles around a savory filling and wra…
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Oysters with Mignonette Granita
French raw oysters served on crushed ice with a mignonette granita — shallot and sherry vinegar frozen into sharp,…
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Oysters Rockefeller
Plump raw oysters baked on their half-shell under a blanket of creamed spinach, Pernod, and golden breadcrumbs — t…
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Pad See Ew
Wide flat rice noodles stir-fried at ferocious wok heat with egg, Chinese broccoli, and sweet soy sauce until ligh…
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Palak Dal
Toor dal cooked to a thick, golden-yellow soup, then folded with a puree of fresh spinach that colors it a deep fo…
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Pan-Seared Salmon
A single fillet, skin side down, given the patience it deserves — the skin shatters like glass, the flesh stays ro…
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Paneer Tikka
Cubes of firm paneer and jewel-bright peppers, thickly coated in a spiced yogurt marinade and blistered under high…
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Paneer (Fresh Indian Cheese)
Whole milk curdled at the precise moment with lemon juice, drained through muslin, and pressed under weight into a…
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Pasta alla Carbonara
Rome's most demanding pasta — spaghetti cloaked in a trembling, egg-yolk-rich sauce that exists in the razor-thin …
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Pasta e Fagioli
Naples's definitive cold-weather dish — short pasta and creamy white beans in a thick, rosetinted broth that hover…
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Fresh Egg Pasta
The golden foundation of every Italian table — soft tipo 00 flour and whole eggs worked by hand into a single supp…
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Peking Duck
The pinnacle of Chinese roast cookery — a whole duck air-dried over 24 hours, lacquered with maltose and soy until…
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