Peri-Peri Chicken
A whole spatchcocked chicken marinated in a ferocious sauce of African bird's eye chilies, garlic, lemon, and smok…
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Pernil (Puerto Rican Slow-Roasted Pork Shoulder)
A bone-in pork shoulder buried in garlic-sazón adobo and marinated for 24 hours, then roasted low and slow until t…
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Persian Rice with Tahdig
Long-grain basmati steamed with saffron over a scorching base until a golden, burnished crust forms on the bottom …
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Persian Chelo Rice with Tahdig
The crown jewel of the Iranian table — long-grain basmati parboiled, drained, and steam-finished over a shield of …
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Persian Saffron Rice (Chelow)
The crown jewel of Iranian cooking — long-grain basmati that has been soaked, parboiled, and then steamed over a l…
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Persian Tahdig (Crispy Rice)
Rice that is as much about its golden, shattering crust as the fluffy grains above it — parboiled, rested, steamed…
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Peruvian Ceviche with Leche de Tigre
Thin-sliced sea bass cured in punishing lime juice and ají amarillo until the flesh turns white and tender, served…
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Butter Pilaf
The pillar of Central Asian and Turkish cooking — long-grain rice toasted in butter until translucent and nutty, t…
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Polenta
Coarse cornmeal stirred into a slow whirlpool until the grains burst, swell, and pull away from the pot in a singl…
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Pollo a la Brasa (Peruvian Rotisserie Chicken)
A whole chicken brined in soy sauce, cumin, aji panca, and garlic for 24 hours, then roasted on a rotisserie or in…
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Pollo en Adobo
Bone-in chicken braised in a deep brick-red Mexican adobo — ancho and guajillo chiles toasted, rehydrated, and ble…
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Porchetta
A whole pork belly rolled around a core of fennel pollen, wild fennel fronds, rosemary, and garlic, then slow-roas…
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