Pad Thai Sauce
The amber-dark sauce that defines pad thai — a careful balance of sour tamarind, sweet palm sugar, and funky fish …
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Pain Perdu
Day-old brioche slices soaked in a vanilla-custard egg batter and cooked in foaming butter until the exterior form…
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Pajeon (Scallion Pancake)
A thin, crispy-edged savory pancake loaded with whole scallions — golden underneath, tender within, served with a …
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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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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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Persillade
The most elemental French condiment — flat-leaf parsley and raw garlic chopped together until the garlic perfumes …
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Peruvian Aji Amarillo Paste
The sun-orange soul of Peruvian cooking — ají amarillo chilis blanched to remove harshness, then blended with a sl…
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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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Quick Pickled Jalapeños
Vinegar-bright, gently fiery pickled jalapeños ready in 30 minutes — crisp, olive-green rings that cut through ric…
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Pico de Gallo
Mexico's fresh, chunky tomato salsa — ripe tomato, white onion, jalapeño, cilantro, and lime juice cut fine and ma…
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Piri Piri Sauce
A vivid, oil-bright red sauce from the African bird's eye chili — simultaneously fiery and fruity, with a lemon-ga…
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Pisco Sour
Peru's national cocktail — a dry, citrus-bright pisco shaken hard with fresh lime juice, simple syrup, and raw egg…
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