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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Panna Cotta
Piedmont's 'cooked cream' at its purest — cream barely warmed with vanilla and just enough gelatin to hold a tremb…
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Plain Paratha
A whole-wheat pan-fried flatbread with a shatteringly crisp outer crust and a tender, layered interior built by fo…
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Paris-Brest
A wheel of golden choux pastry split open to reveal a cloud of hazelnut praline mousseline — light and airy where …
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Parker House Roll
An American enriched dinner roll — buttery, pillowy, and slightly sweet — that tears apart along a butter-dipped f…
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Parker House Rolls
Buttery, milk-enriched dinner rolls folded and pressed before their final proof, creating a soft seam that tears o…
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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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