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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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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Picarones
Peru's beloved fried doughnuts — rings of sweet potato and butternut squash dough, yeast-risen and crisp on the ou…
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Pho Broth
The soul of pho bo — beef bones simmered for hours into a crystal-clear amber broth, perfumed with charred onion a…
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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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Pickled Red Onions
Thin-sliced red onions submerged in a vinegar brine with a pinch of sugar and salt, left for as little as 30 minut…
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