Paella
A classic Spanish dish which combines rice and a variety of both meat and seafood.
Pancetta
An Italian cured meat made from the belly of the pig. It is salted but lightly spiced, but not smoked.
Paprika
A spicy seasoning ground from a sweet variety of red pepper. It is used to flavor ragouts, stuffings, sauces, and garnish.
Parchment Paper
A silicon based paper that can withstand high heat, thus its use for lining baking sheets.
Parfait
A dessert consisting of ice cream, layered with a dessert sauce, fruit, or liquer. In France, a parfait is a frozen dessert containing either whipped cream and Italian meringue or just whipped cream. Parfaits are traditionally served in tall, narrow, footed glasses.
Parmesan Cheese
A hard cow's milk cheese whose taste ranges from sweet to sharp is regularly used for grating. Officially, only Parmigiano Reggiano from the Italian area of Emilia-Romagna may be called Parmesan. Asiago and Romano cheeses are good substitutes for Parmesan.
Pecorino Romano
Another Italian cheese, this is made from sheep's milk with a slightly different flavor. Parmesan is a good Romano substitute.
Pesto
Pesto is an Italian basil sauce made with fresh basil leaves, pinenuts, garlic and olive oil. Many variations of this sauce exist including different nut based pestos, different herb based pestos, sun dried tomato pesto, and black olive pesto.
Pico de Gallo
Mexican for "Rooster's beak," a coarse uncooked tomato salsa. In Jalisco, Mexico it is a relish of oranges and jicama.
Pine Nuts
Also known as pignolias and pinon. The pine nut is the seed of the stone pine. They are used often in Italian, Spanish, and Middle Eastern cooking.
Pizzelles
Thin decoratively patterned Italian wafer cookies that are made in an iron similar to a waffle iron.
Plantains
A green skinned, pink fleshed banana which is usually flatter and longer than a regular banana. It also contains more starch and less sugar. It is usually eaten fried, mashed, or in stews in South American, African, and West Indian cuisine.
Polenta
A coarse yellow cornmeal mush that is a staple of Northern Italy. It can be molded, then cut into squares and fried or grilled.
Porcini Mushrooms
Dried Cepes mushrooms found in most Italian markets. Re-hydrated before cooking by soaking in boiling water.
Portobello Mushroom
Also Portobella. A full grown cremini mushroom, similar to button mushrooms.
Proscuitto
The Italian word for ham, used in the names of raw hams coming from Italy. Proscuitto di Parma hams are only from the Parma region of Italy.