All Recipes
3060 traditional recipes from around the world
Pan Bagnat
A classic Niçoise pressed sandwich, featuring a crusty bread roll generously filled with fresh tuna, ripe tomatoes, hard-boiled eggs, anchovies, and briny olives, all brought together with a flavorful olive oil dressing. Perfect for a picnic or a light meal.
Pandoro
A traditional Veronese Christmas cake, this tall, star-shaped, buttery sweet bread is a festive delight, known for its rich flavor and airy crumb.
Panettone
A traditional Milanese Christmas bread, characterized by its tall, domed shape and rich, airy crumb studded with candied citrus peel and raisins. This is a challenging but rewarding bake.
Panna Cotta
Piedmontese cooked cream - silky set cream with vanilla, served with berries.
Pannkakor
Swedish thin pancakes - with jam. Dessert or meal.
Panzanella (Tuscan Bread Salad)
A vibrant and rustic Tuscan bread salad, perfect for using up stale bread. Ripe tomatoes, crisp vegetables, fragrant basil, and a tangy red wine vinaigrette come together for a refreshing and satisfying dish.
Panzerotti Pugliesi (Fried Calzones)
Authentic Pugliese panzerotti are delightful, small, fried calzones filled with a simple yet flavorful mixture of tomato and mozzarella. They are a popular street food, perfect for a snack or appetizer.
Pão de Ló
A classic Portuguese sponge cake known for its light, airy texture and often a delightfully moist center. This recipe aims for a tender crumb with a slightly underbaked, custardy core, characteristic of many regional variations.
Papoutsakia (Greek Stuffed Eggplant)
Papoutsakia, meaning 'little shoes' in Greek, are a comforting and classic dish of tender eggplant halves filled with a savory spiced ground meat and tomato mixture, then topped with a creamy béchamel sauce and baked until golden. A true taste of Greek home cooking.
Paris-Brest
A classic French wheel-shaped pastry, this Paris-Brest features a ring of crisp choux pastry filled with a rich and airy praline-flavored mousseline cream. It was famously created to commemorate the Paris-Brest bicycle race.
Parkin
A traditional sticky, moist, and intensely gingery oat cake from Yorkshire, often associated with Bonfire Night. It improves significantly with age.
Pashka
A traditional Russian sweet cheese dessert, shaped into a pyramid, typically prepared for Orthodox Easter celebrations. It's rich, creamy, and studded with candied fruits for a delightful texture and flavor.
Pasta al Pomodoro
A classic Italian pasta dish showcasing the pure, vibrant flavor of ripe tomatoes, enhanced by fragrant basil and rich olive oil. This recipe is deceptively simple, relying on the quality of its ingredients.
Pasta alla Gricia
A classic Roman pasta dish, often considered the ancestor of both Carbonara and Amatriciana. It features crispy guanciale, Pecorino Romano cheese, and black pepper, creating a rich and savory sauce without the addition of eggs or tomatoes.
Pasta alla Norma
A classic Sicilian pasta dish featuring tender fried eggplant, a rich tomato and basil sauce, and salty ricotta salata. This recipe offers a delightful balance of textures and flavors.
Pasta e Fagioli
Pasta and beans - hearty peasant soup that's better the next day.
Pastéis de Nata (Portuguese Custard Tarts)
Authentic Portuguese custard tarts, featuring a crisp, flaky puff pastry shell filled with a rich, creamy egg custard that's caramelized and blistered on top. A beloved treat originating from Lisbon.
Pastel de Belém (Portuguese Custard Tart)
The iconic Pastel de Belém, originating from the Jerónimos Monastery in Lisbon. These tarts feature a blistered, caramelized custard filling encased in a shatteringly crisp, flaky puff pastry shell. Best enjoyed warm, dusted with cinnamon and powdered sugar.
Pastel de Nata
Portugal's legendary custard tarts - flaky puff pastry shells with rich vanilla custard, baked until blistered and caramelized.
Pastiera Napoletana
A traditional Neapolitan Easter cake, this rich and fragrant tart features a sweet shortcrust pastry filled with a creamy mixture of cooked wheat berries, ricotta cheese, candied citrus peel, and the distinctive aroma of orange blossom water.
Pastila (Russian Fruit Paste)
A historic Russian confection, Pastila is an airy, dried fruit paste with a delicate texture. This recipe focuses on a classic apple-based version.
Pastitsada (Corfiot Braised Rooster with Pasta)
A traditional Corfiot dish featuring tender rooster (or chicken) slow-braised in a rich, aromatic tomato and red wine sauce, infused with warm spices. Served over thick pasta and finished with grated Kefalotiri cheese, this dish showcases a distinct Venetian influence on the island of Corfu.
Pastitsio
A classic Greek baked pasta dish featuring layers of al dente tubular pasta, a rich, spiced ground meat sauce, and a creamy, decadent béchamel, all baked to golden perfection. Often referred to as 'Greek lasagna'.
Pataniscas de Bacalhau
Pataniscas de Bacalhau are traditional Portuguese cod fritters, featuring flaky salt cod encased in a light, airy batter. They are a popular appetizer or light meal, often served with rice and salad.