Here are the definitions for the letter "p"

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Pak choi

Also known as bok choi, this leafy green Chinese vegetable belongs to the cabbage family. It is best suited to brief stir-frying or steaming to keep its mild flavour.

Pakora

A deep-fried Fritter popular in India. The batter is generally based on Besan flour (ground Chickpeas) and can contain most anything including vegetables, fruit, rice, fish or meat. Usually small, the crisply fried pakoras are most often served as appetizers or snacks.

Palacsinta

A thin Hungarian pancake or crepe, referred to by the Austrians as palatchinken. They are usually assembled in a stack of 6 or 7, layered with a filling. The savory rendition is often filled with chopped ham, lobster, pork, veal, mushrooms or other vegetables combined with a cream sauce or sour cream. The dessert version is made with slightly sweeter batter and spread with a sweet filling such as jam. Before serving, the stack is cut into wedges.

Palak panir

In India, palak means spinach; Panir is a type of fresh, unripened cheese. It's logical, therefore, that palak panir dishes contain spinach and panir. Such dishes can include various other ingredients and be prepared in many ways. For example, palak panir pulau is a rice dish with spinach, panir, lemon juice and various seasonings like Coriander, Cayenne Pepper, Cumin and mustard. Palak panir sak contains finely chopped (sometimes pureed) spinach and chilies along with various seasonings and fried cubes of panir.

Palet d'Or

Literally meaning "golden disc," it originally started as a regional specialty and has expanded to general usage referring to a pure ganache bon bon of dark chocolate. The original recipe, filled with coffee-flavored ganache, was created by confectioner Bernard Serardy in 1898. It was flat and irregular in shape with a fragment of gold leaf as decoration. Today, chocolatiers make Palets d’Or with chocolate ganache as well.

Paleta

Flavored Ice on a Stick

Palm hearts

Hearts of young palm trees.

Palm nut oil and butter

From the palm nuts in Ghana. Almost impossible to find in the United States, highly saturated

Palm oil

The reddish-orange oil extracted from the pulp of the fruit of the African palm. It's extremely high in saturated fat (78 percent) and has a distinctive flavor that is popular in West African and Brazilian cooking. Palm-kernel oil, though also high in saturated fat, is a different oil extracted from the nut or kernel of palms. It's a yellowish-white color and has a pleasantly mild flavor. Palm-kernel oil is used in the manufacture of margarine and cosmetics. It's usually listed on labels simply as palm oil.

Palm sugar

Palm sugar is also known as jaggery and coconut sugar, is derived from boiling down the sap of various varieties of palm tree. Generally brown in color, it has a coarse, sticky texture and is used in Asian dishes. Logs, tubs, or cans of palm sugar are sold in Asian markets.

Palmier

A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves. These cookies are baked until the sugar becomes caramelized.

Palmier

Also called palm leaves, this crispy delicacy is Puff Pastry dough that is sprinkled with granulated sugar, folded and rolled several times, then cut into thin strips. After baking, these golden brown, caramelized pastries are served with coffee or tea or as a dessert accompaniment.

Pan

Spanish for bread. Pan integral is whole wheat bread, pan tostado is toasted bread. A panaderia is a bakery.

Pan bagnat

Popular in Southern France, both in cafes and for picnics, pan bagnat is a sandwich composed of a large, split loaf or bun, the inside of which is brushed with olive oil, then filled with green pepper slices, black olives, onion slices, anchovies, tomato slices and hard-cooked egg slices-all drizzled with vinaigrette.

Pan broiling

To cook in an uncovered skillet, pouring of any fat during cooking.