Here are the definitions for the letter "p"

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Pancetta

Italian equivalent of bacon; underbelly of the pork, used to make a bacon that can be slabbed, rolled or smoked; used as a base for many recipes.

Panch phoron

Classical "five spice" mixture of Bengal; the Bengali are famous all over India for their distinct cuisine. Panch phoron owes its special taste to the antagonism of sweet fennel and bitter fenugreek seeds besides cumin, nigella and radhuni, a local spice with celery flavour which is often substituted by black mustard seeds. Not hot.

Panch Puran

is a Bengali five-spice powder containing equal parts of mustard, fenugreek, cumin, kalajeera and fennel seed.

Panchan

An array of side dishes that is an integral part of any Korean meal.

Pancit

Imagine a steaming mound of sauteed noodles with bits of fresh vegetables, thinly sliced savory sausage and tiny shrimps laced throughout. This is easy to prepare, and the recipe is very flexible. Different types of noodles can be used: bihon (rice noodles), Canton (flour noodles), sotanghon (soybean noodle) and mike (pronounced as mee-kee, fresh egg noodles). These noodles are usually available in Asian stores. Vermicelli or angel hair pasta could also be substituted.

Pandolce

a dessert and specialty of Genoa; also called pan di Natale, Christmas bread; made with flour, bread dough, raisins, pine nuts, pistachios and candied pumpkin; aromatized with Marsala and fennel seeds.

Pandoro

traditional Christmas dessert from Verona; very soft and light cake, rich in butter and eggs; trunk-shaped; today it is mostly produced industrially.

Pandowdy

Also called apple pandowdy, this Deep-Dish dessert is made of sliced apples, butter, spices, brown sugar or molasses, all topped with a biscuit batter that becomes crisp and crumbly after baking. It can be served hot or at room temperature and is often accompanied by cream or ice cream. The origin of the name is unclear, although some seem to think it comes from the dessert's dowdy (plain and old-fashioned) appearance.

Pane

Italian for bread.

Paneer

Cheese

Panela

is a fresh Mexican cheese with a soft, slightly spongy texture. Look for it in Mexican markets and well-stocked food stores. Depending upon the recipe, Monterey jack, fresh mozzarella, dry cottage cheese, farmer cheese, or dry ricotta can be substituted.

For other cheese varieties, see American, anejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyere, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.

Panela Cheese

it is a mild, milky-tasting, fresh white cheese often sold in rounds; a ricotta, farmer's, or dry cottage cheese can be substituted

Panettone

A large round yeasted fruit cake from Italy, traditionally eaten at Christmas and Easter. It can be served as a dessert, accompanied by a sweet wine.

Panettone

A sweet yeast bread made with raisins, Citron, Pine Nuts and Anise and baked in a tall cylindrical shape. It originated in Milan, Italy, and is traditionally served at Christmastime, but also for celebrations such as weddings and christenings. Panettone can be served as a bread, coffeecake or dessert.

Panforte

A rich dense torte made of candied fruit and nuts.