7,095 recipes
Pierre's chili with a beef and pork blend, kidney beans, crushed tomatoes, cumin, oregano, and chili powder. Garnished with Monterey Jack, sour cream, and lime wedges.
Pineapple teriyaki burgers grill juicy beef patties topped with caramelized pineapple rings and finished with a punchy wasabi-soy mayo. A backyard burger upgrade with sweet, savory, and sinus-clearing heat.
Tropical pineapple-papaya salsa with blanched tomatoes, jalapeno, cilantro, and scallions. A fresh, fruity topping for grilled fish, chicken, or chips.
Pinto Pizza Ole with a seasoned beef and mashed bean base, Monterey Jack cheese, green pepper, and fresh guacamole on top. A Mexican-inspired pizza that's also great meatless.
Gluten-free pizza with a rice and potato starch crust, topped with a slow-simmered roasted red pepper and tomato sauce. A revelation for celiac and wheat-free eaters.
Pizza tuna melt on pita bread with oil-packed tuna, mozzarella, fresh tomato, and basil baked until bubbly. A quick Italian-style open-faced tuna melt that's ready in 10 minutes.
Cheese bread with hidden pockets of melted Monterey Jack, black beans, sun-dried tomatoes, green chilies, and cumin baked into round Southwestern-style loaves. Freezer-friendly, packed with smoky flavor.
Polish noodles with browned butter, cubed ham, sour cream, and ripe tomatoes simmered in a Dutch oven. A hearty one-pot pasta dish ready in 40 minutes.
Polpettone Italian stuffed meat steaks sandwich ham and melted mozzarella between two herbed beef-and-veal patties, breaded crisp, then baked under tomato sauce and more cheese. The Italian-American answer to chicken cordon bleu.
Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.
Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.
Potatoes Nicoise: layered casserole of sliced potatoes, red onion, and peeled tomatoes with parsley, tarragon, and basil, baked until tender with a cheesy top. A rustic Provencal side dish.
Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.
Poulet Nouvelle Orleans, buttermilk-soaked fried chicken plated Southern-style with sausage, bacon, corn on the cob, and broiled tomatoes. A Louisiana-French centerpiece.
Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.
This makes an excellent first course with dry white Demesticha or Samos wine.