Cobbler is a traditional American dessert that uses the freshest fruits of the season. The fruit is baked with a sweetened batter that rises up and around it to form a crispy crust.
Recipe
Peach Cobbler
Pawpaw Chutney
(Caribbean papaya preserves)
Papaya chutney is a luscious tropical jam that makes good use of a fruit grown all over the Caribbean. Spread it on slices of bread or serve it alongside grilled or roasted chicken or pork.
Pavo Salvadoreño
(Salvadoran roast turkey with sauce)
Pavo, or turkey, is a popular Christmas meal in El Salvador. Salvadoran immigrants to the U.S. often serve it for Thanksgiving as well.
Pavlova
(Australian meringue with whipped cream and fruit)
Often called “pav” for short, pavlova is a baked meringue, crispy on the outside and marshmallowy on the inside, that is spread with whipped cream and topped with fresh fruit.
Patates Salatası
(Turkish potato salad)
The Turks supply us with a quick, easy and healthy alternative mayonnaise-based potato salads. Patates salatasi makes an excellent addition to a table of Turkish mezze.
Pasteles
(Puerto Rican savory cakes in banana leaves)
Pasteles are Puerto Rican special occasion food. The whole family usually gets together assembly-line-style to make large numbers of these starchy parcels and get them ready for the boiling pot.
Pastel de Tres Leches
(Central American cake of three milks)
The famous cake of three milks, pastel de tres leches is believed to have originated in Nicaragua. It has become very popular throughout Central America and is becoming more and more common in the United States.
Pastel de Choclo
(Chilean ground beef casserole with corn batter topping)
Pastel de choclo is popular in one form or another throughout South America. It is especially popular in Chile, where it is often made with both beef and chicken.
Pasta per Torte Salate
(Italian olive oil dough for savory tortes)
Here is a simple recipe to make the base dough for the crust of Italian torte salate, or savory tortes. It’s a keeper.
Pasta per Pizza
(Italian pizza dough)
This is your basic dough for any Neapolitan-style pizza. Use all-purpose flour for a more authentic, cracker-like crust for your pizza. Bread flour will give the dough more of a chew.