Food Words

from BostonChefs.com

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Paella
A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.

Paillard
A thin slice of meat, grilled or sautéed.

Pancetta
Cured Italian bacon.

Panko
Coarse breadcrumbs used in Japanese cooking.

Panna cotta
Italian egg custard.

Panzanella
Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.

Papillote
The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.

Parboil
To cook partially by boiling briefly.

Pâté
Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.

Pâte
French for dough, paste or batter.

Paupiette
See "Roulade."

Pepitas
Edible pumpkin seeds.

Persillade
French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.

Pesto
An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Pico de gallo
A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.

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