Category: P

To prepare a dish by exposing it to heat without any cover in a heated skillet, typically without any added grease.  

A speedy bread that is baked on a stovetop, placed inside a covered saucepan.  

A basic soup made of bread, which is boiled until it disintegrates into a soft mass in milk and then given flavor. A luxuriously dense sauce, crafted from a combination of a roux, consisting of 4 tablespoons of butter and 4 cups of flour, and 1 cup of liquid. This velvety creation serves the purpose…

Palmier is a sweet pastry made from puff pastry dough that is expertly rolled, folded, and cut to resemble the shape of a palm leaf.  

Palm heart, also known as cabbage palm, heart of palm, or gru-gru, refers to the central leaf bud or apex of various types of palms, which can be consumed either raw or cooked.  

French toast, or “pain perdu” as it is commonly referred to, is a type of delectable fritter crafted from stale bread rolls that have been soaked in a sweetened mixture of milk and sugar, then coated with egg yolk, and fried to a beautiful golden hue. Multiple iterations of this uncomplicated French dish exist, known…

Paella is a delectable rice dish expertly crafted with a medley of meats, shellfish, sausages, and a diverse array of spices and herbs, most notably garlic and saffron. The ingredients are added sequentially during the cooking process within a deep pan, allowing for a gradual melding of flavors and textures. Regarded as a quintessential Spanish…

Fowl that have been reared in an environment that emulates their natural habitat, as opposed to being brought up in a factory farm.  

Foods not eaten but reported in dietary analysis.