Pulao refers to a delicately flavored rice, sautéed in ghee and flavored with whole spices like cumin, cloves, and many others. Just like the other Indian foods and dishes, there are many Pulao varieties.

Paillard de BÅ"uf / Paillard de Boeuf refers to a slice of beef which is pounded thinly and then sauteed or fried briefly. This dish is usually served as a starter or appetizer with a salad.

Peameal Bacon refers to a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. Usually it is sliced and fried for breakfast but it excellent baked whole. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process. For baking it is important to select a piece from the centre cut, with a wide band of lean visible on both ends. Baked Peameal Bacon is one of the popular Canadian food.

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Paillards refer to a thinly sliced piece of meat that has been pounded to tenderise it using a meat mallet or wooden rolling pin if meat mallet is not available on hand. Some cookes are even using a pan to pound the meat which they put first in between kitchen plastic sheets before pounding. Paillards is also known as Paillarde.

Pane Frattau refers to a Pane Carasau topped with warm tomato sauce, a fried egg and grated cheese. Can be served as a light dinner. Pane Carasau is Sardinia's famous unlevened bread.

Pincinelli is a a kind of pasta which is synonymous with Bigoli and Bigui Pasta. Pincinelli thick spaghetti with rough surfaces which is suitable for absorbing sauces. Pincinelli is also described as coarse, home-made, hollow wholemeal spaghetti from Bassano del Grappa in the Veneto in north eastern Italy. It is made using a special press called a Torchio and was traditionally made as one long continuous piece for a meal.