HTTP 200 OK
Allow: GET, HEAD, OPTIONS
Content-Type: application/json
Vary: Accept
{
"count": 6345,
"next": "https://www.worldfood.guide/api/dishes/?format=api&page=225",
"previous": "https://www.worldfood.guide/api/dishes/?format=api&page=223",
"results": [
{
"name": "Petit Four",
"othernames": "Petits Fours, Mignardises",
"ingredients": "sugar, flour",
"description": "Small bite-sized confectionery or savoury appetizer. The name is French, petit four, meaning \"small oven\".",
"uri": "https://worldfood.guide/dish/petit_four"
},
{
"name": "Pfefferpotthast",
"othernames": "Westfälischer Pfefferpotthast, Westphalian Pepperpot",
"ingredients": "beef, onions, carrots, lemon, bay leaves, peppercorns",
"description": "Pfefferpotthast is a centuries-old goulash-style dish of braised beef from the North Rhine Westphalia region, particularly popular around the city of Dortmund. Traditional accompaniments to this dish are boiled potatoes, pickled gherkins and pickled beetroot.\r\n\r\nThe “pfeffer” in its name refers to all the herbs and spices it's cooked in (which really, are not very many). The flavors are both familiar and pleasing to the western palate, I particularly like the acidity that the lemon juice brought to the stew.",
"uri": "https://worldfood.guide/dish/pfefferpotthast"
},
{
"name": "Phagshapa",
"othernames": "",
"ingredients": "pork, dry chilly, radish, spices",
"description": "Phagshapa is a strip of pork fat which is stewed with dry chillies and radish. A spicy and tangy endeavour of this Sikkimese dish is rich in proteins and is made of no oil.",
"uri": "https://worldfood.guide/dish/phagshapa"
},
{
"name": "Phak Bung Fai Daeng",
"othernames": "",
"ingredients": "water spinach",
"description": "Morning-glory (a.k.a. water spinach) stir fried with yellow bean sauce, garlic and chillies. It is a very popular vegetable dish in Thailand. https://en.wikipedia.org/wiki/File:Pak_boong_fai_daeng.jpg",
"uri": "https://worldfood.guide/dish/phak_bung_fai_daeng"
},
{
"name": "Phak Sha Paa",
"othernames": "Phaksha Paa",
"ingredients": "radish, pork, chillies, ginger",
"description": "A classic Bhutanese stew comprising of boneless pork with radish, cooked with spicy red chillis. This dish can also include Radishes or Spinach.",
"uri": "https://worldfood.guide/dish/phak_sha_paa"
},
{
"name": "Phapar Ko Roti",
"othernames": "",
"ingredients": "buckwheat flour, rice flour, onions, herbs, eggs, oil, milk, water",
"description": "Phapar ko roti is a Nepali traditional food item and cooked in the style of pancake. Mostly people belonging to the Nepali Brahmin community consume this pancake with achar of various kinds. the main ingredients are buckwheat flour, rice flour, onion, herbs, egg, oil, milk, water.",
"uri": "https://worldfood.guide/dish/phapar_ko_roti"
},
{
"name": "Phaphatha",
"othernames": "Diphaphatha",
"ingredients": "flour, sugar, salt, yeast, oil",
"description": "Phaphatha is a circular, flattened dumpling from Botswana, consisting of flour and yeast. It is cooked without water, often in a frying pan. Due to its large size, the bread is usually used as an accompaniment to big meals, although it can be consumed for breakfast or as a snack.",
"uri": "https://worldfood.guide/dish/phaphatha"
},
{
"name": "Pharsi",
"othernames": "",
"ingredients": "squash, pumpkin",
"description": "Pharsi is a pumpkin or squash Nepalise curry stew",
"uri": "https://worldfood.guide/dish/pharsi"
},
{
"name": "Phat Phrik Khing",
"othernames": "Pad Prik King, ไก่ผัดพริกขิง",
"ingredients": "fish sauce, long beans, red curry",
"description": "Phat phrik khing or pad prik king is a type of dry Thai curry made by Stir-Frying Red Curry, any type of protein and Long Beans.",
"uri": "https://worldfood.guide/dish/phat_phrik_khing"
},
{
"name": "Phat Si-Io",
"othernames": "",
"ingredients": "noodles, soy sauce",
"description": "Usually wide rice noodles fried with chicken or pork, and soy sauce.",
"uri": "https://worldfood.guide/dish/phat_si-io"
},
{
"name": "Philadelphia Pepper Pot",
"othernames": "Pepper Pot",
"ingredients": "beef tripe, vegetables, pepper, seasonings",
"description": "Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. The origins of the stew are steeped in legend, with one story attributing the dish to Christopher Ludwick, baker general of the Continental Army during the American Revolutionary War. According to this story, during the harsh winter of 1777–1778 farmers near Valley Forge sold food to the British rather than accepting the weak continental currency. The Continental Army survived on soup made of tripe, vegetables, and whatever else they could find.\n\n\n\nhttps://en.wikipedia.org/wiki/Philadelphia_Pepper_Pot",
"uri": "https://worldfood.guide/dish/philadelphia_pepper_pot"
},
{
"name": "Philadelphia Roll Sushi",
"othernames": "",
"ingredients": "rice, salmon, cream cheese, cucumbers",
"description": "A Philadelphia roll is a Maki-zushi Also classified as a Kawarizushi type of sushi generally made with smoked salmon, cream cheese, and cucumber. It can also include other ingredients, such as avocado, onion, and sesame seed.\r\n\r\nThe name \"Philly roll\" derives from the Philadelphia Cream Cheese brand. Incorporating lox and cream cheese in a sushi roll took this popular combination of ingredients from its use on a bagel when sushi increased in popularity in North America from the 1980s on.",
"uri": "https://worldfood.guide/dish/philadelphia_roll_sushi"
},
{
"name": "Philly Cheese Steak",
"othernames": "Cheesesteak, Philadelphia Cheesesteak, Philly Cheesesteak, Cheesesteak Sandwich, Cheese Steak, Steak And Cheese",
"ingredients": "",
"description": "American sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.",
"uri": "https://worldfood.guide/dish/philly_cheese_steak"
},
{
"name": "Phở",
"othernames": "",
"ingredients": "broth, rice noodles, beef, chicken, fish sauce, ginger",
"description": "Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh ph?, a few herbs, and meat. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. It is primarily served with either beef or chicken. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. The origin of pho and its name is a subject of scholarly debate. A related beef noodle soup, bún bò Hu?, is associated with Hu? in central Vietnam.",
"uri": "https://worldfood.guide/dish/pho"
},
{
"name": "Pho Bò",
"othernames": "",
"ingredients": "broth, meat, noodles",
"description": "With a couple of exceptions, the beef used in pho bo soup is medium rare, and it continues to cook in the soup broth. Your beef choices are bo chin, which is sliced well-done steak; bo tai, sliced rare steak; nam, flank steak; ve don, crunchy flank steak; gau, fatty brisket; gan, tendon; sach, tripe; and bo vien, beef meatballs, usually with tendon.",
"uri": "https://worldfood.guide/dish/pho-bo"
},
{
"name": "Phor",
"othernames": "",
"ingredients": "jasmine rice, crabmeat, oil, soy sauce, eggs, green onions, sesame oil, black pepper, sugarthai fish sauce",
"description": "This noodle soup is a variant of the Vietnamese soup. It is one of the most common soup dishes to find in the country.",
"uri": "https://worldfood.guide/dish/phor"
},
{
"name": "Piadina",
"othernames": "Piada",
"ingredients": "flour, olive oil, salt, water",
"description": "Piadina is a thin Italian flatbread, typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt and water.",
"uri": "https://worldfood.guide/dish/piadina"
},
{
"name": "Piaparan Chicken",
"othernames": "",
"ingredients": "chicken, coconut, turmeric",
"description": "Piaparan Chicken is a traditional Filipino dish originating from the southern Philippines, particularly in the Mindanao region. The dish typically consists of:\r\n\r\n- Chicken cooked in a flavorful mixture of spices, herbs, and coconut milk\r\n- Aromatics like onions, garlic, and ginger are often sautéed with the chicken\r\n- Local ingredients like turmeric, lemongrass, and chili peppers add depth to the flavor\r\n- Coconut milk gives the dish a rich and creamy texture\r\n\r\nPiaparan Chicken is often served with steamed rice or as part of a larger meal. The exact recipe may vary depending on the region or personal preferences.",
"uri": "https://worldfood.guide/dish/piaparan-chicken"
},
{
"name": "Piaya",
"othernames": "piyaya",
"ingredients": "flour, muscovado",
"description": "Piaya is a flatbread filled with refined to unrefined brown sugar with a strong molasses content and flavor from the Philippines especially common in Negros Occidental where it originated.",
"uri": "https://worldfood.guide/dish/piaya"
},
{
"name": "Picada",
"othernames": "",
"ingredients": "almond, bread",
"description": "Picada is one of the characteristic sauces and culinary techniques essential to Spanish cuisine. The technique is typically found in the Spanish region of Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine. It is not an autonomous sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe.\r\n\r\nThe picada is prepared in the mortar and must contain a basic triad: almond, bread and some liquid. Almonds are toasted and can be replaced by another nut like hazelnut, pinenut, walnut, or some combination of those. Hard, dry bread is crushed in the mortar, that is, toasted or stale, or bread crust, or fried in oil on the pan, or even some sort of sweet biscuit or cookie. The liquid used is usually the cooking juice but stock or hot water can be used as well.",
"uri": "https://worldfood.guide/dish/picada_1"
}
]
}
