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Recipe cards
1700s-present
A Lowcountry rice and black-eyed pea dish tied to Southern New Year tables, pork seasoning, and African-influenced foodways.
1880s-present
Tzimmes is a sweet potato and carrot stew rooted in Jewish-American communities during the 19th century, reflecting the use of dried fruits and root vegetables in Ashkenazi holiday cooking. It exemplifies cultural continuity and adaptation in American Jewish culinary traditions.
America's Melting Pot
Venison Roast photo coming soon
1700s-present
A simple yet flavorful roast venison main dish reflecting early American culinary practices. Venison was a valued game meat during the Revolutionary era, often roasted with herbs and root vegetables.
America's Melting Pot
Vermont Maple Pie photo coming soon
1800-1860
A traditional New England dessert pie using pure maple syrup for sweetening. This pie reflects Vermont's long history of maple syrup production and its use in regional desserts during the early 19th century.
America's Melting Pot
Vinegar Pie photo coming soon
1861-1900
A simple Southern American pie made with basic pantry ingredients including vinegar, which provides tartness to balance the sweet filling. This economical dessert originated during the Reconstruction era and symbolized resilience through scarcity.
1946-1969
A fresh side dish combining crisp apples, celery, walnuts, and mayonnaise dressing. Originating in the early 20th century, Waldorf Salad became popular during the postwar prosperity era as a simple yet elegant accompaniment.
America's Melting Pot
Washington Pie photo coming soon
1700s-present
Washington Pie is a layered dessert combining cake and fruit preserves, dating back to late 18th-century America. This simple yet elegant sweet features moist cake layers sandwiched with jam or jelly and optionally dusted with sugar, reflecting colonial baking practices and early American tastes for fruit desserts.
America's Melting Pot
Watermelon photo coming soon
1900s-present
Watermelon has been a staple American summer fruit especially popular at backyard barbecues and holiday gatherings from post-World War II suburban culture. Its juicy sweetness and easy serving profile made it a favorite during the Fourth of July and other festive occasions.