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Recipe archive
Recipe archive
Search the archive by title, region, ingredient, tag, or era, then sort the table by the view that fits your kitchen.
This archive is growing through recipes, photos, family recipes, and historical context shared by the community.
Cross-era
7-Layer Dip is a party dip with real American table personality: Tex-Mex party dish. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
ABC Juice photo coming soon
1970-1989
ABC Juice brings juice-bar color and American smoothie-counter energy to the glass: Apple, beet, carrot.
America's Melting Pot
Acai Bowl Smoothie Base photo coming soon
Modern Melting Pot
Acai Bowl Smoothie Base brings juice-bar color and American smoothie-counter energy to the glass: California/Hawaii/fitness culture.
America's Melting Pot
Acai Smoothie photo coming soon
1990-2009
Acai Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Brazilian-rooted ingredient adapted by U.S. smoothie bars.
America's Melting Pot
Acorn Bread photo coming soon
1800-1860
A nutty, lightly sweet quick bread made with properly leached acorn flour, cornmeal, and wheat flour.
America's Melting Pot
Air Fryer Brussels Sprouts photo coming soon
2010-2026
Trimmed Brussels sprouts air-fried with a little oil until crisp at the edges and tender in the center.
America's Melting Pot
Air Fryer Cheese Curds photo coming soon
2010-2026
Fresh cheese curds coated in seasoned panko, chilled, and air-fried until crisp outside and molten inside.
America's Melting Pot
Air Fryer Chicken Tenders photo coming soon
2010-2026
Chicken tenderloins coated in seasoned crumbs and air-fried until crisp, juicy, and safely cooked to 165 degrees F.
America's Melting Pot
Air Fryer Pickles photo coming soon
2010-2026
Dill pickle chips breaded with seasoned panko and air-fried into a tangy, crunchy snack.
America's Melting Pot
Air Fryer Salmon photo coming soon
2010-2026
Salmon fillets seasoned simply and air-fried until browned outside and flaky within.
America's Melting Pot
Air Fryer Tater Tots photo coming soon
2010-2026
Frozen potato tots cooked in the air fryer until deeply crisp outside and fluffy inside.
America's Melting Pot
Air Fryer Wings photo coming soon
2010-2026
Chicken wings air-fried until crisp, then tossed with buttered hot sauce and served with celery and blue cheese or ranch.
Native Foodways and Continuity
A researched archive entry for akutaq, a family- and region-specific Alaska Native mixed fat-and-berry dish often translated as Alaska Native ice cream.
America's Melting Pot
Alabama White Sauce photo coming soon
Cross-era
Alabama White Sauce is a barbecue sauce with real American table personality: Mayonnaise-based sauce strongly associated with Big Bob Gibson Bar-B-Q and northern Alabama chicken barbecue. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Alabama White Sauce Chicken photo coming soon
1920s-present
Grilled or smoked chicken served with Alabama white barbecue sauce, a mayonnaise-and-vinegar sauce associated with Big Bob Gibson Bar-B-Q in Decatur.
America's Melting Pot
Alaska Grilled Whale Steak photo coming soon
Native Foodways and Continuity
This archive entry records grilled whale steak as part of Alaska Native subsistence food history, with a clear note that lawful access is governed by cultural rights, conservation rules, and marine mammal law.
America's Melting Pot
Almond Chicken photo coming soon
1900s-present
Crisp boneless chicken served over lettuce with brown gravy, scallions, and toasted almonds.
America's Melting Pot
Ambrosia photo coming soon
Late 1800s-present
A simple old-fashioned ambrosia of oranges, pineapple, coconut, and a little sugar, chilled until juicy.
America's Melting Pot
Ambrosia Dressing photo coming soon
Postwar & Diner Age
Ambrosia Dressing is a spread with real American table personality: Southern/midcentury fruit salad dressing. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Ambrosia Salad photo coming soon
Postwar & Diner Age
A midcentury-style fruit salad with pineapple, mandarin oranges, coconut, marshmallows, and a creamy dressing.
American Dairy Age
American Alpine-style Farmstead Cheese is a cooked-curd American Alpine or grating-style cheese with thermophilic culture, firm pressing, brining, and controlled aging.
America's Melting Pot
American Cocktail Sauce photo coming soon
Cross-era
American Cocktail Sauce is a seafood sauce with real American table personality: Ketchup/chili sauce plus horseradish; shrimp cocktail, oysters, crab claws. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
American Cotija-style Grating Cheese photo coming soon
American Dairy Age
American Cotija-style Grating Cheese is a brined American farmstead-style cheese with clean milk handling, measured culture, rennet setting, draining, salting, and brine aging.
America's Melting Pot
American French Dressing photo coming soon
1900-1929
American French Dressing is a dressing with real American table personality: The bright orange-red, sweet, tomatoey bottled dressing Americans call "French." Not very French, very American. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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