Recipe archive
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.
Showing 1-24 of 1542 matching recipes
The Melting Pot
7-Layer Dip photo coming soon
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.
The Melting Pot
ABC Juice photo coming soon
Modern Melting Pot
ABC Juice brings juice-bar color and American smoothie-counter energy to the glass: Apple, beet, carrot.
The 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.
The Melting Pot
Acai Smoothie photo coming soon
Modern Melting Pot
Acai Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Brazilian-rooted ingredient adapted by U.S. smoothie bars.
The 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.
The 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.
The 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.
The 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.
The 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.
The Melting Pot
Air Fryer Salmon photo coming soon
2010-2026
Salmon fillets seasoned simply and air-fried until browned outside and flaky within.
The 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.
The 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.
The Melting Pot
Akutaq photo coming soon
Indigenous North America-present
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.
The 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.
The 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.
The Melting Pot
Almond Chicken photo coming soon
1900s-present
Crisp boneless chicken served over lettuce with brown gravy, scallions, and toasted almonds.
The 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.
The 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.
The 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.
The 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.
The Melting Pot
American French Dressing photo coming soon
Cross-era
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.
The Melting Pot
American Fried Rice photo coming soon
Cold War-present
Thai-style ketchup fried rice served with American-coded sides such as egg, sausage, ham, raisins, and fried chicken.
The Melting Pot
Anadama Bread photo coming soon
1800s-present
A lightly sweet New England loaf made with cornmeal, molasses, wheat flour, and yeast.
The Melting Pot
Animal-Style Spread photo coming soon
Cross-era
Animal-Style Spread is a sandwich sauce with real American table personality: California drive-in burger culture. It brings flavor from California, Hawaii, and the West Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.