Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the 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.
This archive is growing through recipes, photos, family recipes, and historical context shared by the community.
America's Melting Pot
Railroad Pie photo coming soon
1900-1929
Railroad Pie is a traditional American fruit pie historically linked to railroad and mining communities during the Civil War and Reconstruction era. Made with seasonal fruits and a sturdy crust, it was a portable and energy-rich dessert for workers and settlers.
1970-1989
Ramen is a popular Japanese noodle soup that found a strong foothold in American suburban and urban dining scenes during the 1990s and 2000s. This dish often features a rich broth, noodles, and assorted toppings combining ethnic authenticity and local adaptations for broader appeal.
America's Melting Pot
Ranch Dip photo coming soon
1946-1969
Ranch Dip is a party dip with real American table personality: Thicker ranch for chips, wings, vegetables, pizza crust, and shame-free spooning. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1946-1969
Ranch Dressing is a dressing with real American table personality: Buttermilk, herbs, garlic, onion, mayo/sour cream. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Ranch Powder Seasoning photo coming soon
Cross-era
Ranch Powder Seasoning is a spread with real American table personality: The dry-mix form of ranch: popcorn, crackers, pretzels, chicken, potatoes, and dips. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Range Stew photo coming soon
1861-1900
Range Stew is a robust meat and vegetable stew historically cooked by cattle trail and chuckwagon cooks in the Great Plains during the late 19th century. This dish reflects frontier life and the demands of feeding cowboys crossing long ranges with accessible ingredients simmered into a thick, hearty stew.
America's Melting Pot
Raspberry Jam photo coming soon
1800-1860
Raspberry Jam is a preserve with real American table personality: Farmhouse and berry-patch staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Rectangle Pizza photo coming soon
1970-1989
Rectangle Pizza is a practical and nostalgic style of pizza commonly served in American school cafeterias and concession stands. It's often baked in large sheet pans, cut into rectangular slices, and topped with simple tomato sauce and cheese, reflecting a widely enjoyed comfort food in institutional settings.
America's Melting Pot
Red Chile Sauce photo coming soon
1800-1860
Red Chile Sauce is a vibrant, spicy sauce made from dried red chiles and seasonings, traditionally used in Mexican, Spanish, and Southwestern U.S. cuisines. This sauce embodies centuries-old culinary practices brought by Spanish settlers and Mexican heritage in the borderlands during the early 19th century, adding distinctive heat and flavor to many dishes.
America's Melting Pot
Remoulade, Louisiana Style photo coming soon
Cross-era
Remoulade, Louisiana Style is a seafood sauce with real American table personality: Creole/Cajun seafood sauce, often red or paprika-heavy. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
The Reuben sandwich is a hearty deli sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing on rye bread, grilled to perfection. Emerging in American diners and lunch counters between 1900 and 1929, it combines immigrant flavors into an iconic comfort food.
America's Melting Pot
Rhubarb Jam photo coming soon
1800-1860
Rhubarb Jam is a preserve with real American table personality: Cold-climate garden preserving. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Rice and Gravy photo coming soon
1861-1900
Rice and Gravy is a straightforward side dish popularized in military mess halls and home kitchens during the Depression and World War II. It pairs simple cooked rice with a brown gravy made from meat drippings or broth, providing a filling and economical accompaniment rich in flavor.
America's Melting Pot
Rice Bowls photo coming soon
2010-2026
Rice Bowls are customizable, portable meals featuring cooked rice topped with proteins, vegetables, and sauces. Popularized in the 2010s onward by food trucks and street vendors, they reflect American fusion food trends blending diverse cuisines for fast casual dining.
America's Melting Pot
Rice Krispies Treats photo coming soon
1930-1945
Rice Krispies Treats are a simple no-bake dessert made with puffed rice cereal and melted marshmallows, often buttered for richness. Popularized in American homes during the postwar era, particularly in lunchboxes, church gatherings, and tailgate parties, this treat remains a nostalgic favorite.
American Dairy Age
Ricotta, Italian-American Home Style is a fresh Italian-American home cheese made by heating pasteurized dairy, adding acid, draining the curds, and refrigerating promptly.
America's Melting Pot
Root Beer Barbecue Sauce photo coming soon
Cross-era
Root Beer Barbecue Sauce is a barbecue sauce with real American table personality: Sweet, nostalgic American grilling sauce. It brings flavor from American barbecue regions to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Rotel Queso photo coming soon
Cross-era
Rotel Queso is a party dip with real American table personality: Processed cheese plus canned tomatoes/chiles; Tex-Mex meets American convenience food. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Rotisserie Chicken Enchiladas photo coming soon
2010-2026
Rotisserie chicken enchiladas combine pre-cooked chicken with tortillas and a flavorful sauce, ideal for weeknight meals. This dish reflects modern Southwestern American home cooking and food truck adaptations focusing on convenience without sacrificing flavor.
America's Melting Pot
Rotisserie Chicken Noodle Soup photo coming soon
1990-2009
This rotisserie chicken noodle soup combines store-bought roasted chicken with vegetables and egg noodles to create a hearty, comforting dish. It reflects modern American weeknight comfort food influenced by convenience cooking and food truck menus.
America's Melting Pot
Russian Dressing photo coming soon
Cross-era
Russian Dressing is a dressing with real American table personality: American-born despite the name; usually mayo, chili sauce/ketchup, horseradish, and spices. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Saimin is a noodle soup combining wheat noodles in a light broth with garnishes such as green onions, char siu pork, and seaweed. It emerged in Hawaii through fusion of Hawaiian, Asian-Pacific American, and Portuguese-American culinary traditions reflecting diverse immigration patterns.
America's Melting Pot
Salmon Burger Dill Sauce photo coming soon
Cross-era
Salmon Burger Dill Sauce is a seafood sauce with real American table personality: Pacific Northwest and Alaska-style seafood condiment. It brings flavor from the Pacific Northwest and Mountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Salmon chowder is a creamy, satisfying soup made with fresh or canned salmon, potatoes, onions, and cream. Popular in Alaska and coastal regions, this chowder reflects resourceful cooking with local seafood in rustic camp and cabin settings.
America's Melting Pot
Sand Plum Jelly photo coming soon
Cross-era
Sand Plum Jelly is a preserve with real American table personality: Great Plains and Oklahoma/Texas tradition. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Santa Maria Salsa / Pinquito Bean Sauce photo coming soon
Cross-era
Santa Maria Salsa / Pinquito Bean Sauce is a barbecue sauce with real American table personality: Central California tri-tip tradition. It brings flavor from California, Hawaii, and the West Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Sauerkraut Soup photo coming soon
1900-1929
Sauerkraut Soup is a traditional hearty soup popular among Polish, Czech, Slovak, and other Eastern European immigrants in early 20th century America. Made with sauerkraut, potatoes, sausage, and root vegetables, it was a common comforting dish at diners, lunch counters, and state fairs reflecting immigrant food heritage.
America's Melting Pot
Sawmill Gravy photo coming soon
1800-1860
Sawmill Gravy is a condiment with real American table personality: Poor-man's flour-and-fat gravy, often with sausage or pork drippings. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Sbarro-Style Baked Ziti photo coming soon
1946-1969
Sbarro-Style Baked Ziti is a generous, cheesy pasta casserole popularized by mall food courts and chain restaurants in the 1970s and 1980s. Featuring baked ziti pasta with tomato sauce, ricotta, mozzarella, and parmesan, it represents convenient, crowd-pleasing Italian-American fusion fare for casual gatherings and tailgates.
1800-1860
Scalloped Potatoes are thinly sliced potatoes baked in a creamy sauce, often with cheese or onions, making a popular side dish at schools, churches, and state fairs in early 20th century America. Its simple ingredients and hearty texture suited well to communal meals and holiday dinners.
America's Melting Pot
Scalloped Potatoes and Ham photo coming soon
1946-1969
A postwar Midwestern casserole combining sliced potatoes in a creamy sauce with diced ham, baked until bubbly and golden. Popular from 1946 to 1969, this dish features in church suppers and family meals, embodying casserole and hotdish traditions suited for freezer storage and suburban backyards.
1800-1860
Schnitzel is a breaded, fried meat cutlet recognized as a German-American classic brought by immigrants in the early 19th century. Typically made with veal or pork, it was adapted in American kitchens to accessible meats and pan-frying methods, preserving a European culinary identity in the United States.
America's Melting Pot
School Cafeteria Rectangle Pizza photo coming soon
1970-1989
This rectangular pizza style is inspired by the simple, economical pizzas served in American school cafeterias featuring a thick crust, tomato sauce, and processed cheese. It embodies Italian-American roots adapted for mass feeding in schools across the country.
America's Melting Pot
School Pizza photo coming soon
1970-1989
School Pizza is a straightforward pizza recipe with a soft crust, mild tomato sauce, and standard toppings suitable for children. Rooted in Italian-American cuisine but adapted for school lunch menus, it is a nostalgic comfort food enjoyed nationwide.
Cross-era
Scuppernong Jelly is a preserve with real American table personality: Southern grape jelly, especially Carolinas. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Seafoam Salad photo coming soon
1900-1929
Seafoam Salad is a light, frothy gelatin salad featuring lime Jell-O, crushed pineapple, marshmallows, and cottage cheese or whipped topping. Popular in mid-20th century American suburbs, especially during 1946-1969, it was a fixture of potlucks and holiday dinners symbolizing postwar convenience foods adapted into celebratory menus.
America's Melting Pot
Seattle Teriyaki Sauce photo coming soon
Modern Melting Pot
Seattle Teriyaki Sauce is a sandwich sauce with real American table personality: Japanese-American fast-casual sauce culture in the Pacific Northwest. It brings flavor from the Pacific Northwest and Mountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Senate Bean Soup photo coming soon
1900-1929
Senate Bean Soup is a simple, hearty soup featuring navy beans, ham hock, onions, and herbs. Known as a longstanding menu item in the U.S. Senate dining room, it represents traditional American soup and stew culture emphasizing slow cooking and humble ingredients.
1800-1860
She-Crab Soup is a creamy seafood soup originating in the American South, made with blue crab meat and crab roe, embodying the flavors of coastal Southern cuisine before the Civil War. It became a staple of Southern tables and fine dining.
America's Melting Pot
Sheet Pan Fajitas photo coming soon
2010-2026
Sheet Pan Fajitas assemble seasoned meat and vegetables spread on a single sheet pan and roasted together for a fast, flavorful meal. They reflect contemporary American fusion cuisines and the popularity of convenient weeknight cooking solutions.
America's Melting Pot
Sheet Pan Salmon photo coming soon
2010-2026
Sheet Pan Salmon involves roasting salmon fillets alongside vegetables on a single pan for a nutritious and effortless dinner. Reflecting current American health and convenience food trends, this method emphasizes clean flavors and minimal cleanup.
America's Melting Pot
Sheet Pan Sausage and Peppers photo coming soon
2010-2026
Sheet Pan Sausage and Peppers combines Italian sausage with bell peppers and onions roasted together on one pan, creating a comforting and straightforward meal favored in Italian-American households and casual dining.
1800-1860
Shepherd's Pie is a savory casserole of seasoned ground meat topped with mashed potatoes, baked to golden perfection. Brought to the U.S. by Irish immigrants, it became a family favorite in many American households during the 19th century.
America's Melting Pot
Shore Lunch Potatoes photo coming soon
1900-1929
Shore Lunch Potatoes are hearty pan-fried potatoes prepared outdoors, traditionally served at fishing and hunting camps. They complement fresh-caught fish meals and reflect rustic American cabin cooking traditions.
1800-1860
Shrimp and Grits is a Southern United States dish combining seasoned sauteed shrimp served over creamy cornmeal grits. It originated as a modest coastal breakfast and evolved into a beloved regional staple across meals.
America's Melting Pot
Skillet Cookie photo coming soon
1990-2009
Skillet Cookie is a large, thick cookie baked in a cast-iron or oven-safe skillet, served warm and often topped with ice cream. It gained popularity in family restaurants and chain eateries during the 1990s and early 2000s.
America's Melting Pot
Skillet Potatoes photo coming soon
1861-1900
Skillet Potatoes are a hearty side vegetable dish long favored by cowboys and settlers along the Great Plains during the Civil War and Reconstruction era. Cooking simple, sliced potatoes in a heavy skillet over an open fire or camp stove made this dish a staple of the cattle trail and railroad expansion periods.
1900-1929
The Sloppy Joe is a casual American sandwich combining seasoned ground beef in a tangy tomato-based sauce served on a sandwich bun. Beloved for its indulgent flavor and ease of preparation, it became popular mid-20th century as an affordable family meal and lunch counter staple.
America's Melting Pot
Sloppy Joe Sauce photo coming soon
1930-1945
Sloppy Joe Sauce is a sandwich sauce with real American table personality: Sweet tomato-meat sandwich sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Sloppy Joes are ground beef sandwiches served in a savory tomato sauce on hamburger buns. Popular from the early 20th century in diners, schools, and community gatherings, they became a staple of affordable American social dining, especially at state fairs and church suppers.
America's Melting Pot
Smoked Fish Dip photo coming soon
Cross-era
Smoked Fish Dip is a party dip with real American table personality: Great Lakes, Florida, Gulf Coast, and Pacific Northwest versions. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Smoked Mac and Cheese photo coming soon
1990-2009
Smoked mac and cheese represents a contemporary take on a beloved American comfort food, incorporating smoky flavors popularized by barbecue culture and food trucks post-2010. This dish blends creamy cheese sauce with smoked elements to create a rich, deeply flavored casserole ideal for casual celebrations and outdoor grilling.
America's Melting Pot
Smoked Salmon Spread photo coming soon
Cross-era
Smoked Salmon Spread is a seafood sauce with real American table personality: Alaska, Pacific Northwest, Great Lakes. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1861-1900
Smothered pork chops are a classic Southern dish featuring pork chops cooked slowly in a rich onion gravy. This comforting recipe reflects Southern resilience and resourcefulness during and after the Civil War, when affordable cuts and flavorful preparation were essential.
1946-1969
Snickers Salad combines chopped Snickers bars, apples, whipped topping, and sometimes pudding mix into a creamy fruit salad. Popular in mid-20th century American suburbs, it illustrates the era's fascination with sweet, easy-to-assemble salads served at potlucks and family dinners.
America's Melting Pot
Snickers Salad Dressing photo coming soon
Cross-era
Snickers Salad Dressing is a spread with real American table personality: Upper Midwest "salad" that is absolutely dessert. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Son-of-a-Gun Stew photo coming soon
1861-1900
Son-of-a-Gun Stew is a hearty stew associated with cattle drivers and chuckwagon cooks of the Great Plains during westward expansion and post-Civil War settlement. Made with various meats, vegetables, and basic seasonings, this stew reflects resourcefulness and sustenance on the trail.
America's Melting Pot
Sopa de Fideo photo coming soon
1800-1860
Sopa de Fideo is a light tomato-based soup featuring thin noodles, typical of Mexican and Southwestern home cooking. Its simple ingredients and preparation made it a staple in borderlands kitchens from the 19th century, providing a comforting, nourishing meal.
America's Melting Pot
Sorghum Syrup photo coming soon
Frontier & Expansion
Sorghum Syrup is a sweet sauce with real American table personality: Southern/Appalachian sweetener from sorghum cane. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
SOS photo coming soon
1900-1929
This main dish version of SOS consists of creamed dried chipped beef served over toast, a staple during the Great Depression. The recipe embodies economical cooking by stretching preserved ingredients into a filling comfort meal.
America's Melting Pot
SOS Creamed Beef Sauce photo coming soon
1900-1929
SOS Creamed Beef Sauce is a condiment with real American table personality: Military and diner "cream chipped beef on toast.". It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1800-1860
Soup Beans are a traditional slow-cooked bean stew popular in Appalachia and frontier regions during early American settlement. This dish is a humble, nourishing staple made with dried beans and minimal seasoning, reflecting the resourceful cooking of early settlers.
America's Melting Pot
South Carolina Mustard Sauce / Carolina Gold photo coming soon
Cross-era
South Carolina Mustard Sauce / Carolina Gold is a barbecue sauce with real American table personality: German immigrant influence plus Southern pork barbecue. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Souvlaki, a traditional Greek grilled meat skewer, became a popular American lunchtime dish during Greek immigration waves in the early 1900s. Commonly served in diners and food stands, it embodies both immigrant culinary traditions and American street food culture.
1930-1945
Spam musubi is a beloved Hawaiian snack that blends Japanese onigiri traditions with American canned meat from World War II. It symbolizes Hawaii's multicultural food culture and postwar adaptations.
1930-1945
Spam sandwiches were common in military mess halls and American homes during the 1930s-40s, reflecting economical use of canned meat in meals. They illustrate practical culinary approaches in wartime America.
1900-1929
Spanakopita is a savory Greek spinach and feta-filled pastry, introduced to America by early Greek immigrants operating diners and lunch counters. It became a popular snack and side dish in urban immigrant communities between 1900 and 1929.
America's Melting Pot
Special Sauce photo coming soon
1946-1969
Special Sauce is a sandwich sauce with real American table personality: Thousand-Island-like burger sauce, fast food, diners, and backyard burgers. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Spinach Dip in a Bread Bowl photo coming soon
1970-1989
Spinach Dip in a Bread Bowl is a party dip with real American table personality: 1980s-1990s party table icon. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Spinach Dip in Bread Bowl photo coming soon
1970-1989
Spinach dip in a bread bowl became a festive party centerpiece in the 1970s and 1980s, combining convenience foods with eye-catching presentation. It consists of creamy spinach dip served inside a hollowed round loaf, making it both edible and functional.
America's Melting Pot
Spinach Salad with Strawberries photo coming soon
Modern Melting Pot
Spinach salad with strawberries is a fresh American salad that gained popularity in suburban and casual dining settings between 1990 and 2009, emphasizing healthy, colorful ingredients often dressed with sweet vinaigrette.
1800-1860
Split pea soup is a hearty, thick soup often made with dried peas, ham, vegetables, and seasonings, a staple of American one-pot cooking across many eras, prized for economy and nutrition.
America's Melting Pot
Sport Pepper Brine photo coming soon
Cross-era
Sport Pepper Brine is a sandwich sauce with real American table personality: Chicago hot dog culture. It brings flavor from Chicago and the Upper Midwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Squirrel Stew photo coming soon
1776-1800
Squirrel stew is a rustic one-pot dish combining wild squirrel meat with vegetables and broth, common in late 18th century American cooking. It exemplifies use of game in colonial and revolutionary-era diets.
America's Melting Pot
Sriracha Ranch photo coming soon
Modern Melting Pot
Sriracha Ranch is a dressing with real American table personality: 2000s-2010s American fusion condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
St. Louis Barbecue Sauce photo coming soon
Cross-era
St. Louis Barbecue Sauce is a barbecue sauce with real American table personality: Tomato-based, sweet-tangy pork-rib sauce. It brings flavor from American barbecue regions to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Stewed Prunes photo coming soon
1861-1900
Stewed prunes were a simple, resourceful dish common in American railroad camps, mining towns, and boardinghouses during the Civil War and Reconstruction era. This dish showcases dried prunes stewed to tender softness, often sweetened slightly, providing a nutritious and affordable dessert or side.
America's Melting Pot
Stewed Pumpkin photo coming soon
1776-1800
Stewed pumpkin was a common vegetable preparation in late 18th-century America, used as a side or base for other dishes. This recipe highlights the simple stewing of fresh or dried pumpkin to tender, flavorful softness, often lightly sweetened or spiced.
1800-1860
This traditional stewed tomatoes recipe reflects the practicality of Dust Bowl-era and wartime farm survival cooking. Using fresh or canned tomatoes, it creates a homey, warming stew often served with staple grains or breads, highlighting the resourceful use of garden produce.
America's Melting Pot
Stone Crab Mustard Sauce photo coming soon
Cross-era
Stone Crab Mustard Sauce is a seafood sauce with real American table personality: Florida restaurant classic, especially with chilled stone crab claws. It brings flavor from Florida and the Gulf Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Strawberry Jam photo coming soon
1800-1860
Strawberry Jam is a preserve with real American table personality: Farmhouse, state fair, and breakfast table staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Strawberry Sundae Sauce photo coming soon
1946-1969
Strawberry Sundae Sauce is a sweet sauce with real American table personality: Soda fountain and diner topping. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Strawberry-Rhubarb Jam photo coming soon
Cross-era
Strawberry-Rhubarb Jam is a preserve with real American table personality: Midwest and northern garden classic. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
American Dairy Age
String Cheese, American Snack Style is a fresh stretched-curd cheese with pasteurized milk, measured acid, rennet setting, hot stretching, salting, and short refrigerated storage.
America's Melting Pot
Stuffed Pepper Casserole photo coming soon
1946-1969
Stuffed Pepper Casserole reimagines classic stuffed peppers as a layered hotdish favored in Midwestern American households during the postwar era. Combining bell peppers, ground meat, rice, cheese, and tomato sauce baked together, this comforting casserole reflects regional casserole traditions.
America's Melting Pot
Stuffed Shells photo coming soon
1900-1929
Stuffed Shells consist of large pasta shells filled with ricotta cheese mixture, covered with tomato sauce and baked until bubbly. This dish traces to Italian-American families in the 19th century and remains a popular comfort food with variations across the U.S.
Before 1776
Succotash is a hearty vegetable stew of corn and lima beans, with variations including tomatoes, peppers, or other vegetables. Rooted in early American and Native food traditions, it was commonly served throughout the Revolutionary era as a simple, nutrient-rich side or main dish.
1900-1929
Sunday Gravy is a rich Italian-American tomato sauce slow-simmered with various meats including pork, beef, and sausage, traditionally served after Sunday mass. This communal sauce is foundational to many Italian-American family meals and celebrations.
America's Melting Pot
Sweet Onion Dressing photo coming soon
Modern Melting Pot
Sweet Onion Dressing is a dressing with real American table personality: Common in delis, diners, and sub shops. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Sweet Pickle Relish photo coming soon
Gilded Age & Progressive Era
Sweet Pickle Relish is a relish with real American table personality: Hot dogs, tuna salad, egg salad, tartar sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Sweet Potato Butter photo coming soon
Cross-era
Sweet Potato Butter is a preserve with real American table personality: Southern root-cellar preserve. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Sweet potato casserole is a beloved Southern side dish traditionally served during holiday celebrations such as Thanksgiving. It features mashed sweet potatoes topped with a crunchy pecan or marshmallow crust, symbolizing Southern hospitality and seasonal flavors.
America's Melting Pot
Swiss Steak Casserole photo coming soon
1946-1969
Swiss steak casserole is a comforting American casserole popular in the Midwest during postwar suburban expansion. Featuring tenderized beef cooked in tomatoes and baked with toppings, it became common in home kitchens, reflecting convenience and frugality of the era.
America's Melting Pot
Tabasco Sauce photo coming soon
Cross-era
Tabasco Sauce is a condiment with real American table personality: Avery Island, Louisiana; one of America's great food exports. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Taco Hotdish photo coming soon
1970-1989
Taco hotdish originated in the Midwest during the 1970s as a convenient casserole blending American and Mexican flavors. It combined ground beef, taco seasoning, and various toppings baked into a one-dish meal favored for tailgates and family dinners.
America's Melting Pot
Taco in a Bag photo coming soon
Modern Melting Pot
A portable concession-stand meal of chips, taco meat, cheese, lettuce, salsa, and toppings served right in the bag.
Community recipe submission
Log in to submit a recipe, format it with the cooking companion, and send it for review.
Log in to Submit