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
Chocolate Cake for a Crowd photo coming soon
1930-1945
Chocolate Cake for a Crowd is a dessert designed to serve many people economically during the Depression and World War II eras (1930-1945). This cake reflects military and mess hall kitchens' need for practical, filling, and easily produced sweets using limited ingredients. Its simple yet rich chocolate flavor made it a favorite for community events, schools, and military gatherings where feeding large numbers was essential.
America's Melting Pot
Chocolate Gravy photo coming soon
Frontier & Expansion
Chocolate Gravy is a condiment with real American table personality: Appalachian/Southern breakfast sauce for biscuits. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Chocolate Syrup photo coming soon
1900-1929
Chocolate Syrup is a sweet sauce with real American table personality: Ice cream sodas, chocolate milk, diners. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Chokecherry Jelly photo coming soon
Founding Era
Chokecherry Jelly is a preserve with real American table personality: Plains, Mountain West, and Indigenous/settler preserving tradition. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Chow-Chow photo coming soon
Frontier & Expansion
Chow-Chow is a relish with real American table personality: Southern/Appalachian chopped vegetable relish. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Chow-Chow Pepper Relish photo coming soon
Frontier & Expansion
Chow-Chow Pepper Relish is a condiment with real American table personality: Southern/Appalachian preserved garden relish. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Church Basement Ham Buns photo coming soon
1900-1929
Church Basement Ham Buns are a classic main dish served at church socials, school events, and community potlucks in early 20th-century America. These soft buns filled with ham and a creamy cheese sauce reflect the communal spirit and practicality of home cooks providing affordable, large-batch foods for gatherings, drawing on regional comfort food traditions.
America's Melting Pot
Church Basement Ham Sandwiches photo coming soon
1900-1929
Church Basement Ham Sandwiches are straightforward yet beloved sandwiches served at church gatherings, funerals, and potlucks, often featuring sliced ham on bread with mustard or mayonnaise. These sandwiches represent practical, no-fuss fare designed to feed large groups affordably, emblematic of communal meal-sharing in American social traditions.
America's Melting Pot
Church Punch photo coming soon
1900-1929
Church Punch is a refreshing, sweet non-alcoholic beverage often served at church socials, school functions, and community gatherings from the early 20th century. Made from fruit juices, soda, and sometimes sherbet, it provides a festive, family-friendly drink that required easily obtainable ingredients and minimal preparation, aligning with temperance values of many communities.
America's Melting Pot
Coca-Cola Salad photo coming soon
1946-1969
Coca-Cola Salad is a nostalgic mid-20th-century American side dish that uniquely integrates Coca-Cola soda into a sweet gelatin-based salad. Popular in the post-World War II era, it reflects the inventive and playful use of convenience ingredients like Jell-O and soft drinks in suburban home cooking during the 1946-1969 period.
America's Melting Pot
Coffee Barbecue Sauce photo coming soon
Cross-era
Coffee Barbecue Sauce is a barbecue sauce with real American table personality: Texas/Southwest-style bitter-sweet beef sauce. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1861-1900
Coffee cake is a moist, sweet cake often topped with cinnamon sugar streusel, enjoyed in schools, churches, and diners during the early 1900s. This American breakfast favorite embodies community gathering traditions and immigrant influences melding into everyday comfort food.
America's Melting Pot
Comeback Sauce photo coming soon
Cross-era
Comeback Sauce is a sandwich sauce with real American table personality: Mississippi sauce from Jackson restaurant culture; mayo, ketchup/chili sauce, Worcestershire, garlic, and spice. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Comeback Sauce for Fried Seafood photo coming soon
Cross-era
Comeback Sauce for Fried Seafood is a seafood sauce with real American table personality: Mississippi and Gulf Coast fried shrimp/oyster sauce. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Compound Steak Butter photo coming soon
Modern Melting Pot
Compound Steak Butter is a spread with real American table personality: American steakhouse finishing sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1861-1900
Concord Grape Jelly is a preserve with real American table personality: Northeastern American grape culture. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Coney Sauce photo coming soon
Cross-era
Coney Sauce is a sandwich sauce with real American table personality: Spiced meat sauce for hot dogs, especially Detroit, Flint, Jackson, Cincinnati, and Greek-American diner traditions. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Congealed Salad photo coming soon
1900-1929
Congealed salad is a cold dish featuring gelatin with mixed ingredients such as fruit, vegetables, mayo, or cottage cheese, molded into decorative shapes. Popular in American homes and potlucks from 1946 to 1969, it reflects mid-century fascination with convenience foods and playful presentation. Though less common today, it remains a nostalgic symbol of postwar suburban family menus and holiday tables.
America's Melting Pot
Corn Dip photo coming soon
Cross-era
Corn Dip is a party dip with real American table personality: Southwestern/Midwestern potluck food. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1861-1900
Corn Relish is a relish with real American table personality: Farm garden preserving and picnic-table condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Country Gravy / White Gravy photo coming soon
Frontier & Expansion
Country Gravy / White Gravy is a condiment with real American table personality: Chicken-fried steak, mashed potatoes, biscuits. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Cowboy Candy photo coming soon
Cross-era
Cowboy Candy is a relish with real American table personality: Sweet pickled jalapenos. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Cowboy Candy Syrup photo coming soon
Cross-era
Cowboy Candy Syrup is a condiment with real American table personality: Sweet pickled jalapeno syrup used on cream cheese, burgers, and barbecue. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Crab Cake Sauce photo coming soon
Cross-era
Crab Cake Sauce is a seafood sauce with real American table personality: Chesapeake mayo-mustard-lemon style. It brings flavor from Chesapeake and Mid-Atlantic to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Cranberry Fluff photo coming soon
1900-1929
A nostalgic sweet salad combining cranberries, marshmallows, nuts, and whipped topping to create a light, fruity dessert common at churches and schools in New England during the early 20th century.
America's Melting Pot
Cranberry Orange Relish photo coming soon
Founding Era
Cranberry Orange Relish is a preserve with real American table personality: Holiday table condiment. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Cream Cheese and Jezebel Sauce photo coming soon
Cross-era
Cream Cheese and Jezebel Sauce is a spread with real American table personality: Southern holiday tray. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Cream Cheese and Pepper Jelly photo coming soon
Cross-era
Cream Cheese and Pepper Jelly is a spread with real American table personality: Southern party appetizer. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
Frontier & Expansion
Cream Gravy is a condiment with real American table personality: Fried chicken and chicken-fried steak. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Creamed Cod on Toast photo coming soon
1800-1860
A traditional New England dish of tender cod in a creamy white sauce served over toasted bread, exemplifying regional seafood and dairy combinations from the 19th century.
America's Melting Pot
Creamy Cucumber Dressing photo coming soon
1946-1969
Creamy Cucumber Dressing is a dressing with real American table personality: Garden, potluck, and summer supper classic. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Creamy Italian Dressing photo coming soon
1946-1969
Creamy Italian Dressing is a dressing with real American table personality: Midcentury American version of Italian dressing with mayo or dairy. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Creole Mustard Sauce photo coming soon
Cross-era
Creole Mustard Sauce is a condiment with real American table personality: Louisiana mustard culture for po' boys, seafood, and meats. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Crockpot Grape Jelly Meatballs photo coming soon
1970-1989
Crockpot Grape Jelly Meatballs marry tender meatballs with a tangy-sweet sauce made from grape jelly and chili sauce. This quick and popular crockpot appetizer or main dish gained traction in American home cooking and potlucks during the late 20th century.
America's Melting Pot
Crystal-Style Hot Sauce photo coming soon
Cross-era
Crystal-Style Hot Sauce is a condiment with real American table personality: New Orleans table sauce culture. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Dense Bean Salad photo coming soon
2010-2026
Dense bean salad has gained popularity in recent years as a filling, nutritious side often seen at farmers markets and food trucks. It combines multiple types of beans with fresh vegetables and a zesty dressing, showcasing modern American fusion and viral food trends.
America's Melting Pot
Deviled Egg Filling photo coming soon
1776-1800
Deviled Egg Filling is a spread with real American table personality: Not exactly a sauce, but a condiment-like American picnic food. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1861-1900
Deviled eggs are hard-boiled eggs halved and filled with a creamy, tangy yolk mixture. Commonly served at schools, churches, and community gatherings since the early 1900s, they are a familiar finger food across state fairs, holiday tables, and diners, especially at Fourth of July and Easter celebrations.
America's Melting Pot
Dill Pickle Relish photo coming soon
Cross-era
Dill Pickle Relish is a relish with real American table personality: Burgers, Chicago dogs, and fish sauces. It brings flavor from Chicago and the Upper Midwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Dr Pepper Barbecue Sauce photo coming soon
Cross-era
Dr Pepper Barbecue Sauce is a barbecue sauce with real American table personality: Soda-pop barbecue culture. It brings flavor from American barbecue regions to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Drawn Butter photo coming soon
Cross-era
Drawn Butter is a seafood sauce with real American table personality: Lobster, crab, clams, and New England shore dinner tradition. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Drawn Butter with Lemon photo coming soon
Cross-era
Drawn Butter with Lemon is a spread with real American table personality: Lobster shack culture. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
East Texas Barbecue Sauce photo coming soon
Cross-era
East Texas Barbecue Sauce is a barbecue sauce with real American table personality: Sweeter, tomato-based sauce often used with chopped beef and pork. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Eastern North Carolina Vinegar Sauce photo coming soon
Cross-era
Eastern North Carolina Vinegar Sauce is a barbecue sauce with real American table personality: Thin vinegar, pepper, and pork fat tradition for whole hog barbecue. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Eastern North Carolina Whole Hog photo coming soon
Before 1776
Eastern North Carolina Whole Hog barbecue is a traditional slow-cooked pork technique where an entire hog is cooked over wood coals and served with a tangy, vinegar-based sauce. This style emphasizes simplicity, smoky flavor, and communal preparation often associated with regional celebrations.
America's Melting Pot
Egg Salad Dressing photo coming soon
1861-1900
Egg Salad Dressing is a spread with real American table personality: Diner, deli, picnic, and funeral lunch food. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Eggless Cake photo coming soon
1930-1945
Eggless Cake was a popular baking solution on the World War II home front when eggs were in short supply. Using common pantry ingredients, these cakes provided a sweet treat while conserving rationed items. The recipes showcase adaptability and resourcefulness of wartime American cooks.
America's Melting Pot
Elderberry Jelly photo coming soon
Frontier & Expansion
Elderberry Jelly is a preserve with real American table personality: Rural and Appalachian preserving. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Election Cake photo coming soon
1776-1800
Election Cake is a rich, spiced yeast-leavened cake traditionally baked for political celebrations in colonial and early American history. It combines dried fruits, warm spices, and nuts, symbolizing communal festivity around elections and gatherings.
America's Melting Pot
Fig Preserves photo coming soon
Cross-era
Fig Preserves is a preserve with real American table personality: Southern and Gulf Coast tradition. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Fried Clam Sauce photo coming soon
Cross-era
Fried Clam Sauce is a seafood sauce with real American table personality: New England tartar/lemon seafood shack tradition. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Frog Eye Salad photo coming soon
1946-1969
Frog eye salad is a sweet side dish made with acini di pepe pasta, fruit, and a creamy marshmallow-based dressing. Popular in mid-20th century suburban America, it exemplifies the era's love of Jell-O salads and freezer convenience foods.
America's Melting Pot
Frog Eye Salad Dressing photo coming soon
Cross-era
Frog Eye Salad Dressing is a spread with real American table personality: Utah/Intermountain potluck dessert salad. It brings flavor from Intermountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1990-2009
Fruit pizza is a sweet dessert featuring a cookie or sugar cookie crust topped with a layer of cream cheese icing and fresh fruit. Born from Italian-American culinary creativity, this versatile treat combines the fun of pizza presentation with fresh and colorful fruits, perfect for celebrations and summer gatherings.
America's Melting Pot
Fry Sauce photo coming soon
Postwar & Diner Age
Fry Sauce is a sandwich sauce with real American table personality: Utah/Intermountain West condiment, usually ketchup and mayonnaise; often linked to Arctic Circle and Don Carlos Edwards in the 1950s. It brings flavor from Intermountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Funeral Potatoes photo coming soon
1900-1929
Funeral potatoes are a creamy, cheesy potato casserole commonly served at Midwestern community events such as church functions and family gatherings. Featuring hash browns, sour cream, cheese, and crunchy topping, this comforting dish is beloved as a staple side, especially in funerals and potlucks dating back to the early 20th century.
America's Melting Pot
Garbage Plate photo coming soon
1946-1969
The Garbage Plate is a well-known comfort food originating in Rochester, New York, combining multiple protein and starch components on one plate. Typically featuring cheeseburgers or hot dogs accompanied by home fries, macaroni salad, and beans, it is a regional specialty that exemplifies postwar American working-class cuisine with practical, plentiful ingredients.
1900-1929
Garlic Bread Spread is a spread with real American table personality: Italian-American red-sauce restaurant staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Garlic Butter Seafood Boil Sauce photo coming soon
Modern Melting Pot
Garlic Butter Seafood Boil Sauce is a seafood sauce with real American table personality: Modern Cajun/Asian-American seafood boil restaurants. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Garlic Parmesan Wing Sauce photo coming soon
1970-1989
Garlic Parmesan Wing Sauce is a sandwich sauce with real American table personality: American sports bar wing flavor. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Giardiniera, Chicago Style photo coming soon
Cross-era
Giardiniera, Chicago Style is a relish with real American table personality: Italian-American Chicago sandwich condiment, especially Italian beef. It brings flavor from Chicago and the Upper Midwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Giblet Gravy photo coming soon
1776-1800
Giblet Gravy is a condiment with real American table personality: Thanksgiving turkey gravy with giblets. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Goulash, American Style photo coming soon
1946-1969
American-style goulash is a one-dish casserole combining ground beef, elbow macaroni, tomatoes, and cheese, popular in Midwestern households post-World War II. This comfort food version differs from traditional Hungarian goulash, emphasizing simplicity and affordability in home cooking during the mid-20th century.
America's Melting Pot
Grape Jelly photo coming soon
1861-1900
Grape Jelly is a preserve with real American table personality: Peanut butter and jelly's necessary partner. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Grape Jelly + Peanut Butter photo coming soon
1900-1929
Grape Jelly + Peanut Butter is a spread with real American table personality: The PB&J combination itself deserves a recipe/sidebar. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Green Bean Casserole is a staple side dish in Midwestern American holiday tables, church suppers, and school gatherings. Combining green beans, cream of mushroom soup, and crispy fried onions, it became widely popular in the early 20th century and remains a comforting, familiar casserole.
America's Melting Pot
Green Chile Sauce photo coming soon
Cross-era
Green Chile Sauce is a condiment with real American table personality: New Mexico and Southwestern staple. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
Industrial America
Green Goddess Dressing is a dressing with real American table personality: Created in 1920s San Francisco at the Palace Hotel; creamy, herb-heavy, often with anchovy and tarragon. It brings flavor from California, Hawaii, and the West Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Green Tomato Preserves photo coming soon
Frontier & Expansion
Green Tomato Preserves is a preserve with real American table personality: Farm garden economy. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Green Tomato Relish photo coming soon
Frontier & Expansion
Green Tomato Relish is a relish with real American table personality: End-of-season garden preservation. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Ham and Pickle Roll-Ups photo coming soon
1946-1969
Ham and pickle roll-ups are a quick, savory finger food popularized during the 1970s as party appetizers and tailgate snacks. Combining sliced ham and crunchy pickles into simple roll-ups reflects the era's emphasis on convenience and fun casual entertaining.
America's Melting Pot
Ham Balls photo coming soon
1900-1929
Ham balls are savory meatballs made from ground ham mixed with breadcrumbs or crackers, often glazed and baked. Common in American school cafeterias, church suppers, and community events during the early 20th century, they showcase economical and crowd-pleasing cooking.
1946-1969
Ham roll-ups are bite-sized appetizers made by rolling sliced ham with cheese, spreads, or pickles. Popular in suburban American cocktail parties from the 1940s through the 1960s, they exemplify easy-to-prepare, crowd-pleasing hors d'oeuvres.
America's Melting Pot
Ham Salad Spread photo coming soon
1900-1929
Ham Salad Spread is a spread with real American table personality: Church supper and sandwich spread. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Hamburger Hotdish photo coming soon
1946-1969
Hamburger hotdish is a layered casserole popular in the Midwest, combining ground beef, noodles or potatoes, and a creamy sauce baked until bubbly. Developing during the postwar suburban era, this casserole highlights convenience and freezer-friendly family meals.
America's Melting Pot
Hawaiian Huli Huli Sauce photo coming soon
Cross-era
Hawaiian Huli Huli Sauce is a barbecue sauce with real American table personality: Soy, sugar, ginger, garlic, pineapple/tropical sweetness; Hawaiian barbecue culture. It brings flavor from California, Hawaii, and the West Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Hawaiian Plate Lunch photo coming soon
2010-2026
The Hawaiian plate lunch is a popular meal combining rice, macaroni salad, and a main protein such as teriyaki chicken or kalua pork. It embodies Hawaii's multicultural culinary influences and is a favored casual dining staple in contemporary Hawaiian food culture.
America's Melting Pot
Hazelnut Cake photo coming soon
1900-1929
Hazelnut cake showcases toasted Northwest hazelnuts incorporated into a moist cake, often layered and frosted. This dessert highlights the Pacific Northwest's rich nut harvests and fusion of American baking traditions.
America's Melting Pot
Honey BBQ Wing Sauce photo coming soon
1970-1989
Honey BBQ Wing Sauce is a sandwich sauce with real American table personality: Mild wing chain staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Honey Mustard Chicken photo coming soon
1946-1969
Honey mustard chicken gained popularity in American family restaurants and chain eateries during the 1990s and 2000s. This dish features tender chicken coated or glazed with a blend of honey and mustard, balancing sweet and tangy flavors. It is easy to prepare at home and reflects the approachable fusion presentations that emerged with Food Network and suburban dining trends.
America's Melting Pot
Honey Mustard Dressing photo coming soon
1946-1969
Honey Mustard Dressing is a dressing with real American table personality: American restaurant salad and chicken tender sauce staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Hoover Stew photo coming soon
1930-1945
Hoover Stew emerged during the Great Depression as a simple, affordable, and nourishing meal using available pantry staples. Named (sometimes colloquially) after President Hoover, it typifies Depression-era cooking that utilized minimal ingredients stretched for multiple servings. The stew often combines canned goods and inexpensive proteins to create a filling dish suited to hard times.
America's Melting Pot
Horseradish Cream Sauce photo coming soon
Gilded Age & Progressive Era
Horseradish Cream Sauce is a sandwich sauce with real American table personality: Prime rib, pit beef, roast beef sandwiches. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Hot Fudge Sauce photo coming soon
Gilded Age & Progressive Era
Hot Fudge Sauce is a sweet sauce with real American table personality: Soda fountain and sundae culture. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Hot Honey photo coming soon
2010-2026
Hot Honey is a condiment with real American table personality: Modern American pizza, fried chicken, and biscuit condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Hot Pepper Jelly photo coming soon
Cross-era
Hot Pepper Jelly is a condiment with real American table personality: Southern party staple, often served over cream cheese. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Hot Turkey Sandwich Gravy photo coming soon
1900-1929
Hot Turkey Sandwich Gravy is a condiment with real American table personality: Diner open-faced sandwich staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Hotdish photo coming soon
1900-1929
Hotdish is a type of casserole popular in the American Midwest, especially associated with community gatherings, church suppers, and state fairs during the early 20th century. Combining a starch, protein (often ground meat or tuna), canned soup, and vegetables, it exemplifies economical, filling cuisine typical of immigrant and rural communities from 1900 to 1929.
America's Melting Pot
Huckleberry Jam photo coming soon
Cross-era
Huckleberry Jam is a preserve with real American table personality: Montana, Idaho, Pacific Northwest, and mountain West. It brings flavor from the Pacific Northwest and Mountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Huckleberry Syrup photo coming soon
Cross-era
Huckleberry Syrup is a sweet sauce with real American table personality: Mountain West pancakes and ice cream. It brings flavor from the Pacific Northwest and Mountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1946-1969
Huli Huli Chicken is a celebrated Hawaiian barbecue dish developed in the mid-20th century combining sweet, savory, and smoky flavors. It features grilled chicken basted with a sauce of pineapple juice, soy sauce, and brown sugar, reflecting Hawaiian, Asian-Pacific, and Portuguese-American culinary influences prevalent after World War II.
1945-2000
Indian tacos combine Native American frybread with taco toppings, reflecting a fusion of Mexican-American culinary influence and Indigenous food traditions in the Great Plains. This dish has evolved cross-era, maintaining cultural significance and popularity across generations.
America's Melting Pot
Italian Beef Giardiniera Oil photo coming soon
Cross-era
Italian Beef Giardiniera Oil is a sandwich sauce with real American table personality: Chicago sandwich condiment. It brings flavor from Chicago and the Upper Midwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1861-1900
This Italian wedding soup combines flavorful meatballs, leafy greens, and small pasta in a savory broth, a comforting dish rooted in Italian-American tradition from the late 19th century.
America's Melting Pot
Italian-American Dressing photo coming soon
1946-1969
Italian-American Dressing is a dressing with real American table personality: Bottled oregano-garlic-vinegar dressing used on salads, subs, pasta salad, and grilled chicken. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Jalapeno Jelly photo coming soon
Cross-era
Jalapeno Jelly is a preserve with real American table personality: Texas/Southwest/Southern sweet-hot jelly. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
Community recipe submission
Log in to submit a recipe, format it with the cooking companion, and send it for review.
Log in to Submit