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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.
America's Melting Pot
Brownie Concrete photo coming soon
Postwar & Diner Age
Brownie Concrete is thick, spoonable frozen-custard stand fun: Custard shop favorite.
America's Melting Pot
Brownie Malt photo coming soon
1900-1929
Brownie Malt pours old-school malt-shop cheer into a cold glass: Modern dessert malt.
1890s-present
Brownies became an American classic at the meeting point of hotel pastry, home economics, and community baking. Chicago's Palmer House is tied to an early chocolate brownie in 1893, and Fannie Farmer helped standardize brownie recipes for home cooks soon after.
1800s-present
Brunswick stew has competing origin claims in Virginia and Georgia, and older roots in Southeastern stews that combined meat and corn. Modern versions are often linked to barbecue restaurants, church fundraisers, hunting camps, and community kettles.
America's Melting Pot
Bubblegum Shake photo coming soon
1900-1929
Bubblegum Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Ice cream stand kid classic.
America's Melting Pot
Buckwheat Cakes photo coming soon
1700s-present
Buckwheat cakes were once a cold-weather American breakfast staple, especially in Pennsylvania, Appalachia, and boardinghouses. Buckwheat grew well in poor soils, and an overnight batter gave the cakes a tangy flavor before modern baking powder pancakes took over.
1990s-present
Buffalo chicken dip turns Buffalo wing flavors into a scoopable party dish. It belongs to the Super Bowl and tailgate era of American entertaining, with Frank's RedHot, cream cheese, shredded chicken, and ranch or blue cheese becoming the familiar formula.
1980s-present
Buffalo chicken pizza merges two American party foods: Buffalo wings and pizza. Once wings became a national bar-food favorite, pizza shops and home cooks started using buttery hot sauce instead of tomato sauce and topping pies with chicken and cooling cheese or ranch.
America's Melting Pot
Buffalo Sauce photo coming soon
Cross-era
Buffalo Sauce is a condiment with real American table personality: Butter and hot sauce, tied to Buffalo wings at the Anchor Bar in Buffalo, New York, in 1964. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1960s-present
Buffalo wings became a national American bar-food icon after their rise in Buffalo, New York, especially through Anchor Bar lore around Teressa Bellissimo in 1964. Other Buffalo cooks also shaped local wing culture, but the hot-sauce-and-butter wing became the template.
1950s-present
Bundt cake is as much about the pan as the batter. Nordic Ware created the Bundt pan in 1950 for home bakers seeking a kugelhopf-style shape, and Ella Helfrich's 1966 Tunnel of Fudge cake sent Bundt baking into American kitchens.
America's Melting Pot
Burger Sauce photo coming soon
1946-1969
Burger Sauce is a sandwich sauce with real American table personality: Generic American mayo-ketchup-pickle-mustard sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Burgoo photo coming soon
1800s-present
Burgoo is Kentucky gathering food, cooked in big kettles for barbecues, political events, church fundraisers, Derby parties, and camps. Its origins are murky, with links to frontier stews, ragout, and communal cooking, but its identity is unmistakably Kentucky.
America's Melting Pot
Butter Boards photo coming soon
2020s-present
Butter boards became a viral American entertaining trend in 2022 after Justine Doiron shared her version online and credited Joshua McFadden's cookbook idea. The appeal was simple: a dramatic, cheaper alternative to a charcuterie board that turns good butter and bread into a party centerpiece.
1930s-present
Butter burgers are Wisconsin dairy pride in sandwich form. Local restaurants such as Solly's and Kroll's helped popularize butter-topped burgers in the 1930s, while Culver's later carried a buttered-bun version far beyond Wisconsin.
America's Melting Pot
Butter Chicken photo coming soon
1970s-present
Butter chicken, or murgh makhani, is associated with Moti Mahal and Punjabi cooks who turned tandoori chicken into a rich tomato-butter gravy. In the United States, Indian restaurants, immigrant cooks, supermarket sauces, and suburban takeout made it one of the best-known Indian dishes for American diners.
1900s-present
Butter mochi is beloved local Hawaii potluck food, with a chewy custard texture that reflects the islands' layered Japanese, Filipino, Portuguese, and local baking influences. It is easy to mix, travels well, and cuts into snackable squares.
America's Melting Pot
Butter Pecan Shake photo coming soon
Postwar & Diner Age
Butter Pecan Shake pours old-school malt-shop cheer into a cold glass: Southern and ice cream parlor flavor.
America's Melting Pot
Butterfinger Blizzard-Style Treat photo coming soon
Postwar & Diner Age
Butterfinger Blizzard-Style Treat is thick, spoonable frozen-custard stand fun: 1980s/1990s fast-food dessert energy.
America's Melting Pot
Butterfinger Concrete photo coming soon
Postwar & Diner Age
Butterfinger Concrete is thick, spoonable frozen-custard stand fun: Candy mix-in classic.
1800s-present
Buttermilk biscuits are a cornerstone of Southern breakfast and supper tables. Their tenderness depends on soft wheat flour, cold butter or shortening, and a light hand, and they became especially identified with Southern brands such as White Lily.
America's Melting Pot
Buttermilk Cheese photo coming soon
American Dairy Age
Buttermilk Cheese is a fresh acid-set American home cheese made with pasteurized dairy, direct heating, measured acid, draining, salting, and refrigeration.
America's Melting Pot
Buttermilk Dressing photo coming soon
Frontier & Expansion
Buttermilk Dressing is a dressing with real American table personality: Southern and farmhouse cousin of ranch. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1800s-present
Buttermilk pie is a Southern pantry pie: inexpensive, tangy, and available when fruit is out of season. It sits near chess pie and other desperation pies, using buttermilk and a few staple ingredients to make a custard filling in a plain pie shell.
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