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Fetching the latest recipes from the archive.
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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.
1800s-present
A classic Southern pantry pie with a buttery sugar filling, cornmeal texture, and a bright touch of vinegar or lemon.
1950s-present
A savory baked party mix of Chex cereal, pretzels, nuts, butter, Worcestershire sauce, garlic, and seasoned salt.
1940s-present
A broad Chicago deep-dish recipe with a sturdy pan crust, mozzarella, sausage or vegetables, and chunky tomato sauce baked in a deep pan.
1940s-present
A sausage Chicago deep-dish pizza with buttery dough, mozzarella under the fillings, chunky tomato sauce, and Parmesan on top.
1930s-present
A classic Chicago-style hot dog on a poppy seed bun with yellow mustard, neon relish, onion, tomato, pickle spear, sport peppers, and celery salt.
America's Melting Pot
Chicago Neon Green Relish photo coming soon
Cross-era
Chicago Neon Green Relish is a relish with real American table personality: Essential part of the Chicago-style hot dog. It brings flavor from Chicago and the Upper Midwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1940s-present
A cracker-thin Chicago tavern-style pizza with edge-to-edge toppings, a crisp crust, and small square slices.
America's Melting Pot
Chicago-Style Neon Relish photo coming soon
Cross-era
Chicago-Style Neon Relish is a sandwich sauce with real American table personality: Bright green relish essential to Chicago hot dogs. It brings flavor from Chicago and the Upper Midwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Chicken a la King photo coming soon
1890s-present
Tender chicken and mushrooms in a rich cream sauce with pimentos and sherry, served over toast, pastry shells, rice, or biscuits.
1900s-present
A Filipino and Filipino American staple of chicken simmered until tender in vinegar, soy sauce, garlic, bay leaves, and black pepper.
1980s-present
Fettuccine tossed in a rich American Alfredo sauce of cream, butter, garlic, and Parmesan, topped with sliced chicken.
1800s-present
Tender chicken in rich broth with soft dumplings, finished as a thick, comforting Southern and Appalachian main dish.
America's Melting Pot
Chicken and Dumplings, Early Style photo coming soon
1770s-1800s
A historic-style chicken broth with simple flour dumplings, inspired by early American meat-dumpling and pottage traditions.
America's Melting Pot
Chicken and Noodles photo coming soon
1900s-present
Tender chicken and egg noodles simmered in rich broth until thick, hearty, and ready for a Midwestern supper.
America's Melting Pot
Chicken and Rice Casserole photo coming soon
1940s-present
A comforting chicken and rice casserole made with uncooked rice, chicken pieces, condensed cream soup, broth, and a simple baked finish.
America's Melting Pot
Chicken and Slicks photo coming soon
1800s-present
Chicken simmered in broth with thin rolled dumpling strips, also called slicks, sliders, or chicken pastry in parts of the South.
America's Melting Pot
Chicken Bog photo coming soon
1920s-present
A Pee Dee and Horry County chicken-and-rice dish with smoked sausage, moist rice, and enough broth to stay boggy.
1900s-present
Bone-in chicken browned and simmered with tomatoes, wine, peppers, mushrooms, onions, garlic, and herbs in the Italian American style.
1990-2009
A well-known salad featuring grilled chicken atop crisp romaine, tossed with creamy Caesar dressing, crunchy croutons, and Parmesan cheese. Popularized in family restaurants and coffee shops during the 1990s and 2000s, it became a staple side and light entree, especially for Super Bowl gatherings, blending Italian-American flavors with accessible American dining.
America's Melting Pot
Chicken Caesar Wraps photo coming soon
1990-2009
Chicken Caesar Wraps combine grilled chicken, crisp romaine, Caesar dressing, and Parmesan cheese wrapped in a soft flour tortilla. Emerging during the 1970s and 1980s in mall food courts and fast-food outlets, these wraps offered a portable, fusion-style meal favored at tailgates and casual events, blending convenience with classic American-Italian flavors.
America's Melting Pot
Chicken Crust Pizza photo coming soon
Modern Melting Pot
Ground chicken, egg, Parmesan, and seasonings bake into a sliceable pizza base for a low-carb, protein-forward pizza night.
America's Melting Pot
Chicken Gravy photo coming soon
Cross-era
Chicken Gravy is a condiment with real American table personality: Cafeteria, Sunday supper, chicken and biscuits. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Chicken Liver Spread photo coming soon
1861-1900
Chicken Liver Spread is a smooth pate made from sauteed chicken livers, onions, and seasonings, often served as a hearty appetizer or sandwich topping within Jewish-American communities. Rooted in mid-19th century culinary traditions during and after the Civil War, this dish reflects immigrant adaptation and resourcefulness.
1861-1900
Chicken Long Rice is a comforting Hawaiian side featuring clear mung bean noodles simmered in chicken broth with shredded chicken, garlic, and ginger. This dish evolved through Hawaiian local and immigrant communities, reflecting influences from Asian and Portuguese-American cuisines and becoming a staple at family gatherings.
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