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.
Cold War-present
Thai-style ketchup fried rice served with American-coded sides such as egg, sausage, ham, raisins, and fried chicken.
American Dairy Age
American Neufchatel-style Cream Cheese is a fresh cultured American home cheese made with pasteurized dairy, clean handling, slow culturing, draining, salting, and refrigeration.
American Dairy Age
American Parmesan-style Grating Cheese is a cooked-curd American Alpine or grating-style cheese with thermophilic culture, firm pressing, brining, and controlled aging.
America's Melting Pot
American Sheep-Milk Farmstead Cheese photo coming soon
American Dairy Age
American Sheep-Milk Farmstead Cheese is a brined American farmstead-style cheese with clean milk handling, measured culture, rennet setting, draining, salting, and brine aging.
American Dairy Age
American Swiss / Deli Swiss is a home-scale Swiss-style American cheese with thermophilic culture, propionic culture, pressing, brining, and controlled warm-room eye development.
American Dairy Age
American Washed-Rind Farmstead Cheese is a washed-rind American cheese with measured starter, careful draining, brining, regular rind washing, and controlled humid aging.
American Dairy Age
American-style Melting Cheese is a home kitchen melting-cheese base using pasteurized cheese, milk, and sodium citrate for a smooth, sliceable or dip-style texture.
1800s-present
A lightly sweet New England loaf made with cornmeal, molasses, wheat flour, and yeast.
America's 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.
1946-1969
Celery sticks filled with peanut butter and topped with raisins, the classic American kid snack.
1700s-present
Apples cooked down with cider, sugar, and warm spices into a dark, spreadable fruit butter.
America's Melting Pot
Apple Butter on Biscuits photo coming soon
1700s-present
Warm buttermilk biscuits split and served with butter and spiced apple butter.
America's Melting Pot
Apple Cake photo coming soon
1800s-present
A tender apple-studded cake with cinnamon, butter, and a simple crumb topping.
1900s-present
Cake doughnuts flavored with reduced apple cider and rolled in cinnamon sugar.
America's Melting Pot
Apple Cider Milkshake photo coming soon
Cross-era
Apple Cider Milkshake salutes regional fruit country and the American dairy-stand tradition: Orchard country.
America's Melting Pot
Apple Cider Slush photo coming soon
Modern Melting Pot
Apple Cider Slush brings juice-bar color and American smoothie-counter energy to the glass: Orchard/farmstand drink.
America's Melting Pot
Apple Cider Syrup photo coming soon
Cross-era
Apple Cider Syrup is a sweet sauce with real American table personality: Orchard-country reduction sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1800s-present
A Pennsylvania Dutch-style dessert of cored apples wrapped in dough and baked with brown sugar syrup.
1900s-present
A German-American Dutch baby-style pancake baked over cinnamon apples in a hot skillet.
Founding Era
Sliced apples baked under a pastry or biscuit crust that is broken into the juices as it bakes.
1700s-present
A double-crust apple pie with cinnamon-spiced apples and a flaky butter crust.
America's Melting Pot
Apple Pie Shake photo coming soon
1900-1929
Apple Pie Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Diner pie a la mode in a cup.
America's Melting Pot
Apple Spinach Smoothie photo coming soon
1990-2009
Apple Spinach Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Green juice/smoothie crossover.
1800-1860
A German-American apple strudel made with crisp apples, raisins, cinnamon, buttered crumbs, and flaky phyllo for a practical home version of a Central European pastry.
Community recipe submission
Log in to submit a recipe, format it with the cooking companion, and send it for review.
Log in to Submit