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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
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
Cream of Wheat photo coming soon
1861-1900
Cream of Wheat is a smooth farina hot cereal made from wheat semolina, popular for American breakfasts since the early 20th century. Known for its creamy texture and mild flavor, it can be enriched with milk, butter, sugar, or spices, offering an energizing start to the day.
America's Melting Pot
Cream Soda photo coming soon
1800-1860
Cream Soda is fizzy Americana from the soda-fountain counter: Old American soda flavor.
America's Melting Pot
Cream Soda Float photo coming soon
1861-1900
Cream Soda Float is fizzy Americana from the soda-fountain counter: Very old-fashioned flavor.
America's Melting Pot
Creamed Chipped Beef photo coming soon
1861-1900
A savory dish of dried, chopped beef cooked in a creamy white sauce, popular during the late 19th century in railroad, mining, and boardinghouse settings as inexpensive hearty fare.
America's Melting Pot
Creamed Chipped Beef on Toast photo coming soon
1900-1929
A nostalgic American diner breakfast or lunch dish featuring creamed chopped beef served on toasted bread, combining simplicity with savory comfort.
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
Creamed Corn photo coming soon
1776-1800
A comforting side of corn kernels cooked gently in cream or milk, often with butter and mild seasonings. Popular during the Depression and Dust Bowl era as an economical vegetable dish.
America's Melting Pot
Creamed Onions photo coming soon
1776-1800
Creamed Onions are a traditional side dish popular in late 18th-century America, featuring pearl onions simmered in a creamy, buttery sauce. Common at holiday tables, especially Thanksgiving, this dish reflects early American adaptations of European cooking techniques using accessible vegetables and dairy.
America's Melting Pot
Creamed Peas on Toast photo coming soon
1930-1945
Creamed Peas on Toast was a frugal, filling dish common during the Great Depression era, making use of canned or fresh peas in a creamy sauce served over toasted bread. It provided an economical, nourishing meal when resources were scarce, and remains a nostalgic example of Depression-era cooking.
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 Apple Butter photo coming soon
1970-1989
Crockpot Apple Butter is a convenient modern adaptation of traditional apple butter, slow-cooked fruit preserves spiced with cinnamon and cloves. It features in American regional and tailgate cooking, offering a spread or condiment with deep, concentrated apple flavor achieved through slow cooking.
America's Melting Pot
Crockpot BBQ Pulled Pork photo coming soon
1970-1989
Crockpot BBQ Pulled Pork is a hallmark of American slow-cooking convenience, featuring pork shoulder cooked slowly with barbecue sauce until tender enough to shred. This dish combines traditional Southern barbecue flavors with modern slow cooker ease, popular at tailgate parties and casual gatherings.
America's Melting Pot
Crockpot Beef Stroganoff photo coming soon
1970-1989
Crockpot Beef Stroganoff adapts the classic Russian-inspired sauteed beef and mushroom dish to slow cooker convenience, delivering tender beef in a creamy sauce typically served over noodles. This Americanized version suits weeknight cooking and reflects 1970s-80s home cooking trends embracing convenience appliances.
America's Melting Pot
Crockpot Chicken and Dumplings photo coming soon
1970-1989
Crockpot Chicken and Dumplings combines tender, slow-cooked chicken in a savory broth with soft dumplings cooked atop or within the crockpot. This adapts traditional Southern comfort food to a hands-off cooking method, popular in home kitchens from the 1970s onward.
1970-1989
Crockpot Chicken Tacos offer a flavorful and simple way to prepare shredded chicken with Mexican-inspired seasonings in a slow cooker. The tender meat can be used for tacos, burritos, or other dishes, reflecting Mexican-American fusion and modern convenience cooking from the late 20th century.
1970-1989
Crockpot Chili is a classic American slow-cooked stew combining ground meat, beans, chili peppers, and spices simmered for hours into a rich, hearty dish. With roots in Texas and Southwestern U.S. cuisine, this version embraces the ease of the crockpot, making chili a popular meal for gatherings and tailgates.
1776-1800
Crockpot Corn Chowder is a comforting soup blending sweet corn, potatoes, cream, and aromatics slowly cooked to meld flavors. This dish demonstrates American home cooks' use of the crockpot for hearty, vegetable-rich soups, popular in the late 20th century in diverse regional settings.
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
Crockpot Ham and Beans photo coming soon
1970-1989
Crockpot Ham and Beans is a classic American side or main dish featuring dried beans slow-cooked with ham or ham hock to develop rich, smoky, and hearty flavors. This adaptation incorporates crockpot ease into a traditional old-fashioned recipe popular in Southern and Midwestern cooking.
1970-1989
Crockpot Lasagna adapts the traditional Italian-American layered pasta dish into an easy, slow-cooked version. It layers noodles, ricotta cheese, meat sauce, and cheese in a crockpot for a hands-off approach that maintains the rich flavors and textures familiar to American households.
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