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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.
American Dairy Age
Limburger, Wisconsin/German-American is a washed-rind American cheese with measured starter, careful draining, brining, regular rind washing, and controlled humid aging.
America's Melting Pot
Lime Coke photo coming soon
Gilded Age & Progressive Era
Lime Coke is fizzy Americana from the soda-fountain counter: Drive-in variation.
America's Melting Pot
Lime Freeze photo coming soon
Postwar & Diner Age
Lime Freeze carries the bright, frothy spirit of American mall counters: Lime sherbet/ice cream soda fountain drink.
America's Melting Pot
Lime Jell-O with Cottage Cheese photo coming soon
1900-1929
Lime Jell-O with cottage cheese is a nostalgic side dish from mid-20th century America combining tart lime gelatin with creamy cottage cheese. Popular during suburban dinner parties and potlucks, it reflects the era's fascination with gelatin salads and convenient frozen foods.
America's Melting Pot
Lime Rickey photo coming soon
Gilded Age & Progressive Era
Lime Rickey is fizzy Americana from the soda-fountain counter: Lime, soda water, and syrup; nonalcoholic soda fountain version.
America's Melting Pot
Lime Shake photo coming soon
1900-1929
Lime Shake pours old-school malt-shop cheer into a cold glass: Often tied to old soda fountain lime flavors.
America's Melting Pot
Limeade Slush photo coming soon
Modern Melting Pot
Limeade Slush brings juice-bar color and American smoothie-counter energy to the glass: Drive-in and fair drink.
1861-1900
Lingonberry sauce is a bright, slightly tart condiment made from lingonberries, sugar, and water. It is a staple in Scandinavian-American cuisine and gained popularity in the American Midwest during the late 19th century, often served with meats and holiday dinners.
1990-2009
Loaded baked potato soup is a creamy and hearty soup featuring potatoes, cheese, bacon, and green onions, inspired by the flavors of the loaded baked potato. It grew in popularity in family restaurants and casual eateries across the U.S. during the 1990s and 2000s.
America's Melting Pot
Loaded Baked Potatoes photo coming soon
1970-1989
Loaded baked potatoes are large baked potatoes topped with ingredients like cheese, bacon, sour cream, and chives. This side dish became popular at tailgates and casual American gatherings during the late 20th century as a filling and customizable comfort food.
America's Melting Pot
Loaded Freakshake photo coming soon
2010-2026
Loaded Freakshake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Over-the-top shake with whipped cream, cake, candy, cookies, syrup.
1970-1989
Loaded fries are a street food staple consisting of crispy French fries topped with a variety of ingredients such as cheese, bacon, sauces, and vegetables. They have become a popular savory snack and appetizer in American food trucks and farmers markets since the 2010s.
1970-1989
Loaded potato skins are hollowed baked potato halves filled with cheese, bacon, and other toppings, often served as appetizers. Popularized by American casual dining and game day menus in the 1990s and 2000s, they combine crispy textures with savory flavors.
2010-2026
The lobster roll is a sandwich featuring tender lobster meat tossed in mayonnaise or drawn butter and served in a toasted bun. It is a hallmark of New England seafood cuisine and has gained visibility through food trucks and farmers markets in recent decades.
1946-1969
Loco Moco is a Hawaiian dish consisting of white rice topped with a hamburger patty, fried egg, and brown gravy. It reflects a fusion of Hawaiian, Asian-Pacific American, and Portuguese-American culinary influences and became popular in Hawaii post World War II.
American Dairy Age
Longhorn Colby is a washed-curd American cheese with gentle cooking, curd washing, salting, pressing, and a short controlled aging period.
1900-1929
The loose meat sandwich features ground beef cooked with onions and seasonings served loose on a sandwich bun without forming a patty. Originating in the American Midwest, it is a precursor to the sloppy joe and enjoys popularity as a casual sandwich.
America's Melting Pot
Loose Meat Sandwich Seasoning/Sauce photo coming soon
Cross-era
Loose Meat Sandwich Seasoning/Sauce is a sandwich sauce with real American table personality: Iowa and Midwest diner tradition. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Loose Meat Sandwiches photo coming soon
1900-1929
Loose meat sandwiches, featuring seasoned ground beef served loose in sandwich buns, gained popularity as practical tailgate and booster club fare in America from the 1970s through the 1980s, prized for ease and satisfying flavor.
America's Melting Pot
Louisiana-Style Hot Sauce photo coming soon
Cross-era
Louisiana-Style Hot Sauce is a condiment with real American table personality: Vinegar-aged cayenne hot sauce culture: Tabasco, Crystal, Louisiana Hot Sauce, and many more. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Low-Fat Muffins photo coming soon
1970-1989
Low-fat muffins are moist quick breads with reduced fat content, often made with fruit or whole grain ingredients. They became popular in American coffee shops and health food circles during the 1990s and 2000s as people sought healthier breakfast and snack options.
1970-1989
Lowcountry boil is a South Carolina coastal communal seafood dish featuring boiled shrimp, smoked sausage, corn on the cob, and red potatoes. Typically prepared outdoors in large pots, it became a popular regional and tailgate favorite in the 1970s and 1980s.
America's Melting Pot
Lunch Pail Pasties photo coming soon
1861-1900
Lunch Pail Pasties are baked hand pies filled with ground meat, potatoes, and vegetables. Popular among railroad and mining workers in late 19th century America, they were portable, filling meals suited for physically demanding labor.
America's Melting Pot
Lunchroom Peanut Butter Cookies photo coming soon
1861-1900
These peanut butter cookies were a staple dessert in American school lunchrooms and concession stands, offering a simple, sweet treat accessible to children across many decades. Known for their distinctive crisscross fork marks and soft, chewy texture, they reflect modest, budget-friendly baking typical of institutional kitchens.
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