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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
Maple Frappe photo coming soon
Postwar & Diner Age
Maple Frappe celebrates New England dairy-bar pride in a cold glass: New England maple variation.
America's Melting Pot
Maple Malt photo coming soon
Postwar & Diner Age
Maple Malt pours old-school malt-shop cheer into a cold glass: New England/Upper Midwest candidate.
1800-1860
Maple pie is a classic New England dessert featuring rich filling made from pure maple syrup layered in a flaky pie crust. Celebrated for its deep caramelized sweetness and regional ingredient heritage, maple pie symbolizes the importance of maple syrup production and festive baking customs in Northeastern American households.
America's Melting Pot
Maple Shake photo coming soon
Postwar & Diner Age
Maple Shake pours old-school malt-shop cheer into a cold glass: New England and Upper Midwest potential.
Before 1776
Maple sugar candy is a traditional treat made by concentrating and cooling pure maple syrup until crystallized into small, rich candies. Popular in colonial and early American celebrations, this confection celebrates the maple harvest and resourcefulness in using local maple products for sweets.
Founding Era
Maple Syrup is a sweet sauce with real American table personality: Indigenous North American foodway adopted and commercialized across New England and the Upper Midwest. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Maple-Roasted Squash photo coming soon
1800-1860
Maple-roasted squash is a straightforward side dish combining seasonal winter squash roasted with butter and maple syrup glaze. It reflects Indigenous American foodways and early American frontier cooking that utilized native crops and natural sweeteners, emphasizing simplicity and seasonal ingredients.
American Dairy Age
Marieke Gouda-style American Farmstead Gouda is a washed-curd American cheese with gentle cooking, curd washing, salting, pressing, and a short controlled aging period.
America's Melting Pot
Marionberry Jam photo coming soon
Cross-era
Marionberry Jam is a preserve with real American table personality: Oregon original blackberry cultivar released in 1956 by USDA/OSU and named for Marion County, Oregon. It brings flavor from the Pacific Northwest and Mountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1945-2000
Marionberry pie showcases the marionberry, a blackberry variety developed in Oregon, baked into a sweet-tart pie that highlights Pacific Northwest fruit agriculture. The pie has become a regional dessert favorite, representing local farming innovation and the Pacific Northwest's berry-rich culinary tradition.
America's Melting Pot
Marionberry Shake photo coming soon
Postwar & Diner Age
Marionberry Shake pours old-school malt-shop cheer into a cold glass: Oregon berry-country flavor.
America's Melting Pot
Marry Me Chicken photo coming soon
2010-2026
Marry Me Chicken is a creamy skillet chicken recipe combining garlic, sun-dried tomatoes, and fresh herbs in a rich sauce. Gaining fame through viral internet sharing since the 2010s, it epitomizes contemporary American home cooking trends that embrace approachable, flavorful, and visually appealing dishes suitable for casual weeknight meals or special occasions.
America's Melting Pot
Marshmallow Creme / Fluff photo coming soon
Cross-era
Marshmallow Creme / Fluff is a sweet sauce with real American table personality: New England fluffernutter and dessert culture. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1800-1860
A creamy and comforting side dish popular across the United States, especially during Thanksgiving and other holiday meals. Mashed potatoes blend simple ingredients to create a satisfying accompaniment to main courses.
America's Melting Pot
Mashed Turnips photo coming soon
1776-1800
A simple mashed turnip recipe reflecting 18th-century American vegetable preparations. This dish offers a starchy alternative to potatoes and was commonly eaten during the Revolutionary War era.
America's Melting Pot
Matzo Ball Soup photo coming soon
1861-1900
A traditional Jewish-American soup featuring flavorful chicken broth and light matzo ball dumplings. This dish became an integral part of Jewish communities in the United States from the late 19th century onward.
America's Melting Pot
Mayhaw Jelly photo coming soon
Cross-era
Mayhaw Jelly is a preserve with real American table personality: Southern wetland fruit jelly; mayhaws are native to the southern U.S. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Mayonnaise Cake photo coming soon
1930-1945
A simple and moist chocolate cake using mayonnaise as a substitute for eggs and butter. Popular during the Great Depression when traditional baking ingredients were scarce or expensive.
American Dairy Age
Maytag Blue-style American Blue Cheese is a blue-veined American cheese with measured mold culture, loose curd handling, piercing, humid aging, and careful moisture control.
America's Melting Pot
Meal Prep Burrito Bowls photo coming soon
2010-2026
A versatile and nutritious burrito bowl designed for meal prep and quick eating. This recipe incorporates fresh and cooked ingredients tailored for air fryer, Instant Pot, or basic stovetop use, reflecting contemporary quick-cuisine trends.
America's Melting Pot
Meal Replacement Smoothie photo coming soon
1970-1989
Meal Replacement Smoothie brings juice-bar color and American smoothie-counter energy to the glass: 1990s-2000s diet culture.
America's Melting Pot
Meat-Stretching Meatloaf photo coming soon
1930-1945
A meatloaf recipe designed to extend limited ground meat with fillers like vegetables and grains. Commonly created during the Great Depression to conserve scarce and expensive ingredients while maintaining flavor and nutrition.
America's Melting Pot
Meatballs photo coming soon
1861-1900
Hearty meatballs made of ground beef, pork, or a blend, mixed with breadcrumbs, herbs, and seasonings. Popularized in Italian-American communities during the late 19th century, often served with tomato sauce and pasta or bread.
America's Melting Pot
Meatless Loaf photo coming soon
1930-1945
A savory meatless loaf made using vegetables, cereals, and binders to substitute for meat during wartime rationing. Reflects home front innovation during World War II to stretch limited protein resources.
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