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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.
1970-1989
Pad Thai is a stir-fried rice noodle dish combining tangy, sweet, and savory flavors, adapted by immigrant and suburban American cooks. It incorporates rice noodles, peanuts, eggs, bean sprouts, and a special sauce, reflecting a fusion of Thai origins and American tastes.
America's Melting Pot
Pan de Campo photo coming soon
1861-1900
Pan de campo is a simple flatbread from the Great Plains and Texas cattle-driving culture. Known as 'camp bread,' it was a staple for cowboys and settlers, baked over open fires or on hot stones, embodying frontier practicality and sustenance.
1776-1800
A tall stack of fluffy pancakes commonly served in American family restaurants and breakfast chains, often topped with butter, syrup, and sometimes fruit or whipped cream.
1776-1800
Pancakes are a quintessential American breakfast food consisting of flat, round cakes made from a simple batter of flour, eggs, milk, and leavening. They are typically cooked on a griddle and served with syrup, butter, or fruit toppings.
1776-1800
These pancakes reflect traditional camp and cabin cooking methods, using a straightforward batter cooked directly on a griddle or open fire. They are popular in hunting and fishing camps and rustic outdoor settings.
1900-1929
Pancit is a traditional Filipino noodle dish adapted in American territories and communities, combining rice noodles with stir-fried vegetables, meats, and seasonings. It is a staple at celebrations and represents cultural heritage in various US island and territorial communities.
American Dairy Age
Paneer, Indian-American Home Cheese is a fresh Indian-American home cheese made by acid-setting pasteurized milk, draining, pressing, chilling, and cooking within a few days.
Cross-era
Papaya Smoothie salutes regional fruit country and the American dairy-stand tradition: Florida/Caribbean-American.
1861-1900
Parker House rolls are iconic American dinner rolls known for their soft interior and slightly crisp, buttery crust. They are often served during holiday dinners such as Thanksgiving and Easter, prized for their rich flavor and tender texture.
America's Melting Pot
Parsnip Cakes photo coming soon
1776-1800
Parsnip cakes are savory fried patties made from grated parsnips mixed with simple seasonings, common in late 18th-century American cooking. They highlight root vegetable use in early colonial diets, offering a wholesome side or dessert option depending on seasoning.
America's Melting Pot
Pasta Salad photo coming soon
1990-2009
Pasta salad is a chilled side dish combining cooked pasta with vegetables, herbs, and a tangy dressing. Widely popular in American cookouts and casual gatherings, it exemplifies late 20th-century trends toward convenient, make-ahead side dishes.
America's Melting Pot
Pasteles photo coming soon
Before 1776
Pasteles are savory Puerto Rican and island-style tamale-like parcels made with green banana dough filled with seasoned meats and wrapped in banana leaves, then boiled. A cultural staple in island communities and diaspora celebrations.
1900-1929
Pastitsio is a Greek-American comfort casserole featuring layers of pasta, seasoned ground meat, and bechamel sauce baked until golden. Popular in Greek immigrant communities, it reflects traditional Greek cuisine adapted in American diners and lunch counters.
1861-1900
Pastrami on rye is a signature Jewish-American deli sandwich featuring spiced cured pastrami piled on rye bread, often served with mustard. It became emblematic of New York's Mid-Atlantic deli culture during the late 19th century.
America's Melting Pot
Patriotic Berry Shortcake photo coming soon
1990-2009
Patriotic berry shortcake is a vibrant American dessert featuring layers of sweet biscuits or cake topped with fresh strawberries, blueberries, and whipped cream, celebrating national colors and festive occasions.
1946-1969
The patty melt is a classic American diner sandwich consisting of a seasoned ground beef patty grilled between slices of rye bread with melted cheese and sauteed onions, often served with pickles or fries.
America's Melting Pot
Pawpaw Butter photo coming soon
Frontier & Expansion
Pawpaw Butter is a preserve with real American table personality: Appalachian/Midwestern native fruit spread. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Pawpaw Pudding photo coming soon
1800-1860
Pawpaw pudding is a traditional dessert from Appalachia made using the native pawpaw fruit, combined with sugar, eggs, and spices, resulting in a custardy, fruit-based pudding reflecting early American regional cooking.
America's Melting Pot
Pawpaw Shake photo coming soon
Cross-era
Pawpaw Shake salutes regional fruit country and the American dairy-stand tradition: Appalachia/Midwest native fruit.
America's Melting Pot
Peach Barbecue Sauce photo coming soon
Cross-era
Peach Barbecue Sauce is a barbecue sauce with real American table personality: Southern fruit-meets-smoke sauce. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1861-1900
Peach cobbler is a comforting southern baked dessert featuring sweetened peaches topped with a biscuit or batter crust, baked until golden and bubbly. Widely enjoyed throughout the South, its origins trace to Reconstruction-era adaptations.
America's Melting Pot
Peach Cobbler Shake photo coming soon
Postwar & Diner Age
Peach Cobbler Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Southern summer shake.
America's Melting Pot
Peach Mango Smoothie photo coming soon
1990-2009
Peach Mango Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Chain smoothie standard.
America's Melting Pot
Peach Preserves photo coming soon
Cross-era
Peach Preserves is a preserve with real American table personality: Southern and orchard-country classic. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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