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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
Peach Smoothie photo coming soon
Modern Melting Pot
Peach Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Southern/farmstand flavor.
America's Melting Pot
Peanut Butter photo coming soon
1861-1900
Peanut Butter is a spread with real American table personality: Not exclusively American in concept, but deeply American in culture: PB&J, lunchboxes, cookies, pie. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Peanut butter and jelly sandwich is a simple, iconic American lunch made by spreading peanut butter and fruit jelly between slices of bread. Popularized in the mid-20th century, it remains a staple in school lunches and casual meals.
1861-1900
These peanut butter bars are a favorite treat served in American school cafeterias and concession stands, combining simple pantry ingredients into a sweet, chewy dessert. Enjoyed across various schools and events, their easy preparation and satisfying flavor make them a nostalgic and popular snack.
America's Melting Pot
Peanut Butter Bread photo coming soon
1861-1900
Peanut butter bread emerged during the Great Depression as a practical way to enrich simple bread dough with added protein and flavor. This bread combines pantry staples to create a satisfying loaf ideal for stretching limited resources affordably.
America's Melting Pot
Peanut Butter Chocolate Malt photo coming soon
1900-1929
Peanut Butter Chocolate Malt pours old-school malt-shop cheer into a cold glass: Candy-shop malt.
America's Melting Pot
Peanut Butter Chocolate Shake photo coming soon
1900-1929
Peanut Butter Chocolate Shake pours old-school malt-shop cheer into a cold glass: Candy-bar-style American shake.
1861-1900
Peanut butter cookies became popular during World War II when sugar and butter were rationed. These cookies offer a simple treat using pantry staples, providing comforting sweetness and energy in challenging times.
America's Melting Pot
Peanut Butter Malt photo coming soon
1900-1929
Peanut Butter Malt pours old-school malt-shop cheer into a cold glass: Very American, very rich.
America's Melting Pot
Peanut Butter Sauce photo coming soon
Postwar & Diner Age
Peanut Butter Sauce is a sweet sauce with real American table personality: Ice cream parlor and Midwest dessert bars. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Peanut Butter Shake photo coming soon
Postwar & Diner Age
Peanut Butter Shake pours old-school malt-shop cheer into a cold glass: Drive-in and Midwestern favorite.
Cross-era
Pear Preserves is a preserve with real American table personality: Southern farm kitchens. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Pease Porridge photo coming soon
1776-1800
Pease porridge is a thick, savory dish made from dried peas, commonly eaten in late 18th-century America. It was a nourishing, economical staple during the Revolutionary period, reflecting colonial cooking traditions and available ingredients.
1800-1860
Pecan pie originated in the American South between 1800 and 1860, becoming a beloved dessert for holiday tables, especially Thanksgiving. Combining local pecans with sweet filling, this pie celebrates regional ingredients and early American culinary tradition.
America's Melting Pot
Pecan Pie Shake photo coming soon
Postwar & Diner Age
Pecan Pie Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Southern holiday shake.
America's Melting Pot
Pecan Praline Sauce photo coming soon
Cross-era
Pecan Praline Sauce is a sweet sauce with real American table personality: New Orleans/Southern dessert topping. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1945-2000
Pecan snowballs are tender, buttery cookies rolled in powdered sugar, commonly enjoyed in the Southern United States during Christmas celebrations. Their sweet nutty flavor and melt-in-your-mouth texture make them a festive traditional treat.
Before 1776
Pemmican is a traditional Indigenous American preserved food combining dried meat, rendered fat, and sometimes berries. It served as a portable, nutrient-dense staple for survival and travel across the continent during the 19th century and earlier.
America's Melting Pot
Pepper Gravy photo coming soon
Frontier & Expansion
Pepper Gravy is a condiment with real American table personality: Steakhouse and diner gravy. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
American Dairy Age
Pepper Jack Cheese is a mild American Jack-family cheese with clean milk handling, careful curd cooking, optional flavoring, pressing, and controlled aging.
Cross-era
Pepper Jelly is a preserve with real American table personality: Southern party and cream-cheese-board staple. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Pepper Pot Soup photo coming soon
1800-1860
Pepper Pot Soup is a thick, flavorful stew with a peppery kick, traditionally made with beef tripe or other meats, vegetables, and spices. Popular in New England and the Mid-Atlantic during the early 19th century, it reflects immigrant and regional culinary influences.
America's Melting Pot
Pepper Relish photo coming soon
Frontier & Expansion
Pepper Relish is a relish with real American table personality: Hot dog, sausage, and sandwich condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Pepper Vinegar photo coming soon
Cross-era
Pepper Vinegar is a condiment with real American table personality: Southern greens condiment, often whole peppers steeped in vinegar. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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