Search recipes

Recipes Map Stories Collections Community Cooking Companion

America's Melting Pot

Recipes Map Stories Collections Community Cooking Companion

Search recipes

Recipe archive

Browse American recipes

Setting the table...

Fetching the latest recipes from the archive.

America's Melting Pot

Recipes, historical notes, AI suggestions, and community submissions are provided for general cooking inspiration only. Use recipes on this website at your own risk. Check ingredients, cooking temperatures, food allergies, dietary restrictions, equipment safety, and doneness before preparing or serving food.

Recipes, stories, photos, and community submissions are provided for personal and educational use. User-submitted content remains credited to its contributor and may be featured within the America's Melting Pot archive.

Feedback and photo submissions: contact@americasmeltingpot.com

Explore

Recipes Map Stories Collections

Community

Community Cooking Companion Log in Sign up

Policies

Home Map Community Companion Account

Recipe archive

Browse American recipes

Recipe archive

Browse American Recipes

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.

Archive filter

Showing recipes that fit Backyard Favorites.

Search recipesSortRecipes per page

Showing 385-444 of 444 matching recipes

PreviousPage 5 of 5Next

2010-2026

Sonoran Hot Dogs

Sonoran Hot Dogs as a modern food truck and fusion dish highlight the popularity of Southwestern flavors combined with Southern elements. These hot dogs expand the traditional recipe with regional adaptations, appealing to contemporary palates and viral food culture.

Southwest, South30 minutesMedium

America's Melting Pot

Sorghum Syrup photo coming soon

Frontier & Expansion

Sorghum Syrup

Sorghum Syrup is a sweet sauce with real American table personality: Southern/Appalachian sweetener from sorghum cane. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Appalachia and Pennsylvania Dutch country25 minutesEasy

America's Melting Pot

SOS Creamed Beef Sauce photo coming soon

1900-1929

PreviousPage 5 of 5Next

Community recipe submission

Add a recipe to the archive

SOS Creamed Beef Sauce

SOS Creamed Beef Sauce is a condiment with real American table personality: Military and diner "cream chipped beef on toast.". It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Washington, D.C. War Department and U.S. Army post kitchens25 minutesEasy

America's Melting Pot

South Carolina Mustard Barbecue photo coming soon

Before 1776

South Carolina Mustard Barbecue

South Carolina Mustard Barbecue features a unique tangy yellow mustard-based sauce often paired with slow-cooked pork. This style reflects regional preferences distinct to South Carolina, blending sharpness and sweetness in barbecue traditions.

Orangeburg-Dorchester-Lexington belt, South Carolina4 hours 15 minutesMedium

America's Melting Pot

South Carolina Mustard Sauce / Carolina Gold photo coming soon

Cross-era

South Carolina Mustard Sauce / Carolina Gold

South Carolina Mustard Sauce / Carolina Gold is a barbecue sauce with real American table personality: German immigrant influence plus Southern pork barbecue. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

The American South35 minutesEasy

1990-2009

Southwest Egg Rolls

Southwest Egg Rolls blend traditional egg roll wrappers with fillings inspired by Southwestern cuisine, such as black beans, corn, peppers, and cheese. Popularized in family restaurants and chain eateries in the 1990s and 2000s, they offer a fusion appetizer with bold flavors.

Southwest35 minutesMedium

America's Melting Pot

Special Sauce photo coming soon

1946-1969

Special Sauce

Special Sauce is a sandwich sauce with real American table personality: Thousand-Island-like burger sauce, fast food, diners, and backyard burgers. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

American hamburger-chain and drive-in burger sauce kitchens10 minutes plus chillingEasy

America's Melting Pot

Spinach Dip in a Bread Bowl photo coming soon

1970-1989

Spinach Dip in a Bread Bowl

Spinach Dip in a Bread Bowl is a party dip with real American table personality: 1980s-1990s party table icon. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Packaged-soup-mix party kitchens and 1980s American bread-bowl entertaining15 minutes plus chillingEasy

1776-1800

Spoonbread

Spoonbread is a moist, custard-like cornmeal dish eaten with a spoon, popular in American homes since the Revolutionary era. It exemplifies colonial and early American adaptations of cornmeal into breakfast and side dishes.

Appalachia1 hourMedium

America's Melting Pot

Sport Pepper Brine photo coming soon

Cross-era

Sport Pepper Brine

Sport Pepper Brine is a sandwich sauce with real American table personality: Chicago hot dog culture. It brings flavor from Chicago and the Upper Midwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Chicago and the Upper Midwest10 minutes plus chillingEasy

America's Melting Pot

Squirrel Gravy photo coming soon

1800-1860

Squirrel Gravy

Squirrel gravy is a traditional Appalachian dish using local squirrel meat slow-cooked to create a rich gravy often served with biscuits or cornbread. It illustrates subsistence cooking and resource use on the American frontier.

Appalachia1 hour 20 minutesMedium

America's Melting Pot

Sriracha Ranch photo coming soon

Modern Melting Pot

Sriracha Ranch

Sriracha Ranch is a dressing with real American table personality: 2000s-2010s American fusion condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

American steakhouse, seafood-restaurant, and fusion condiment kitchens10 minutes plus chillingEasy

America's Melting Pot

St. Louis Barbecue Sauce photo coming soon

Cross-era

St. Louis Barbecue Sauce

St. Louis Barbecue Sauce is a barbecue sauce with real American table personality: Tomato-based, sweet-tangy pork-rib sauce. It brings flavor from American barbecue regions to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

American barbecue regions35 minutesEasy

America's Melting Pot

St. Louis Ribs photo coming soon

1900-1929

St. Louis Ribs

St. Louis ribs are a regional barbecue staple, characterized by trimmed spareribs cooked slowly and finished with a sweet, tangy tomato-based sauce. This style emphasizes tenderness, smoky flavor, and a balanced sauce, popularized in local barbecue traditions across Missouri and beyond.

St. Louis, Missouri2 hours 45 minutesMedium

America's Melting Pot

Stone Crab Mustard Sauce photo coming soon

Cross-era

Stone Crab Mustard Sauce

Stone Crab Mustard Sauce is a seafood sauce with real American table personality: Florida restaurant classic, especially with chilled stone crab claws. It brings flavor from Florida and the Gulf Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Florida and the Gulf Coast10 minutes plus chillingEasy

America's Melting Pot

Strawberry Jam photo coming soon

1800-1860

Strawberry Jam

Strawberry Jam is a preserve with real American table personality: Farmhouse, state fair, and breakfast table staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

New England and Mid-Atlantic strawberry-preserving kitchens1 hourModerate

America's Melting Pot

Strawberry Sundae Sauce photo coming soon

1946-1969

Strawberry Sundae Sauce

Strawberry Sundae Sauce is a sweet sauce with real American table personality: Soda fountain and diner topping. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

New York and Philadelphia soda-fountain ice-cream topping counters25 minutesEasy

America's Melting Pot

Strawberry-Rhubarb Jam photo coming soon

Cross-era

Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam is a preserve with real American table personality: Midwest and northern garden classic. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

The Midwest and Great Lakes1 hourModerate

Before 1776

Succotash

Succotash is a hearty vegetable stew of corn and lima beans, with variations including tomatoes, peppers, or other vegetables. Rooted in early American and Native food traditions, it was commonly served throughout the Revolutionary era as a simple, nutrient-rich side or main dish.

Indigenous Northeastern, Haudenosaunee, and New England corn-bean-squash kitchens35 minutesEasy

America's Melting Pot

Sunflower Seed Cakes photo coming soon

Before 1776

Sunflower Seed Cakes

Sunflower Seed Cakes were a traditional Native American snack or dessert made from ground sunflower seeds formed into small patties or cakes. These cakes represent indigenous foodways prior to and during early American expansion and settlement.

Native American Plains and Eastern Woodlands sunflower kitchens30 minutesMedium

America's Melting Pot

Sweet Onion Dressing photo coming soon

Modern Melting Pot

Sweet Onion Dressing

Sweet Onion Dressing is a dressing with real American table personality: Common in delis, diners, and sub shops. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

American steakhouse, seafood-restaurant, and fusion condiment kitchens10 minutes plus chillingEasy

America's Melting Pot

Sweet Pickle Relish photo coming soon

Gilded Age & Progressive Era

Sweet Pickle Relish

Sweet Pickle Relish is a relish with real American table personality: Hot dogs, tuna salad, egg salad, tartar sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Pittsburgh Heinz pickle-relish factories and American home-canning kitchens1 hourModerate

America's Melting Pot

Sweet Potato Butter photo coming soon

Cross-era

Sweet Potato Butter

Sweet Potato Butter is a preserve with real American table personality: Southern root-cellar preserve. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

The American South1 hourModerate

America's Melting Pot

Tabasco Sauce photo coming soon

Cross-era

Tabasco Sauce

Tabasco Sauce is a condiment with real American table personality: Avery Island, Louisiana; one of America's great food exports. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

The American South10 minutes plus chillingEasy

America's Melting Pot

Taco Hotdish photo coming soon

1970-1989

Taco Hotdish

Taco hotdish originated in the Midwest during the 1970s as a convenient casserole blending American and Mexican flavors. It combined ground beef, taco seasoning, and various toppings baked into a one-dish meal favored for tailgates and family dinners.

Midwest1 hourEasy

America's Melting Pot

Taco in a Bag photo coming soon

Modern Melting Pot

Taco in a Bag

A portable concession-stand meal of chips, taco meat, cheese, lettuce, salsa, and toppings served right in the bag.

School sporting events across the Midwest and beyond25 minutesEasy

America's Melting Pot

Tacos in a Bag photo coming soon

1970-1989

Tacos in a Bag

Tacos in a bag originated in the Midwest during the 1970s and 1980s as a convenient, shareable snack combining tortilla chips with ground beef, cheese, and taco flavors directly in a bag. It became popular at schools, tailgates, and food trucks, reflecting regional adaptation and street food culture.

Midwest20 minutesEasy

1946-1969

Tamale Pie

Tamale pie became a popular casserole in the Midwest and Southwest during the postwar decades, combining seasoned ground meat with a cornmeal crust reminiscent of traditional tamales. It served as a convenient comfort food blending Mexican and American culinary elements.

Midwest1 hour 20 minutesMedium

1800-1860

Tamales

Tamales are traditional Mesoamerican foods made of masa dough filled with meat or vegetables, wrapped in corn husks, and steamed. They have deep roots in Mexican, Spanish borderlands, and Indigenous cultures and were adapted by Mexican-American communities in the 19th century, becoming central to holiday celebrations.

Southwest, South2 hours 30 minutesHard

America's Melting Pot

Tartar Sauce photo coming soon

1900-1929

Tartar Sauce

Tartar Sauce is a seafood sauce with real American table personality: American fish fry, fried clam, and fast-food fish sandwich staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

New England, Mid-Atlantic, and Gulf Coast fried-seafood sauce kitchens10 minutes plus chillingEasy

America's Melting Pot

Teriyaki Burger Sauce photo coming soon

Cross-era

Teriyaki Burger Sauce

Teriyaki Burger Sauce is a sandwich sauce with real American table personality: Hawaiian/West Coast/Japanese-American fusion. It brings flavor from California, Hawaii, and the West Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

California, Hawaii, and the West Coast10 minutes plus chillingEasy

America's Melting Pot

Tex-Mex Chopped Salad photo coming soon

Postwar & Diner Age

Tex-Mex Chopped Salad

Tex-Mex Chopped Salad turns the taco-salad idea into a bright, fork-friendly supper: crisp lettuce, warm seasoned beef or beans, sweet corn, black beans, tomatoes, avocado, cheese, tortilla crunch, and a tangy lime-ranch dressing.

Texas and the Southwest35 minutesEasy

America's Melting Pot

Texas Brisket photo coming soon

1800-1860

Texas Brisket

Texas Brisket is a slow-smoked beef brisket seasoned with a spice rub and cooked low and slow over wood smoke, a centerpiece of Texas barbecue culture. Its smoky flavor, tender texture, and bark crust showcase the deeply regional American barbecue tradition highly celebrated across the United States today.

Central Texas8-12 hours 20 minutesHard

America's Melting Pot

Texas Mop Sauce photo coming soon

Cross-era

Texas Mop Sauce

Texas Mop Sauce is a barbecue sauce with real American table personality: Thin sauce for basting beef, often with vinegar, spices, drippings, chile, or stock. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Texas and the Southwest35 minutesEasy

America's Melting Pot

Texas Sausage photo coming soon

1800-1860

Texas Sausage

Texas Sausage is a spicy, coarsely ground pork sausage seasoned with pepper and garlic, integral to Texas barbecue culture. Often smoked or grilled, these sausages reflect the German and Czech immigrant influences merged with Southern barbecue traditions, providing a robust flavor and hearty protein popular at cookouts and gatherings.

Central Texas1 hour 30 minutesMedium

America's Melting Pot

Thousand Island Dressing photo coming soon

Cross-era

Thousand Island Dressing

Thousand Island Dressing is a dressing with real American table personality: Popularized in the Thousand Islands region along the New York/Canada border; later became the basis for many "special sauces.". It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

New York and the Mid-Atlantic10 minutes plus chillingEasy

America's Melting Pot

Three Sisters Stew photo coming soon

Before 1776

Three Sisters Stew

Three Sisters Stew features the traditional Indigenous American agricultural trio of corn, beans, and squash simmered into a hearty, nourishing stew. Reflecting centuries-old Native foodways, this dish celebrates indigenous crops and culinary traditions from Expansion through early 19th century America, underscoring sustainable agriculture and seasonal cooking.

Indigenous Northeastern, Haudenosaunee, and New England corn-bean-squash kitchens1 hour 20 minutesMedium

America's Melting Pot

Tiger Sauce photo coming soon

Cross-era

Tiger Sauce

Tiger Sauce is a condiment with real American table personality: Baltimore pit beef horseradish sauce. It brings flavor from Chesapeake and Mid-Atlantic to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Chesapeake and Mid-Atlantic10 minutes plus chillingEasy

America's Melting Pot

Tomato Jam photo coming soon

1800-1860

Tomato Jam

Tomato Jam is a preserve with real American table personality: Garden surplus turned savory-sweet condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Southern and Appalachian late-summer tomato-preserving kitchens1 hourModerate

1946-1969

Tri-Tip Sandwiches

Tri-Tip Sandwiches feature flavorful grilled tri-tip beef served in sandwiches, popularized in contemporary food truck and farmers market cuisine across the United States. These sandwiches showcase local beef cuts and fusion flavors representative of recent American culinary trends emphasizing convenience and regional ingredients.

Santa Maria, California barbecue country55 minutesMedium

America's Melting Pot

Trout with Cornmeal Crust photo coming soon

1800-1860

Trout with Cornmeal Crust

This recipe features fresh trout coated in a crispy cornmeal crust, a favored preparation method in American hunting and fishing camps. Showcasing simple ingredients and straightforward technique, it highlights the rustic flavors celebrated in cabin and outdoor cooking traditions.

Southern Appalachian mountain-stream and camp kitchens25 minutesEasy

America's Melting Pot

Tuna Salad Dressing photo coming soon

1946-1969

Tuna Salad Dressing

Tuna Salad Dressing is a spread with real American table personality: Lunchbox America. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

California tuna-cannery, lunch-counter, and diet-plate kitchens15 minutes plus chillingEasy

America's Melting Pot

Turkey Burgers photo coming soon

1990-2009

Turkey Burgers

Turkey burgers emerged as a leaner alternative to beef burgers in late 20th-century American kitchens, gaining popularity through cooking shows and suburban grill culture. These patties combine ground turkey with seasonings to create flavorful, lower-fat sandwiches suitable for contemporary health trends.

American casual-restaurant, supermarket, diner, and weeknight convenience kitchens25 minutesMedium

America's Melting Pot

Veggie Burgers photo coming soon

1990-2009

Veggie Burgers

Veggie burgers gained mainstream popularity in the 1990s and early 2000s as part of the health food movement, offering a plant-based alternative to traditional breakfast and lunch fare. Comprising beans, grains, and vegetables, these burgers cater to vegetarians and those seeking meat alternatives in American diets.

American casual-restaurant, supermarket, diner, and weeknight convenience kitchens35 minutesMedium

America's Melting Pot

Vidalia Onion Relish photo coming soon

Cross-era

Vidalia Onion Relish

Vidalia Onion Relish is a relish with real American table personality: Georgia/Southern sweet onion condiment. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

The American South1 hourModerate

America's Melting Pot

Virginia Barbecue photo coming soon

Before 1776

Virginia Barbecue

Virginia-style barbecue featuring pork slow-cooked over wood with a tangy vinegar-based sauce. This style reflects regional preferences blending English and African American culinary traditions prevalent in the Mid-Atlantic states.

Tidewater and Piedmont Virginia6 hours 30 minutesHard

America's Melting Pot

Waldorf Salad Dressing photo coming soon

Cross-era

Waldorf Salad Dressing

Waldorf Salad Dressing is a spread with real American table personality: New York hotel-origin mayonnaise fruit salad culture. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

New York and the Mid-Atlantic15 minutes plus chillingEasy

America's Melting Pot

Walleye Fry photo coming soon

1900-1929

Walleye Fry

Walleye Fry is a beloved dish in American fishing and hunting camps featuring tender walleye fish fillets lightly breaded and pan-fried to golden crispness. It represents outdoor and cabin dining traditions centered around locally caught fish.

Minnesota and Wisconsin lake-shore fish-fry and shore-lunch kitchens35 minutesMedium

America's Melting Pot

Watergate Salad Base photo coming soon

1970-1989

Watergate Salad Base

Watergate Salad Base is a spread with real American table personality: Pistachio pudding, whipped topping, pineapple, marshmallows. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Kraft/General Foods test kitchens and Chicago newspaper food sections15 minutes plus chillingEasy

America's Melting Pot

Watermelon photo coming soon

1946-1969

Watermelon

Watermelon has been a staple American summer fruit especially popular at backyard barbecues and holiday gatherings from post-World War II suburban culture. Its juicy sweetness and easy serving profile made it a favorite during the Fourth of July and other festive occasions.

American campground, backyard grill, state-fair, and outdoor recreation kitchens10 minutesEasy

America's Melting Pot

Watermelon Rind Pickles photo coming soon

Cross-era

Watermelon Rind Pickles

Watermelon Rind Pickles is a relish with real American table personality: Southern and farm no-waste preserving. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

The American South1 hourModerate

America's Melting Pot

Watermelon Rind Preserves photo coming soon

Cross-era

Watermelon Rind Preserves

Watermelon Rind Preserves is a preserve with real American table personality: Southern no-waste preserving. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

The American South1 hourModerate

America's Melting Pot

Western Dressing photo coming soon

1946-1969

Western Dressing

Western Dressing is a dressing with real American table personality: Sweet red dressing associated with bottled grocery-store America. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Nebraska Dorothy Lynch and Midwestern tomato-based dressing kitchens10 minutes plus chillingEasy

America's Melting Pot

Wet Walnuts photo coming soon

1946-1969

Wet Walnuts

Wet Walnuts is a sweet sauce with real American table personality: Old-school ice cream parlor topping. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

New York and Philadelphia soda-fountain ice-cream topping counters25 minutesEasy

America's Melting Pot

White BBQ Burger Sauce photo coming soon

Cross-era

White BBQ Burger Sauce

White BBQ Burger Sauce is a sandwich sauce with real American table personality: Alabama white sauce adapted to burgers and sandwiches. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

The American South10 minutes plus chillingEasy

America's Melting Pot

Whole Berry Cranberry Sauce photo coming soon

Founding Era

Whole Berry Cranberry Sauce

Whole Berry Cranberry Sauce is a preserve with real American table personality: New England and Thanksgiving classic. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

New England1 hourModerate

America's Melting Pot

Wild Blueberry Jam photo coming soon

Cross-era

Wild Blueberry Jam

Wild Blueberry Jam is a preserve with real American table personality: Maine and northern berry culture. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

New England1 hourModerate

America's Melting Pot

Wild Plum Jelly photo coming soon

1800-1860

Wild Plum Jelly

Wild Plum Jelly is a preserve with real American table personality: Prairie and farmstead preserving. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Great Plains and prairie wild-fruit preserving kitchens1 hourModerate

America's Melting Pot

Wisconsin Butter Burger photo coming soon

2010-2026

Wisconsin Butter Burger

The Wisconsin Butter Burger features a juicy beef patty topped with butter and cheese on a bun, popularized by regional food trucks and new American fusion cuisine in recent years. Known for its rich, indulgent flavor, this burger reflects Midwestern culinary pride and inventive fast food culture post-2010.

Midwest25 minutesMedium

America's Melting Pot

Yellow Mustard Ballpark Sauce photo coming soon

Cross-era

Yellow Mustard Ballpark Sauce

Yellow Mustard Ballpark Sauce is a sandwich sauce with real American table personality: Hot dogs, pretzels, burgers, and baseball. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.

Appalachia and Pennsylvania Dutch country10 minutes plus chillingEasy