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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.
1861-1900
Plate Lunch is a Hawaiian staple featuring a protein portion served with rice and macaroni salad, showcasing Asian-Pacific, Hawaiian, and Portuguese influences. It embodies Hawaii's multicultural heritage by combining native and immigrant culinary traditions accessible throughout the islands.
American Dairy Age
Pleasant Ridge Reserve-style Alpine Cheese is a cooked-curd American Alpine or grating-style cheese with thermophilic culture, firm pressing, brining, and controlled aging.
1946-1969
The Po' Boy is a traditional Louisiana sandwich featuring fried seafood or roast beef stuffed within a French bread loaf. Popularized mid-20th century in New Orleans, it is a signature Southern American comfort food blending French and Creole influences, often accompanied by lettuce, tomato, and tangy sauces.
Native Foodways and Continuity
Poke is a Hawaiian dish featuring fresh raw fish, typically tuna, marinated in soy sauce, sesame oil, and other seasonings. It reflects the blending of Native Hawaiian culinary traditions with Asian and Portuguese immigrant influences on the islands.
America's Melting Pot
Poke Bowls photo coming soon
2010-2026
Poke bowls build upon traditional Hawaiian poke by serving raw marinated fish atop rice and a variety of fresh toppings, reflecting recent food truck and fusion trends blending Hawaiian and mainland American tastes.
America's Melting Pot
Poke Cake photo coming soon
1970-1989
Poke cake is a moist layered dessert featuring holes poked after baking to absorb flavored fillings, popular in Hawaii during the 1970s and 1980s as a convenient party treat combining traditional cakes with tropical flavors.
America's Melting Pot
Poke Sallet photo coming soon
1800-1860
Poke Sallet is a historic blend of raw chopped greens and light dressings, linked both to Hawaiian poke traditions and Appalachian foraged vegetable salads during early 19th century America.
1900-1929
Popcorn is an American staple snack made by heating dried corn kernels until they pop, commonly enjoyed at tailgates, booster events, and concessions with butter and salt.
America's Melting Pot
Poppy Seed Dressing photo coming soon
1946-1969
Poppy Seed Dressing is a dressing with real American table personality: Sweet dressing common with fruit salads, spinach salads, and church cookbooks. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Poppy Seed Roll is a traditional Eastern European sweet yeast bread rolled around a dense poppy seed filling. This dessert became popular among Polish, Czech, and Slovak immigrant communities in American cities during the early 20th century.
America's Melting Pot
Porcupine Meatballs photo coming soon
1946-1969
Porcupine Meatballs are a Midwestern casserole dish featuring ground beef meatballs studded with uncooked rice, simmered in a tangy tomato sauce. Popular in America's postwar suburbs from 1946 to 1969, they embody practical comfort food of the era.
1800-1860
Pork and Sauerkraut is a classic American comfort and holiday dish often served on New Year's Day for luck and prosperity. Slow-cooked pork is combined with sauerkraut and seasoned to create a savory one-pot meal reflecting German-American and regional influences.
America's Melting Pot
Pork Roll/Taylor Ham Sandwich photo coming soon
1800-1860
The Pork Roll/Taylor Ham Sandwich is a distinctive breakfast sandwich from the Mid-Atlantic, featuring fried slices of pork roll encased in a soft roll, often complemented with egg and cheese. It showcases regional taste and identity.
1970-1989
The Pork Tenderloin Sandwich is a Midwestern regional favorite featuring a breaded, fried pork tenderloin cutlet served on a bun with classic sandwich toppings. It rose in popularity during the 1970s and 1980s as convenient fast food and tailgate fare.
American Dairy Age
Port Wine Cheese Spread is a finished American cheese spread for crackers, sandwiches, and snack boards, with clear mixing, chilling, and storage guidance.
America's Melting Pot
Portland Food Cart Bowls photo coming soon
2010-2026
Portland Food Cart Bowls are modern fast-casual meals combining diverse cuisines in bowl form, popular in Portland's vibrant food truck and farmers market scenes from 2010 onward. They reflect new American fusion and street food trends.
1861-1900
Portuguese Sausage and Eggs is a popular traditional breakfast in Hawaii combining savory Portuguese sausage with fried eggs to reflect immigrant influence on local food culture.
1800-1860
Posole is a hearty and spicy Mexican and Southwestern stew featuring hominy corn, pork, and chili peppers. It derives from pre-Columbian indigenous cuisine and became widely adopted in the U.S. Southwest and Southern regions, reflecting Mexican and Spanish borderlands culinary heritage.
America's Melting Pot
Post-Workout Recovery Shake photo coming soon
1970-1989
Post-Workout Recovery Shake brings juice-bar color and American smoothie-counter energy to the glass: Fitness and supplement culture.
American Dairy Age
Pot Cheese is a fresh cultured American home cheese made with pasteurized dairy, clean handling, slow culturing, draining, salting, and refrigeration.
1861-1900
Pot Roast is a traditional slow-cooked beef dish that became a staple in railroad camps, mining boardinghouses, and rural settlements following the Civil War. Its simplicity and ability to tenderize tougher cuts made it valuable for feeding workers and families.
America's Melting Pot
Pot Roast Gravy photo coming soon
Gilded Age & Progressive Era
Pot Roast Gravy is a condiment with real American table personality: Sunday dinner sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1800-1860
Potato Cakes are a practical, comforting dish made by frying mashed potato patties. Popular during the Depression and Dust Bowl decades, they exemplify resourceful cooking with staple ingredients under economic hardship.
America's Melting Pot
Potato Dumplings photo coming soon
1900-1929
Potato Dumplings are traditional dumplings from Polish, Czech, Slovak, and other Eastern European cuisines, often served boiled and accompanied by savory or sweet sauces. Immigrant communities carried this beloved comfort food into the American culinary landscape.
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