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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
Red Chile Sauce photo coming soon
1800-1860
Red Chile Sauce is a vibrant, spicy sauce made from dried red chiles and seasonings, traditionally used in Mexican, Spanish, and Southwestern U.S. cuisines. This sauce embodies centuries-old culinary practices brought by Spanish settlers and Mexican heritage in the borderlands during the early 19th century, adding distinctive heat and flavor to many dishes.
1800-1860
Red Rice is a colorful, savory rice dish cooked with tomatoes, seasonings, and broth, common in Southern and U.S. territories' cuisines. It reflects the culinary blending of Puerto Rican, Chamorro, Filipino-American, and Virgin Islands food traditions during the early 19th century expansion and immigration period.
America's Melting Pot
Red Rock-style Cheddar Blue photo coming soon
American Dairy Age
Red Rock-style Cheddar Blue is a blue-veined American cheese with measured mold culture, loose curd handling, piercing, humid aging, and careful moisture control.
1861-1900
Red-Eye Gravy is a simple sauce made from pan drippings and black coffee, historically associated with cattle drives, chuckwagon cooking, and Southern breakfast traditions. This gravy offers a savory, slightly bitter complement to ham and biscuits, reflecting the resourcefulness and flavors of post-Civil War Great Plains settlers.
America's Melting Pot
Red, White, and Blue Trifle photo coming soon
1990-2009
Red, White, and Blue Trifle is a layered dessert featuring red berries, white cream or custard, and blue berries, embodying patriotic colors. Popular since 2010 in food trucks and seasonal markets, this vibrant dessert is easy to assemble and festive for American holidays and celebrations.
America's Melting Pot
Reese's Blizzard-Style Shake photo coming soon
Postwar & Diner Age
Reese's Blizzard-Style Shake is thick, spoonable frozen-custard stand fun: Peanut butter cup mix-in.
America's Melting Pot
Reindeer Sausage photo coming soon
1861-1900
Reindeer Sausage is a smoked, seasoned sausage made from reindeer or caribou meat, commonly found in Alaska. It is a hearty, flavorful protein often enjoyed grilled or pan-fried, reflecting indigenous and local food traditions unique to the region's environment.
America's Melting Pot
Remoulade, Louisiana Style photo coming soon
Cross-era
Remoulade, Louisiana Style is a seafood sauce with real American table personality: Creole/Cajun seafood sauce, often red or paprika-heavy. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
The Reuben sandwich is a hearty deli sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing on rye bread, grilled to perfection. Emerging in American diners and lunch counters between 1900 and 1929, it combines immigrant flavors into an iconic comfort food.
America's Melting Pot
Rhode Island Coffee Cabinet photo coming soon
Postwar & Diner Age
Rhode Island Coffee Cabinet celebrates New England dairy-bar pride in a cold glass: Coffee syrup, milk, and ice cream.
America's Melting Pot
Rhubarb Jam photo coming soon
1800-1860
Rhubarb Jam is a preserve with real American table personality: Cold-climate garden preserving. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Rice photo coming soon
Before 1776
Rice is a versatile, widely consumed grain prepared plain or flavored, often associated with good luck and prosperity in American holiday traditions. From cross-era variations, rice has been incorporated into many regional cuisines and festive dishes across the United States.
America's Melting Pot
Rice and Gravy photo coming soon
1861-1900
Rice and Gravy is a straightforward side dish popularized in military mess halls and home kitchens during the Depression and World War II. It pairs simple cooked rice with a brown gravy made from meat drippings or broth, providing a filling and economical accompaniment rich in flavor.
America's Melting Pot
Rice Bowls photo coming soon
2010-2026
Rice Bowls are customizable, portable meals featuring cooked rice topped with proteins, vegetables, and sauces. Popularized in the 2010s onward by food trucks and street vendors, they reflect American fusion food trends blending diverse cuisines for fast casual dining.
America's Melting Pot
Rice Krispies Treats photo coming soon
1930-1945
Rice Krispies Treats are a simple no-bake dessert made with puffed rice cereal and melted marshmallows, often buttered for richness. Popularized in American homes during the postwar era, particularly in lunchboxes, church gatherings, and tailgate parties, this treat remains a nostalgic favorite.
America's Melting Pot
Rice Pudding photo coming soon
1861-1900
Rice Pudding is a creamy, gently spiced baked or stovetop dessert featuring rice, milk, sugar, and often eggs or cream. Common among Scandinavian-American communities and other settlers from 1861 to 1900, this dish combined affordable ingredients into a satisfying sweet course.
American Dairy Age
Ricotta, Italian-American Home Style is a fresh Italian-American home cheese made by heating pasteurized dairy, adding acid, draining the curds, and refrigerating promptly.
America's Melting Pot
Rmmegrt photo coming soon
1861-1900
Rmmegrt is a creamy porridge made from sour cream, whole milk, flour, butter, and salt. It originates from Norwegian immigrants in the American Midwest during the late 19th century, serving as a hearty comfort food especially during colder months. The dish exemplifies Scandinavian-American influence on regional cooking traditions.
1776-1800
Roast Goose is a rich, savory main dish historically served during holidays like Christmas in early America. The bird is seasoned and slowly roasted to render its flavorful fat and crisp skin, embodying celebratory dining from the late 18th century.
1800-1860
Roast Turkey is a centerpiece dish for Thanksgiving and other holidays, featuring a whole turkey seasoned and roasted until golden brown with moist interior. A symbol of American celebrations, it has evolved with regional and family variations across eras.
America's Melting Pot
Roast Turkey with Chestnut Stuffing photo coming soon
1800-1860
Roast Turkey with Chestnut Stuffing pairs roast turkey with a traditional stuffing made from chestnuts, bread, herbs, and seasonings. Popular during the Revolutionary period, this combination highlights seasonal ingredients and early American holiday traditions.
America's Melting Pot
Roasted Corn photo coming soon
1946-1969
Roasted Corn is a classic American side dish featuring ears of corn cooked over open flame or oven-roasted until charred and tender. Common at state fairs and diners from the early 20th century, it remains a nostalgic favorite for its sweet, smoky flavor and simplicity.
1861-1900
Rocky Mountain Oysters are deep-fried bull testicles considered a delicacy and novelty dish in Western and Plains states. Popular from 1970 to 1989 at tailgates and regional festivals, they reflect ranching culture and playful culinary traditions.
American Dairy Age
Rogue River Blue-style Cheese is a blue-veined American cheese with measured mold culture, loose curd handling, piercing, humid aging, and careful moisture control.
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