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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.
1945-2000
Scotcheroos are sweet bars made with peanut butter, butterscotch chips, chocolate chips, and rice cereal. Popular across Midwestern potlucks and church basements, they are a nostalgic no-bake treat cherished for their simplicity and rich flavor.
1800-1860
Scrapple is a pork-based mush combined with cornmeal and spices, formed into a loaf, cooled, sliced, and fried. Introduced in America during the early 19th century, it became a breakfast staple mainly in Pennsylvania, Delaware, Maryland, and parts of New England, rooted in resourceful colonial cuisine.
America's Melting Pot
Scrapple and Eggs photo coming soon
Before 1776
Scrapple and Eggs is a beloved breakfast combination in Mid-Atlantic American cuisine, featuring pan-fried slices of scrapple served alongside eggs cooked to preference. This simple, hearty meal draws from colonial and Pennsylvania Dutch traditions, providing a savory start to the day.
Cross-era
Scuppernong Jelly is a preserve with real American table personality: Southern grape jelly, especially Carolinas. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Seafoam Salad photo coming soon
1900-1929
Seafoam Salad is a light, frothy gelatin salad featuring lime Jell-O, crushed pineapple, marshmallows, and cottage cheese or whipped topping. Popular in mid-20th century American suburbs, especially during 1946-1969, it was a fixture of potlucks and holiday dinners symbolizing postwar convenience foods adapted into celebratory menus.
America's Melting Pot
Seattle Teriyaki photo coming soon
2010-2026
Seattle Teriyaki features grilled meats marinated in a sweet, soy-based teriyaki sauce, reflecting Pacific Northwest adaptation of Asian flavors. Since the 2010s, it has grown as a popular viral and street food, widely available from food trucks and casual eateries, showcasing regional fusion cuisine.
America's Melting Pot
Seattle Teriyaki Sauce photo coming soon
Modern Melting Pot
Seattle Teriyaki Sauce is a sandwich sauce with real American table personality: Japanese-American fast-casual sauce culture in the Pacific Northwest. It brings flavor from the Pacific Northwest and Mountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Senate Bean Soup photo coming soon
1900-1929
Senate Bean Soup is a simple, hearty soup featuring navy beans, ham hock, onions, and herbs. Known as a longstanding menu item in the U.S. Senate dining room, it represents traditional American soup and stew culture emphasizing slow cooking and humble ingredients.
1946-1969
Sesame Chicken is a popular Chinese-American dish known for its crispy battered chicken pieces coated in a sweet, sticky sesame sauce. It rose to prominence in American Chinese restaurants and diners during the early 20th century and became a common feature at state fairs.
America's Melting Pot
Seven-Layer Dip photo coming soon
1970-1989
Seven-Layer Dip is a layered appetizer that combines beans, seasoned ground beef, guacamole, sour cream, cheese, tomatoes, and olives. Popularized in the American Southwest and Tex-Mex cuisine scenes in the late 20th century, it is a staple at casual gatherings and tailgate parties.
America's Melting Pot
Seven-Layer Salad photo coming soon
1946-1969
Seven-Layer Salad is a layered dish featuring vegetables, bacon, cheese, and mayonnaise-based dressing, popular at diners, state fairs, schools, and church events since the early 1900s in America. Its visual appeal and convenient serving style made it a community favorite.
America's Melting Pot
Shad with Roe photo coming soon
1776-1800
Shad with Roe is a colonial-era main dish featuring shad fish served with its roe, prized for its delicate flavor. It was commonly prepared during shad spawning season in the late 18th century to early 19th century along American rivers and coasts.
America's Melting Pot
Shamrock-Style Mint Shake photo coming soon
1900-1929
Shamrock-Style Mint Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: St. Patrick's Day fast-food tradition.
1900-1929
Shave Ice is a finely shaved ice dessert popular in Hawaii featuring colorful flavored syrups and often toppings such as sweetened beans or mochi. It reflects the blending of native Hawaiian, Asian-Pacific, and Portuguese-American influences and remains a beloved tropical refreshment.
America's Melting Pot
Shawarma photo coming soon
1946-1969
Shawarma is a Middle Eastern seasoned meat preparation typically shaved from a vertical spit, wrapped in flatbread with toppings and sauces. Its American adaptation became widely popular in suburban food scenes and coffee shops in the late 20th century as a flavorful fast meal.
1800-1860
She-Crab Soup is a creamy seafood soup originating in the American South, made with blue crab meat and crab roe, embodying the flavors of coastal Southern cuisine before the Civil War. It became a staple of Southern tables and fine dining.
America's Melting Pot
Sheet Cake photo coming soon
1946-1969
Sheet Cake is a simple, large-format cake baked in a rectangular pan, often frosted and decorated for community gatherings, school events, and church socials. Its easy preparation and service made it a staple dessert in early American communal dining spaces.
America's Melting Pot
Sheet Pan Fajitas photo coming soon
2010-2026
Sheet Pan Fajitas assemble seasoned meat and vegetables spread on a single sheet pan and roasted together for a fast, flavorful meal. They reflect contemporary American fusion cuisines and the popularity of convenient weeknight cooking solutions.
America's Melting Pot
Sheet Pan Salmon photo coming soon
2010-2026
Sheet Pan Salmon involves roasting salmon fillets alongside vegetables on a single pan for a nutritious and effortless dinner. Reflecting current American health and convenience food trends, this method emphasizes clean flavors and minimal cleanup.
America's Melting Pot
Sheet Pan Sausage and Peppers photo coming soon
2010-2026
Sheet Pan Sausage and Peppers combines Italian sausage with bell peppers and onions roasted together on one pan, creating a comforting and straightforward meal favored in Italian-American households and casual dining.
1800-1860
Shepherd's Pie is a savory casserole of seasoned ground meat topped with mashed potatoes, baked to golden perfection. Brought to the U.S. by Irish immigrants, it became a family favorite in many American households during the 19th century.
1946-1969
Shish Kebabs are skewered chunks of marinated meat and vegetables grilled to smoky perfection. Rising in popularity during postwar suburban backyard cookouts, they became emblematic of American outdoor grilling culture in the mid-20th century.
1800-1860
Shoofly Pie is a molasses-sweetened pie with a crumb topping, historically popular in Pennsylvania Dutch and Mid-Atlantic communities. Its rich, sticky filling reflects early American sweetening traditions and regional preferences.
America's Melting Pot
Shoofly Pie Ancestor photo coming soon
1776-1800
The Shoofly Pie Ancestor is an early version of the molasses crumb pie originating in the Mid-Atlantic region during the late 18th century. It features simple ingredients reflective of colonial foodways before industrialized sugar was widespread.
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