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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
Shore Lunch Potatoes photo coming soon
1900-1929
Shore Lunch Potatoes are hearty pan-fried potatoes prepared outdoors, traditionally served at fishing and hunting camps. They complement fresh-caught fish meals and reflect rustic American cabin cooking traditions.
1800-1860
Shrimp and Grits is a Southern United States dish combining seasoned sauteed shrimp served over creamy cornmeal grits. It originated as a modest coastal breakfast and evolved into a beloved regional staple across meals.
1946-1969
Shrimp Cocktail is a classic American appetizer involving chilled cooked shrimp with a zesty, tomato-based cocktail sauce. It rose to peak popularity in postwar America as a staple at cocktail parties and formal gatherings.
America's Melting Pot
Shrub photo coming soon
1776-1800
Shrub is a vinegar-based syrup mixed with fruit juice or water to create a refreshing beverage. It was popular in Revolutionary-era America as a preserved fruit drink and early cocktail mixer.
America's Melting Pot
Skillet Cookie photo coming soon
1990-2009
Skillet Cookie is a large, thick cookie baked in a cast-iron or oven-safe skillet, served warm and often topped with ice cream. It gained popularity in family restaurants and chain eateries during the 1990s and early 2000s.
America's Melting Pot
Skillet Potatoes photo coming soon
1861-1900
Skillet Potatoes are a hearty side vegetable dish long favored by cowboys and settlers along the Great Plains during the Civil War and Reconstruction era. Cooking simple, sliced potatoes in a heavy skillet over an open fire or camp stove made this dish a staple of the cattle trail and railroad expansion periods.
1900-1929
Sliders are small hamburgers or sandwiches traditionally served as party food or game day snacks across American households. Popularized during the late 20th century, they offer a bite-sized, flavorful option perfect for sharing at casual gatherings.
America's Melting Pot
Slim/Fitness Smoothie photo coming soon
1970-1989
Slim/Fitness Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Chain smoothie category.
1900-1929
The Sloppy Joe is a casual American sandwich combining seasoned ground beef in a tangy tomato-based sauce served on a sandwich bun. Beloved for its indulgent flavor and ease of preparation, it became popular mid-20th century as an affordable family meal and lunch counter staple.
America's Melting Pot
Sloppy Joe Sauce photo coming soon
1930-1945
Sloppy Joe Sauce is a sandwich sauce with real American table personality: Sweet tomato-meat sandwich sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Sloppy Joes are ground beef sandwiches served in a savory tomato sauce on hamburger buns. Popular from the early 20th century in diners, schools, and community gatherings, they became a staple of affordable American social dining, especially at state fairs and church suppers.
America's Melting Pot
Small Beer photo coming soon
1776-1800
Small Beer is a historical low-alcohol beer brewed in Colonial America, commonly consumed daily as a hydrating alternative to water. Its mild strength and nutritional value made it a household staple in the Revolutionary era.
1946-1969
The Smash Burger is a style of hamburger created by pressing a ball of fresh ground beef onto a hot griddle, searing a flavorful crust. Known for its crispy edges and juicy interior, it is a modern American twist on the classic burger.
America's Melting Pot
Smash Burger Tacos photo coming soon
2010-2026
Smash Burger Tacos combine the crispy seared beef patties with Mexican-style tortillas and toppings, reflecting an American-Mexican fusion popularized by food trucks and viral food culture since 2010.
America's Melting Pot
Smash Burgers photo coming soon
1946-1969
Smash Burgers are an evolution of the traditional hamburger featuring thin, pressed patties seared to crispy perfection. Popularized by food trucks and urban food movements since 2010, they often incorporate fusion toppings and cooking techniques utilizing air fryers and apps.
1800-1860
Smith Island Cake is a multi-layered cake originating from the Mid-Atlantic region, known for its numerous thin layers and rich chocolate frosting. This cake is the official state dessert of Maryland and reflects the baking traditions of the Chesapeake Bay area.
America's Melting Pot
Smoked Bologna photo coming soon
1945-2000
Smoked Bologna is a beloved barbecue staple in Southern and Midwestern United States barbecue traditions. Thick slices of bologna sausage are smoked or grilled until flavorful charred edges develop, often served simply with bread or barbecue sides.
1861-1900
This smoked brisket recipe represents a modern American barbecue classic, popularized by food trucks, farmers markets, and viral food trends since 2010. Slow-smoking the beef brisket creates a tender, flavorful dish celebrated in New American fusion cuisine and casual outdoor dining.
America's Melting Pot
Smoked Cream Cheese photo coming soon
2010-2026
Smoked cream cheese is a flavorful twist on classic cream cheese, enhanced by gentle smoking methods common in recent American cuisine trends. This entry reflects the trend of smoky appetizers and innovative spreads seen in food trucks and farmers markets since 2010.
America's Melting Pot
Smoked Fish Dip photo coming soon
Cross-era
Smoked Fish Dip is a party dip with real American table personality: Great Lakes, Florida, Gulf Coast, and Pacific Northwest versions. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1776-1800
Smoked ham has been a staple in American meat preservation since the Revolutionary period, combining curing and smoking to enhance flavor and shelf life. This recipe reflects traditional barbecue and smokehouse methods from late 18th century America, a time when preserving meats was vital for sustenance and celebration.
America's Melting Pot
Smoked Mac and Cheese photo coming soon
1990-2009
Smoked mac and cheese represents a contemporary take on a beloved American comfort food, incorporating smoky flavors popularized by barbecue culture and food trucks post-2010. This dish blends creamy cheese sauce with smoked elements to create a rich, deeply flavored casserole ideal for casual celebrations and outdoor grilling.
1990-2009
Smoked meatloaf is a cross-era American dish that combines the traditional comfort of meatloaf with the rich flavor of barbecue smoking. This recipe adapts household meatloaf to outdoor smokers, a technique popular among barbecue enthusiasts seeking a novel twist on a familiar classic.
America's Melting Pot
Smoked Queso photo coming soon
2010-2026
Smoked queso is a popular dip combining melted cheese with subtle smoke flavor, trending with food trucks and farmers markets since 2010. This recipe incorporates slow-smoking techniques to transform traditional queso into a smoky, creamy appetizer favored at barbecue gatherings and casual events.
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