Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
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
Peach cobbler is a comforting southern baked dessert featuring sweetened peaches topped with a biscuit or batter crust, baked until golden and bubbly. Widely enjoyed throughout the South, its origins trace to Reconstruction-era adaptations.
America's Melting Pot
Peach Cobbler Shake photo coming soon
Postwar & Diner Age
Peach Cobbler Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Southern summer shake.
America's Melting Pot
Peach Mango Smoothie photo coming soon
1990-2009
Peach Mango Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Chain smoothie standard.
America's Melting Pot
Peach Preserves photo coming soon
Cross-era
Peach Preserves is a preserve with real American table personality: Southern and orchard-country classic. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Peach Smoothie photo coming soon
Modern Melting Pot
Peach Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Southern/farmstand flavor.
1900-1929
Peanut butter and jelly sandwich is a simple, iconic American lunch made by spreading peanut butter and fruit jelly between slices of bread. Popularized in the mid-20th century, it remains a staple in school lunches and casual meals.
1861-1900
These peanut butter bars are a favorite treat served in American school cafeterias and concession stands, combining simple pantry ingredients into a sweet, chewy dessert. Enjoyed across various schools and events, their easy preparation and satisfying flavor make them a nostalgic and popular snack.
America's Melting Pot
Peanut Butter Chocolate Malt photo coming soon
1900-1929
Peanut Butter Chocolate Malt pours old-school malt-shop cheer into a cold glass: Candy-shop malt.
America's Melting Pot
Peanut Butter Chocolate Shake photo coming soon
1900-1929
Peanut Butter Chocolate Shake pours old-school malt-shop cheer into a cold glass: Candy-bar-style American shake.
America's Melting Pot
Peanut Butter Malt photo coming soon
1900-1929
Peanut Butter Malt pours old-school malt-shop cheer into a cold glass: Very American, very rich.
America's Melting Pot
Peanut Butter Shake photo coming soon
Postwar & Diner Age
Peanut Butter Shake pours old-school malt-shop cheer into a cold glass: Drive-in and Midwestern favorite.
1800-1860
Pecan pie originated in the American South between 1800 and 1860, becoming a beloved dessert for holiday tables, especially Thanksgiving. Combining local pecans with sweet filling, this pie celebrates regional ingredients and early American culinary tradition.
America's Melting Pot
Pecan Pie Shake photo coming soon
Postwar & Diner Age
Pecan Pie Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Southern holiday shake.
Before 1776
Pemmican is a traditional Indigenous American preserved food combining dried meat, rendered fat, and sometimes berries. It served as a portable, nutrient-dense staple for survival and travel across the continent during the 19th century and earlier.
American Dairy Age
Pepper Jack Cheese is a mild American Jack-family cheese with clean milk handling, careful curd cooking, optional flavoring, pressing, and controlled aging.
America's Melting Pot
Peppercorn Ranch photo coming soon
1946-1969
Peppercorn Ranch is a dressing with real American table personality: Steakhouse/ranch hybrid. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1990-2009
Peppermint bark is a seasonal treat combining layers of dark and white chocolate studded with crushed peppermint candies. Popular across the United States during Christmas, it's a simple confection capturing holiday flavors and festive textures.
America's Melting Pot
Peppermint Mocha Frappe-Style Drink photo coming soon
Modern Melting Pot
Peppermint Mocha Frappe-Style Drink blends coffeehouse America with milkshake-style fun: Holiday coffee culture.
America's Melting Pot
Peppermint Shake photo coming soon
1900-1929
Peppermint Shake pours old-school malt-shop cheer into a cold glass: Holiday shake, especially with crushed candy cane.
America's Melting Pot
Pepsi Float photo coming soon
Gilded Age & Progressive Era
Pepsi Float is fizzy Americana from the soda-fountain counter: Pepsi and vanilla ice cream.
America's Melting Pot
Pheasant and Wild Rice photo coming soon
1900-1929
This recipe pairs pheasant, a game bird, with wild rice, a native grain, commonly prepared in hunting and fishing camps or rustic cabins. It highlights simplicity and resourcefulness in outdoor American cooking traditions.
America's Melting Pot
Pickle Dip photo coming soon
1990-2009
Pickle dip combines finely chopped pickles with creamy cheeses and seasonings to create a tangy, zesty appetizer. Emerging in the 2010s, it gained popularity in food trucks, farmers markets, and viral internet recipes, highlighting new American fusion flavors.
America's Melting Pot
Pickle on a Stick photo coming soon
1946-1969
Pickle on a Stick is a nostalgic American school lunch and concession stand snack featuring a dill pickle spear served on a wooden stick for easy handling. Its simplicity and bright pickle flavor make it a classic treat for kids and adults at schools, fairs, and ballgames.
1861-1900
Pickled herring is a classic dish in Scandinavian-American households, especially in the Midwest, served during holidays and celebrations from the mid-19th century onward. The fish is cured and pickled with vinegar, sugar, and spices for a flavorful side or appetizer.
America's Melting Pot
Pickled Okra photo coming soon
Cross-era
Pickled Okra is a relish with real American table personality: Southern relish tray classic. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Pickles and Onions photo coming soon
1900-1929
Pickles and Onions is a classic American barbecue side dish that pairs crisp dill pickles sliced with rings of raw onion to complement grilled meats. This simple combination adds acidity and pungency that cuts through rich, smoky barbecue flavors, making it a staple at cookouts and backyard grills throughout U.S. barbecue traditions.
America's Melting Pot
Pie by the Slice photo coming soon
1900-1929
Pie by the Slice refers to the tradition of serving a single slice of pie as a dessert or snack in American diners, lunch counters, and state fairs. Popular from the early 20th century onward, this practice highlights the accessibility and communal spirit of pie as an all-American favorite, offering a variety of fruit, cream, or custard pies available by the slice for quick enjoyment.
1946-1969
Pigs in a Blanket are bite-sized sausages or hot dogs wrapped in dough and baked until golden. Emerging prominently in mid-20th-century American cocktail parties and appetizer menus, they remain a nostalgic and favorite finger food in home and party settings across the country.
American Dairy Age
Pimento Cheese is a finished American cheese spread for crackers, sandwiches, and snack boards, with clear mixing, chilling, and storage guidance.
America's Melting Pot
Pimento Cheese Sandwich photo coming soon
1900-1929
The Pimento Cheese Sandwich is a simple, beloved American sandwich featuring creamy pimento cheese spread served between slices of white or toast bread. It exemplifies Southern casual dining and snack culture across generations, offering a quick and tasty meal or snack.
America's Melting Pot
Pinconning Cheese photo coming soon
American Dairy Age
Pinconning Cheese is a washed-curd American cheese with gentle cooking, curd washing, salting, pressing, and a short controlled aging period.
America's Melting Pot
Pineapple Coconut Smoothie photo coming soon
Modern Melting Pot
Pineapple Coconut Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Pina colada without the booze.
America's Melting Pot
Pineapple Julius photo coming soon
Postwar & Diner Age
Pineapple Julius carries the bright, frothy spirit of American mall counters: Tropical variation.
America's Melting Pot
Pineapple Malt photo coming soon
Postwar & Diner Age
Pineapple Malt pours old-school malt-shop cheer into a cold glass: Tropical old soda fountain style.
America's Melting Pot
Pineapple Shake photo coming soon
Postwar & Diner Age
Pineapple Shake pours old-school malt-shop cheer into a cold glass: Tropical soda fountain flavor.
1900-1929
Pineapple Upside-Down Cake is a classic 1970s American dessert featuring pineapple rings caramelized in brown sugar and butter atop a moist yellow cake. Baked upside down and flipped for serving, it became a popular party and tailgate dessert showcasing tropical flavors in a home-friendly format.
America's Melting Pot
Pineapple Vanilla Shake photo coming soon
Postwar & Diner Age
Pineapple Vanilla Shake pours old-school malt-shop cheer into a cold glass: Old-school ice cream stand flavor.
America's Melting Pot
Pinto Beans and Cornbread photo coming soon
1930-1945
Pinto Beans and Cornbread is a classic side dish originating during the Dust Bowl and Great Depression as an affordable, nutritious meal. Pinto beans are slow-cooked and served alongside moist cornbread, reflecting resourcefulness and Southern traditions of the 1930s and 1940s urban and rural kitchens.
America's Melting Pot
Pitaya / Dragon Fruit Smoothie photo coming soon
1990-2009
Pitaya / Dragon Fruit Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Smoothie bowl and Instagram-era drink.
America's Melting Pot
Pizza Burgers photo coming soon
1946-1969
Pizza Burgers are American sandwiches combining grilled beef patties topped with tomato sauce and melted cheese in a hamburger bun. Popular in the 1970s and 1980s tailgate and school cafeteria scene, these sandwiches reflect Italian-American influences blended with classic American fast food.
America's Melting Pot
Pizza Rolls photo coming soon
1946-1969
Pizza Rolls are small folded dough pockets filled with classic pizza fillings like cheese, tomato sauce, and pepperoni. Emerging in the 1990s and 2000s, these portable snacks are popular at game day parties and casual gatherings, combining pizza flavors in finger food form.
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.
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.
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.
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
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.
1800-1860
Potato Pancakes are a breakfast favorite among German-American communities, consisting of grated potatoes mixed with onions and eggs, fried to a crisp golden brown.
1900-1929
Potato Salad is a widely embraced side dish featuring boiled potatoes dressed in a tangy mayonnaise-based sauce, often including eggs and celery. It is a staple at American social gatherings including picnics, holidays, and community events.
America's Melting Pot
Potluck Brownies photo coming soon
1990-2009
Potluck Brownies are a nostalgic dessert commonly shared at school events, church gatherings, and community potlucks in immigrant cities and diners across the United States during the early 1900s. These chocolatey squares symbolize affordable, crowd-pleasing treats made for sharing and celebration.
America's Melting Pot
Praline Shake photo coming soon
Postwar & Diner Age
Praline Shake pours old-school malt-shop cheer into a cold glass: New Orleans/Southern dessert influence.
America's Melting Pot
Pre-Workout Smoothie photo coming soon
1970-1989
Pre-Workout Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Gym-chain drink.
America's Melting Pot
Prickly Pear Smoothie photo coming soon
Cross-era
Prickly Pear Smoothie salutes regional fruit country and the American dairy-stand tradition: Southwest.
Gilded Age & Progressive Era
Prime Rib is a festive, slow-roasted beef cut traditionally featured at Christmas dinners and holiday celebrations across the United States. Its rich flavor and tender texture make it a centerpiece for special occasions.
American Dairy Age
Processed Queso / Chile con Queso Cheese Base is a home kitchen melting-cheese base using pasteurized cheese, milk, and sodium citrate for a smooth, sliceable or dip-style texture.
America's Melting Pot
Protein Iced Coffee Shake photo coming soon
Modern Melting Pot
Protein Iced Coffee Shake blends coffeehouse America with milkshake-style fun: Gym/coffee crossover.
Modern Melting Pot
Protein Pancakes are a contemporary breakfast popularized by food trucks and viral internet recipes in the 2010s. They combine traditional pancake batter with protein-rich ingredients for a nutritious start to the day, reflecting New American Fusion trends.
America's Melting Pot
Provolone, Italian-American Deli Style photo coming soon
American Dairy Age
Provolone, Italian-American Deli Style is an Italian-American deli-style stretched-curd cheese with controlled acid development, hot stretching, brining, and short aging.
American Dairy Age
Pub Cheese is a finished American cheese spread for crackers, sandwiches, and snack boards, with clear mixing, chilling, and storage guidance.
America's Melting Pot
Puerto Rican Mamey Shake photo coming soon
Cross-era
Puerto Rican Mamey Shake salutes regional fruit country and the American dairy-stand tradition: Puerto Rican-American kitchens.
2010-2026
Pulled Pork is a barbecue classic featuring slow-smoked or braised pork shoulder shredded and served with sauce. It enjoys popularity at food trucks, farmers markets, and Fourth of July celebrations.
1970-1989
Pulled Pork Sandwiches, featuring tender barbecue shredded pork served on buns, became tailgate and booster club favorites during 1970s-1980s American regional food expansion.
1990-2009
Pumpkin Bread is a moist, spiced quick bread that surged in popularity in American coffee shops and suburban bakeries from the 1990s through 2000s, often associated with fall seasonal menus.
America's Melting Pot
Pumpkin Custard Shake photo coming soon
Cross-era
Pumpkin Custard Shake salutes regional fruit country and the American dairy-stand tradition: Midwest/South fall flavor.
America's Melting Pot
Pumpkin Malt photo coming soon
1900-1929
Pumpkin Malt pours old-school malt-shop cheer into a cold glass: Fall seasonal malt.
America's Melting Pot
Pumpkin Pie Shake photo coming soon
1900-1929
Pumpkin Pie Shake pours old-school malt-shop cheer into a cold glass: Autumn fast-food and custard-stand flavor.
America's Melting Pot
Pumpkin Spice Frappe-Style Drink photo coming soon
Modern Melting Pot
Pumpkin Spice Frappe-Style Drink blends coffeehouse America with milkshake-style fun: Fall coffee culture.
America's Melting Pot
Purple Cow photo coming soon
Gilded Age & Progressive Era
Purple Cow is fizzy Americana from the soda-fountain counter: Grape soda or grape juice with ice cream, depending on region.
American Dairy Age
Queso Blanco, Mexican-American is a fresh acid-set American home cheese made with pasteurized dairy, direct heating, measured acid, draining, salting, and refrigeration.
1970-1989
Queso Dip is a warm, cheesy sauce blending melted processed cheese with green chilies and seasonings, ideal for dipping tortilla chips. Emerging in American Tex-Mex kitchens in the 1970s and 1980s, this easy dip gained traction at tailgates and parties as a family- and crowd-friendly favorite.
American Dairy Age
Queso Fresco, Mexican-American is a fresh acid-set American home cheese made with pasteurized dairy, direct heating, measured acid, draining, salting, and refrigeration.
1970-1989
Quiche Lorraine is a savory pie combining a buttery crust with a rich custard of eggs, cream, cheese, and smoky bacon. Popular in American households since the 1970s, it is a standard offering for brunches, parties, and family meals, reflecting fusion of French cuisine into American home cooking.
America's Melting Pot
Quiche Squares photo coming soon
1970-1989
Quiche Squares are small, savory slices of quiche perfect for individual servings at coffee shops and bakery counters. Emerging in the 1990s as grab-and-go fare, these squares make classic egg custard pies with fillings accessible for casual snacking and light meals.
America's Melting Pot
Quince Preserves photo coming soon
1776-1800
Quince Preserves are a traditional American preserves recipe using fresh quince fruit cooked with sugar and spices into a fragrant, sweet spread. Dating back to the late 18th century, these preserves provided early Americans a way to enjoy quince's unique flavor year-round.
America's Melting Pot
Rabbit Stew photo coming soon
1776-1800
Rabbit Stew is a slow-cooked, savory dish combining rabbit meat with root vegetables and herbs in a flavorful broth. A rural favorite in early America, it provided nutrient-rich, warming food using wild or farmed rabbits during the late 18th century.
America's Melting Pot
Railroad Pie photo coming soon
1900-1929
Railroad Pie is a traditional American fruit pie historically linked to railroad and mining communities during the Civil War and Reconstruction era. Made with seasonal fruits and a sturdy crust, it was a portable and energy-rich dessert for workers and settlers.
1946-1969
Ranch Dressing is a dressing with real American table personality: Buttermilk, herbs, garlic, onion, mayo/sour cream. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Raspberry Lime Rickey photo coming soon
Gilded Age & Progressive Era
Raspberry Lime Rickey is fizzy Americana from the soda-fountain counter: New England/New York soda fountain flavor.
1970-1989
Raspberry Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Berry-bar flavor.
America's Melting Pot
Rectangle Pizza photo coming soon
1970-1989
Rectangle Pizza is a practical and nostalgic style of pizza commonly served in American school cafeterias and concession stands. It's often baked in large sheet pans, cut into rectangular slices, and topped with simple tomato sauce and cheese, reflecting a widely enjoyed comfort food in institutional settings.
1970-1989
Red Beans and Rice is a classic Southern side dish featuring slow-simmered red kidney beans in a savory, spiced broth served over white rice. Popularized in the 1970s and 1980s, this dish is a staple at tailgates, family gatherings, and Southern tables showcasing regional pride and convenience.
1800-1860
Red Cabbage braised with vinegar and apples is a classic German-American side that arrived with immigrants during the 19th century and became a staple in American households. This tangy-sweet cabbage dish complements hearty meals and reflects cultural blending during the nation's expansion years.
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.
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.
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
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.
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.
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.
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.
Community recipe submission
Log in to submit a recipe, format it with the cooking companion, and send it for review.
Log in to Submit