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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
Black Raspberry Shake photo coming soon
Postwar & Diner Age
Black Raspberry Shake pours old-school malt-shop cheer into a cold glass: Midwest, Pennsylvania, and ice cream stand flavor.
America's Melting Pot
Black Walnut Shake photo coming soon
Cross-era
Black Walnut Shake salutes regional fruit country and the American dairy-stand tradition: Midwest/Appalachia.
1700s-present
Black-eyed peas carry West African, Southern, and Gullah Geechee food history. They became a New Year good-luck dish across the South, especially when served with greens, cornbread, or rice as Hoppin John.
1800s-present
Blackberry cobbler is summer fruit economy: wild or cultivated berries, sugar, butter, flour, and enough heat to turn a picking bucket into dessert. Southern versions range from pour-over batter cobblers to biscuit-topped family recipes.
Frontier & Expansion
Blackberry Jam is a preserve with real American table personality: Southern, Appalachian, Ozark, and Pacific Northwest tradition. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Blackstrap Molasses photo coming soon
Before 1776
Blackstrap Molasses is a sweet sauce with real American table personality: Baking, beans, gingerbread, wartime thrift. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Blended Mocha photo coming soon
Modern Melting Pot
Blended Mocha blends coffeehouse America with milkshake-style fun: Coffeehouse milkshake cousin.
America's Melting Pot
Blended Vanilla Coffee photo coming soon
Modern Melting Pot
Blended Vanilla Coffee blends coffeehouse America with milkshake-style fun: Mall coffee drink.
America's Melting Pot
Blizzard-Style Treat photo coming soon
Postwar & Diner Age
Blizzard-Style Treat is thick, spoonable frozen-custard stand fun: Soft serve blended with candy/cookie pieces.
1900-1929
Blondies are American bar cookies built on brown sugar, butter, eggs, and flour. They preserve an older non-chocolate brownie lineage while becoming a lunchbox, bake-sale, and weeknight dessert standard.
America's Melting Pot
Bloomin? Onion-Style Onion Blossom photo coming soon
1980s-present
The onion blossom is a late-20th-century chain-restaurant spectacle: part onion ring, part table centerpiece. Outback Steakhouse popularized the Bloomin Onion nationally after opening in 1988, though similar blooming onion ideas circulated before it.
1900s-present
The BLT became a lunch-counter and diner standard in the early 20th century as sliced bread, commercial mayonnaise, bacon, lettuce, and ripe tomatoes converged in American kitchens. Its simplicity is the point: crisp bacon, juicy tomato, cool lettuce, toast, and enough mayonnaise to bind the sandwich.
America's Melting Pot
Blue Cheese Dressing photo coming soon
1900-1929
Blue Cheese Dressing is a dressing with real American table personality: Steakhouse, wing joint, and supper club staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Blue Corn Mush photo coming soon
Native Foodways and Continuity
Blue corn mush is a Din? and Southwestern Indigenous staple made from roasted blue cornmeal, water, and juniper ash. The ash is not a gimmick: it contributes minerals and helps unlock nutrients in the corn.
1910s-present
The blue plate special became shorthand for the everyday American diner meal: filling, inexpensive, and quick to order. The phrase was common by the 1920s and 1930s, tied to lunch counters, railroad restaurants, and diners serving one daily set plate.
America's Melting Pot
Blue Raspberry Slush photo coming soon
1970-1989
Blue Raspberry Slush brings juice-bar color and American smoothie-counter energy to the glass: Pure American artificial-blue joy.
America's Melting Pot
Blueberry Banana Smoothie photo coming soon
1970-1989
Blueberry Banana Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Breakfast smoothie classic.
1800s-present
Blueberry buckle is a classic American fruit cake, especially at home in New England where native blueberries are abundant. The streusel topping sinks and cracks into the cake as it bakes, giving the dessert its buckle name.
America's Melting Pot
Blueberry Frappe photo coming soon
Postwar & Diner Age
Blueberry Frappe celebrates New England dairy-bar pride in a cold glass: Maine/New England berry version.
America's Melting Pot
Blueberry Jam photo coming soon
Cross-era
Blueberry Jam is a preserve with real American table personality: Maine, Michigan, New Jersey, and farm country. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900s-present
Blueberry muffins are everyday American breakfast baking, but Boston gave them a particular legend through Jordan Marsh department store. The oversized, sugar-topped muffin became a coffee-shop and bakery standard long after the department store disappeared.
1800s-present
Blueberry pie is a New England and summer-holiday classic built from a native North American fruit and European pie technique. Maine made wild blueberry pie its official state dessert in 2011, but the pie belongs broadly to American summer tables.
America's Melting Pot
Blueberry Pie Shake photo coming soon
Postwar & Diner Age
Blueberry Pie Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Great Lakes/New England version.
America's Melting Pot
Blueberry Shake photo coming soon
Postwar & Diner Age
Blueberry Shake pours old-school malt-shop cheer into a cold glass: Maine/Michigan berry-country shake.
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