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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.
1910s-present
Bran muffins became part of American breakfast culture through cereal marketing, home economics, and recurring waves of interest in fiber and wholesome baking. They can be plain and practical or sweetened with raisins, molasses, honey, or brown sugar.
1800s-present
Brats are bratwurst in their American backyard form: pork sausages grilled or beer-simmered, tucked into buns, and served at picnics, tailgates, baseball games, and summer cookouts. Wisconsin made the brat especially visible through German American sausage culture and stadium food.
1800s-present
Bratwurst is older than the American brat on a bun. German immigrants carried regional sausage-making traditions to the United States, where Midwestern butcher shops, especially in Wisconsin, made fresh bratwurst part of everyday cooking and community events.
America's Melting Pot
Braunschweiger Sandwich photo coming soon
1800s-present
American braunschweiger is a smoked liver sausage closely associated with German-style deli and butcher traditions. In the Midwest and other German American communities, it became a quick sandwich filling with rye bread, mustard, onion, and pickles.
America's Melting Pot
Bread Bowl Soup photo coming soon
1970s-present
Soup in a bread bowl became nationally familiar through San Francisco sourdough tourism and later cafe chains. The idea is older than the mall, but in modern American food it usually means chowder, broccoli cheddar, or another creamy soup served in an edible round loaf.
1700s-present
Bread pudding is one of the clearest examples of kitchen thrift becoming comfort food. English colonists brought bread-and-custard pudding habits to America, where cooks used stale bread, milk, eggs, sugar, and spices to make a dessert from leftovers.
1700s-present
Bread stuffing is the Thanksgiving workhorse that turns stale bread into the part of the plate many people reach for first. Whether cooked inside the bird or baked separately as dressing, the core American formula is bread, aromatics, poultry herbs, and rich stock.
America's Melting Pot
Bread-and-Butter Jalapenos photo coming soon
Modern Melting Pot
Bread-and-Butter Jalapenos is a relish with real American table personality: Modern Southern/Southwestern preserve. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900-1929
Bread-and-Butter Pickles is a relish with real American table personality: Sweet Depression-era-style pickle tradition. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Breakfast Burrito photo coming soon
1970s-present
The breakfast burrito belongs to the modern Southwest, with Santa Fe and New Mexican restaurants especially important to the name and style. It can be handheld with chile tucked inside or smothered with red or green chile on the plate.
1980s-present
Batch breakfast burritos are the practical cousin of the New Mexican breakfast burrito: portable, freezable, and easy to feed to a group. Tex-Mex cooks, ranch cooks, food trucks, and home meal-preppers all helped make them a modern American breakfast standby.
America's Melting Pot
Breakfast Casserole photo coming soon
1950s-present
Breakfast casserole is built for mornings when the cook wants the work done early. Midcentury casserole culture, church cookbooks, and holiday hosting made the overnight egg, bread, sausage, and cheese bake a reliable American brunch dish.
America's Melting Pot
Breakfast Egg Bites photo coming soon
2017-present
Breakfast egg bites are a modern portable breakfast: high-protein, breadless, and easy to customize. Starbucks helped popularize sous-vide egg bites in 2017, while home cooks adapted the idea to Instant Pots, silicone molds, and meal-prep routines.
America's Melting Pot
Breakfast Pizza photo coming soon
1990s-present
Breakfast pizza turns pizza into a convenience-store and school-morning breakfast. In the Midwest, Casey's helped make the style famous with slices topped with gravy or cheese sauce, eggs, sausage or bacon, and plenty of cheese.
America's Melting Pot
Breakfast Skillet photo coming soon
1970s-present
Breakfast skillets are classic American diner and family-restaurant food: potatoes on the bottom, eggs on top, and enough meat, cheese, and vegetables to make breakfast feel like a full meal. They also translate easily to home cooking because one pan does most of the work.
America's Melting Pot
Breakfast Tacos photo coming soon
1970s-present
Breakfast tacos are a Mexican American and Tejano morning food strongly associated with South Texas, San Antonio, and Austin. They became a food-truck and cafe staple because a warm tortilla makes eggs, potatoes, beans, bacon, and salsa portable without turning them into a burrito.
America's Melting Pot
Brick Cheese photo coming soon
American Dairy Age
Brick Cheese is a washed-rind American cheese with measured starter, careful draining, brining, regular rind washing, and controlled humid aging.
America's Melting Pot
Brisket photo coming soon
1800s-present
Before brisket became a barbecue shorthand, it was a holiday braise in many Jewish American homes. The tough cut becomes tender with long moist cooking, making it practical for Rosh Hashanah, Passover, Hanukkah, Shabbat, and make-ahead family meals.
1900s-present
The brisket sandwich can come from two American lines: smoked barbecue brisket on a soft bun, or Jewish deli-style brisket on rye. Both turn slow-cooked beef into a handheld meal, with sharp pickles, mustard, slaw, or sauce balancing the richness.
America's Melting Pot
Broccoli Rice Casserole photo coming soon
1950s-present
Broccoli rice casserole is a classic convenience-era side dish. Frozen broccoli, quick rice, condensed soup, and processed cheese made it easy for home cooks to put a green vegetable, starch, and creamy sauce into one holiday or potluck pan.
America's Melting Pot
Brown Bread photo coming soon
1800s-present
Irish brown bread is a daily table bread rather than a sweet holiday loaf. Irish immigrants and Irish American families carried versions of wholemeal soda bread into American kitchens, where buttermilk and baking soda made a quick, sturdy loaf possible without yeast.
America's Melting Pot
Brown Cow photo coming soon
Gilded Age & Progressive Era
Brown Cow is fizzy Americana from the soda-fountain counter: Chocolate/root beer float variation in some regions.
America's Melting Pot
Brown Gravy photo coming soon
Cross-era
Brown Gravy is a condiment with real American table personality: Diner meatloaf, hot beef sandwiches, mashed potatoes. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Brownie Batter Shake photo coming soon
1900-1929
Brownie Batter Shake pours old-school malt-shop cheer into a cold glass: Modern dessert shake.
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