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.
America's Melting Pot
ABC Juice photo coming soon
1970-1989
ABC Juice brings juice-bar color and American smoothie-counter energy to the glass: Apple, beet, carrot.
America's Melting Pot
Acai Bowl Smoothie Base photo coming soon
Modern Melting Pot
Acai Bowl Smoothie Base brings juice-bar color and American smoothie-counter energy to the glass: California/Hawaii/fitness culture.
America's Melting Pot
Acai Smoothie photo coming soon
1990-2009
Acai Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Brazilian-rooted ingredient adapted by U.S. smoothie bars.
Native Foodways and Continuity
A researched archive entry for akutaq, a family- and region-specific Alaska Native mixed fat-and-berry dish often translated as Alaska Native ice cream.
America's Melting Pot
Ambrosia photo coming soon
Late 1800s-present
A simple old-fashioned ambrosia of oranges, pineapple, coconut, and a little sugar, chilled until juicy.
America's Melting Pot
Ambrosia Salad photo coming soon
Postwar & Diner Age
A midcentury-style fruit salad with pineapple, mandarin oranges, coconut, marshmallows, and a creamy dressing.
America's Melting Pot
Apple Cake photo coming soon
1800s-present
A tender apple-studded cake with cinnamon, butter, and a simple crumb topping.
1900s-present
Cake doughnuts flavored with reduced apple cider and rolled in cinnamon sugar.
America's Melting Pot
Apple Cider Milkshake photo coming soon
Cross-era
Apple Cider Milkshake salutes regional fruit country and the American dairy-stand tradition: Orchard country.
America's Melting Pot
Apple Cider Slush photo coming soon
Modern Melting Pot
Apple Cider Slush brings juice-bar color and American smoothie-counter energy to the glass: Orchard/farmstand drink.
America's Melting Pot
Apple Cider Syrup photo coming soon
Cross-era
Apple Cider Syrup is a sweet sauce with real American table personality: Orchard-country reduction sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1800s-present
A Pennsylvania Dutch-style dessert of cored apples wrapped in dough and baked with brown sugar syrup.
1900s-present
A German-American Dutch baby-style pancake baked over cinnamon apples in a hot skillet.
Founding Era
Sliced apples baked under a pastry or biscuit crust that is broken into the juices as it bakes.
1700s-present
A double-crust apple pie with cinnamon-spiced apples and a flaky butter crust.
America's Melting Pot
Apple Pie Shake photo coming soon
1900-1929
Apple Pie Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Diner pie a la mode in a cup.
America's Melting Pot
Apple Spinach Smoothie photo coming soon
1990-2009
Apple Spinach Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Green juice/smoothie crossover.
1800-1860
A German-American apple strudel made with crisp apples, raisins, cinnamon, buttered crumbs, and flaky phyllo for a practical home version of a Central European pastry.
1990-2009
A basic arepa recipe made with masarepa, water, salt, and a hot skillet, ready to eat plain, buttered, cheesed, or split for fillings.
America's Melting Pot
Ash Cakes photo coming soon
1776-1800
A plain cornmeal-and-water ash cake inspired by Revolutionary-era field cooking, adapted for a skillet or campfire with salt and a little fat for modern eatability.
1990-2009
Avocado Smoothie brings juice-bar color and American smoothie-counter energy to the glass: American health-food version, with global roots.
America's Melting Pot
Awful Awful photo coming soon
Postwar & Diner Age
Awful Awful celebrates New England dairy-bar pride in a cold glass: Rhode Island/New England ice milk shake tradition.
America's Melting Pot
Bacon Maple Shake photo coming soon
1900-1929
Bacon Maple Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: 2010s novelty diner/chain flavor.
1900s-present
A Greek American-style baklava made with buttered phyllo, walnuts and pistachios, cinnamon, honey syrup, and lemon.
America's Melting Pot
Banana Bars photo coming soon
1946-present
Moist banana bars baked in a sheet pan and topped with cream cheese frosting, made for church basements, lunchrooms, and family potlucks.
America's Melting Pot
Banana Cream Pie Shake photo coming soon
1900-1929
Banana Cream Pie Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Diner dessert shake.
America's Melting Pot
Banana Licuado photo coming soon
Cross-era
Banana Licuado salutes regional fruit country and the American dairy-stand tradition: Mexican-American breakfast drink.
America's Melting Pot
Banana Malt photo coming soon
1900-1929
Banana Malt pours old-school malt-shop cheer into a cold glass: Classic soda fountain variation.
America's Melting Pot
Banana Peanut Butter Smoothie photo coming soon
1970-1989
Banana Peanut Butter Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Protein smoothie crossover.
1880s-present
A classic Southern banana pudding layered with vanilla custard, ripe bananas, vanilla wafers, and whipped cream or meringue.
America's Melting Pot
Banana Pudding Ancestor photo coming soon
1880s-1920s
A late-19th-century style banana pudding ancestor layered with custard, sliced bananas, and ladyfingers or sponge cake.
America's Melting Pot
Banana Shake photo coming soon
1900-1929
Banana Shake pours old-school malt-shop cheer into a cold glass: Classic soda fountain flavor.
America's Melting Pot
Banana Split photo coming soon
1900s-present
A classic American banana split made with vanilla, chocolate, and strawberry ice cream, three sauces, whipped cream, nuts, and cherries.
America's Melting Pot
Banana Split Shake photo coming soon
1900-1929
Banana Split Shake pours old-school malt-shop cheer into a cold glass: Inspired by the banana split sundae.
1946-present
A backyard barbecued chicken recipe with bone-in chicken pieces cooked over indirect heat and brushed with vinegar-tomato barbecue sauce.
American Dairy Age
Bayley Hazen Blue-style Cheese is a blue-veined American cheese with measured mold culture, loose curd handling, piercing, humid aging, and careful moisture control.
1920s-present
Modern barbecued ribs are newer than their old-fashioned reputation suggests. They rose with commercial meatpacking, refrigeration, barbecue stands, and postwar backyard grilling. Today ribs are a holiday and cookout centerpiece, especially when cooked gently and sauced near the end so the glaze sets instead of scorches.
America's Melting Pot
Beet Berry Smoothie photo coming soon
1970-1989
Beet Berry Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Modern wellness smoothie.
1700s-present
Beignets carry French and Acadian roots into Louisiana, where New Orleans coffee stands made them a breakfast and late-night ritual. The familiar square, sugar-dusted version is now inseparable from cafe au lait and the French Quarter.
America's Melting Pot
Berry Julius photo coming soon
Postwar & Diner Age
Berry Julius carries the bright, frothy spirit of American mall counters: Shopping mall smoothie crossover.
America's Melting Pot
Birch Beer Float photo coming soon
Gilded Age & Progressive Era
Birch Beer Float is fizzy Americana from the soda-fountain counter: Pennsylvania/Mid-Atlantic regional variation.
America's Melting Pot
Birthday Cake Shake photo coming soon
1900-1929
Birthday Cake Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Modern chain flavor.
1900s-present
Black and white cookies are New York bakery icons, commonly linked to Glaser Bake Shop in Yorkville and to German Jewish bakery traditions. Their half-vanilla, half-chocolate tops made them instantly recognizable on deli and bakery counters.
America's Melting Pot
Black and White Malt photo coming soon
1900-1929
Black and White Malt pours old-school malt-shop cheer into a cold glass: Vanilla malt with chocolate syrup.
America's Melting Pot
Black and White Shake photo coming soon
Postwar & Diner Age
Black and White Shake pours old-school malt-shop cheer into a cold glass: Vanilla ice cream with chocolate syrup, especially New York diner style.
America's Melting Pot
Black Cow photo coming soon
Gilded Age & Progressive Era
Black Cow is fizzy Americana from the soda-fountain counter: Often root beer float or root beer mixed with ice cream; name varies by region.
1960s-present
Black Forest cake, or Schwarzwalder Kirschtorte, came from German pastry traditions and became popular in the United States in the mid-20th century. American versions often soften the kirsch element but keep chocolate, cherries, and whipped cream.
America's Melting Pot
Black Raspberry Frappe photo coming soon
Postwar & Diner Age
Black Raspberry Frappe celebrates New England dairy-bar pride in a cold glass: New England ice cream stand flavor.
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.
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.
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.
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.
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.
America's Melting Pot
Blueberry Slab Pie photo coming soon
2000s-present
Slab pie takes the American fruit pie and turns it into potluck architecture: more servings, easier transport, and plenty of crust. A blueberry version fits summer celebrations, church suppers, and Fourth of July tables.
America's Melting Pot
Blueberry Syrup photo coming soon
Cross-era
Blueberry Syrup is a sweet sauce with real American table personality: Maine/Michigan breakfast and pancakes. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Boiled Coffee Cake photo coming soon
1870s-present
Older American coffee cakes sometimes actually contained coffee. Recipes using cold boiled coffee, molasses, raisins, and spice appeared in late-19th and early-20th-century cookbooks, making a sturdy loaf cake for the coffee table.
America's Melting Pot
Boiled Potatoes photo coming soon
1800-1860
Boiled potatoes are a building-block recipe rather than a showpiece. They belong to everyday American tables because potatoes were affordable, filling, easy to store, and ready to serve plain or dress with butter, gravy, herbs, or pan drippings.
America's Melting Pot
Boston Cooler photo coming soon
Gilded Age & Progressive Era
Boston Cooler is fizzy Americana from the soda-fountain counter: Ginger ale, often Vernors, blended with vanilla ice cream; strongly associated with Detroit/Michigan.
America's Melting Pot
Bourbon Caramel Sauce photo coming soon
Modern Melting Pot
Bourbon Caramel Sauce is a sweet sauce with real American table personality: Kentucky/Southern modern dessert sauce. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Boxty photo coming soon
1800s-present
Boxty is a traditional Irish potato pancake especially associated with north Connacht, the north Midlands, and Ulster. Irish immigrants brought potato cookery with them to America, where boxty fits naturally beside other Irish American breakfast and supper dishes.
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.
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 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
Brownie Batter Shake photo coming soon
1900-1929
Brownie Batter Shake pours old-school malt-shop cheer into a cold glass: Modern dessert shake.
America's Melting Pot
Brownie Concrete photo coming soon
Postwar & Diner Age
Brownie Concrete is thick, spoonable frozen-custard stand fun: Custard shop favorite.
America's Melting Pot
Brownie Malt photo coming soon
1900-1929
Brownie Malt pours old-school malt-shop cheer into a cold glass: Modern dessert malt.
1890s-present
Brownies became an American classic at the meeting point of hotel pastry, home economics, and community baking. Chicago's Palmer House is tied to an early chocolate brownie in 1893, and Fannie Farmer helped standardize brownie recipes for home cooks soon after.
America's Melting Pot
Bubblegum Shake photo coming soon
1900-1929
Bubblegum Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Ice cream stand kid classic.
America's Melting Pot
Buckwheat Cakes photo coming soon
1700s-present
Buckwheat cakes were once a cold-weather American breakfast staple, especially in Pennsylvania, Appalachia, and boardinghouses. Buckwheat grew well in poor soils, and an overnight batter gave the cakes a tangy flavor before modern baking powder pancakes took over.
1980s-present
Buffalo chicken pizza merges two American party foods: Buffalo wings and pizza. Once wings became a national bar-food favorite, pizza shops and home cooks started using buttery hot sauce instead of tomato sauce and topping pies with chicken and cooling cheese or ranch.
1950s-present
Bundt cake is as much about the pan as the batter. Nordic Ware created the Bundt pan in 1950 for home bakers seeking a kugelhopf-style shape, and Ella Helfrich's 1966 Tunnel of Fudge cake sent Bundt baking into American kitchens.
America's Melting Pot
Butter Boards photo coming soon
2020s-present
Butter boards became a viral American entertaining trend in 2022 after Justine Doiron shared her version online and credited Joshua McFadden's cookbook idea. The appeal was simple: a dramatic, cheaper alternative to a charcuterie board that turns good butter and bread into a party centerpiece.
1900s-present
Butter mochi is beloved local Hawaii potluck food, with a chewy custard texture that reflects the islands' layered Japanese, Filipino, Portuguese, and local baking influences. It is easy to mix, travels well, and cuts into snackable squares.
America's Melting Pot
Butter Pecan Shake photo coming soon
Postwar & Diner Age
Butter Pecan Shake pours old-school malt-shop cheer into a cold glass: Southern and ice cream parlor flavor.
America's Melting Pot
Butterfinger Blizzard-Style Treat photo coming soon
Postwar & Diner Age
Butterfinger Blizzard-Style Treat is thick, spoonable frozen-custard stand fun: 1980s/1990s fast-food dessert energy.
America's Melting Pot
Butterfinger Concrete photo coming soon
Postwar & Diner Age
Butterfinger Concrete is thick, spoonable frozen-custard stand fun: Candy mix-in classic.
1800s-present
Buttermilk pie is a Southern pantry pie: inexpensive, tangy, and available when fruit is out of season. It sits near chess pie and other desperation pies, using buttermilk and a few staple ingredients to make a custard filling in a plain pie shell.
America's Melting Pot
Butterscotch Malt photo coming soon
1900-1929
Butterscotch Malt pours old-school malt-shop cheer into a cold glass: Old-fashioned soda fountain flavor.
America's Melting Pot
Butterscotch Sauce photo coming soon
Gilded Age & Progressive Era
Butterscotch Sauce is a sweet sauce with real American table personality: Ice cream parlor classic. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
America's Melting Pot
Cake Batter Shake photo coming soon
1900-1929
Cake Batter Shake pours old-school malt-shop cheer into a cold glass: Birthday-party Americana in a cup.
America's Melting Pot
California Date Shake photo coming soon
Cross-era
California Date Shake salutes regional fruit country and the American dairy-stand tradition: Coachella Valley/Palm Springs.
America's Melting Pot
Candy Cane Shake photo coming soon
1900-1929
Candy Cane Shake brings drive-in, carhop, and fast-food dessert-counter energy to the table: Christmas seasonal shake.
America's Melting Pot
Cane Syrup photo coming soon
Cross-era
Cane Syrup is a sweet sauce with real American table personality: Gulf South and Southern breakfast table. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
1900s-present
Cannoli came to Italian American bakeries from Sicily, where fried pastry shells and ricotta filling have deep carnival and regional roots. In the United States, Little Italy bakeries made cannoli a signature Italian American dessert, often sweeter and larger than Sicilian versions.
America's Melting Pot
Caramel Apple Shake photo coming soon
Postwar & Diner Age
Caramel Apple Shake pours old-school malt-shop cheer into a cold glass: Fall fair and orchard flavor.
Community recipe submission
Log in to submit a recipe, format it with the cooking companion, and send it for review.
Log in to Submit