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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Barbecued Chicken photo coming soon
1946-present
A backyard barbecued chicken recipe with bone-in chicken pieces cooked over indirect heat and brushed with vinegar-tomato barbecue sauce.
The Melting Pot
BBQ Ribs photo coming soon
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.
The Melting Pot
Backyard BBQ Ribs photo coming soon
2010-2026
A backyard-style pork rib recipe with a brown-sugar spice rub, low indirect heat, apple juice, and a sticky barbecue sauce glaze.
The Melting Pot
Icebox Pie photo coming soon
1946-1969
Icebox pies emerged as easy-to-make desserts suited for the freezer and backyard grills of postwar American suburbs (1946-1969). These no-bake pies leveraged refrigeration technology and convenience food trends, becoming iconic in family and social outdoor gatherings.
The Melting Pot
Jerk Chicken photo coming soon
1990-2009
Jerk chicken is a spicy grilled poultry dish originating from Jamaica, adapted into suburban American cooking in the 1990s and 2000s. It features chicken marinated in a blend of Scotch bonnet peppers, allspice, thyme, and other herbs, bringing Caribbean flavors to American backyards and supermarkets.