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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Avgolemono Soup photo coming soon
1900-1929
A silky Greek-American chicken, rice, egg, and lemon soup made by tempering eggs into hot broth for a creamy dairy-free finish.
The Melting Pot
Boston Baked Beans photo coming soon
1600s-present
Boston baked beans grew from New England bean cookery, English pork-and-bean traditions, and the colonial availability of molasses through Atlantic trade. The long bake made practical sense for Sabbath observance and cold-weather kitchens, and the dish became one of Boston's defining foods.
The Melting Pot
Anadama Bread photo coming soon
1800s-present
A lightly sweet New England loaf made with cornmeal, molasses, wheat flour, and yeast.
The Melting Pot
Apple Pandowdy photo coming soon
Founding Era
Sliced apples baked under a pastry or biscuit crust that is broken into the juices as it bakes.
The Melting Pot
Bagel Pizza photo coming soon
1970-1989
Split bagels topped with tomato sauce, mozzarella, oregano, and pepperoni or vegetables, baked until bubbly for a lunchbox and after-school classic.
The Melting Pot
Baked Beans photo coming soon
1600s-present
A New England-style baked bean pot made with navy beans, molasses, brown sugar, mustard, onion, and salt pork or bacon.
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Boston Brown Bread photo coming soon
1700s-present
Boston brown bread is the dark, tender partner to baked beans. Colonial New England cooks used mixed grains, cornmeal, and molasses, then steamed the batter because the bread had little gluten and home ovens were not always reliable.
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Brownies photo coming soon
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.
The Melting Pot
Baklava photo coming soon
1900s-present
A Greek American-style baklava made with buttered phyllo, walnuts and pistachios, cinnamon, honey syrup, and lemon.