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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Michigan Pasties photo coming soon
2010-2026
Michigan pasties are portable meat pies filled with seasoned ground beef, potatoes, and vegetables, originally brought to the Upper Peninsula by Cornish miners. This recipe celebrates the enduring legacy of immigrant miners' hearty meals adapted for cold climates and hard labor.
The Melting Pot
Cherry Pie photo coming soon
1700s-present
A double-crust sour cherry pie with a bright tart-sweet filling thickened just enough to slice cleanly.
The Melting Pot
Almond Chicken photo coming soon
1900s-present
Crisp boneless chicken served over lettuce with brown gravy, scallions, and toasted almonds.
The Melting Pot
Cardamom Bread photo coming soon
1800s-present
Cardamom bread came into Upper Midwest kitchens with Finnish, Swedish, Norwegian, and other Scandinavian immigrants. Finnish pulla and Swedish cardamom breads became coffee-table, holiday, and family celebration loaves in Scandinavian American communities.
The Melting Pot
Bosco Sticks photo coming soon
1988-present
Bosco Sticks are the kind of school-lunch food that became a regional memory: soft breadstick dough wrapped around mozzarella, baked in bulk, and served with warm marinara. The brand traces its roots to a Warren, Michigan pizzeria near a high school, then grew through cafeteria and concession channels.
The Melting Pot
Cherry Barbecue Sauce photo coming soon
Modern Melting Pot
Cherry Barbecue Sauce is a barbecue sauce with real American table personality: Michigan, Pacific Northwest, and modern smoked-meat applications. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
The 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.
The 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.