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Recipe tag
Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Hoppin' John photo coming soon
Founding Era
A Lowcountry rice and black-eyed pea dish tied to Southern New Year tables, pork seasoning, and African-influenced foodways.
The 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
Barbecue Beans photo coming soon
1900s-present
A barbecue side dish of beans baked with bacon, onion, molasses, tomato, brown sugar, mustard, and barbecue sauce until thick and smoky.
The Melting Pot
BBQ Pulled Pork Sandwich photo coming soon
1920s-present
The pulled pork sandwich carries Southern barbecue into a portable form. Pork shoulder is cooked low and slow until it can be pulled apart, then served chopped or shredded on a bun. In Memphis and the Carolinas, slaw on the sandwich is part of the experience; elsewhere the sauce and smoke take the lead.
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
Apple Butter photo coming soon
1700s-present
Apples cooked down with cider, sugar, and warm spices into a dark, spreadable fruit butter.
The Melting Pot
Barbecue photo coming soon
1600s-present
A foundational Southern barbecue recipe for smoked pork shoulder seasoned with a dry rub and served with a vinegar-forward sauce.
The Melting Pot
Banana Pudding photo coming soon
1880s-present
A classic Southern banana pudding layered with vanilla custard, ripe bananas, vanilla wafers, and whipped cream or meringue.
The Melting Pot
Eastern North Carolina Whole Hog photo coming soon
Cross-era
Eastern North Carolina Whole Hog barbecue is a traditional slow-cooked pork technique where an entire hog is cooked over wood coals and served with a tangy, vinegar-based sauce. This style emphasizes simplicity, smoky flavor, and communal preparation often associated with regional celebrations.
The Melting Pot
Eastern North Carolina Vinegar Sauce photo coming soon
Cross-era
Eastern North Carolina Vinegar Sauce is a barbecue sauce with real American table personality: Thin vinegar, pepper, and pork fat tradition for whole hog barbecue. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
The Melting Pot
Lexington Dip photo coming soon
Cross-era
Lexington Dip is a barbecue sauce with real American table personality: Western North Carolina vinegar sauce with tomato/ketchup added. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.