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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
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
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
Chicken Bog photo coming soon
1920s-present
A Pee Dee and Horry County chicken-and-rice dish with smoked sausage, moist rice, and enough broth to stay boggy.
The Melting Pot
South Carolina Mustard Sauce / Carolina Gold photo coming soon
Cross-era
South Carolina Mustard Sauce / Carolina Gold is a barbecue sauce with real American table personality: German immigrant influence plus Southern pork barbecue. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.