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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
Beef and Noodles photo coming soon
1861-1900
Beef and noodles is plainspoken comfort food: slow-cooked beef, rich broth, and egg noodles served as a main dish or over mashed potatoes. It fits the railroad, boardinghouse, and settlement table because it stretches a roast into a filling meal and reflects German and Amish noodle traditions carried into the Midwest and Great Plains.
The Melting Pot
Buttermilk Biscuits photo coming soon
1800s-present
Buttermilk biscuits are a cornerstone of Southern breakfast and supper tables. Their tenderness depends on soft wheat flour, cold butter or shortening, and a light hand, and they became especially identified with Southern brands such as White Lily.
The Melting Pot
Apple Dumplings photo coming soon
1800s-present
A Pennsylvania Dutch-style dessert of cored apples wrapped in dough and baked with brown sugar syrup.
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
Baked Ziti photo coming soon
1900s-present
A crowd-friendly baked ziti casserole layered with marinara, ricotta, mozzarella, Parmesan, and optional Italian sausage.
The Melting Pot
Black-Eyed Peas photo coming soon
1700s-present
Black-eyed peas carry West African, Southern, and Gullah Geechee food history. They became a New Year good-luck dish across the South, especially when served with greens, cornbread, or rice as Hoppin John.
The Melting Pot
Boardinghouse Meatloaf photo coming soon
1861-1900
Boardinghouse meatloaf fits kitchens that had to feed many people from affordable ingredients. Ground meat, binders, vegetables, and a sweet-tangy glaze made a loaf that sliced neatly, stretched well, and reheated for leftovers.
The Melting Pot
Chicken and Noodles photo coming soon
1900s-present
Tender chicken and egg noodles simmered in rich broth until thick, hearty, and ready for a Midwestern supper.
The Melting Pot
Chicken and Slicks photo coming soon
1800s-present
Chicken simmered in broth with thin rolled dumpling strips, also called slicks, sliders, or chicken pastry in parts of the South.
The Melting Pot
Buttermilk Pie photo coming soon
1800s-present
Buttermilk pie is a Southern pantry pie: inexpensive, tangy, and available when fruit is out of season. It sits near chess pie and other desperation pies, using buttermilk and a few staple ingredients to make a custard filling in a plain pie shell.
The Melting Pot
Beef Stew photo coming soon
1800s-present
Beef stew is old-world pot cooking adapted to American beef country, boardinghouses, and family kitchens. Browning the meat, simmering it gently, and adding vegetables in stages turns inexpensive chuck into a cold-weather meal.