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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Brunswick Stew photo coming soon
1800s-present
Brunswick stew has competing origin claims in Virginia and Georgia, and older roots in Southeastern stews that combined meat and corn. Modern versions are often linked to barbecue restaurants, church fundraisers, hunting camps, and community kettles.
The Melting Pot
Ash Cakes photo coming soon
1776-1800
A plain cornmeal-and-water ash cake inspired by Revolutionary-era field cooking, adapted for a skillet or campfire with salt and a little fat for modern eatability.
The Melting Pot
Baked Ham photo coming soon
1900s-present
A Christmas and Easter baked ham glazed with brown sugar, mustard, cider vinegar, and cloves, baked until glossy and sliceable.
The Melting Pot
Banh Mi photo coming soon
1970s-present
A Vietnamese American banh mi sandwich with crisp baguette, mayonnaise, pate, pork or tofu, pickled carrot and daikon, cucumber, jalapeno, and cilantro.
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.