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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Cabbage Soup photo coming soon
1800s-present
Cabbage soup is old-world thrift cooking that fit American boardinghouses, mining camps, immigrant kitchens, and wartime tables. Cabbage stored well, stretched broth, and could become a light vegetable soup or a heartier meal with potatoes, beans, or meat.
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Avgolemono Soup photo coming soon
1900-1929
A silky Greek-American chicken, rice, egg, and lemon soup made by tempering eggs into hot broth for a creamy dairy-free finish.
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Chicken and Dumplings photo coming soon
1800s-present
Tender chicken in rich broth with soft dumplings, finished as a thick, comforting Southern and Appalachian main dish.
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Chicken and Dumplings, Early Style photo coming soon
1770s-1800s
A historic-style chicken broth with simple flour dumplings, inspired by early American meat-dumpling and pottage traditions.
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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.
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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.
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Chicken Long Rice photo coming soon
Cross-era
Chicken Long Rice is a comforting Hawaiian side featuring clear mung bean noodles simmered in chicken broth with shredded chicken, garlic, and ginger. This dish evolved through Hawaiian local and immigrant communities, reflecting influences from Asian and Portuguese-American cuisines and becoming a staple at family gatherings.
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Chicken Noodle Soup photo coming soon
Cross-era
Chicken Noodle Soup is a comforting one-pot dish made by simmering chicken, vegetables, broth, and egg noodles into a nourishing soup. A staple across American kitchens for generations, it highlights simplicity, warmth, and adaptability in soups and stews throughout the country's culinary evolution.
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Bread Stuffing photo coming soon
1700s-present
Bread stuffing is the Thanksgiving workhorse that turns stale bread into the part of the plate many people reach for first. Whether cooked inside the bird or baked separately as dressing, the core American formula is bread, aromatics, poultry herbs, and rich stock.
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French Dip photo coming soon
1946-1969
The French dip sandwich features thin roasted beef piled in a crusty roll and served with a side of hot beef broth (au jus) for dipping. Originating in mid-20th-century America, it became a restaurant staple embodying casual dining appreciation for French-style meats and sauces.
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French Onion Pasta photo coming soon
2010-2026
French onion pasta is a creamy, savory pasta dish that incorporates caramelized onions, beef broth, and cheese to evoke French onion soup flavors. It is a recent viral and food truck-inspired American fusion recipe.
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Bread Bowl Soup photo coming soon
1970s-present
Soup in a bread bowl became nationally familiar through San Francisco sourdough tourism and later cafe chains. The idea is older than the mall, but in modern American food it usually means chowder, broccoli cheddar, or another creamy soup served in an edible round loaf.
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Crockpot Chicken and Dumplings photo coming soon
1970-1989
Crockpot Chicken and Dumplings combines tender, slow-cooked chicken in a savory broth with soft dumplings cooked atop or within the crockpot. This adapts traditional Southern comfort food to a hands-off cooking method, popular in home kitchens from the 1970s onward.
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Hospital Chicken Broth photo coming soon
1861-1900
Hospital chicken broth is a clear, lightly seasoned broth historically served to patients during the Civil War era as a restorative and easily digestible food. Using basic chicken parts and minimal seasoning, it exemplifies early American military and hospital cooking aimed at nourishing illness recovery with limited resources.
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Instant Pot Pho-Inspired Soup photo coming soon
2010-2026
A quick pho-inspired soup that captures the essence of Vietnamese broth with spices and fresh herbs, made accessible to home cooks using the Instant Pot for rich flavor in less time.
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Potlikker Soup photo coming soon
1861-1900
Potlikker Soup is a traditional Southern U.S. dish made from the nutrient-rich broth left after cooking collard or other greens. Popular during Reconstruction and beyond, it emphasizes resourcefulness and Southern culinary traditions.
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Rabbit Stew photo coming soon
1776-1800
Rabbit Stew is a slow-cooked, savory dish combining rabbit meat with root vegetables and herbs in a flavorful broth. A rural favorite in early America, it provided nutrient-rich, warming food using wild or farmed rabbits during the late 18th century.
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Ramen photo coming soon
1990-2009
Ramen is a popular Japanese noodle soup that found a strong foothold in American suburban and urban dining scenes during the 1990s and 2000s. This dish often features a rich broth, noodles, and assorted toppings combining ethnic authenticity and local adaptations for broader appeal.
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Range Stew photo coming soon
1861-1900
Range Stew is a robust meat and vegetable stew historically cooked by cattle trail and chuckwagon cooks in the Great Plains during the late 19th century. This dish reflects frontier life and the demands of feeding cowboys crossing long ranges with accessible ingredients simmered into a thick, hearty stew.
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Saimin photo coming soon
Cross-era
Saimin is a noodle soup combining wheat noodles in a light broth with garnishes such as green onions, char siu pork, and seaweed. It emerged in Hawaii through fusion of Hawaiian, Asian-Pacific American, and Portuguese-American culinary traditions reflecting diverse immigration patterns.
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Sopa de Fideo photo coming soon
1800-1860
Sopa de Fideo is a light tomato-based soup featuring thin noodles, typical of Mexican and Southwestern home cooking. Its simple ingredients and preparation made it a staple in borderlands kitchens from the 19th century, providing a comforting, nourishing meal.