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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Tater Tot Hotdish photo coming soon
Postwar & Diner Age
A practical Upper Midwest casserole layered with seasoned beef, vegetables, creamy sauce, cheese, and crisp tater tots.
The Melting Pot
Boston Baked Beans photo coming soon
1600s-present
Boston baked beans grew from New England bean cookery, English pork-and-bean traditions, and the colonial availability of molasses through Atlantic trade. The long bake made practical sense for Sabbath observance and cold-weather kitchens, and the dish became one of Boston's defining foods.
The Melting Pot
Chicken and Rice Casserole photo coming soon
1940s-present
A comforting chicken and rice casserole made with uncooked rice, chicken pieces, condensed cream soup, broth, and a simple baked finish.
The Melting Pot
Banana Bars photo coming soon
1946-present
Moist banana bars baked in a sheet pan and topped with cream cheese frosting, made for church basements, lunchrooms, and family potlucks.
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Cabbage Rolls photo coming soon
1900s-present
Cabbage rolls came to American tables through many Eastern European and Jewish immigrant communities. Polish golabki, Ukrainian holubtsi, Slovak holubky, Jewish holishkes, and related dishes all wrap humble cabbage around a filling that stretches meat with rice or grain.
The Melting Pot
Caramel Rolls photo coming soon
1920s-present
Caramel rolls are a beloved North Dakota and Upper Midwest bakery, church, and cafe treat. They resemble cinnamon rolls or sticky buns, but the defining feature is a generous caramel sauce that bakes under the rolls and becomes the top after turning out.
The Melting Pot
Cheese Ball photo coming soon
1950s-present
A midcentury-style cheese ball made with cream cheese, cheddar, green onion, Worcestershire, and a crunchy pecan coating.
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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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Chess Pie photo coming soon
1800s-present
A classic Southern pantry pie with a buttery sugar filling, cornmeal texture, and a bright touch of vinegar or lemon.
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Brownies photo coming soon
1890s-present
Brownies became an American classic at the meeting point of hotel pastry, home economics, and community baking. Chicago's Palmer House is tied to an early chocolate brownie in 1893, and Fannie Farmer helped standardize brownie recipes for home cooks soon after.
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Ambrosia photo coming soon
Late 1800s-present
A simple old-fashioned ambrosia of oranges, pineapple, coconut, and a little sugar, chilled until juicy.
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Carrot Raisin Salad photo coming soon
1940s-present
Carrot raisin salad belongs to the American category of sweet mayonnaise salads that showed up in cafeterias, potlucks, and chain-restaurant side dishes. Chick-fil-A made one especially familiar before retiring it, and the recipe still circulates as a nostalgic copycat.
The Melting Pot
Ambrosia Salad photo coming soon
Postwar & Diner Age
A midcentury-style fruit salad with pineapple, mandarin oranges, coconut, marshmallows, and a creamy dressing.