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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Pickled Watermelon Rind photo coming soon
1776-1800
Pickled Watermelon Rind is a historic Southern side dish featuring the crisp, tangy rind of the watermelon preserved in a sweet and spiced pickling brine. Preserving watermelon rind was a practical way to reduce waste and enjoy preserved flavor beyond watermelon season in late 18th-century America.
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Preserved Apples photo coming soon
1776-1800
Preserved Apples were a common way to store fruit from harvest through the winter in late 18th century America. Using sugar or honey and spices, early Americans extended the shelf life of apples for use in cooking and as table treats.
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Strawberry Pretzel Salad photo coming soon
1946-1969
Strawberry Pretzel Salad combines a salty pretzel crust, a creamy sweetened cream cheese layer, and a tangy strawberry gelatin topping. Emerging in postwar America, this recipe became a staple at holiday and Easter tables, marrying convenience with contrasting flavors and textures.
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Waldorf Salad photo coming soon
1946-1969
A fresh side dish combining crisp apples, celery, walnuts, and mayonnaise dressing. Originating in the early 20th century, Waldorf Salad became popular during the postwar prosperity era as a simple yet elegant accompaniment.
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Fruit Pizza photo coming soon
Cross-era
Fruit pizza is a sweet dessert featuring a cookie or sugar cookie crust topped with a layer of cream cheese icing and fresh fruit. Born from Italian-American culinary creativity, this versatile treat combines the fun of pizza presentation with fresh and colorful fruits, perfect for celebrations and summer gatherings.
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Tea Brack photo coming soon
1800-1860
Tea Brack is a lightly spiced sweet bread soaked in tea and studded with dried fruits. This traditional Irish-influenced drinkable bread found a place in Irish-American kitchens during the early 19th century, especially around holidays. It combines the flavors of black tea, dried fruits, and warming spices, reflecting the blending of Irish heritage with American ingredients.
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Tzimmes photo coming soon
1861-1900
Tzimmes is a sweet potato and carrot stew rooted in Jewish-American communities during the 19th century, reflecting the use of dried fruits and root vegetables in Ashkenazi holiday cooking. It exemplifies cultural continuity and adaptation in American Jewish culinary traditions.
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Charcuterie Boards photo coming soon
2010s-present
A modern American party board arranging cured meats, cheeses, crackers, fruit, nuts, pickles, and spreads for casual grazing.
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Chokecherry Sauce photo coming soon
1800-1860
Chokecherry Sauce is a tart and flavorful condiment made from the chokecherry fruit, historically prepared by Indigenous American peoples across the United States from the early 19th century. This sauce functions as an accompaniment to game meats and poultry, showcasing native foraging and preservation techniques during the Expansion and Young Republic period. It exemplifies Indigenous foodways adapted to settler tables while maintaining cultural culinary heritage.
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Cranberry Bread photo coming soon
1800-1860
Moist quick bread studded with fresh cranberries, offering a balance of tart and sweet flavors. A traditional New England baked good enjoyed during the fall and winter months.
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Cranberry Fluff photo coming soon
1900-1929
A nostalgic sweet salad combining cranberries, marshmallows, nuts, and whipped topping to create a light, fruity dessert common at churches and schools in New England during the early 20th century.
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Cranberry Relish photo coming soon
Cross-era
A bright and tangy relish made from freshly chopped cranberries, orange peel, and sugar. A traditional New England side dish commonly served at Thanksgiving and holiday meals.
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Cranberry Sauce photo coming soon
1776-1800
A traditional cooked cranberry sauce simmered with sugar and citrus, served as a tart condiment during Thanksgiving feasts in New England since the late 18th century.
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Cranberry Tart photo coming soon
1776-1800
A baked pastry tart filled with a sweetened cranberry custard or jelly filling. This dessert emphasizes New England's historic use of local cranberries in festive baked goods.
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Crockpot Apple Butter photo coming soon
1970-1989
Crockpot Apple Butter is a convenient modern adaptation of traditional apple butter, slow-cooked fruit preserves spiced with cinnamon and cloves. It features in American regional and tailgate cooking, offering a spread or condiment with deep, concentrated apple flavor achieved through slow cooking.
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Dutch Oven Cobbler photo coming soon
Cross-era
A classic outdoor dessert, the Dutch Oven Cobbler combines fresh or canned fruit topped with a simple biscuit or cake-like batter, baked in a cast iron Dutch oven over coals or an open fire. A favored treat at camps and cabins, it's valued for ease of preparation and comforting, warm sweetness.
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Frog Eye Salad photo coming soon
1946-1969
Frog eye salad is a sweet side dish made with acini di pepe pasta, fruit, and a creamy marshmallow-based dressing. Popular in mid-20th century suburban America, it exemplifies the era's love of Jell-O salads and freezer convenience foods.
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Fruitcake photo coming soon
Cross-era
Fruitcake is a rich, dense cake loaded with dried fruits, nuts, and spices, often soaked in alcohol and served during Christmas holidays across America for centuries, rooted in European festive traditions.
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Fruit Leather photo coming soon
1776-1800
Fruit leather is a traditional preserved fruit snack made by drying pureed fruit into a thin, flexible sheet. Common in early America, it offered a way to enjoy fruit flavors year-round. This homemade fruit leather recipe captures the simple, wholesome practice of preserving seasonal fruit using natural drying methods.
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Girl Dinner photo coming soon
2010-2026
Girl dinner is a trendy informal meal concept featuring a selection of light snacks such as cheese, crackers, fruits, nuts, and charcuterie. Popularized in 21st-century social media, it emphasizes ease, sharing, and snacking over formal dining, reflecting contemporary casual eating habits and viral food culture.
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Huckleberry Pie photo coming soon
Cross-era
Huckleberry pie is a traditional dessert from the Pacific Northwest, featuring native huckleberries baked in a flaky crust. Known for their distinct tart and sweet flavor, huckleberries have been foraged and used by Indigenous peoples and settlers alike. The pie showcases regional culinary heritage and celebration of local wild ingredients.
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Jell-O Salad photo coming soon
1900-1929
Jell-O salad, popular in early 20th-century American school, church, and community gatherings, is a molded gelatin dish incorporating fruit, nuts, and sometimes vegetables. It became a festive side or dessert during the 1900-1929 period, reflecting innovation in convenience foods and the era's fondness for bright, decorative dishes.
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Kolaches photo coming soon
1900-1929
Kolaches are soft yeast dough pastries filled with fruit jams, cream cheese, or savory meats. They became popular in the Great Plains through Polish, Czech, Slovak, and other Eastern European immigrant communities. These treats are traditionally enjoyed at church gatherings, state fairs, and holiday celebrations like Easter, symbolizing community and heritage.
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Kuchen photo coming soon
1800-1860
Kuchen, German for cake, refers to a variety of fruit or custard-topped cakes introduced to American Great Plains by German immigrants in the 19th century. These cakes were often baked for social and family occasions, reflecting adaptation of old-world recipes to local fruits and dairy, making them a staple in immigrant households.
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Low-Fat Muffins photo coming soon
1990-2009
Low-fat muffins are moist quick breads with reduced fat content, often made with fruit or whole grain ingredients. They became popular in American coffee shops and health food circles during the 1990s and 2000s as people sought healthier breakfast and snack options.
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Paczki photo coming soon
1900-1929
Paczki are rich, deep-fried Polish-style doughnuts filled with sweet fruit preserves or cream. Popular among Polish, Czech, Slovak, and other Eastern European communities in the US, they became a festive treat especially around Mardi Gras and Easter.
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Pawpaw Pudding photo coming soon
1800-1860
Pawpaw pudding is a traditional dessert from Appalachia made using the native pawpaw fruit, combined with sugar, eggs, and spices, resulting in a custardy, fruit-based pudding reflecting early American regional cooking.
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Peach Cobbler photo coming soon
1861-1900
Peach cobbler is a comforting southern baked dessert featuring sweetened peaches topped with a biscuit or batter crust, baked until golden and bubbly. Widely enjoyed throughout the South, its origins trace to Reconstruction-era adaptations.
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Pie by the Slice photo coming soon
1900-1929
Pie by the Slice refers to the tradition of serving a single slice of pie as a dessert or snack in American diners, lunch counters, and state fairs. Popular from the early 20th century onward, this practice highlights the accessibility and communal spirit of pie as an all-American favorite, offering a variety of fruit, cream, or custard pies available by the slice for quick enjoyment.
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Poke Cake photo coming soon
1970-1989
Poke cake is a moist layered dessert featuring holes poked after baking to absorb flavored fillings, popular in Hawaii during the 1970s and 1980s as a convenient party treat combining traditional cakes with tropical flavors.
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Prune Cake photo coming soon
1930-1945
Prune Cake is a moist, spiced dessert that became popular during the Great Depression, utilizing affordable and shelf-stable prunes as a key ingredient. It reflects resourceful baking amid economic hardship.
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Prune Kolaches photo coming soon
1900-1929
Prune Kolaches are sweet yeast pastries filled with prune fruit, reflecting Polish, Czech, and Slovak immigrant baking traditions brought to American cities in the early 1900s. They became popular at diners and fairs.
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Railroad Pie photo coming soon
1861-1900
Railroad Pie is a traditional American fruit pie historically linked to railroad and mining communities during the Civil War and Reconstruction era. Made with seasonal fruits and a sturdy crust, it was a portable and energy-rich dessert for workers and settlers.
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Seafoam Salad photo coming soon
1946-1969
Seafoam Salad is a light, frothy gelatin salad featuring lime Jell-O, crushed pineapple, marshmallows, and cottage cheese or whipped topping. Popular in mid-20th century American suburbs, especially during 1946-1969, it was a fixture of potlucks and holiday dinners symbolizing postwar convenience foods adapted into celebratory menus.
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Shrub photo coming soon
1776-1800
Shrub is a vinegar-based syrup mixed with fruit juice or water to create a refreshing beverage. It was popular in Revolutionary-era America as a preserved fruit drink and early cocktail mixer.
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Smoothies photo coming soon
1970-1989
Smoothies became a widespread American beverage from the 1970s through the 1980s, associated with mall food courts, health food movements, and regional popularity. These fruit-based blended drinks combine fresh ingredients with dairy or alternatives, serving as convenient refreshments for tailgates, fast food, and casual occasions.
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Snickers Salad photo coming soon
1946-1969
Snickers Salad combines chopped Snickers bars, apples, whipped topping, and sometimes pudding mix into a creamy fruit salad. Popular in mid-20th century American suburbs, it illustrates the era's fascination with sweet, easy-to-assemble salads served at potlucks and family dinners.
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Spinach Salad with Strawberries photo coming soon
1990-2009
Spinach salad with strawberries is a fresh American salad that gained popularity in suburban and casual dining settings between 1990 and 2009, emphasizing healthy, colorful ingredients often dressed with sweet vinaigrette.
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Drawn Butter with Lemon photo coming soon
Cross-era
Drawn Butter with Lemon is a spread with real American table personality: Lobster shack culture. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Hot Pepper Jelly photo coming soon
Cross-era
Hot Pepper Jelly is a condiment with real American table personality: Southern party staple, often served over cream cheese. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Cajun Butter Sauce photo coming soon
Cross-era
Cajun Butter Sauce is a seafood sauce with real American table personality: Seafood boil bag culture. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Garlic Butter Seafood Boil Sauce photo coming soon
Modern Melting Pot
Garlic Butter Seafood Boil Sauce is a seafood sauce with real American table personality: Modern Cajun/Asian-American seafood boil restaurants. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Drawn Butter photo coming soon
Cross-era
Drawn Butter is a seafood sauce with real American table personality: Lobster, crab, clams, and New England shore dinner tradition. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Peach Preserves photo coming soon
Cross-era
Peach Preserves is a preserve with real American table personality: Southern and orchard-country classic. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Strawberry Jam photo coming soon
Frontier & Expansion
Strawberry Jam is a preserve with real American table personality: Farmhouse, state fair, and breakfast table staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Grape Jelly photo coming soon
Cross-era
Grape Jelly is a preserve with real American table personality: Peanut butter and jelly's necessary partner. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Concord Grape Jelly photo coming soon
Cross-era
Concord Grape Jelly is a preserve with real American table personality: Northeastern American grape culture. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Muscadine Jelly photo coming soon
Cross-era
Muscadine Jelly is a preserve with real American table personality: Southern native grape preserve. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Scuppernong Jelly photo coming soon
Cross-era
Scuppernong Jelly is a preserve with real American table personality: Southern grape jelly, especially Carolinas. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Mayhaw Jelly photo coming soon
Cross-era
Mayhaw Jelly is a preserve with real American table personality: Southern wetland fruit jelly; mayhaws are native to the southern U.S. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Beach Plum Jelly photo coming soon
Cross-era
Beach Plum Jelly is a preserve with real American table personality: Coastal New England and Mid-Atlantic preserve. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Sand Plum Jelly photo coming soon
Cross-era
Sand Plum Jelly is a preserve with real American table personality: Great Plains and Oklahoma/Texas tradition. It brings flavor from Texas and the Southwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Wild Plum Jelly photo coming soon
Cross-era
Wild Plum Jelly is a preserve with real American table personality: Prairie and farmstead preserving. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Elderberry Jelly photo coming soon
Frontier & Expansion
Elderberry Jelly is a preserve with real American table personality: Rural and Appalachian preserving. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Black Raspberry Jam photo coming soon
Cross-era
Black Raspberry Jam is a preserve with real American table personality: Midwest, Appalachia, and Pennsylvania tradition. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Huckleberry Jam photo coming soon
Cross-era
Huckleberry Jam is a preserve with real American table personality: Montana, Idaho, Pacific Northwest, and mountain West. It brings flavor from the Pacific Northwest and Mountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Marionberry Jam photo coming soon
Cross-era
Marionberry Jam is a preserve with real American table personality: Oregon original blackberry cultivar released in 1956 by USDA/OSU and named for Marion County, Oregon. It brings flavor from the Pacific Northwest and Mountain West to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Boysenberry Preserves photo coming soon
Cross-era
Boysenberry Preserves is a preserve with real American table personality: California berry culture; Walter Knott helped commercialize the boysenberry at what became Knott's Berry Farm. It brings flavor from California, Hawaii, and the West Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Olallieberry Jam photo coming soon
Cross-era
Olallieberry Jam is a preserve with real American table personality: California coastal berry preserve. It brings flavor from California, Hawaii, and the West Coast to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Blueberry Jam photo coming soon
Cross-era
Blueberry Jam is a preserve with real American table personality: Maine, Michigan, New Jersey, and farm country. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Wild Blueberry Jam photo coming soon
Cross-era
Wild Blueberry Jam is a preserve with real American table personality: Maine and northern berry culture. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Blackberry Jam photo coming soon
Frontier & Expansion
Blackberry Jam is a preserve with real American table personality: Southern, Appalachian, Ozark, and Pacific Northwest tradition. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Raspberry Jam photo coming soon
Frontier & Expansion
Raspberry Jam is a preserve with real American table personality: Farmhouse and berry-patch staple. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Rhubarb Jam photo coming soon
Cross-era
Rhubarb Jam is a preserve with real American table personality: Cold-climate garden preserving. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Fig Preserves photo coming soon
Cross-era
Fig Preserves is a preserve with real American table personality: Southern and Gulf Coast tradition. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pear Preserves photo coming soon
Cross-era
Pear Preserves is a preserve with real American table personality: Southern farm kitchens. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Tomato Jam photo coming soon
Cross-era
Tomato Jam is a preserve with real American table personality: Garden surplus turned savory-sweet condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Green Tomato Preserves photo coming soon
Cross-era
Green Tomato Preserves is a preserve with real American table personality: Farm garden economy. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pawpaw Butter photo coming soon
Frontier & Expansion
Pawpaw Butter is a preserve with real American table personality: Appalachian/Midwestern native fruit spread. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pumpkin Butter photo coming soon
Cross-era
Pumpkin Butter is a preserve with real American table personality: Fall farmstand spread. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Sweet Potato Butter photo coming soon
Cross-era
Sweet Potato Butter is a preserve with real American table personality: Southern root-cellar preserve. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Prickly Pear Jelly photo coming soon
Cross-era
Prickly Pear Jelly is a preserve with real American table personality: Southwest desert fruit preserve. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Mesquite Jelly/Syrup photo coming soon
Cross-era
Mesquite Jelly/Syrup is a preserve with real American table personality: Southwestern desert pantry. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pepper Jelly photo coming soon
Cross-era
Pepper Jelly is a preserve with real American table personality: Southern party and cream-cheese-board staple. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Jalapeno Jelly photo coming soon
Cross-era
Jalapeno Jelly is a preserve with real American table personality: Texas/Southwest/Southern sweet-hot jelly. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Bacon Jam photo coming soon
Modern Melting Pot
Bacon Jam is a preserve with real American table personality: Modern American burger/brunch condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Onion Jam photo coming soon
Modern Melting Pot
Onion Jam is a preserve with real American table personality: Modern steakhouse and burger condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Bourbon Peach Jam photo coming soon
Cross-era
Bourbon Peach Jam is a preserve with real American table personality: Southern/Kentucky-style preserve. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Maple Apple Butter photo coming soon
Frontier & Expansion
Maple Apple Butter is a preserve with real American table personality: New England/Appalachian mashup. It brings flavor from New England to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pickled Ramps photo coming soon
Frontier & Expansion
Pickled Ramps is a relish with real American table personality: Appalachian spring preserve. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Bread-and-Butter Jalapenos photo coming soon
Modern Melting Pot
Bread-and-Butter Jalapenos is a relish with real American table personality: Modern Southern/Southwestern preserve. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Chow-Chow Pepper Relish photo coming soon
Frontier & Expansion
Chow-Chow Pepper Relish is a condiment with real American table personality: Southern/Appalachian preserved garden relish. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Butterscotch Sauce photo coming soon
Postwar & Diner Age
Butterscotch Sauce is a sweet sauce with real American table personality: Ice cream parlor classic. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Peanut Butter Sauce photo coming soon
Postwar & Diner Age
Peanut Butter Sauce is a sweet sauce with real American table personality: Ice cream parlor and Midwest dessert bars. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Peanut Butter photo coming soon
Cross-era
Peanut Butter is a spread with real American table personality: Not exclusively American in concept, but deeply American in culture: PB&J, lunchboxes, cookies, pie. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Strawberry-Rhubarb Jam photo coming soon
Cross-era
Strawberry-Rhubarb Jam is a preserve with real American table personality: Midwest and northern garden classic. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Cream Cheese and Pepper Jelly photo coming soon
Cross-era
Cream Cheese and Pepper Jelly is a spread with real American table personality: Southern party appetizer. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Old Bay Butter photo coming soon
Cross-era
Old Bay Butter is a spread with real American table personality: Chesapeake seafood condiment. It brings flavor from Chesapeake and Mid-Atlantic to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Bread-and-Butter Pickles photo coming soon
Cross-era
Bread-and-Butter Pickles is a relish with real American table personality: Sweet Depression-era-style pickle tradition. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Grape Jelly + Peanut Butter photo coming soon
Cross-era
Grape Jelly + Peanut Butter is a spread with real American table personality: The PB&J combination itself deserves a recipe/sidebar. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Cajun Boil Butter photo coming soon
Cross-era
Cajun Boil Butter is a spread with real American table personality: Gulf Coast seafood boil table sauce. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Jezebel Sauce photo coming soon
Cross-era
Jezebel Sauce is a condiment with real American table personality: Southern sweet-hot sauce, usually pineapple preserves, apple jelly, horseradish, mustard, and pepper. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Chokecherry Jelly photo coming soon
Founding Era
Chokecherry Jelly is a preserve with real American table personality: Plains, Mountain West, and Indigenous/settler preserving tradition. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Buffalo Sauce photo coming soon
Cross-era
Buffalo Sauce is a condiment with real American table personality: Butter and hot sauce, tied to Buffalo wings at the Anchor Bar in Buffalo, New York, in 1964. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Compound Steak Butter photo coming soon
Cross-era
Compound Steak Butter is a spread with real American table personality: American steakhouse finishing sauce. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Watermelon Rind Preserves photo coming soon
Cross-era
Watermelon Rind Preserves is a preserve with real American table personality: Southern no-waste preserving. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Ranch Dressing photo coming soon
Cross-era
Ranch Dressing is a dressing with real American table personality: Buttermilk, herbs, garlic, onion, mayo/sour cream. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Buttermilk Dressing photo coming soon
Frontier & Expansion
Buttermilk Dressing is a dressing with real American table personality: Southern and farmhouse cousin of ranch. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Frosted Orange Drink photo coming soon
Postwar & Diner Age
Frosted Orange Drink carries the bright, frothy spirit of American mall counters: Fast-food style orange milkshake/smoothie hybrid.
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Acai Bowl Smoothie Base photo coming soon
Modern Melting Pot
Acai Bowl Smoothie Base brings juice-bar color and American smoothie-counter energy to the glass: California/Hawaii/fitness culture.
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Strawberry Banana Smoothie photo coming soon
Modern Melting Pot
Strawberry Banana Smoothie brings juice-bar color and American smoothie-counter energy to the glass: The default American smoothie.
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Mixed Berry Smoothie photo coming soon
Modern Melting Pot
Mixed Berry Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Smoothie shop staple.
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Blueberry Banana Smoothie photo coming soon
Modern Melting Pot
Blueberry Banana Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Breakfast smoothie classic.
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Raspberry Smoothie photo coming soon
Modern Melting Pot
Raspberry Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Berry-bar flavor.
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Mango Smoothie photo coming soon
Modern Melting Pot
Mango Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Tropical smoothie-shop favorite.
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Mango Pineapple Smoothie photo coming soon
Modern Melting Pot
Mango Pineapple Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Mall and airport smoothie bar flavor.
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Peach Smoothie photo coming soon
Modern Melting Pot
Peach Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Southern/farmstand flavor.
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Peach Mango Smoothie photo coming soon
Modern Melting Pot
Peach Mango Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Chain smoothie standard.
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Pineapple Coconut Smoothie photo coming soon
Modern Melting Pot
Pineapple Coconut Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Pina colada without the booze.
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Banana Peanut Butter Smoothie photo coming soon
Modern Melting Pot
Banana Peanut Butter Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Protein smoothie crossover.
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Chocolate Banana Smoothie photo coming soon
Modern Melting Pot
Chocolate Banana Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Dessert/fitness hybrid.
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Chocolate Peanut Butter Protein Smoothie photo coming soon
Modern Melting Pot
Chocolate Peanut Butter Protein Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Gym America.
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Strawberry Protein Smoothie photo coming soon
Modern Melting Pot
Strawberry Protein Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Fitness-chain favorite.
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Coffee Protein Smoothie photo coming soon
Modern Melting Pot
Coffee Protein Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Breakfast and gym crossover.
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Green Smoothie photo coming soon
Modern Melting Pot
Green Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Spinach/kale, fruit, juice, yogurt.
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Kale Pineapple Smoothie photo coming soon
Modern Melting Pot
Kale Pineapple Smoothie brings juice-bar color and American smoothie-counter energy to the glass: 2010s health-food flavor.
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Avocado Smoothie photo coming soon
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Avocado Smoothie brings juice-bar color and American smoothie-counter energy to the glass: American health-food version, with global roots.
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Acai Smoothie photo coming soon
Modern Melting Pot
Acai Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Brazilian-rooted ingredient adapted by U.S. smoothie bars.
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Pitaya / Dragon Fruit Smoothie photo coming soon
Modern Melting Pot
Pitaya / Dragon Fruit Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Smoothie bowl and Instagram-era drink.
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Carrot Orange Smoothie photo coming soon
Modern Melting Pot
Carrot Orange Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Juice-bar health drink.
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Beet Berry Smoothie photo coming soon
Modern Melting Pot
Beet Berry Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Modern wellness smoothie.
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Apple Spinach Smoothie photo coming soon
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Apple Spinach Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Green juice/smoothie crossover.
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Orange Carrot Ginger Smoothie photo coming soon
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Orange Carrot Ginger Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Juice bar staple.
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Tropical Storm Smoothie photo coming soon
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Tropical Storm Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Generic American smoothie-shop naming tradition.
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Meal Replacement Smoothie photo coming soon
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Meal Replacement Smoothie brings juice-bar color and American smoothie-counter energy to the glass: 1990s-2000s diet culture.
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Slim/Fitness Smoothie photo coming soon
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Slim/Fitness Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Chain smoothie category.
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Energy Smoothie photo coming soon
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Energy Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Smoothie with caffeine/guarana/tea additives.
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Electrolyte Smoothie photo coming soon
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Electrolyte Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Modern hydration smoothie.
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Pre-Workout Smoothie photo coming soon
Modern Melting Pot
Pre-Workout Smoothie brings juice-bar color and American smoothie-counter energy to the glass: Gym-chain drink.
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Prickly Pear Smoothie photo coming soon
Cross-era
Prickly Pear Smoothie salutes regional fruit country and the American dairy-stand tradition: Southwest.
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Mango Lassi Smoothie, American Cafe Version photo coming soon
Cross-era
Mango Lassi Smoothie, American Cafe Version salutes regional fruit country and the American dairy-stand tradition: Indian-American adaptation.
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Papaya Smoothie photo coming soon
Cross-era
Papaya Smoothie salutes regional fruit country and the American dairy-stand tradition: Florida/Caribbean-American.
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Coffee Milk Smoothie photo coming soon
Modern Melting Pot
Coffee Milk Smoothie blends coffeehouse America with milkshake-style fun: Rhode Island coffee syrup meets smoothie bar.
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Cranberry Orange Smoothie photo coming soon
Cross-era
Cranberry Orange Smoothie salutes regional fruit country and the American dairy-stand tradition: New England.
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Berry Julius photo coming soon
Postwar & Diner Age
Berry Julius carries the bright, frothy spirit of American mall counters: Shopping mall smoothie crossover.
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Orange-Banana Julius photo coming soon
Postwar & Diner Age
Orange-Banana Julius carries the bright, frothy spirit of American mall counters: 1980s-1990s mall smoothie flavor.
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Strawberry-Banana Julius photo coming soon
Postwar & Diner Age
Strawberry-Banana Julius carries the bright, frothy spirit of American mall counters: Smoothie-bar bridge drink.