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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Rice photo coming soon
Cross-era
Rice is a versatile, widely consumed grain prepared plain or flavored, often associated with good luck and prosperity in American holiday traditions. From cross-era variations, rice has been incorporated into many regional cuisines and festive dishes across the United States.
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Cream of Wheat photo coming soon
Cross-era
Cream of Wheat is a smooth farina hot cereal made from wheat semolina, popular for American breakfasts since the early 20th century. Known for its creamy texture and mild flavor, it can be enriched with milk, butter, sugar, or spices, offering an energizing start to the day.
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Hominy photo coming soon
1776-1800
Hominy is dried maize kernels treated with an alkali to remove the hull and germ, a process known as nixtamalization. It has been a staple food for Indigenous peoples in North America and later incorporated widely into American cooking. This versatile ingredient appears in many traditional dishes across different regions, valued for its unique texture and nutritional content.
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Hasty Pudding photo coming soon
1776-1800
Hasty pudding is a simple cornmeal porridge traditionally eaten for breakfast, traced to colonial America and The Revolutionary Table era. It historically used accessible grains and minimal ingredients to provide warm sustenance.
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Hominy Stew photo coming soon
1800-1860
Hominy stew is a traditional Indigenous American dish combining hominy with meat and vegetables to create a hearty, nourishing meal. This recipe reflects how Indigenous foodways influenced American cooking during the 1800-1860 period, using local ingredients and slow cooking methods.
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Portland Food Cart Bowls photo coming soon
2010-2026
Portland Food Cart Bowls are modern fast-casual meals combining diverse cuisines in bowl form, popular in Portland's vibrant food truck and farmers market scenes from 2010 onward. They reflect new American fusion and street food trends.
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Rotisserie Chicken Enchiladas photo coming soon
2010-2026
Rotisserie chicken enchiladas combine pre-cooked chicken with tortillas and a flavorful sauce, ideal for weeknight meals. This dish reflects modern Southwestern American home cooking and food truck adaptations focusing on convenience without sacrificing flavor.
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Rotisserie Chicken Noodle Soup photo coming soon
2010-2026
This rotisserie chicken noodle soup combines store-bought roasted chicken with vegetables and egg noodles to create a hearty, comforting dish. It reflects modern American weeknight comfort food influenced by convenience cooking and food truck menus.
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Veggie Burgers photo coming soon
1990-2009
Veggie burgers gained mainstream popularity in the 1990s and early 2000s as part of the health food movement, offering a plant-based alternative to traditional breakfast and lunch fare. Comprising beans, grains, and vegetables, these burgers cater to vegetarians and those seeking meat alternatives in American diets.