Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe tag
Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Egg Rolls photo coming soon
1900-1929
Egg Rolls are deep-fried rolls filled with a mixture of meats, vegetables, and noodles, popularized in Chinese-American cuisine during the early 20th century. Adapted for American tastes, they are a staple appetizer at diners and takeout venues across the U.S.
The Melting Pot
Wonton Soup photo coming soon
1900-1929
Wonton Soup is a light broth-based soup featuring seasoned minced pork or shrimp-filled wonton dumplings, introduced to American diners in the early 20th century by Chinese immigrants. It became a popular comfort food at diners, lunch counters, and fairs, blending Chinese culinary traditions with American tastes.
The Melting Pot
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
Bratwurst photo coming soon
1800s-present
Bratwurst is older than the American brat on a bun. German immigrants carried regional sausage-making traditions to the United States, where Midwestern butcher shops, especially in Wisconsin, made fresh bratwurst part of everyday cooking and community events.
The Melting Pot
Norwegian Meatballs photo coming soon
1861-1900
Norwegian Meatballs are tender, flavorful meatballs influenced by Scandinavian immigrants who settled in the American Midwest during the 19th century. Blended with traditional spices and baked or pan-fried, these meatballs reflect immigrant culinary adaptation in new lands, often served with gravy or lingonberry sauce.