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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
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.
The Melting Pot
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.