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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Chow Mein photo coming soon
1900-1929
Chow Mein is a Chinese-American stir-fried noodle dish that became a fixture in early 20th-century immigrant cities and diners. Featuring crispy or soft egg noodles tossed with meat, vegetables, and a savory sauce, it was adapted to local tastes and ingredients, quickly becoming a diner and state fair favorite across the United States.
The Melting Pot
Kugel photo coming soon
1861-1900
Kugel is a traditional Jewish casserole dish made with noodles or potatoes, baked with eggs and seasonings. It was brought to the United States by Jewish immigrants during the Civil War and Reconstruction era and became a staple at holiday meals and Shabbat dinners, showcasing Ashkenazi culinary heritage adapted to American ingredients.
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Chicken Long Rice photo coming soon
Cross-era
Chicken Long Rice is a comforting Hawaiian side featuring clear mung bean noodles simmered in chicken broth with shredded chicken, garlic, and ginger. This dish evolved through Hawaiian local and immigrant communities, reflecting influences from Asian and Portuguese-American cuisines and becoming a staple at family gatherings.
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Chicken Noodle Soup photo coming soon
Cross-era
Chicken Noodle Soup is a comforting one-pot dish made by simmering chicken, vegetables, broth, and egg noodles into a nourishing soup. A staple across American kitchens for generations, it highlights simplicity, warmth, and adaptability in soups and stews throughout the country's culinary evolution.
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Haluski photo coming soon
1900-1929
Haluski is a traditional dish of Polish, Czech, Slovak, and Eastern European origins consisting of noodles, fried cabbage, and onions. Brought to the United States by immigrants in the early 20th century, it became comfort food commonly served at diners and state fairs, especially around Easter.
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Pad Thai photo coming soon
1990-2009
Pad Thai is a stir-fried rice noodle dish combining tangy, sweet, and savory flavors, adapted by immigrant and suburban American cooks. It incorporates rice noodles, peanuts, eggs, bean sprouts, and a special sauce, reflecting a fusion of Thai origins and American tastes.
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Pancit photo coming soon
Cross-era
Pancit is a traditional Filipino noodle dish adapted in American territories and communities, combining rice noodles with stir-fried vegetables, meats, and seasonings. It is a staple at celebrations and represents cultural heritage in various US island and territorial communities.
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Ramen photo coming soon
1990-2009
Ramen is a popular Japanese noodle soup that found a strong foothold in American suburban and urban dining scenes during the 1990s and 2000s. This dish often features a rich broth, noodles, and assorted toppings combining ethnic authenticity and local adaptations for broader appeal.
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Saimin photo coming soon
Cross-era
Saimin is a noodle soup combining wheat noodles in a light broth with garnishes such as green onions, char siu pork, and seaweed. It emerged in Hawaii through fusion of Hawaiian, Asian-Pacific American, and Portuguese-American culinary traditions reflecting diverse immigration patterns.
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Sopa de Fideo photo coming soon
1800-1860
Sopa de Fideo is a light tomato-based soup featuring thin noodles, typical of Mexican and Southwestern home cooking. Its simple ingredients and preparation made it a staple in borderlands kitchens from the 19th century, providing a comforting, nourishing meal.