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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.
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Latkes photo coming soon
1861-1900
Latkes are fried potato pancakes traditionally served during Hanukkah, tracing back to Jewish communities of Eastern Europe. Brought to America by Jewish immigrants in the late 19th century, latkes symbolize cultural resilience and holiday observance, made from grated potatoes, onions, and eggs, fried to golden crispness and served with applesauce or sour cream.
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Carrot Cake photo coming soon
1960s-present
Carrot cake has older European roots in carrot puddings and cakes, but the American layer cake with oil, warm spices, nuts, and cream cheese frosting surged in the 1960s and 1970s. It became a party, bakery, and Easter-table classic.
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Arepas photo coming soon
1990-2009
A basic arepa recipe made with masarepa, water, salt, and a hot skillet, ready to eat plain, buttered, cheesed, or split for fillings.
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Boardwalk Fries photo coming soon
1920s-present
Boardwalk fries are beach food stripped to essentials: fresh-cut potatoes, hot oil, salt, and vinegar. Ocean City made the style famous through Thrasher fries, opened in 1929, where ketchup is famously beside the point.
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Canned Corned Beef Hash photo coming soon
1910s-present
Canned corned beef hash moved through military rations, Depression-era thrift, and diner breakfasts because it was shelf-stable, filling, and quick. The key home technique is simple: spread it in a hot skillet and let it brown before turning.
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Challah photo coming soon
1880s-present
A tender braided egg bread with a glossy crust, lightly sweet crumb, and deep Jewish American Shabbat and holiday meaning.
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Cheese Curds photo coming soon
1900s-present
A Wisconsin dairy-country snack of fresh cheddar curds, either eaten squeaky and fresh or battered and fried until crisp outside and molten inside.
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Dandelion Salad photo coming soon
1930-1945
During the Great Depression era, home cooks turned to foraging and victory gardens for nutritious ingredients. The dandelion salad utilizes wild dandelion greens, dressed simply to provide a fresh, slightly bitter salad reflecting the resourcefulness of 1930s and 1940s American kitchens.
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Doughnuts photo coming soon
Cross-era
Doughnuts are a beloved American breakfast and snack originating from various immigrant influences, consisting of fried dough rings or balls coated in sugar or glaze. The recipe has evolved over centuries and become a cross-era staple with numerous regional variations.
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Eggless Cake photo coming soon
1930-1945
Eggless Cake was a popular baking solution on the World War II home front when eggs were in short supply. Using common pantry ingredients, these cakes provided a sweet treat while conserving rationed items. The recipes showcase adaptability and resourcefulness of wartime American cooks.
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Elephant Ears photo coming soon
1900-1929
Elephant Ears are large, thin, fried dough pastries typically coated with cinnamon sugar or other sweet toppings. A favorite at state fairs and carnivals, they offer a crispy, warm, and indulgent treat enjoyed by American families since the early 20th century.
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Beignets photo coming soon
1700s-present
Beignets carry French and Acadian roots into Louisiana, where New Orleans coffee stands made them a breakfast and late-night ritual. The familiar square, sugar-dusted version is now inseparable from cafe au lait and the French Quarter.
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Shore Lunch Potatoes photo coming soon
Cross-era
Shore Lunch Potatoes are hearty pan-fried potatoes prepared outdoors, traditionally served at fishing and hunting camps. They complement fresh-caught fish meals and reflect rustic American cabin cooking traditions.
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Tater Tots photo coming soon
1946-1969
Tater tots, small cylinders of grated potato, were developed in the 1950s and became a popular oven- or fryer-prepared side dish in Midwestern American school cafeterias and family meals. They epitomize postwar convenience and the rise of processed foods in American diets.