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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Asparagus photo coming soon
Cross-era
A bright American Easter asparagus side, quickly cooked and dressed with lemon butter, herbs, and hard-cooked egg in the spirit of old spring-table recipes.
The Melting Pot
Cornbread Dressing photo coming soon
1800-1860
Cornbread dressing is a savory Southern side enjoyed especially during Thanksgiving, combining crumbled cornbread with herbs and often broth for moist stuffing.
The Melting Pot
Corned Beef Hash photo coming soon
1930-1945
Corned beef hash is a simple blend of chopped corned beef, potatoes, and onions, pan-fried to a crispy breakfast dish popular on the World War II home front.
The Melting Pot
Boiled Potatoes with Butter photo coming soon
1800s-present
Buttered boiled potatoes turn the plain potato pot into a finished side dish. The method is common across European and American tables: boil small potatoes until tender, drain well, and coat them with butter and herbs while they are still steaming.
The Melting Pot
Tabbouleh photo coming soon
1990-2009
Tabbouleh, a parsley, bulgur, and tomato salad, became popular in American suburbs during the late 20th century through immigrant and foodie influences. Often served as a fresh side or light meal, it reflects the global culinary currents influencing suburban America between 1990 and 2009.