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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Michigan Pasties photo coming soon
2010-2026
Michigan pasties are portable meat pies filled with seasoned ground beef, potatoes, and vegetables, originally brought to the Upper Peninsula by Cornish miners. This recipe celebrates the enduring legacy of immigrant miners' hearty meals adapted for cold climates and hard labor.
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Hamantaschen photo coming soon
1861-1900
Hamantaschen are triangular filled pastries traditionally made for the Jewish holiday of Purim. Brought by Jewish-American communities in the 19th century, these pastries feature a variety of fillings and shapes symbolizing folklore tied to the festival.
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Spanakopita photo coming soon
1900-1929
Spanakopita is a savory Greek spinach and feta-filled pastry, introduced to America by early Greek immigrants operating diners and lunch counters. It became a popular snack and side dish in urban immigrant communities between 1900 and 1929.
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Spinach Pie photo coming soon
1900-1929
Greek-American spinach pie is a savory pastry filled with spinach, feta cheese, herbs, and sometimes eggs, wrapped in phyllo dough or a dough crust. Its presence in American diners and fairs reflects immigrant foodways from 1900 to 1929.
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Chicken Pie photo coming soon
1861-1900
Chicken Pie is a hearty savory pie made with cooked chicken, vegetables, and a flaky pastry crust. Rooted in mid to late 19th-century railroad and boardinghouse cooking, it offered a portable, filling meal for workers and travelers during the Civil War and Reconstruction period, blending practicality with comforting flavors.
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Chicken Pot Pie photo coming soon
1800-1860
Chicken Pot Pie is a savory dish of chicken and vegetables enveloped in a flaky pastry crust. Emerging in New England and the Mid-Atlantic between 1800 and 1860, it provided a filling meal emphasizing local ingredients and baking traditions, symbolizing comfort food during early American settlement and immigration periods.
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Knishes photo coming soon
1861-1900
Knishes are baked or fried dough pockets traditionally filled with mashed potatoes, meat, or kasha, brought to America by Eastern European Jewish immigrants during the late 19th century. These portable snacks became popular in urban centers, symbolizing cultural heritage and adaptation in new environments.
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Lunch Pail Pasties photo coming soon
1861-1900
Lunch Pail Pasties are baked hand pies filled with ground meat, potatoes, and vegetables. Popular among railroad and mining workers in late 19th century America, they were portable, filling meals suited for physically demanding labor.
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Mincemeat Pie photo coming soon
Cross-era
Mincemeat pie is a classic American dessert featuring a spiced filling of chopped dried fruits, suet or beef fat, and sometimes minced meat, enclosed in a flaky pastry crust. Historically enjoyed during Thanksgiving and holiday seasons, it blends English colonial heritage with American ingredients.
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Mince Pie photo coming soon
1776-1800
Mince pie is a small, rich pastry filled with spiced dried fruits, suet, and sometimes minced meat, traditionally served during the late 18th century in America. The recipe captures colonial American tastes influenced by English baking customs during the Revolutionary era.
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Pigs in a Blanket photo coming soon
1946-1969
Pigs in a Blanket are bite-sized sausages or hot dogs wrapped in dough and baked until golden. Emerging prominently in mid-20th-century American cocktail parties and appetizer menus, they remain a nostalgic and favorite finger food in home and party settings across the country.
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Prune Kolaches photo coming soon
1900-1929
Prune Kolaches are sweet yeast pastries filled with prune fruit, reflecting Polish, Czech, and Slovak immigrant baking traditions brought to American cities in the early 1900s. They became popular at diners and fairs.
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Sopapillas photo coming soon
Cross-era
Sopapillas are puffy, fried dough pastries that puff up when cooked, creating a hollow interior perfect for stuffing or drizzling with honey. Enjoyed in Southwestern and Southern cuisines, they are versatile for savory or sweet preparations, reflecting cultural exchanges in these regions.
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Virgin Islands Pates photo coming soon
Cross-era
Small savory pastries filled with seasoned meat mixtures common in Virgin Islands cuisine. These pates reflect Caribbean influences blending African, Puerto Rican, Chamorro, and Filipino traditions in island cooking.