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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Wild Rice Dressing photo coming soon
Cross-era
Wild Rice Dressing is a traditional American Thanksgiving side combining wild rice with aromatic vegetables, herbs, and often nuts or sausage. It reflects regional Midwestern and Native American influences and features prominently at holiday tables across the United States.
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Cabbage and Bacon photo coming soon
1800s-present
Cabbage and bacon points back to Irish bacon-and-cabbage traditions more directly than corned beef and cabbage does. Irish American cooks adapted the pairing with the bacon available in American markets, turning it into a quick skillet or boiled side.
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Canned Oyster Stew photo coming soon
1800s-present
Oyster stew has long been part of American coastal, holiday, and Lenten cooking. Canned oysters made the dish possible far from oyster beds and useful for military, railroad, boardinghouse, and pantry meals.
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Corn Chowder photo coming soon
Cross-era
Corn chowder is a creamy and filling soup showcasing fresh or canned corn with potatoes, onions, and occasionally bacon or salt pork, enjoyed across the United States over multiple eras.
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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.
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Corn Soup photo coming soon
1800-1860
Corn soup is a nourishing dish rooted in Indigenous American foodways, made with fresh or dried corn and vegetables. It was a common staple during the early 19th century, reflecting traditional methods of using native crops for sustenance.
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Elk Burgers photo coming soon
Cross-era
Elk Burgers offer a lean and flavorful alternative to traditional beef, made popular in hunting and cabin contexts. The ground elk meat is seasoned and grilled or pan-fried, served in sandwich form, representing a connection to American hunting and outdoor culinary traditions.
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Barbecue photo coming soon
1600s-present
A foundational Southern barbecue recipe for smoked pork shoulder seasoned with a dry rub and served with a vinegar-forward sauce.
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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.
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Eastern North Carolina Whole Hog photo coming soon
Cross-era
Eastern North Carolina Whole Hog barbecue is a traditional slow-cooked pork technique where an entire hog is cooked over wood coals and served with a tangy, vinegar-based sauce. This style emphasizes simplicity, smoky flavor, and communal preparation often associated with regional celebrations.
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Wild Rice Soup photo coming soon
1800-1860
Wild Rice Soup is a creamy, savory dish featuring indigenous wild rice combined with vegetables and broth, popular in the American Midwest since the early 19th century. It reflects Native American foodways adapted into settler cooking traditions with regional ingredients.
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Wisconsin Butter Burger photo coming soon
2010-2026
The Wisconsin Butter Burger features a juicy beef patty topped with butter and cheese on a bun, popularized by regional food trucks and new American fusion cuisine in recent years. Known for its rich, indulgent flavor, this burger reflects Midwestern culinary pride and inventive fast food culture post-2010.
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Dr Pepper Barbecue Sauce photo coming soon
Cross-era
Dr Pepper Barbecue Sauce is a barbecue sauce with real American table personality: Soda-pop barbecue culture. It brings flavor from American barbecue regions to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Hot Pepper Jelly photo coming soon
Cross-era
Hot Pepper Jelly is a condiment with real American table personality: Southern party staple, often served over cream cheese. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Sport Pepper Brine photo coming soon
Cross-era
Sport Pepper Brine is a sandwich sauce with real American table personality: Chicago hot dog culture. It brings flavor from Chicago and the Upper Midwest to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pepper Gravy photo coming soon
Cross-era
Pepper Gravy is a condiment with real American table personality: Steakhouse and diner gravy. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pepper Jelly photo coming soon
Cross-era
Pepper Jelly is a preserve with real American table personality: Southern party and cream-cheese-board staple. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pepper Relish photo coming soon
Cross-era
Pepper Relish is a relish with real American table personality: Hot dog, sausage, and sandwich condiment. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Chow-Chow Pepper Relish photo coming soon
Frontier & Expansion
Chow-Chow Pepper Relish is a condiment with real American table personality: Southern/Appalachian preserved garden relish. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Cream Cheese and Pepper Jelly photo coming soon
Cross-era
Cream Cheese and Pepper Jelly is a spread with real American table personality: Southern party appetizer. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pepper Vinegar photo coming soon
Cross-era
Pepper Vinegar is a condiment with real American table personality: Southern greens condiment, often whole peppers steeped in vinegar. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Jezebel Sauce photo coming soon
Cross-era
Jezebel Sauce is a condiment with real American table personality: Southern sweet-hot sauce, usually pineapple preserves, apple jelly, horseradish, mustard, and pepper. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Peppercorn Ranch photo coming soon
Cross-era
Peppercorn Ranch is a dressing with real American table personality: Steakhouse/ranch hybrid. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Eastern North Carolina Vinegar Sauce photo coming soon
Cross-era
Eastern North Carolina Vinegar Sauce is a barbecue sauce with real American table personality: Thin vinegar, pepper, and pork fat tradition for whole hog barbecue. It brings flavor from the American South to cookouts, counters, lunch plates, potlucks, and weeknight suppers.