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Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Turkey Chili photo coming soon
1990-2009
Turkey chili blends lean ground turkey with traditional Southwestern spices and chili peppers, reflecting Texan and Mexican-American culinary influences. Emerging in late 20th-century American kitchens, it offers a healthy, flavorful alternative to classic beef chili, embraced in homes, coffee shops, and during game day gatherings.
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Tzimmes photo coming soon
1861-1900
Tzimmes is a sweet potato and carrot stew rooted in Jewish-American communities during the 19th century, reflecting the use of dried fruits and root vegetables in Ashkenazi holiday cooking. It exemplifies cultural continuity and adaptation in American Jewish culinary traditions.
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Chili con Carne photo coming soon
1861-1900
Chili con Carne is a spicy stew of beef, chili peppers, and seasonings integral to Great Plains cuisine post-Civil War. Popular among cattle drivers, settlers, and ranch communities during the late 19th century, this dish represents frontier culinary innovation blending Mexican-American and Southwestern flavors adapted to the rugged Great Plains environment. It remains a symbol of regional food heritage reflecting the era's settlement and cattle trail culture.
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Coffee-Boiled Beef photo coming soon
1861-1900
Coffee-boiled beef is a unique stew-like dish from the Civil War era where beef is simmered slowly with brewed coffee, giving the meat a rich and slightly bitter flavor. This hearty preparation reflects military ingenuity in using available ingredients to tenderize tough cuts of meat.
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Cranberry Bean Stew photo coming soon
1800-1860
A robust stew featuring cranberry beans slow-cooked with vegetables and herbs, inspired by Indigenous American foodways of New England and early colonial adaptations.
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Crawfish Etouffee photo coming soon
1970-1989
A richly seasoned Louisiana stew featuring crawfish smothered in a flavorful roux and vegetable sauce served over rice. A signature dish of Cajun and Creole cuisine with strong regional pride and festive appeal.
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Field Peas with Ham Hock photo coming soon
1861-1900
Field Peas with Ham Hock is a traditional Southern dish combining slow-cooked field peas and savory ham hock for a flavorful, hearty side or main. This dish dates back to post-Civil War Reconstruction era Southern resilience and resourcefulness in cooking.
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Frijoles de Olla photo coming soon
1800-1860
Frijoles de olla are a simple, slow-cooked pinto bean stew flavored with garlic, onion, and sometimes herbs. A staple in Southwestern and Mexican American kitchens reflecting Spanish and indigenous influences from the early 19th century onward.
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Green Chile Stew photo coming soon
Cross-era
Green Chile Stew is a traditional one-pot dish from the Southwest and South, combining local green chiles with meats and vegetables. Its history spans multiple eras and reflects a melding of Native American, Mexican, and Anglo culinary influences, helping define regional stew traditions.
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Crockpot Ham and Beans photo coming soon
1970-1989
Crockpot Ham and Beans is a classic American side or main dish featuring dried beans slow-cooked with ham or ham hock to develop rich, smoky, and hearty flavors. This adaptation incorporates crockpot ease into a traditional old-fashioned recipe popular in Southern and Midwestern cooking.
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Frogmore Stew photo coming soon
1970-1989
Frogmore Stew is a one-pot Southern boil including shrimp, sausage, corn, and potatoes simmered with spices. Popular since the 1970s as a casual regional meal for gatherings and tailgates.
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Gumbo photo coming soon
1800-1860
Gumbo is a renowned stew from Louisiana, combining West African, French Creole, and Native American culinary traditions. Dating between 1800 and 1860, gumbo integrates local seafood, sausage, and the 'holy trinity' of vegetables into a thickened, flavorful stew emblematic of Southern and Creole identity.
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Ham and Bean Soup photo coming soon
1861-1900
Ham and bean soup is a hearty, economical stew that sustained workers in American railroads, mining camps, and boardinghouses during the late 19th century. Utilizing leftover ham and dried beans, it embodies practical, resourceful cooking of the Reconstruction and settlement era.
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Hominy Stew photo coming soon
1800-1860
Hominy stew is a traditional Indigenous American dish combining hominy with meat and vegetables to create a hearty, nourishing meal. This recipe reflects how Indigenous foodways influenced American cooking during the 1800-1860 period, using local ingredients and slow cooking methods.
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Hoover Stew photo coming soon
1930-1945
Hoover Stew emerged during the Great Depression as a simple, affordable, and nourishing meal using available pantry staples. Named (sometimes colloquially) after President Hoover, it typifies Depression-era cooking that utilized minimal ingredients stretched for multiple servings. The stew often combines canned goods and inexpensive proteins to create a filling dish suited to hard times.
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New Mexico Green Chile Stew photo coming soon
1800-1860
New Mexico Green Chile Stew is a traditional hearty stew made with pork, green chiles, potatoes, and spices, reflecting the culinary influences of Mexican-American and Southwestern cultures in the 19th century. It remains a popular regional comfort food known for its distinctive heat and flavor.
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Pease Porridge photo coming soon
1776-1800
Pease porridge is a thick, savory dish made from dried peas, commonly eaten in late 18th-century America. It was a nourishing, economical staple during the Revolutionary period, reflecting colonial cooking traditions and available ingredients.
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Pepper Pot Soup photo coming soon
1800-1860
Pepper Pot Soup is a thick, flavorful stew with a peppery kick, traditionally made with beef tripe or other meats, vegetables, and spices. Popular in New England and the Mid-Atlantic during the early 19th century, it reflects immigrant and regional culinary influences.
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Posole photo coming soon
1800-1860
Posole is a hearty and spicy Mexican and Southwestern stew featuring hominy corn, pork, and chili peppers. It derives from pre-Columbian indigenous cuisine and became widely adopted in the U.S. Southwest and Southern regions, reflecting Mexican and Spanish borderlands culinary heritage.
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Son-of-a-Gun Stew photo coming soon
1861-1900
Son-of-a-Gun Stew is a hearty stew associated with cattle drivers and chuckwagon cooks of the Great Plains during westward expansion and post-Civil War settlement. Made with various meats, vegetables, and basic seasonings, this stew reflects resourcefulness and sustenance on the trail.
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Soup Beans photo coming soon
1800-1860
Soup Beans are a traditional slow-cooked bean stew popular in Appalachia and frontier regions during early American settlement. This dish is a humble, nourishing staple made with dried beans and minimal seasoning, reflecting the resourceful cooking of early settlers.
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Squirrel Gravy photo coming soon
1800-1860
Squirrel gravy is a traditional Appalachian dish using local squirrel meat slow-cooked to create a rich gravy often served with biscuits or cornbread. It illustrates subsistence cooking and resource use on the American frontier.
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Squirrel Stew photo coming soon
1776-1800
Squirrel stew is a rustic one-pot dish combining wild squirrel meat with vegetables and broth, common in late 18th century American cooking. It exemplifies use of game in colonial and revolutionary-era diets.
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Three Sisters Stew photo coming soon
1800-1860
Three Sisters Stew features the traditional Indigenous American agricultural trio of corn, beans, and squash simmered into a hearty, nourishing stew. Reflecting centuries-old Native foodways, this dish celebrates indigenous crops and culinary traditions from Expansion through early 19th century America, underscoring sustainable agriculture and seasonal cooking.
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Troop Ship Stew photo coming soon
1930-1945
Troop Ship Stew is a practical, hearty stew made from available ingredients to feed large groups during wartime deployments. Common in the U.S. military mess halls from the Great Depression through World War II, this stew reflects the resourceful, filling meals necessary for soldiers during challenging periods.
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Union Camp Stew photo coming soon
1861-1900
Union camp stew was a practical, filling dish served to soldiers during the American Civil War, utilizing available meats, vegetables, and staples to sustain troops. It reflects the resourcefulness and necessity of military cooking under challenging conditions.
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Venison Stew photo coming soon
1776-1800
A comforting stew featuring venison and root vegetables slowly simmered to tender perfection. Stewing was a common method in early America to maximize flavor and stretch limited game meat supplies.