This salmon recipe does not attempt to recreate the sacred preparations of our Native Americans. Instead, it borrows from the simple wisdom of cooking salmon over cedar, allowing smoke and wood to deepen its natural richness--food both rooted and relevant.
This bread brings those two native ingredients together in a way that feels both old and new: earthy acorn flour balanced by the honeyed depth of American persimmons. It is not a recreation of any single tribal preparation, but rather a respectful nod to the flavors that once defined this continent’s fall harvest.
This pemmican recipe follows the traditional method while adapting it for the modern kitchen. It is dense, rich, and sustaining—food meant to be respected rather than rushed.
Despite the name, these charming little sweets contain no potatoes at all. Instead, they’re smooth, coconut-studded confections rolled in cinnamon so they resemble tiny potatoes. Irish potato candies are a beloved seasonal treat found in Philadelphia candy shops around St. Patrick’s Day—a sweet example of how Irish-American traditions sometimes take on a life of their own.
Across forests, prairies, rivers, and deserts, Indigenous communities developed foods that could withstand hard travel, lean seasons, bitter cold, and long journeys. No printed labels, no measuring spoons, no standardized recipes—only observation, patience, and knowledge carried forward from one generation to the next.
St. Patrick’s Day is often celebrated with parades, green decorations, and the familiar plate of corned beef and cabbage—but long before green beer and the festive parades Irish immigrants were quietly shaping America’s foodways. From potatoes and soda bread to whiskey distilling and hearty boiled dinners, Irish immigrants left behind a culinary legacy that still flavors our kitchens today.
Before blueberries were branded and shipped coast to coast, another native berry ripened quietly along fence lines each June. The Juneberry once fed a young nation — and now waits patiently to be remembered.
This cornbread recipe has been passed down by my mom's family for three generations. This is real…
A Short tutorial demonstrating how to cut watermelon
Eggs Saratoga, otherwise referred to simply as scrambled eggs with cream cheese and chives, is one…
You’ll discover recipes from popular chili parlors and restaurants, award-winning recipes from ISCC competitions, and even one of the first chili recipes ever published.
The cherry-flavored retro soda, created in 1974.
"All the sugar and twice the caffeine!"
Hi, I’m Monte Melugin, executive chef, food writer, consultant, artist, and creator of GrubAmericana, a website designed exclusively around American born foods–their history, legends, and availability. We’ll also provide some related recipes you can easily make in your own kitchen.