While true Montreal Melons remain difficult to find, this recipe works beautifully with cantaloupe or honeydew as well. What those melons lack, however, is the faint nutmeg-like fragrance that made the legendary Montreal Melon famous.
Blended with creamy Greek yogurt, fresh lime juice, olive oil, and mint, this refreshing soup strikes a balance between sweet and savory that feels equally at home at a garden luncheon or a summertime supper table.
This recipe was given to me by my dear friend during a visit to his South Carolina home. I have since baked this version of tomato pie several times and was quite taken back by how delicious it is. Hopefully, you’ll enjoy it as well.
This recipe was adapted from one credited to James Beard, chef and culinary icon in the world of American cuisine. This version utilizes biscuit dough to absorb the juices, and is baked in a casserole dish for a more rustic, homey, cobbler-like feel.
Montreal Melon, or Montreal Nutmeg Melon as it is sometimes called, is a remarkable fruit, once one of the great agricultural treasures of Canada. During the late nineteenth and early twentieth centuries, wealthy diners in New York, Boston, Philadelphia, and Montreal eagerly awaited its short summer season. Hotels and fine restaurants advertised it by name, and upscale fruit merchants displayed the giant melons like jewels in their shop windows.
Whether the tomato sandwich truly inspired tomato pie may never be fully proven. Like many regional dishes passed from one generation to another, its origins have become blurred over time.
American goulash, sometimes referred to as slumgullion, likely owes its origin to Hungarian goulash. About the only thing the two dishes have in common is that they both contain meat and paprika.
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.