Born in the Campbell’s Test Kitchen in 1955, this recipe has stood the test of time. With just five staple ingredients and a mere 10 minutes of prep, it’s no wonder this dish has been a beloved family favorite for over six decades.
This recipe comes from Liguria, Italy located on the north-western Mediterranean coast— also known as the Italian Riviera. The region’s capital is Genoa, a city famous for its many beloved Italian foods, including olive oil, focaccia, and mouthwatering confections.
This year, an estimated 20 million American households will be serving Campbell’s classic green bean casserole as part of their Thanksgiving festivities.
This recipe is right out of the 1950s. The eggs, relish, and salad dressing—which can be adjusted to taste—round out the flavor of bologna in this simple and delicious spread.
These easy, made-from-scratch yeast rolls stuffed with Vienna sausage are perfect for breakfast, brunch, bringing to potlucks, or holiday parties.
Adapted from a vintage Underwood Deviled Ham advertisement, this omelet makes a great start for your morning breakfast or brunch. Or serve it with a side salad for a light dinner option.
A blend of liverwurst and ground pork, these moist, flavorful, and delicious meatballs come with the added bonus of sneaking in healthy organ meat without anyone knowing it’s there. Perfect for your pasta dish or served on their own with a side of greens.
In the 1940s through the ’60s, a trip to the grocery store wasn’t complete without a stop at the cold-cut case. Bologna, olive loaf, and liverwurst were more than sandwich fillings—they were part of the rhythm of everyday life.
This quick and easy Southern-style pie is an Appalachian favorite—the perfect alternative to pumpkin or sweet potato pie. Who knows, you may find it even tastier. I know my momma would.
This traditional Muslim bean pie—made with navy beans—can be served warm or cold. Either way, it’s a sure to be a hit with family and friends.
Pinto bean pie, a uniquely Southern dessert that found a home in Appalachian cooking, is reminiscent of sweet potato or pumpkin pie.
This was my grandmother’s recipe for chicken and dumplings, as handed down to my mom. Please note the the substitutions at the end of the recipe.
Chicken and dumplings carries a history as rich as the broth it’s cooked in. From European kitchens to Southern farm tables, this humble yet celebratory dish has been simmering in American culture for generations.
Born from Southern tradition Brunswick Stew is made with already-cooked meats, it comes together quickly—just the thing for feeding a crowd or warming up a chilly day.
This thick, hearty stew is as much about fellowship as it is about flavor. While most often linked to Kentucky, you’ll also find folks in Indiana and Tennessee calling it their own—each with a slightly different spin.
Brunswick stew’s rich history blends folklore, regional pride, and a good dose of friendly rivalry over who made it first—proof that a bowl of stew can be as much about heritage as it is about flavor.
This recipe has been passed from one generation to the next, remaining a special holiday treat in Maryland’s Eastern Shore.
Adapted from a recipe in the November 2021 issue of Southern Living. The combination of butter and shortening produces an extremely flaky yet sturdy pie crust.
White potato pie has been a cherished Maryland dessert, particularly on the Eastern Shore, for generations.
My mother’s sister Mattie claimed this was Grandma’s recipe for pickled watermelon rind, though the claim can’t be fully substantiated. Several years before his passing, my father used this very recipe to make himself a batch and swore they tasted just like grandma’s. Try it out—I’m sure you’ll enjoy the results.
Adapted from Edna Lewis’s recipe in her landmark1976 cookbook The Taste of Country Cooking. Born in Freetown, Virginia, Lewis was the granddaughter of an emancipated slave who helped establish the town. She left home to make her way in New York, first as a skilled seamstress and later as a writer, before finding her true calling in the kitchen. Over the years she become a beloved chef, the author of four influential cookbooks, and one of the most important voices in preserving and celebrating Southern food traditions.
From family farm gatherings to centuries of culinary tradition, watermelon rind pickles tell a story of resourcefulness, resilience, and sweet-sour summertime flavor.
An elegant, one-time holiday favorite in New England, Marlborough pie boasts an apple-infused custard flavored with lemon and sherry.
Before apple pie became the patriotic symbol we know today, early American cooks baked something far more old-world and unexpected: Marlborough Pie. This forgotten New England favorite was made, remarkably, with apples on the verge of spoiling.
When the warmth of ginger pairs with the tartness of gooseberries the results are a delicious jam.
This is a delicious introduction to gooseberries for anyone unfamiliar with these tart summer berries.
Gooseberries live in that curious category of half-memory, passed down through family stories of a past I never knew. And though gooseberries have all but vanished from most American kitchens, the memory of them lingers.
This high-protein cottage cheese ice cream is made with whole milk (4% fat) cottage cheese, honey, fresh or frozen raspberries, and crushed graham crackers.
From farmhouse kitchens to 1970s diet plates, this humble, curdy concoction has long been a quiet staple of American food culture. Though it fell out of favor during the yogurt craze, its story is one of surprising resilience, and its comeback is nothing short of remarkable.
Have a rooten, tooten good time making these delicious homemade pork and beans.
In America, baked bean dishes, including pork and beans, are thought to have began with the indigenous Penobscot, Narragansett, and Iroquois tribes, who slow-cooked beans in clay pots buried in holes filled with hot stones.
You should only use the leaves and stems for young plants — those under two feet tall, with no signs of purple on the stalks or stems. Absolutely no roots!**
American pokeweed is a flowering herbaceous perennial plant belonging to the Phytolaccaceae family. And while the leaves and stalks of this species are a nutritional powerhouse, high in vitamin A, C, iron, and calcium, its high toxicity will make humans extremely ill (perhaps even fatal) if not properly cooked.
This egg cream recipe comes from Peter Freeman and Gia Giasullo, co-owners of the Brooklyn Farmacy, located in the Carol Gardens neighborhood.
For the uninitiated, egg creams, despite their name, contain neither eggs nor cream.
Of all the pies my momma baked during the holiday season, there was one very special pie she made just for herself . . . her Christmas mincemeat pie.
This sweet, flavorful pie was one of my momma’s all-time favorite
pies. She made them every Christmas until I was almost grown,
when she said she could no longer find prepared mincemeat at
the supermarket.
This Is one of the flakiest pie doughs you will ever make.
This recipe was created by Heinz to celebrate their 100th anniversary in Canada.
Homemade ketchup is not only great treat for your family, but it makes a terrific gift for any special occasion.
It was 1812 America when Philadelphia scientist and horticulturist James Mease created the first tomato ketchup, but it was H. L. Heinz that turned it into a global condiment.
Born out of the Great Depression, the main ingredient in this pie is water.
The Great Depression brought with it a number of major changes in the American food scene — how to acquire food, how to make it last, and how to turn the available limited ingredients into tasty, nutritious meals.
This desperation pie, also known as “Oatmeal Pie,” is said to have been created in the 1860s in the Civil War South when pecans were in short supply.
While chess pie’s rich, custard-like filling may not have the tanginess of its buttermilk pie cousin, what it does bring to the table is pure, simple sweetness.
This simple but delicious pie dates back to Tennessee sometime between the late 1800s and early 1900s, and remains a popular dessert even today.
Named the official state pie of Indiana in 2009, sugar cream pie (also called Hoosier sugar cream pie, Quebec sugar cream pie, and Tartes au sucre) is a simple but delicious pie.
A close cousin of chess and buttermilk pies, egg pie (also known as egg custard pie) is a custard-based confection made with eggs, sugar, and milk or cream baked in a flaky crust.
With a taste that mimics that of lemon pie, this “make-do” pie could be made from staples found in practically every home cooks kitchen.
While it may only be mind over matter, most folks will agree that mock apple pie looks, smells, and tastes like real apple pie.
Dairy Queen got its start in 1938 in an ice cream store in Kankakee, Illinois owned by Sherb Noble.
One morning on a recent road trip, I stopped at the local diner in a small Mississippi town. While sitting at the counter having breakfast, I overheard several guys discussing the proper way to season their grits. One gentleman remarked that he and his fellow Arkansans favored sugar while a couple of the local boys […]
The major difference in a chess pie from other custard pies is most chess pie recipes call for a small amount of cornmeal or flour.
