Water Pie
Born out of the Great Depression, the main ingredient in this pie is water.
Desperation Pies
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.
Mock Pecan Pie
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.
Classic Chess Pie
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.
Ellerbee’s Chocolate Fudge Pie
This simple but delicious pie dates back to Tennessee sometime between the late 1800s and early 1900s, and remains a popular dessert even today.
Sugar Cream Pie
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.
Southern Egg 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.
Vinegar Pie
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.
Mock Apple Pie
While it may only be mind over matter, most folks will agree that mock apple pie looks, smells, and tastes like real apple pie.
Shoofly Pie
Shoofly pie began as a crustless molasses coffee cake for the 1876 U.S. Centennial. A crust was added four years later to make it a pie.
Buttermilk Pie
During the Depression era, buttermilk was for many families a means of survival. In this delicious sweet and tangy pie buttermilk is the star.
Bread: The Staff of Life
Bread is one of the oldest, most important, yet perhaps the most presumed foods in the world. In its simplest form, bread is wheat flour and water formed into a shaped dough and baked.
Best Ever Focaccia
Adapted from Paul Hollywood’s “Ultimate Focaccia” recipe in his new cookbook, “Bake”. Hollywood proclaims this is a favorite and one he takes to many dinner parties he attends.
Only half of these 26 America born sodas survived
Over the past two centuries, the worldwide marketplace has seen the development of hundreds of soft drink brands. While many have enjoyed lasting success, many more have fallen to the wayside.
Orange Creamsicle Float Cocktail
This delicious orange flavored ice cream soda with its boozy kick is perfect for those hot summer days, or any day for that matter.
Hot Pack Method of Canning Peaches
While limited attempts were made by some households to preserve foods using the Appert Method, it was the creation of the Mason jar and its sure-on lid that made home canning popular .
Canning, How It Started and Where It’s Come
1795 Nicholas Appert discovered how to preserve foodstuffs for long period of time, although it took 14 years of trial and error. Yet it took another 50 years before anyone knew why the Appert’s method worked.
Belgian Waffles
Belgian waffles are thicker and lighter than their American counterpart, and usually served with berries and whipped cream
The Wondrous World of Waffles
Waffles are the second most popular breakfast food after pancakes, with 45% of American’s breakfast eaters claiming waffles are their go-to dish.
Classic Eggs Benedict with Hollandaise Sauce
Created in 1894 by Delmonico’s chef Charles Ranhofer, it remains an iconic brunch dish.
Brunch, America’s Favorite Weekend Meal
The term “Brunch” may have been created by British author Guy Beringer, it was on this side of the pond that its popularity grew.
My Meatloaf Recipe
My meatloaf recipe uses both beef and pork to provide wonderful flavor and moisture. Enjoy!
Meatloaf, the quintessential comfort food
The versatility of meatloaf has been a key to its longevity. A classic comfort food, once just a way for housewives to stretch their food budgets, that has found its way to the menus of diners and restaurants everywhere.
Chow-Chow, a favorite Southern condiment
Chow-chow is a popular pickled vegetable relish with roots in the American South, from Virginia and the Carolinas, across Kentucky and Tennessee, to Arkansas, Louisiana, and even parts of Texas and Oklahoma.
Grandma’s Chow-Chow
This recipe has been passed down for three generations of my mother’s family.
Cowboy Queso
This amped up version of the classic Rotel-Velveeta dip is surely to become a favorite with your family
Velveeta, After 100 Years Sales Still Remain Strong
Velveeta was invented in 1918 by a Swiss immigrant and employee of New York’s Monroe Cheese Company, probably the most successful North American cheese maker at the time.
Chicago Style Hot Dog
Often described as “dragged through the garden” (reference to all of the vegetable toppings) this hot dog is a joy to eat in honor of the Windy City.
Hot Dogs, Another Iconic American Food
The hot dog consists of a boiled, steamed, or grilled sausage, known as a wiener or frankfurter, tucked into a specially designed bun, usually dressed with condiments or toppings that can vary depending on your country, state, or locale.
New York Pushcart Hot Dog
The recipe for onion sauce was given to me by a former co-worker and friend who sold his pushcart after 14 years selling hot dogs in New York City’s Central Park.
Carolina Slaw Dog
Delicious Carolina style slaw dogs topped with a creamy tangy coleslaw.
