Prohibition was a revolutionary time in American history in which theoretically responsible alcoholism went head to head with the religious beliefs of a Christian minority. Chief among the gangsters of the Prohibition area were Al Capone with his Chicago-based syndicate. His favorite dish was this Sardinian walnut sauce pasta recipe from Cookstr.
Canapés were a popular finger food in speakeasies and home parties (the only two places left where you could drink alcohol) across the United States. Cheap (when using fake lobster) and easy to make, they appealed to both urban and rural palates alike. From Me Cook comes this classic recipe that is best served with a Gin Rickey!
This recipe rose to prominence in the late 1800s among mothers and grandmothers as fruit became more readily available to American households. In the South in particular where access to citrus fruits was cheaper and more consistent, this recipe flourished. Basically the bastard offspring of a fruit cocktail and some marshmallows, one of the only fruits consistently in it is coconut. From the Recipe Critic comes this recipe that is a fun, modern take and a healthy desert alternative for kids!
Prohibition pretty much destroyed the profit margins of most legitimate fine dining restaurants who rely heavily on the profits of their liquor sales. This resulted in many restaurateurs opening up speakeasies in the 1920s. The ones run by Italian immigrants introduced delicious pasta to mainstream Americans for the first time. Sadly in those days everyone boiled everything into mush (which ruined the American concept of al dente to this day). This recipe from the Bald Chef is a very traditional take and easy to make. If you’re out of egg fettuccine don’t be afraid to substitute other wide noodles like linguine or pappardelle.
This Prohibition-era dish has been making a retro comeback of sorts. While taking a healthy, raw oyster on the half-shell, and smothering it in super creamy sauce isn’t the healthiest way to go, it’s a decadently delicious one! From Serious Eats comes this recipe from Italian chef Sasha Marx.
Clam chowders are a family of soups that combine clams and broth. A variety of tubers and vegetables are added (usually potatoes, onions and celery). The Manhattan version differs from the traditional New England one in terms of the liquid base. Manhattan uses tomato versus the classic which instead adds cream. Ironically Manhattan Clam Chowder was invented in Rhode Island. From the website Gonna Want Seconds comes this detailed breakdown on the different types of chowder and a great recipe to boot!
Russian dressing was actually first made in the early 1900s in New Hampshire! Essentially a mix of mayo and ketchup, this dressing is a close relative to Thousand Island dressing (where they add some pickles, onion and egg). In this recipe the line is blurred a bit since it mixes mayo, ketchup, onions and pickle relish but is still tasty.
3. Meat Loaf
A ground meat recipe that has stood the test of time, and recycled many leftovers from the night before. Introduced by German-American immigrants to the States, this recipe rose to fame during the Great Depression. It was easy to make, and could turn cheap cuts of any meat into something more delectable. This recipe from Saveur is quick and easy to make.
Organ meats might not be the first thing that comes to mind when you think of “delicious”, but give them a chance! While they can be a bit bitter, chicken liver is high in vitamins, minerals, protein and folate. And if the flavor needs some work, that’s why you have the mushroom sauce. This recipe from KQED (public media for Northern California) is from legendary French chef Jacques Pépin.
Why is it upside down? Because it is much easier to dump the cake out of the mold that way! You put the decoration for the top of the cake (pineapple and cherries) first into the bottom of the mold, and work your way up from there. From Averie Cooks comes this recipe that is quick, moist and smaller in size then most.