Bowls aren’t just for bowl cuts
The swinging ’70s were known for putting things in bowls. Classic Ambrosia salad comes to mind. Bold Jell-O incarnations. Keys were another popular choice. This weighty glass server’s modern good looks were made for onion dip as well as that pseudo-healthy food of the era, Green goddess dip. Chippity-doo-dah!
- Bowls aren’t just for bowl cuts
- In your face, kitchen table!
- Mastering the art of Dutch oven cooking
- Catch you on the flip side
- Do you fondue, darling?
- Don’t just stand there…mix!
- Foods made just for fingers
- Real men do eat quiche
- Spend your clams on seafood
- Glamming up yesteryear’s staples
- Get your cooking groove on
- Join hands, start a loaf train
- Carry on, wayward Bundt
- Chafe and bake
- Flour power
- Take your daiquiri for a spin
- Seriously still hilarious
In your face, kitchen table!
The TV tray table as you know it just got a makeover. Now, your perfect perch for watching reruns and devouring homemade meatloaf looks cooler than tube socks and short shorts. And this sturdy little number folds away to make space for Funky Chicken dance parties.
Mastering the art of Dutch oven cooking
If anyone inspired us to invite more elegance to dinner, it was Julia Child. Serving her coq au vin in this stunning example of the 70s mainstay, the Dutch oven, will make sure you receive the accolades you deserve. Le Creuset’s bold colors and quality workmanship help you cook like Julia herself. And, natch, her recipe calls for setting the cognac aflame.
Catch you on the flip side
Crepes, that quintessential ’70s dessert, are back and ready to be flambéed. All you need is this cute crepe pan, matches, and a deft wrist flick. Lightweight and nonstick, it’s perfect for whipping up a post-Jazzercise nosh.
Do you fondue, darling?
What’s that? You want another flame-based 70s food trend? Fondue, baby. This set has been updated for the times with an electric element and temperature control to expertly maintain cheese, chocolate, broth, or oil at ideal serving conditions. If you can dip it, you can fondue it.
Don’t just stand there…mix!
We’re not sure what else to tell you about stand mixers. The high-tech mixing action of this powerhouse will bring you and your bacon-smothered cheese ball into the now. Seriously, it’s worth it just for the snacks you can make.
Foods made just for fingers
The ’70s were the heyday of finger foods and deviled eggs were a trend that started and just never stopped. This stunning ceramic plate holds 24—yes, 2 dozen—of those mayo-filled appetizers that we all still crave.
Real men do eat quiche
Brunch was another brilliant innovation of that groovy decade. And what quickly became synonymous with brunch? Quiche. An instant power couple. This elegant anodized tart pan will help make all your dainty, faintly pretentious, and quaintly French dreams come true.
Spend your clams on seafood
There are actually a few truly elegant dishes you can serve at a retro-themed dinner. We’re looking at you, baked seafood imperial. A luscious blend of seafood and cream piled high on these delicate natural shells will be the night’s superstar.
Glamming up yesteryear’s staples
Another mainstay from 50 years ago? Preserving. Also experiencing a glow up is the lip-smacking sloppy Joe. Our current fave riff on the classic recipe are these Korean-Style Sloppy Joes that rely on zingy pickled red onions as a foil to the cheesy beefy filling. The superior storage of Le Parfati’s terrine jars is perfect for those—and any—pickles.
Get your cooking groove on
The ’70s were nothing if not a time to rethink how we approach life. This paved the way for the time-saving pervasiveness of the food processor. Females–housewives and hippies alike—whizzed and pulsed their way to all manner of deliciousness. And not just for practical put-dinner-on-the-table-like-Marion-Cunningham sorta cooking. We bet you have a dog-eared recipe card for rum balls that’s been handed down for generations.
Join hands, start a loaf train
Your mom’s waste-not, want-not attitude probably resulted in a steady stream of quick breads. You might find yourself carrying on that tradition. Slicked with silicone, Le Creuset’s lightweight loaf pan means releasing your golden brown bounty has never been easier. The most difficult decision? Banana bread or walnut zucchini bread.
Carry on, wayward Bundt
Remember when you discovered Twinkies and realized that you were, in fact, living in the future? Our stunning blue, nonstick 12-cup Bundt pan is outta site for letting you relive the glory days of sweet, cream-filled cakes of your childhood with our Twinkie Bundt Cake.
Chafe and bake
Swedish meatballs may be the ultimate buffet throwback to bite-size servings of don’t-I-feel-hip-ness. This flame-heated chafing dish easily holds at least a double recipe. With so many leftover meatballs, you’ll never again have to make a trek to a warehouse for your Swedish food fix (or impulse spend a fortune on flat-pack bookshelves).
The innovation of combining cheese and crackers into a single entity might be the saving grace of a decade known for bell-bottoms and canned meat. Homemade cheese crackers merit a sturdy baking sheet. This threesome includes a nonstick silicone mat and a wire cooling rack for all your salty, cheesy, crunchy cravings.
Take your daiquiri for a spin
More popular than shag carpet, icy blender drinks came of age in the technicolor ’70s. And ice, rum, apricots, and lime juice for this unforgettable Apricot Daiquiri come together in a snap with this blender’s powerful blades. A modern version of those original countertop beasts, this one boasts a high torque motor that’s both efficient and quiet so you won’t miss a beat of Disco Inferno.
Seriously still hilarious
If you were a kid in the ’70s, you definitely thought pupu platters were a curiosity. Here’s your chance to relive all that sniggering around the table while noshing on coconut shrimp and crab rangoon. This burnished wood centerpiece—it rotates for sharing, natch—means everyone can get a bite of everything. That is, if you can stop giggling.