Ah, the ’70s. Lived through them? (Barely) Remember them? Only heard of them? It was a time of, um, interesting, cuisine. It was a decade that gave us both The Silver Palate’s Chicken Marbella and, well, yes, shrimp in yellow Jell-O. But there are ’70s recipes that are classics. Here are our picks that are dy-no-mite! Plan your next ’70s dinner now!
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Quiche Lorraine
This quiche Lorraine is a French staple made with a custardy egg, Gruyére, and bacon filling that’s baked until golden, all inside a flaky pastry crust. A little luxuriance that’s lovely warm or cold any time of the day.
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Basic Crepes
These buttery basic crepes are easy to make with just milk, eggs, flour, salt, and butter, and can be served sweet or savory. And with this recipe, you can forget what you've heard about crêpes being difficult or tricky.
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Julia Child’s Coq au Vin
This coq au vin recipe strays a little from the original but I don't think that's to its detriment. This updated version of the simple French chicken stew uses a robust brown chicken stock, mushrooms, onions, bacon, and red wine.
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Chocolate Fondue
Cheese fondue may have an unsteady and spotty reputation—just think of how many times it has gone in and out of fashion—but chocolate fondue has remained a steadfast classic. Here the chocolate flavor is enhanced with extracts and liqueurs making for a silken, simple dessert.
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Homemade Meatloaf
This homemade meatloaf has the best comforting flavor and bread crumbs and easy sticky-sweet glaze that you remember from childhood but it feels all grown-up thanks to the addition of bacon and caramelized vegetables.
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Baked Fontina with Garlic and Thyme
We dare you try this baked fontina and not grin from ear to ear. A bubbling, garlicky skillet-full of melted cheese is a magical thing, friends. A loaf of your favorite bread is all you’ll need to make it disappear.
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Ambrosia
Ah, ambrosia, that Southern fruit salad that’s actually more like dessert. Brings back memories. This recipe will make you forget all about any other fluffy fruit concoctions.
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Onion Dip
This onion dip, made with onions, sour cream, cream cheese, mayonnaise, hot sauce, and scallions, is a riotously great way to dip, dunk, or otherwise devour your way to snack-induced satisfaction.
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Svelte Green Goddess Dip
Svelte Green Goddess dip takes the cool and creamy herbal classic and lightens it up a bit. Anchovies add a hit of umami, while low-fat sour cream keeps it velvety.
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Sriracha Deviled Eggs
These Sriracha deviled eggs contain the requisite mustard and mayonnaise for classic deviled egg traditionalists and bacon drippings and Sriracha for the rebels in the rest of us. Perfect party food. And quite possibly the best deviled eggs ever.
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Baked Seafood Imperial
Baked seafood imperial, a riff on crab imperial, is a mix of crab, shrimp, scallops, and calamari tossed with cream, Old Bay Seasoning, tarragon, and herbs. The imperial is then mounded into clams shells, breaded, and baked.
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Bourbon Sloppy Joes
These bourbon sloppy joes are made with ground beef in a tomato and bourbon sauce and topped with tangy pickled red onions and Cheddar. A gussied-up riff on an American classic.
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Herb-Marinated Olives
Olives grow throughout Spain, and the varieties from each region have distinct flavors. Pick your favorite olives for this dish—as long as they’re from Spain! Here I’ve used a selection of the country’s best varieties.
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Bourbon Balls
These bourbon balls from Rose Levy Beranbaum, made with chocolate wafers, cocoa powder, pecans, and bourbon, are rich, chocolatey, boozy goodness in a small enticing package. Easy to make and gift. Even easier to eat.
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Chicken Marbella
More than any other recipe in Sheila Lukins's wildly successful The Silver Palate Cookbook, which she co-authored with Julee Rosso in 1979, Chicken Marbella became a standard at dinner parties — bold, sweet, and savory flavor made with lots of garlic, vinegar, brown sugar, oregano, dried plums, and olives.
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Banana Bread by Cook’s illustrated
This banana bread from Cook’s Illustrated includes yogurt and walnuts for a scrumptiously moist, easy, classic, nutty quick bread. We consider it the best we’ve ever had.
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Pupu Platter
Our two favorite pupu platter dishes, crab rangoon and coconut shrimp, take center stage. Add duck sauce and hot mustard to your party and you're all set.
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Swedish Meatballs
I like the hint of allspice in meatballs. That spice isn’t used much anymore, and it should be. Here, the meatballs are a first course, but they would make a good main course, too.
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Twinkie Bundt Cake
This twinkie Bundt cake is essentially a giant, cream-filled twinkie. It’s made from scratch, and all of the ingredients are pronounceable, so you won’t be partaking of any weird chemical concoction here.
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The Foolproof Daiquiri
This foolproof daiquiri is just that–three ingredients shaken with ice and you're done. Classic and elegant without all the fuss.
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Blue Cheese Balls
Blue cheese balls are a party favorite and far easier than a cheese log for guests to navigate while juggling a glass of wine in their other hand.
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Spaghetti Primavera Pie
This spaghetti pie is a cinch to put together. Cooked spaghetti is mixed with onion, peppers, zucchini, tomatoes, Parmesan and mozzarella cheeses and then slid in the oven until it’s a gorgeous golden brown. And it’s like catnip for kids.
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Carrot Cake
This carrot cake turns out moist and, yes, healthy. It’s made with puréed rather than grated carrots, coconut, canned pineapple, and a luscious cream cheese frosting.
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White Russian
This white Russian cocktail, popularized by the is a tantalizing blend of vodka, Kahlua, and a splash of cream. Cheers!
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Salmon Mousse Pinwheels
These salmon mousse pinwheels, made with pumpernickel bread, smoked salmon, and a creamy smoked salmon mousse are an elegant and impressive canapé or tea sandwich.
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Jamie Oliver’s Beef Bourguignon
My sumptuous beef bourguignon is cozy and indulgent. If you can find beef cheeks, they are ideal for this tender beef stew that braises all afternoon.
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Beef Fajitas
Let everyone customize their fajitas by setting out an assortment of toppings such as fresh cilantro, guacamole, pico de gallo, and sour cream. Pick up a container of freshly sliced onions and jalapeños at the grocery store to save time (and tears) when preparing the fajitas.
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Green Bean and Pea Salad with Buttermilk Ranch Dressing
This green bean and pea salad is easy to make and the creamy buttermilk ranch dressing will likely become a staple in your fridge. It certainly is in ours.
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Grilled Pineapple with Vanilla Mascarpone
Grilled pineapple with vanilla mascarpone is the perfect summer dessert. Pineapple gets caramelized on the grill, then cool mascarpone melts and pools around it. Topped with fresh blueberries and rum glaze, there’s nothing quite like it.
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Bow Tie Cheese Straws
These cheese straws, shaped like bow ties, call for two types of Cheddar cheese, Parmesan, and a kick of heat from cayenne. The perfect entertaining hors-d’oeuvre.
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Creamy Piña Colada with Crushed Pineapple
With one of these in hand, you won’t even mind getting caught in the rain. The combination of both light and dark rum, coconut, crushed pineapple, and lots of ice is truly superb.
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Classic Old-Fashioned Cocktail
This classic old-fashioned cocktail recipe, made of sugar, water, whiskey or bourbon, and a splash of bitters, is an American classic.
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Pigs in a Blanket
Make more of these pigs in blankets than you think you'll need and serve these babies with spicy brown mustard and ketchup. Honey mustard also works very well with the tiny sausages and puffed pastry.
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