A quiche Lorraine cut in half, and half cut into quarters on a patterned background.
Faith Mason
1 of 23

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.
A single basic crepe, folded into quarters on a sheet of parchment with two lemon wedges beside it.
James Baigrie
2 of 23

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.
Two bowls of coq au vin on a table with sliced bread and fresh herbs.
David Leite
3 of 23

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.
Half a cooked meatloaf in a red loaf tin with two slices cut from it.
David Leite
4 of 23

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.
A cast iron skillet filled with bubbling baked fontina with garlic and thyme and a hunk of bread in the background.
David Sawyer
5 of 23

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.
A light-blue gravy boat filled with svelte green goddess dip
Sheri Giblin
6 of 23

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.
Sixteen Sriracha deviled egg halves and a teaspoon on a parchment-lined baking sheet.
Peter Frank Edwards
7 of 23

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.
Baked seafood imperial--crab, shrimp, scallops, and calamari in a cream sauce, topped with bread crumbs and baked--on a water cracker
David Sawyer
8 of 23

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.
Two bourbon sloppy joes on sesame buns, topped with shredded Cheddar cheese, and pickled red onion.
Emily Clifton
9 of 23

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.
Pieces of chicken Marbella, topped with plums and herbs, with olives scattered around, on a white platter.
The Modern Proper
10 of 23

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.
A broken slice of banana bread stacked on a white plate
Carl Tremblay
11 of 23

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.
A slice of twinkie bundt cake dusted with confectioners' sugar and turned to show the cross section.
Leigh Beisch
12 of 23

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.
Golf-ball size cheese balls with pretzel stems sitting on a wooden cheese board.
Jason Wyche
13 of 23

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.
Spaghetti primavera pie in a large dish--spaghetti topped with zucchini, tomatoes, onions, Parmesan and mozzarella cheese.
Ellen Silverman
14 of 23

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.
A slice of classic carrot cake--two carrot cake layers filled and frosted with cream cheese frosting; on top are crushed walnuts.
15 of 23

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.
Cream being poured from a pitcher into a highball glass for a white Russian cocktail.
Brent Hofackereber
16 of 23

White Russian

This white Russian cocktail, popularized by the is a tantalizing blend of vodka, Kahlua, and a splash of cream. Cheers!
A white cake stand with four spirals of pumpernickel bread, salmon mousse, and smoked salmon.
Leigh Beisch
17 of 23

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.
A white platter with beef Bourguignon, filled with beef, carrots, and mushrooms
David Loftus
18 of 23

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.
The makings of beef fajitas on a wooden board - tortillas, steak, guacamole, salsa.
Time Inc. Food Studios
19 of 23

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.
A black bowl filled with green beans, peas, and butter lettuce.
David Malosh
20 of 23

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.
Bow Tie Cheese Straws on parchment angled up and to the right.
David Leite
21 of 23

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.
Two pina coladas, garnished with a pineapple wheel and a whole pineapple nearby.
Jeanine Thurston
22 of 23

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.
A highball glass filled with classic old-fashioned cocktail and large ice cubes.
William Lingwood
23 of 23

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

5 Easy Chicken Cutlet Recipes

These easy chicken cutlet recipes are the perfect solution for busy weeknights. Find your favorite way to enjoy this quick-cooking healthy protein.

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  1. I am up there in years, and the 1970s were the years I did a lot of entertaining at cocktail parties and I loved all these recipes. Thank you for putting them together. One of my favorite entertaining dinner dishes was pounded flat chicken breasts covered with a Campbell cream soup, usually mushroom, with white wine added to thin down the canned soup and a can of drained mushrooms to punch up the soup and baked in a 350F oven until done. Pretty corny, I know.

  2. Thank you! I’m throwing a 70’s costume party and all these great food ideas from the 70’s are perfect!