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!
A custardy filling and a flaky crust make the case for bringing this French classic back. It's essentially indulgence masquerading as a make-ahead, impress-a-lot brunch or lunch.
A simple, step-by-step recipe for the classic French crepe that can easily be mastered by anyone. Yes, anyone. Including you.
Coq au Vin
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
A steadfast classic, chocolate fondue just doesn't let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.
All the comforting flavor and sticky-sweet glaze of Mom's meatloaf but with bacon and caramelized vegetables to make it feel all grown-up.
Baked Fontina With Garlic and Thyme
A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it's melted and bubbles. Scoop it up with hunks of bread.
Ah, ambrosia. Brings back memories, don't it? Here's a version that will make you forget all about the ambrosia of your childhood.
"The onion dip to end all onion dips." "Sublime." "Light years beyond those soup packets." That's what folks are saying about this creamy dip that puts to shame all other onion dips.
Svelte Green Goddess Dip
This evocatively named dip isn't the same as the one of yore. It's got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.
Sriracha Deviled Eggs
Made with the requisite mustard and mayonnaise for classic deviled egg traditionalists. And bacon drippings and Sriracha for the rebels in the rest of us.
Baked Seafood Imperial
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
Bourbon Sloppy Joes
A gussied-up riff on an American classic made with a bourbon-spiked sauce and glammed up with Cheddar and pickled red onions.
Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.
Chocolatey, boozy goodness in a charming and irresistible and seemingly innocent presentation. Don't say we didn't warn you.
One of the Silver Palate's most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it's time you give it a try.
A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.
Remember when sitting around and noshing on crab Rangoon and coconut shrimp was the height of chic? Some say it still is.
"Delicious." "Simple." "Beautiful." "Easy." That's what our testers are saying about this Swedish meatballs recipe.
Twinkie Bundt Cake
A ginormous riff on the iconic American snack cake, this Twinkie look-alike boasts a beauteous appearance, an amped-up vanilla smack, and ingredients you can actually pronounce.
The Foolproof Daiquiri
That froufrou blender drink dolloped with whipped cream? Imposter. This is what you really want. Rum, lime juice, and just a touch of something sweet.
Blue Cheese Balls
Birthday bashes. Cocktail parties. Thanksgiving dinner. Tuesday nights. These are but some occasions we've watched these disappear.
Spaghetti Primavera Pie
Essentially spaghetti casserole with veggies smothered with cheese. Sounds like supper to us.
"This was beyond the best carrot cake I have ever had." That's the sorta thing we're hearing about this cake, which revolutionarily and ingeniously relies on puréed, rather than grated, carrots.
Happen to have a bottle of Kahlua collecting dust in the back of your liquor cabinet? Mix up one of these. (And, if you're bored, you could recreate scenes from The Big Lebowski...)
Salmon Mousse Pinwheels
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.
Steak marinated in beer and spices, grilled to juicy magnificence, and piled atop lightly charred tortillas. Beats plain old ground beef tacos, eh?
Green Bean-Pea Salad With Ranch Dressing
Tired of steamed green beans? One taste of this salad and you'll understand why folks who try it for the first time are making it again and again and again that very same week.
Grilled Pineapple with Vanilla Mascarpone
Ripe pineapple is ideal for grilling, and it screams tropical like nothing else. Top it with blueberries and fresh whipped cream or mascarpone.
Bow Tie Cheese Straws
Cheese straws that marry a cute form with a nonbreakable function. And that's to say nothing of the rich, cheesy flavor.
This pina colada recipe is made with rum, cream of coconut, and pineapple, and couldn't be easier. We also think it's even better than the classic.
Classic Old-Fashioned Cocktail
A little sugar, a splash of bitters, and a lotta booze—your grandma's go-to drink. (Oh wait, was that just our family?!)
Pigs in a Blanket
Without further ado or feigned guilt, allow us to reacquaint you with a long-lost childhood friend.
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