12 Retro Dishes That Deserve a Major Comeback
New food trends come and go, but some foods are so memorable that they’re worth returning to. Besides causing nostalgia, retro recipes reflect the complex developments of history in modern dining. With an appetite for familiarity in a world where everything is moving faster, demand for retro foods has surged 37% globally.
These classic dishes also summon the memories of cuisines we once worshipped and evoke forgotten culinary techniques and tastes. Well, it’s about time we took 12 delicious retro dishes out of the shadows and gave them their rightful place on our modern dining tables.
Fondue: Melt Your Way to Togetherness
Fondue was once the star of 1970s dinner parties and is long overdue for its comeback. Molten cheese served with bread, vegetables, or even fruit is a shared dish that tastes good and brings people together.
There are many ways to go beyond the cheese; however, upgrade this classic with new cheese blends (like Gruyère and blue) or add artisanal chocolate and fresh fruits to your dessert fondue. A fondue party promises good conversation and a full stomach.
Salisbury Steak: Budget-Friendly Comfort Food
It is well-seasoned beef patties smothered in rich, savory gravy and probably served with mashed potatoes—an old-school dish. Also known as Hamburger steak, Salisbury Steak was initially designed as a budget-friendly alternative to steak.
Make the dish better with high-quality ground beef, caramelized onions, and homemade gravy. It’s a tasty contemporary version of comfort food, served with sweet potato mash or roasted vegetables.
Duck à l’Orange: French Cuisine at Its Peak
Quintessentially elegant but suiting a broad spectrum of tastes, Duck à l’Orange is a crispy skin duck bathed in a zesty orange sauce. Made famous by Julia Child, it was the standard ordered by lovers in the 1960s era of fine dining.
This classic is simple for home chefs to make using preportioned duck breasts and a quick orange reduction sauce. Add a garnish of candied orange peel to make it pop on the plate.
Steak Diane: A Theatrical Feast
Besides being a meal, Steak Diane was often a performance. Until the 1950s and 60s, this dish was a common favorite of many at upscale restaurants, but it was always flambéed tableside, with tender steak covered in a creamy cognac sauce.
Experiment with different cuts of steak and fresh herbs to recreate the glamour of Steak Diane in your home. For a safer alternative, forget the open flame and perfect the sauce instead.
Prawn Cocktail: The Appetizer That Never Goes Out of Style
This simple but elegant retro appetizer gained fame for its crispy lettuce, tangy Marie Rose sauce, and plump shrimp. It was best served in a chilled glass and became a dinner party staple in the 1970s.
Twist the original by serving it with a wasabi-spiked cocktail sauce, or twist it by throwing some avocado slices on it.
Vichyssoise: A Refreshing Summer Starter
Louis Diat, at the Ritz-Carlton in New York, conceived this delicately creamy leeks, potatoes, and cream soup, served cold, in 1917. But it found a way back into hearts as a retro favorite for its sophisticated but mellow flavor.
Variations include avocado vichyssoise for the greenest. Alternatively, this soup makes a warm alternative in the winter, heated.
Cheeseburger Pie: A Family-Friendly Delight
Cheeseburger pie is a pie format of comfort food, generally the best-mixed format for the previously best burgers. It was popularized in the 1970s. It consists of ground beef, cheese, and toppings baked in a crust.
To cut down on calories but lean into the nostalgia, swap out the crust for whole grain, use fresh vegetables, and use reduced-fat cheese for a healthier modern spin on this iconic dish.
Quiche Lorraine: Endless Versatility with a French Flair
This timeless name will never go out of date, and this classic savory dish will not. Quiche has been a popular mainstay of brunch and fancy dinners since the 1960s.
You can treat it how you like and fill it with your spin, such as goat cheese with spinach or smoked salmon with dill. Mini quiches are great for parties, too…as appetizers!
Bananas Foster: A Flaming Dessert Extravaganza
Bananas Foster is a dish named after a famous New Orleans character. It is an exceptional dish of bananas, butter, brown sugar, and rum flambéed over the banana and served over ice cream. The production of this was as thrilling as the taste.
A breakfast treat, by all means, it has some fun, and you can switch it up by serving Bananas Foster over waffles or French toast. Add a dash of cinnamon, or use coconut ice cream to boost the taste.
Baked Alaska: The Ice Cream Igloo of Dreams
Baked Alaska is a 19th-century classic that exploded in popularity in the mid-20th century. It consists of fluffy meringue, sponge cake, and ice cream. Its eye-catching presentation made it a favorite “wow” dessert.
Baked Alaska is ready for a new modern take on toppings, using ice cream flavors such as salted caramel or green tea. For people new to the practice, bake small individual portions.
Black Forest Cake: The Queen of Desserts
This has been an icon of the dessert table since the 1910s when this chocolate cake stuffed with cherries and whipped cream arrived from Germany. In the 1970s, it became popular due to its attractive appearance and rich flavors.
This dessert is delicious, but if you want to simplify it, try making deconstructed versions or baking mini Black Forest cupcakes instead.
Tuna Noodle Casserole: The Ultimate Comfort Meal
Tuna noodle casserole, a favorite of midcentury households, combined canned tuna, creamy sauce, pasta, and breadcrumbs. It was an all-time weeknight dinner because of its affordability and simplicity.
Modernize this with fresh, homemade sauce and gluten-free pasta. For a nutrient-packed upgrade, add spinach or mushrooms.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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