Zesty, vibrant, and full of nostalgia—the 70s were a golden era for bold flavors and fun, unfussy cooking! From cheesy fondue to pineapple-glazed ham, these retro recipes are making a comeback for a reason. Whether you’re craving a blast from the past or just want to add some disco-era flair to your dinner table, these 18 classic 70s dishes are sure to delight. Let’s dig in!
Swedish Meatballs with Creamy Gravy
Now, if you’re craving something cozy and comforting, these Swedish meatballs with creamy gravy are about to become your new go-to. Tender, flavorful meatballs smothered in a velvety sauce? Yes, please.
Ingredients
– 1 lb ground beef (80/20 blend for juiciness)
– 1/2 lb ground pork (for extra richness)
– 1/2 cup panko breadcrumbs (for a light, crispy texture)
– 1/4 cup whole milk (to keep the meatballs moist)
– 1 large egg (farm-fresh, beaten)
– 1 small yellow onion (finely grated)
– 1/2 tsp ground allspice (warm and aromatic)
– 1/4 tsp ground nutmeg (for a hint of sweetness)
– 1 tsp kosher salt (for balanced seasoning)
– 1/4 tsp black pepper (freshly ground)
– 2 tbsp unsalted butter (for sautéing)
– 2 tbsp all-purpose flour (for thickening the gravy)
– 2 cups beef broth (rich and savory)
– 1/2 cup heavy cream (for a luscious gravy)
– 1 tbsp Worcestershire sauce (for depth of flavor)
– 1 tsp Dijon mustard (for a subtle tang)
– Fresh parsley (chopped, for garnish)
Instructions
1. In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, milk, beaten egg, grated onion, allspice, nutmeg, salt, and black pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
2. Roll the mixture into 1-inch meatballs (about 24 total) and place them on a plate. Tip: Wet your hands slightly to prevent sticking.
3. In a large skillet, melt the butter over medium heat. Add the meatballs in batches, browning them on all sides, about 6-8 minutes total. Transfer to a clean plate. Tip: Don’t overcrowd the pan—this ensures even browning.
4. In the same skillet, sprinkle the flour over the leftover butter and cook for 1 minute, stirring constantly to make a roux.
5. Slowly whisk in the beef broth, scraping up any browned bits from the pan. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
6. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Return the meatballs to the skillet and simmer for 10 minutes, turning occasionally, until the gravy is velvety and the meatballs are cooked through. Tip: The internal temperature should reach 160°F.
7. Garnish with fresh parsley before serving.
Golden, juicy meatballs swimming in that creamy gravy are pure comfort. Serve them over buttery egg noodles or mashed potatoes for the ultimate cozy meal.
Deviled Eggs with Paprika
Oh, you’re in for a treat with these deviled eggs—they’re creamy, smoky, and just the right amount of tangy. Perfect for picnics, potlucks, or just snacking straight from the fridge. Let’s get started!
Ingredients
– 6 large farm-fresh eggs
– 1/4 cup creamy, full-fat mayonnaise
– 1 tsp tangy Dijon mustard
– 1/2 tsp bright white vinegar
– 1/8 tsp finely ground black pepper
– 1/4 tsp flaky sea salt
– 1/4 tsp sweet smoked paprika, plus extra for garnish
– 1 tbsp finely chopped fresh chives
Instructions
1. Place the eggs in a single layer in a medium pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat.
2. Once boiling, immediately cover the pot with a lid, remove from heat, and let sit for 12 minutes for perfectly firm yolks.
3. Drain the hot water and transfer the eggs to a bowl of ice water to cool for 5 minutes—this stops the cooking and makes peeling easier.
4. Gently tap each egg on the counter, roll to crack the shell, then peel under cool running water for smooth, clean eggs.
5. Slice each egg in half lengthwise and pop the yolks into a small bowl. Arrange the whites on a serving plate.
6. Mash the yolks with a fork until fine and crumbly, then stir in the mayonnaise, mustard, vinegar, pepper, salt, and paprika until smooth and creamy.
7. Spoon or pipe the yolk mixture back into the egg white halves. For a fancy touch, use a piping bag with a star tip.
8. Sprinkle each egg with a pinch of smoked paprika and a scattering of fresh chives for color and flavor.
Get ready to impress—these deviled eggs are luxuriously creamy with a smoky kick from the paprika and a little crunch from the chives. Serve them on a bed of arugula for a peppery contrast or alongside crispy fried chicken for the ultimate comfort-food duo.
Tuna Noodle Casserole
Zesty comfort food doesn’t get much better than this classic tuna noodle casserole—creamy, hearty, and packed with nostalgia. You’ll love how easy it is to whip up, and it’s perfect for those nights when you crave something cozy without the fuss.
Ingredients
- 8 oz wide egg noodles, cooked al dente
- 2 (5 oz) cans solid white tuna in water, drained and flaked
- 1 (10.5 oz) can creamy condensed mushroom soup
- 1 cup whole milk, warmed slightly
- 1 cup sharp cheddar cheese, freshly shredded
- 1/2 cup frozen peas, thawed
- 1/4 cup finely diced yellow onion
- 2 tbsp unsalted butter, melted
- 1/2 cup crispy panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the cooked egg noodles, flaked tuna, condensed mushroom soup, warm milk, shredded cheddar, thawed peas, diced onion, garlic powder, salt, and pepper. Stir gently until evenly mixed. Tip: Warm milk helps the sauce blend smoothly without clumps.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, toss the panko breadcrumbs with melted butter until coated, then sprinkle evenly over the casserole. Tip: For extra crunch, toast the panko in a dry skillet for 2 minutes before mixing with butter.
- Bake for 25–30 minutes, or until the top is golden brown and the edges are bubbly. Tip: Let it rest for 5 minutes before serving—this helps the sauce thicken.
Creamy, cheesy, and loaded with tender noodles, this casserole is pure comfort in every bite. Serve it with a crisp green salad or garlic bread for a meal that’ll have everyone asking for seconds.
Pineapple Upside-Down Cake
Unbelievably easy and nostalgic, pineapple upside-down cake is the kind of dessert that feels like a warm hug. You get caramelized fruit, a buttery cake, and that gorgeous golden top—all with minimal fuss. Let’s make it!
Ingredients
– 1/2 cup (1 stick) unsalted butter, softened (plus extra for greasing)
– 1 cup packed light brown sugar, for that deep molasses sweetness
– 1 (20 oz) can pineapple rings in juice (reserve 1/4 cup juice)
– 10-12 maraschino cherries, drained and patted dry
– 1 1/2 cups all-purpose flour, sifted for a light crumb
– 1 1/2 tsp baking powder
– 1/4 tsp fine sea salt
– 3/4 cup granulated sugar
– 2 large eggs, room temperature for better mixing
– 1 tsp pure vanilla extract
– 1/2 cup whole milk, slightly warmed
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with softened butter, making sure to coat the sides.
2. Melt 1/2 stick of butter in a small saucepan over low heat, then pour it evenly into the prepared pan. Sprinkle brown sugar over the butter, pressing lightly to create an even layer.
3. Arrange pineapple rings in a single layer on top of the sugar (you’ll fit about 7). Place a cherry in the center of each ring and between gaps. Tip: Blot pineapples dry with a paper towel to prevent a watery cake.
4. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
5. In a large bowl, beat remaining 1/2 stick of softened butter and granulated sugar with a mixer on medium until fluffy, about 3 minutes. Tip: Scrape the bowl halfway for even mixing.
6. Add eggs one at a time, beating well after each. Mix in vanilla and reserved pineapple juice.
7. Alternately add the flour mixture and milk to the batter, starting and ending with flour. Mix just until combined—overmixing leads to toughness.
8. Gently spread batter over the pineapple layer, smoothing the top with a spatula. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway for even browning.
9. Cool the cake in the pan for 10 minutes, then run a knife around the edges. Place a serving plate over the pan and flip quickly but carefully. Let the pan sit upside-down for 1 minute before lifting it off.
Nothing beats that first bite—sticky-sweet pineapple, tender crumb, and those buttery caramel edges. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast, or enjoy it solo with a cup of coffee the next morning (if it lasts that long!).
Fondue with Bread Cubes
So, you’re craving something cozy, cheesy, and downright delicious? Fondue with bread cubes is the ultimate crowd-pleaser—perfect for sharing (or not, we won’t judge). It’s warm, gooey, and ridiculously easy to whip up.
Ingredients
- 1 ½ cups shredded Gruyère cheese (sharp and nutty)
- 1 ½ cups shredded Emmental cheese (creamy and mild)
- 1 clove garlic (freshly minced)
- 1 cup dry white wine (crisp and acidic, like Sauvignon Blanc)
- 1 tbsp lemon juice (bright and tangy)
- 1 tbsp cornstarch (fine and powdery)
- ½ tsp freshly ground nutmeg (warm and aromatic)
- 1 loaf crusty French bread (day-old, cut into 1-inch cubes)
Instructions
- Rub the inside of a fondue pot or heavy saucepan with the minced garlic—this adds a subtle flavor boost.
- Pour the white wine and lemon juice into the pot, then heat over medium-low until steaming (about 3–4 minutes). Don’t let it boil.
- In a small bowl, toss the shredded Gruyère and Emmental with cornstarch to prevent clumping.
- Gradually add the cheese mixture to the warm wine, stirring constantly in a figure-8 motion until melted and smooth (about 5 minutes). Tip: If the fondue feels too thick, splash in a little more wine.
- Stir in the nutmeg, then reduce the heat to low to keep the fondue warm and silky.
- Arrange the bread cubes on a platter for dipping. Tip: Lightly toast them for extra crunch.
- Serve immediately with long forks or skewers. Tip: If the fondue thickens as it sits, stir in a teaspoon of warm wine to loosen it.
Buttery, velvety, and packed with flavor, this fondue is pure comfort. Try dipping crisp apple slices or roasted potatoes for a fun twist—just don’t forget the bread.
Stuffed Bell Peppers with Ground Beef
Vibrant and hearty, stuffed bell peppers are the ultimate comfort food—packed with savory ground beef, fluffy rice, and melty cheese. You’ll love how the peppers soften just enough to hold all that delicious filling without turning mushy. Plus, they’re a total crowd-pleaser for weeknight dinners or meal prep!
Ingredients
- 4 large bell peppers (any color), firm and glossy
- 1 lb lean ground beef (85/15 for optimal juiciness)
- 1 cup cooked long-grain white rice (fluffy and slightly cooled)
- 1 small yellow onion, finely diced (about ½ cup)
- 2 cloves garlic, minced (fresh and fragrant)
- 1 (15 oz) can crushed tomatoes, rich and slightly sweet
- 1 tsp dried oregano, earthy and aromatic
- ½ tsp smoked paprika, warm and slightly sweet
- 1 cup shredded sharp cheddar cheese (extra melty)
- 1 tbsp olive oil (extra virgin for depth)
- ½ tsp kosher salt (for balanced seasoning)
- ¼ tsp freshly ground black pepper (bold and pungent)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- Slice the tops off the bell peppers and remove the seeds and membranes. Tip: Keep the tops—chop the usable parts and add them to the filling for extra flavor!
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes.
- Add the minced garlic and cook for 30 seconds, just until fragrant—don’t let it burn.
- Crumble in the ground beef, breaking it up with a wooden spoon. Cook until no pink remains, about 5–6 minutes. Tip: Drain excess fat if needed, but leave a little for moisture.
- Stir in the crushed tomatoes, oregano, smoked paprika, salt, and black pepper. Simmer for 3 minutes to blend flavors.
- Remove the skillet from heat and fold in the cooked rice and half the shredded cheese. Taste and adjust seasoning if needed.
- Spoon the filling into the prepared bell peppers, packing it gently but not too tightly. Top with the remaining cheese.
- Arrange the peppers in the baking dish and cover loosely with foil. Bake for 25 minutes, then uncover and bake for another 10–15 minutes until the cheese is bubbly and the peppers are tender-crisp. Tip: For extra browning, broil for 1–2 minutes at the end.
Buttery, cheesy, and packed with savory goodness, these stuffed peppers are a win. The peppers hold their shape beautifully while the filling stays juicy—perfect with a dollop of cool sour cream or a sprinkle of fresh herbs. Leftovers? They reheat like a dream!
Chicken à la King with Rice
Mmm, nothing beats a creamy, comforting bowl of Chicken à la King—it’s like a hug in food form. This classic dish is packed with tender chicken, colorful veggies, and a velvety sauce that’s perfect spooned over fluffy rice. Let’s make it happen!
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 3 tbsp unsalted butter, rich and creamy
– 1 medium yellow onion, finely diced
– 1 red bell pepper, vibrant and diced
– 8 oz white mushrooms, sliced and earthy
– 3 tbsp all-purpose flour, finely sifted
– 1.5 cups chicken broth, savory and warm
– 1 cup heavy cream, luxuriously thick
– 1/2 cup frozen peas, sweet and bright
– 1 tsp paprika, smoky and aromatic
– 1/2 tsp kosher salt, coarse and balanced
– 1/4 tsp freshly ground black pepper, bold and fragrant
– 2 cups cooked white rice, steaming and fluffy
Instructions
1. Heat a large skillet over medium heat and melt the butter until it’s frothy and golden.
2. Add the diced onion and red bell pepper, sautéing for 3–4 minutes until they’re soft and fragrant.
3. Toss in the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture and turn golden.
4. Push the veggies to one side of the skillet and add the chicken pieces. Cook for 6–7 minutes, turning occasionally, until the chicken is no longer pink.
5. Sprinkle the flour evenly over the chicken and veggies, stirring to coat everything and cook off the raw flour taste (about 1 minute).
6. Slowly pour in the chicken broth, stirring constantly to avoid lumps, then add the heavy cream, paprika, salt, and black pepper.
7. Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
8. Stir in the frozen peas and cook for another 2 minutes just to heat them through.
9. Serve the Chicken à la King hot over a bed of fluffy white rice.
Creamy, savory, and loaded with tender bites, this dish is pure comfort. For a fun twist, try serving it in puff pastry shells or over buttery egg noodles instead of rice.
Waldorf Salad with Apples and Walnuts
Fancy a crisp, refreshing salad that’s equal parts crunchy and creamy? This classic Waldorf salad with apples and walnuts is a no-fuss crowd-pleaser—perfect for picnics, potlucks, or a light lunch. You’ll love the mix of sweet, tangy, and nutty flavors in every bite.
Ingredients
– 2 large crisp red apples (like Honeycrisp), cored and diced
– 1 cup raw walnuts, roughly chopped and lightly salted
– 1/2 cup mayonnaise (rich, full-fat for best texture)
– 1 tbsp fresh lemon juice (bright and zesty)
– 1 tbsp honey (pure and golden)
– 1/2 cup celery (fresh, thinly sliced)
– 1/4 cup red seedless grapes, halved (plump and sweet)
– 1/4 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt, and pepper until smooth. (Tip: Taste and adjust honey or lemon for your preferred balance of sweet and tangy.)
2. In a large mixing bowl, combine the diced apples, celery, grapes, and walnuts.
3. Pour the dressing over the apple mixture and gently toss until everything is evenly coated. (Tip: Fold carefully to keep the apples from bruising.)
4. Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld. (Tip: Cover with plastic wrap to prevent browning.)
Mmm, this salad is a textural dream—crisp apples, crunchy walnuts, and juicy grapes wrapped in that creamy dressing. Serve it on butter lettuce leaves for an elegant touch, or pile it onto a croissant for a next-level sandwich filling.
Jell-O Mold with Fruit Cocktail
Hey, remember those retro Jell-O molds your grandma used to make? This fruity, wobbly classic is making a comeback, and it’s just as fun (and easy) as you remember. Perfect for potlucks or a nostalgic dessert night!
Ingredients
– 1 (3 oz) box of strawberry Jell-O (or your favorite flavor), vibrant and fruity
– 1 cup boiling water, just off the kettle
– 1 cup cold water, icy and refreshing
– 1 (15 oz) can of fruit cocktail in syrup, drained but reserve ¼ cup of the syrup
– ½ cup mini marshmallows, fluffy and sweet
– ½ cup whipped topping (like Cool Whip), light and creamy
Instructions
1. In a large heatproof bowl, sprinkle the Jell-O powder evenly. Pour in 1 cup of boiling water and whisk vigorously for 2 minutes until fully dissolved. (Tip: Whisking prevents clumps for a smooth texture.)
2. Stir in 1 cup of cold water and the reserved ¼ cup fruit cocktail syrup until combined.
3. Gently fold in the drained fruit cocktail and mini marshmallows with a spatula, distributing them evenly.
4. Lightly spray a 4-cup Jell-O mold (or a decorative bowl) with nonstick spray. Pour the mixture into the mold. (Tip: Wipe spills immediately—sticky Jell-O is harder to clean once set!)
5. Refrigerate for at least 4 hours, or until fully set (it should jiggle slightly but hold its shape).
6. To unmold, dip the mold briefly in warm water (10 seconds), then place a plate on top and flip quickly. (Tip: If it sticks, wrap the mold in a warm towel for 30 seconds to loosen.)
7. Serve each slice with a dollop of whipped topping.
Now that’s a throwback worth reviving! The Jell-O is silky and bright, with bursts of juicy fruit and pillowy marshmallows. Try layering it with vanilla pudding for a fun parfait twist—or just eat it straight from the mold, no judgment here.
Quiche Lorraine with Bacon and Cheese
Delicious, creamy, and packed with savory goodness—this Quiche Lorraine with Bacon and Cheese is the ultimate comfort food. Perfect for brunch or a cozy dinner, it’s a crowd-pleaser that’s easier to make than you might think. Let’s get started!
Ingredients
– 1 pre-made pie crust (flaky and buttery)
– 6 slices thick-cut bacon (crispy and smoky)
– 1 cup heavy cream (rich and velvety)
– 4 large eggs (farm-fresh and golden)
– 1 cup shredded Gruyère cheese (nutty and melty)
– 1/2 tsp salt (fine and evenly dispersing)
– 1/4 tsp black pepper (freshly ground)
– 1/4 tsp nutmeg (warm and aromatic)
Instructions
1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat up—this helps crisp the bottom crust.
2. Unroll the pre-made pie crust and gently press it into a 9-inch pie dish. Trim any excess edges and crimp them decoratively.
3. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
4. In a large bowl, whisk together the heavy cream, eggs, salt, pepper, and nutmeg until smooth and fully combined.
5. Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the pie crust, followed by the crumbled bacon.
6. Pour the egg mixture over the bacon and cheese, then top with the remaining Gruyère.
7. Carefully place the quiche on the preheated baking sheet and bake for 35-40 minutes, or until the center is just set and the top is golden brown.
8. Let the quiche cool for at least 10 minutes before slicing—this helps it hold its shape.
Creamy, smoky, and loaded with cheesy goodness, this quiche is irresistible warm or at room temperature. Serve it with a simple green salad for a balanced meal, or enjoy a slice cold straight from the fridge—it’s that good!
Shrimp Cocktail with Tangy Sauce
Kick off your next gathering with this classic shrimp cocktail—it’s juicy, refreshing, and comes with a tangy sauce that’ll have everyone reaching for seconds. Perfect for summer parties or a fancy appetizer night at home, it’s foolproof and always a crowd-pleaser.
Ingredients
– 1 lb large shrimp, peeled and deveined (with shells on for extra flavor)
– 1/2 cup ketchup (high-quality, no high-fructose corn syrup)
– 2 tbsp prepared horseradish (freshly grated for extra kick)
– 1 tbsp freshly squeezed lemon juice (bright and zesty)
– 1 tsp Worcestershire sauce (rich and umami-packed)
– 1/4 tsp hot sauce (like Tabasco, for a subtle heat)
– 1/2 tsp finely ground sea salt
– 1/4 tsp freshly cracked black pepper
– 1 lemon, thinly sliced (for garnish)
– Fresh parsley, chopped (for a pop of color)
Instructions
1. Fill a large pot with 6 cups of water and bring to a rolling boil over high heat.
2. Add the shrimp and cook for exactly 2–3 minutes, until they turn pink and curl tightly. Tip: Don’t overcook, or they’ll get rubbery!
3. Drain the shrimp and immediately plunge them into a bowl of ice water to stop cooking. Let sit for 5 minutes, then drain again.
4. In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper until smooth. Tip: Taste and adjust horseradish for more heat if you like.
5. Arrange the chilled shrimp on a serving platter with lemon slices and a small bowl of the tangy sauce in the center.
6. Sprinkle chopped parsley over the shrimp for a fresh finish. Tip: For extra flair, serve in martini glass with crushed ice!
Light, succulent shrimp paired with that zingy sauce is a match made in appetizer heaven. The contrast of cool, plump shrimp and the bold dip is irresistible—try skewering them for easy dipping at your next BBQ!
Baked Alaska with Meringue
Haven’t you always wanted to impress your friends with a showstopping dessert? Baked Alaska with meringue is that magical combo of ice cream, cake, and toasted fluff—easier to make than you think, and guaranteed to wow. Let’s break it down so you can nail it on the first try.
Ingredients
- 1 pint high-quality vanilla ice cream (rich and creamy)
- 1 pre-made sponge cake round (about 8 inches, light and airy)
- 4 large egg whites (room temperature, for maximum fluff)
- 1 cup granulated sugar (fine and evenly dissolving)
- 1 tsp pure vanilla extract (warm and aromatic)
- 1/4 tsp cream of tartar (for stable peaks)
- Pinch of fine sea salt (to balance sweetness)
Instructions
- Line a small bowl with plastic wrap and scoop the vanilla ice cream into it, pressing to remove air pockets. Freeze for 2 hours, or until solid.
- Place the sponge cake on a parchment-lined baking sheet. Unmold the ice cream dome onto the cake, centering it. Freeze for 1 hour.
- In a stand mixer, whip the egg whites, cream of tartar, and salt on medium speed until frothy, about 2 minutes.
- Gradually add the sugar, 1 tbsp at a time, then the vanilla. Increase speed to high and whip until stiff, glossy peaks form, about 5 minutes.
- Spread the meringue over the ice cream and cake, sealing all edges. Use a spoon to create decorative swirls.
- Bake at 475°F for 3–5 minutes, or until the meringue is golden brown. Watch closely—it toasts fast!
Unbelievable, right? The contrast of warm, toasty meringue and cold, creamy ice cream is pure magic. Serve it immediately with a drizzle of melted chocolate or fresh berries for extra flair.
French Onion Soup with Crusty Bread
Haven’t you just had one of those days where all you want is a warm, comforting bowl of soup? This French onion soup is your answer—caramelized onions, savory broth, and melty cheese atop crusty bread. It’s the kind of dish that feels like a hug in a bowl.
Ingredients
- 4 large yellow onions, thinly sliced (about 6 cups)
- 3 tbsp unsalted butter, rich and creamy
- 1 tbsp granulated sugar, for caramelizing
- 1 tsp kosher salt, coarse and flaky
- 4 cups beef broth, deeply savory
- 2 cups chicken broth, light and flavorful
- 1/2 cup dry white wine, crisp and acidic
- 1 tbsp all-purpose flour, finely sifted
- 1 tsp fresh thyme leaves, fragrant and earthy
- 1 bay leaf, aromatic and slightly floral
- 4 slices crusty baguette, toasted until golden
- 1 1/2 cups shredded Gruyère cheese, nutty and melty
Instructions
- In a large Dutch oven, melt the butter over medium-low heat until it’s frothy and fragrant.
- Add the sliced onions, sugar, and salt, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply golden and caramelized. (Tip: Don’t rush this step—low and slow is key for maximum flavor.)
- Sprinkle the flour over the onions and stir for 1 minute to cook off the raw taste.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes until slightly reduced.
- Add the beef broth, chicken broth, thyme, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 20 minutes. (Tip: Skim off any foam for a clearer broth.)
- While the soup simmers, toast the baguette slices at 375°F for 5 minutes until crisp and golden.
- Discard the bay leaf and ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous handful of Gruyère.
- Broil on high for 2-3 minutes until the cheese is bubbly and lightly browned. (Tip: Keep a close eye to prevent burning.)
As you dig in, the soup’s rich, umami depth pairs perfectly with the gooey cheese and crunchy bread. Try serving it with a crisp green salad for a light contrast to the hearty flavors.
Cheese Fondue with Garlic and Wine
Oh, there’s nothing quite like gathering around a pot of melty, gooey cheese fondue—especially when it’s infused with garlic and wine. It’s the ultimate cozy, shareable dish that feels fancy but is surprisingly easy to whip up. Let’s dive in!
Ingredients
- 1 cup dry white wine (like Sauvignon Blanc, crisp and acidic)
- 1 clove garlic, freshly minced (for a punchy, aromatic kick)
- 8 oz Gruyère cheese, freshly grated (nutty and melty)
- 8 oz Emmental cheese, freshly grated (buttery and smooth)
- 1 tbsp cornstarch (to prevent clumping)
- 1 tbsp fresh lemon juice (bright and tangy)
- 1/4 tsp freshly ground nutmeg (warm and earthy)
- 1/2 tsp kosher salt (for balance)
- 1 loaf crusty bread, torn into bite-sized chunks (for dipping, ideally day-old)
Instructions
- Rub the inside of a medium saucepan with the minced garlic, leaving any leftover bits in the pan.
- Pour the white wine and lemon juice into the saucepan and heat over medium-low until simmering, about 3–4 minutes (tiny bubbles should form at the edges).
- In a bowl, toss the grated Gruyère, Emmental, and cornstarch until evenly coated.
- Gradually add the cheese mixture to the simmering wine, stirring constantly in a figure-8 motion until fully melted and creamy, about 5 minutes. Tip: Keep the heat low to avoid separating the cheese.
- Stir in the nutmeg and salt, then immediately transfer to a fondue pot or serving bowl. Tip: If the fondue thickens too much, stir in a splash of warm wine.
- Serve with the crusty bread chunks for dipping. Tip: For extra fun, add blanched veggies or apple slices on the side.
Every bite of this fondue is luxuriously smooth, with the wine’s brightness cutting through the rich cheese. Try drizzling leftover fondue over roasted potatoes the next day—it’s a game-changer.
Ambrosia Salad with Marshmallows and Coconut
Vintage vibes alert! If you’re craving a creamy, dreamy dessert that’s equal parts nostalgic and effortless, this ambrosia salad is your new go-to. Packed with fluffy marshmallows, tropical coconut, and juicy fruit, it’s a crowd-pleaser that’ll transport you straight to a potluck paradise.
Ingredients
– 2 cups mini marshmallows (soft and pillowy)
– 1 cup sweetened shredded coconut (toasty and fragrant)
– 1 (15 oz) can mandarin oranges, drained (juicy and bright)
– 1 (20 oz) can pineapple tidbits, drained (tangy and sweet)
– 1 cup sour cream (rich and velvety)
– 1/2 cup whipped topping (light and airy)
– 1 tbsp honey (golden and floral)
– 1/2 tsp vanilla extract (warm and aromatic)
Instructions
1. In a large mixing bowl, combine the sour cream, whipped topping, honey, and vanilla extract. Whisk until smooth and fully blended. (Tip: For extra fluffiness, fold in the whipped topping gently to keep it airy.)
2. Add the mini marshmallows and shredded coconut to the bowl. Stir gently to coat them evenly with the creamy mixture.
3. Fold in the drained mandarin oranges and pineapple tidbits, being careful not to crush the fruit. (Tip: Pat the fruit dry with a paper towel to prevent excess liquid from making the salad soggy.)
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to let the flavors meld. (Tip: The longer it chills, the softer the marshmallows become—texture preference is key!)
Glory in every bite! This ambrosia salad is a creamy, fruity delight with a playful chew from the marshmallows and a hint of tropical crunch from the coconut. Serve it in individual parfait glasses for a retro-chic touch, or scoop it onto a bed of butter lettuce for a surprising sweet-savory twist.
Chicken Cordon Bleu with Ham and Cheese
Now here’s a dish that feels fancy but is totally doable on a weeknight—chicken cordon bleu with ham and cheese. Juicy chicken, salty ham, and melty cheese come together in a crispy golden package that’s downright irresistible. Trust me, you’ll want seconds.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each, evenly thick)
– 4 slices Swiss cheese (sharp and creamy)
– 4 slices deli ham (thinly sliced, high-quality)
– 1 cup panko breadcrumbs (golden and extra crispy)
– 1/2 cup all-purpose flour (fine and unbleached)
– 2 large eggs (farm-fresh, beaten)
– 1 tsp garlic powder (aromatic and savory)
– 1 tsp paprika (smoky and sweet)
– 1/2 tsp salt (fine sea salt)
– 1/4 tsp black pepper (freshly ground)
– 3 tbsp unsalted butter (melted, for brushing)
– 1 tbsp olive oil (rich extra virgin)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place a chicken breast between two sheets of plastic wrap and pound it to an even 1/4-inch thickness using a meat mallet. Repeat with all breasts.
3. Season both sides of each chicken breast with garlic powder, paprika, salt, and black pepper.
4. Lay a slice of ham and a slice of Swiss cheese in the center of each flattened chicken breast.
5. Roll each breast tightly, tucking in the sides as you go, and secure with toothpicks.
6. Dredge each rolled chicken in flour, shaking off excess, then dip in beaten eggs, and finally coat with panko breadcrumbs. Tip: Press the breadcrumbs gently to help them adhere.
7. Place the coated chicken rolls seam-side down on the prepared baking sheet. Brush each with melted butter for extra crispiness.
8. Bake for 25–30 minutes, or until the internal temperature reaches 165°F and the crust is golden brown. Tip: For extra color, broil for 1–2 minutes at the end.
9. Heat olive oil in a skillet over medium-high and briefly sear each roll for 1–2 minutes per side for added crunch. Tip: Let the chicken rest for 5 minutes before slicing to keep the filling intact.
Keep those toothpicks in until serving—this beauty is juicy inside with a satisfying crunch outside. Serve it sliced diagonally to show off the cheesy swirl, or pair it with a tangy Dijon cream sauce for dipping.
Peach Melba with Vanilla Ice Cream
You’ve gotta try this Peach Melba with vanilla ice cream—it’s the perfect summer dessert that’s fancy but seriously easy. Juicy peaches, sweet raspberry sauce, and creamy scoop of vanilla come together for a treat that’ll impress anyone.
Ingredients
– 2 ripe peaches, halved and pitted (firm but slightly yielding to touch)
– 1 cup fresh or frozen raspberries (bright red and plump)
– 1/4 cup granulated sugar (fine, for smooth melting)
– 1 tbsp lemon juice (freshly squeezed, for a zesty kick)
– 1 pint high-quality vanilla ice cream (rich and creamy)
– 1/4 cup sliced almonds (toasted, for crunch)
Instructions
1. Preheat your broiler to high (500°F) and line a baking sheet with parchment paper.
2. Place peach halves cut-side up on the sheet and broil for 3–5 minutes until lightly charred at the edges. (Tip: Keep an eye on them—they caramelize fast!)
3. Meanwhile, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Mash gently with a fork as they warm.
4. Simmer the raspberry mixture for 5 minutes, stirring occasionally, until it thickens slightly. Strain through a fine mesh sieve for a silky sauce (discard seeds).
5. Scoop vanilla ice cream into bowls, top with warm peach halves, and drizzle generously with raspberry sauce. (Tip: Warm peaches melt the ice cream just enough—perfect texture!)
6. Sprinkle toasted almonds over the top for a nutty crunch. (Tip: Toast them in a dry pan over medium heat for 2–3 minutes until golden for extra flavor.)
Nothing beats the contrast of warm, caramelized peaches against cold, velvety ice cream, with that tart raspberry sauce tying it all together. Serve it in pretty glass bowls for a retro vibe, or go wild with extra toppings like whipped cream or mint leaves.
Summary
Kickstart a nostalgic culinary adventure with these 18 retro 70s recipes—each one a delicious blast from the past! Whether you’re craving a cheesy fondue or a groovy gelatin mold, these classics are sure to bring joy to your kitchen. Don’t forget to try a few, share your favorites in the comments, and pin this article on Pinterest to spread the retro love. Happy cooking!
