There’s something enchanting about the holidays, isn’t there? More than sparkling lights and gatherings with loved ones, it’s frequently the traditional dishes that get to the heart of the holiday season. For those who came of age during the electric decades of the ’50s, ’60s, and ’70s, these recipes are not just meals they’re memories. They’re reminders of simpler days, kitchen scents that announced celebration, and the pleasure of food that was as warm as it was accessible.
Let’s break out some old favorites that used to make an era. From comforting mains to lighthearted desserts, these 14 classic holiday recipes are due for a heroic comeback to the contemporary table.
1. Sweet Potato Casserole
No holiday dish says “holiday” quite so well as sweet potato casserole topped with toasted marshmallows. That golden, gooey topping wasn’t always the norm; it traces its roots back to ingenious food marketing in the early 20th century. But even the pairing of potatoes and toasted marshmallow has survived, a source of unadulterated comfort in each bite. Sprinkle with cinnamon or chopped pecans for a modern twist, and now this throwback side dish tastes fresh and new but retains its vintage essence.
The Best Sweet Potato Casserole
This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or ricer for smoother texture
- 1 2-Quart Baking Dish Oven-safe
- 2 Mixing Bowls One large for filling, one medium for topping
- 1 Whisk For combining ingredients
Ingredients
Main
- 1/2 stick 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 stick 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
Achieving a perfectly creamy sweet potato base is key; ensure sweet potatoes are cooked until very tender before mashing, perhaps even using a ricer for ultimate smoothness. For deeper flavor in the filling, consider adding a pinch of ground cinnamon or nutmeg to complement the brown sugar and vanilla. The crumb topping’s texture is crucial, so ensure it’s evenly distributed for a balanced crunch in every bite. When making ahead, store the topping separately to prevent it from becoming soggy, sprinkling just before baking. This dish excels warm, but don’t hesitate to serve leftovers topped with a scoop of vanilla bean ice cream for a delightful dessert.
2. Stuffed Crown Roast
Want to make a big impression? A crown roast of pork stuffed with your choice of ingredients is the showstopper you’re looking for. Arranged like a king’s crown, filled with savory stuffing, and glistening fresh out of the oven, it’s equal parts food and spectacle. Serve it with a vintage martini for that extra nod to ’60s elegance. The best part is that leftovers slice beautifully, so you’ll still be enjoying holiday luxury the next day in sandwiches or reheated with gravy.
Stuffed Crown Roast of Pork
A savory sausage stuffing accompanies this royal crown roast of pork. It’s fit for a king!
Equipment
- 1 Roasting Pan with Rack Essential for even roasting and catching drippings.
- 1 Large Skillet For sautéing aromatics for the stuffing.
- 1 Large Mixing Bowl For combining stuffing ingredients thoroughly.
- 1 Instant-Read Meat Thermometer Crucial for accurately checking internal temperature for food safety and optimal doneness.
- 1 Aluminum Foil For covering stuffing and protecting chop bones from charring.
Ingredients
Main
- 3 tablespoons butter
- ¾ cup chopped onion
- ½ cup peeled cored and chopped tart apple
- ¼ cup chopped celery
- 1 pound ground pork
- ½ pound ground seasoned pork sausage
- ½ cup fresh bread crumbs
- ½ cup chopped parsley
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- ½ teaspoon dried sage
- 9 pounds crown pork roast
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.
- Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning, about 5 minutes more. Transfer onion mixture to a large mixing bowl.
- Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)
- Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.
- Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of meat near the bone should read at least 145 degrees F (63 degrees C).
- Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.
Notes
1. **Stuffing Seasoning:** The recipe wisely suggests frying a small ball of stuffing to taste for seasoning. Do not skip this step; it’s crucial for perfect flavor balance. For a richer, deeper stuffing flavor, consider lightly browning the ground pork and sausage separately before mixing with the sautéed aromatics; drain any excess fat.2. **Meat Temperature & Resting:** Always rely on an instant-read thermometer to ensure the pork reaches an internal temperature of 145°F (63°C). Allowing the roast to rest for at least 10 minutes after cooking is vital. This process redistributes the juices, resulting in a significantly more tender and moist final product.3. **Presentation Enhancement:** While aluminum foil protects the chop bones, for a more elegant presentation, you can wrap them with kitchen twine and a sprig of fresh rosemary during roasting, then replace with traditional paper frills before serving.
3. Green Bean Casserole
Ever since it was invented in a Campbell Soup test kitchen in 1955, green bean casserole has split homes but hate it or love it, it’s an authentic holiday staple. The combination of canned beans, mushroom soup, and crispy fried onions is plain but homey. Its ease helped it become a norm, and its crunchy-creamy texture keeps it sentimental. Want to update it? Sub in fresh beans and homemade mushroom sauce, but don’t leave out the crispy onion top that’s the heart of the dish.
Crock Pot Green Bean Casserole
This recipe offers a convenient slow cooker method for classic green bean casserole. Frozen green beans are combined with cream of mushroom soup, cheddar cheese, and water, then slow-cooked until tender. French fried onions are added towards the end for a crispy topping, making for an effortless and comforting side dish perfect for gatherings.
Equipment
- 1 Slow Cooker Essential for slow-cooking the casserole
- 1 Large Mixing Bowl For combining ingredients before adding to the slow cooker
- 1 Spatula or Spoon For stirring ingredients and serving
Ingredients
Main
- 2 bag frozen green bean
- 10 3/4 oz cream of mushroom soup
- 3 oz french fried onion ring
- 1 cup grated cheddar cheese
- 1 cup water
Instructions
- Lightly grease the inside of your slow cooker insert to prevent sticking.
- In a large mixing bowl, combine the frozen green beans, cream of mushroom soup, half of the French fried onions, grated cheddar cheese, and water.
- Stir all ingredients thoroughly until well combined.
- Pour the mixture into the prepared slow cooker insert.
- Cover and cook on low for 3-4 hours, or on high for 2-3 hours, or until the green beans are tender and the casserole is bubbling.
- Approximately 30-45 minutes before serving, sprinkle the remaining French fried onions evenly over the top of the casserole.
- Replace the lid and continue cooking until the onions are heated through and slightly crisp.
- Carefully remove the slow cooker insert.
- Stir gently before serving.
- Serve hot as a comforting side dish.
Notes
To elevate this classic, consider using a good quality, low-sodium cream of mushroom soup or making a homemade mushroom béchamel for a richer flavor. For best texture, add half of the French fried onions at the beginning and the remaining half during the last 30-45 minutes of cooking. This ensures some onions soften to meld with the casserole, while others retain their crispness for a textural contrast. Adjust the water amount if using fresh or canned green beans; frozen beans release more liquid. A pinch of garlic powder or a dash of Worcestershire sauce can add depth. For a cheesier crust, sprinkle extra cheddar on top during the last hour of cooking.
4. Chex Mix
No party was ever complete without a large bowl of Chex Mix. Introduced in the 1950s, the tasty snack became a staple for parties. The mix of cereal, nuts, and pretzels coated in butter and seasoning is endlessly adaptable sweeten it with candy and marshmallows, or keep it classic and savory. Toss in seasonal spices like nutmeg or ginger for a festive twist, and you’ve got the perfect munching food for game nights and holiday movies.
Sweet Potato Chips Chex Mix
This recipe creates a delightful sweet and savory snack mix featuring Rice and Wheat Chex cereals combined with sweet potato tortilla chips. Coated in a buttery brown sugar syrup and finished with miniature marshmallows, it’s a quick and easy treat perfect for sharing or enjoying anytime.
Equipment
- 1 Large Roasting Pan Or a large baking sheet with sides for even spreading and baking.
- 1 Large Mixing Bowl For combining cereals and chips before coating.
- 1 Saucepan Or microwave-safe bowl for melting butter and syrup mixture.
- 1 Measuring Cups and Spoons
- 1 Heat-proof spatula or wooden spoon For stirring and coating the mix thoroughly.
Ingredients
Main
- 4 cups Rice Chex™ cereal
- 4 cups Wheat Chex™ cereal
- 1 bag 5.5 oz Food Should Taste Good® sweet potato tortilla chips
- 1/4 cup butter or margarine
- 1/3 cup light brown sugar
- 1/3 cup light corn syrup
- 1 teaspoon salt
- 2 cups miniature marshmallows
Instructions
- Preheat your oven to 250°F (120°C).
- In a large roasting pan or extra-large bowl, combine the Rice Chex™ cereal, Wheat Chex™ cereal, and sweet potato tortilla chips.
- In a small saucepan, melt the butter over medium heat.
- Stir in the light brown sugar, light corn syrup, and salt into the melted butter.
- Bring the mixture to a gentle boil, stirring constantly, and boil for 1 minute.
- Pour the hot syrup mixture evenly over the cereal and chip mixture in the roasting pan.
- Stir gently but thoroughly until all the cereal and chips are evenly coated.
- Bake for 45 to 60 minutes, stirring every 15 minutes to ensure even crisping and prevent sticking.
- Remove the mix from the oven and immediately stir in the miniature marshmallows.
- Spread the mix onto wax paper or parchment paper to cool completely before serving or storing in an airtight container.
Notes
To achieve a truly irresistible sweet and savory balance, ensure the sweet potato chips are still crisp when added; avoid stale ones. For the caramel coating, bring the butter, brown sugar, and corn syrup to a gentle boil and let it simmer for just 1 minute to ensure it thickens slightly and coats the mix well. Stirring frequently during baking is crucial to prevent burning and ensure even crisping. The marshmallows should be added only after the mix has cooled slightly to prevent them from completely dissolving, allowing them to remain chewy and distinct. For an extra layer of flavor, consider adding a pinch of cinnamon or a dash of vanilla extract to the syrup mixture.
5. Fondue
Nothing says ’70s party like a bubbling pot of fondue. Whether it was cheese to dip bread and vegetables or chocolate to dip fruit and cake, fondue made eating into interactive enjoyment. It wasn’t so much about eating it was about getting together, laughing, and being together by the pot. Dig out that fondue set; it’s due for a return as a warm, conversation-starting focal point. Bonus: it’s remarkably affordable, as little cheese or chocolate is a long way when leveraged with dippers.
Cheese Fondue
This recipe guides you through creating a classic, smooth cheese fondue using Swiss and Gruyère cheeses, enriched with white wine, lemon juice, and a hint of cherry brandy. Perfect for a cozy gathering, it’s designed for gradual melting to ensure a perfect texture, served with an array of traditional and creative dippers.
Equipment
- 1 Ceramic Fondue Pot Essential for maintaining consistent heat and traditional presentation.
- 1 Small Mixing Bowl
- 1 Heavy-bottomed saucepan For heating wine and initially melting cheese.
- 1 Whisk or Wooden Spoon For constant stirring to ensure a smooth, lump-free fondue.
- 6 Fondue Forks or Wooden Skewers For dipping and serving.
Ingredients
Main
- 1/2 pound imported Swiss cheese shredded
- 1/2 pound Gruyere cheese shredded
- 2 tablespoons cornstarch
- 1 garlic clove peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
Instructions
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
Notes
The key to a silky-smooth fondue is patience and constant stirring. Gradually adding the cornstarch-coated cheese to the simmering wine, rather than dumping it all at once, prevents clumping and ensures emulsification. The acidity from the lemon juice and wine is crucial; it helps keep the cheese from becoming stringy or separating. For enhanced flavor, warm the cherry brandy gently before adding it. Consider using a blend of quality cheeses—beyond just Swiss and Gruyère—like Emmentaler or even a touch of Appenzeller for more complexity. Ensure your dippers are bite-sized and can withstand a good dip; stale bread is ideal as it holds up better. For presentation, a warmed fondue pot on a low flame is essential to keep the fondue at the perfect consistency throughout the meal.
6. Deviled Eggs
No holiday party table of the ’50s and ’60s was ever complete without deviled eggs. Paprika-dusted or topped with bacon and smoked salmon, they hit the mark of elegant yet easy to execute. Their versatility had them popular then and now and they remain one of the simplest appetizers to make ahead. Attempt to top them with pickled jalapeños or a drizzle of hot honey for a spicy-sweet flavor that unites past and present.
The Best Deviled Eggs
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it’s the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Equipment
- 1 Wide Saucepan For boiling eggs
- 1 Large Bowl For ice water bath
- 1 Sharp Knife For slicing eggs cleanly
- 1 Whisk For mashing and smoothing yolk mixture
- 1 Piping Bag Or large resealable plastic bag for filling eggs
Ingredients
Main
- 12 large eggs see Cook’s Note
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 to 2 dashes hot sauce optional
- Kosher salt and freshly ground black pepper
- Finely chopped chives for garnish
- Smoked paprika for sprinkling
Instructions
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
Notes
For perfectly cooked eggs that are easy to peel, always start them in cold water and immediately transfer them to an ice bath once cooked. This stops the cooking process and helps the shells release. The warm, wet knife trick is excellent for achieving clean, professional-looking cuts on the egg whites, which is crucial for presentation. Ensure the yolk mixture is whisked until incredibly smooth; for an exceptionally silky texture, you can push the mixture through a fine-mesh sieve. Don’t hesitate to adjust the seasoning—a pinch more salt or a dash of your preferred hot sauce can significantly enhance the flavor. Chilling the deviled eggs before serving is essential, as it allows the flavors to meld and the filling to firm up properly.
7. Popcorn Balls
Sticky, sweet, and fun, popcorn balls were a seasonal favorite once fall arrived. Whether made with corn syrup for shine or molasses for depth, they were playful, hands-on treats that delighted kids and adults alike. Add food coloring, candy, or chocolate drizzle, and you’ve got festive, edible art. Wrap them in clear cellophane with ribbon, and suddenly they double as homemade gifts that look as charming as they taste.
Best Ever Popcorn Balls
These popcorn balls are sweet, crunchy, irresistible treats to share and enjoy.
Equipment
- 1 Large Mixing Bowl For combining popcorn and syrup mixture.
- 1 Saucepan Medium-sized for cooking the syrup.
- 1 Heatproof Spatula or Whisk For stirring the syrup and tossing the popcorn.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
- 1 Cooking Spray Essential for greasing hands to prevent sticking while shaping.
Ingredients
Main
- 5 quarts plain popped popcorn
- ¾ cup light corn syrup
- ¼ cup butter or margarine
- 2 teaspoons cold water
- 2 ⅝ cups confectioners’ sugar
- 1 cup marshmallows
- cooking spray
Instructions
- Gather all ingredients. Place popped popcorn into a large bowl. Dotdash Meredith Food Studios
- Combine corn syrup, butter, water, confectioners’ sugar, and marshmallows in a saucepan over medium heat. Heat and stir until the marshmallows have melted and the mixture comes to a boil. Dotdash Meredith Food Studios
- Carefully pour hot marshmallow mixture over popcorn and toss together to coat each kernel evenly. Dotdash Meredith Food Studios
- Grease hands with cooking spray and quickly shape coated popcorn into balls before it cools too much to shape. Dotdash Meredith Food Studios
- Wrap balls with cellophane or plastic wrap and store at room temperature. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
Timing is crucial for successful popcorn balls. Ensure all ingredients are pre-measured and ready. The marshmallow-syrup mixture cools and hardens quickly, so be prepared to work fast when shaping the balls. Thoroughly grease your hands with cooking spray or butter to prevent sticking and make shaping easier. For enhanced flavor, a pinch of fine sea salt added to the syrup can balance the sweetness. Consider adding a few drops of vanilla extract to the syrup for an aromatic boost. Ensure your popcorn is fresh and fully popped, removing any unpopped kernels beforehand to avoid hard surprises in the finished product. To prevent them from sticking together, wrap each ball individually.
8. Pineapple Glazed Ham
The traditional glazed ham, speckled with pineapple rings and cherries, was the crown jewel of the holiday table. Its sweet-sticky glaze and moist slices had the ideal harmony of taste and appearance. Reviving it is more than having dinner it’s re-creating a mood of celebration and largesse that made classic holiday meals great. For a contemporary table, substitute blood oranges or figs for pineapple for a similarly dramatic but slightly modernized centerpiece.
Brown Sugar and Pineapple Glazed Ham
This pineapple glazed ham has been a holiday tradition in our house for years! Any leftover ham is delicious, served with some more fresh pineapple.
Equipment
- 1 Roasting pan
- 1 Sharp Knife
- 1 Round Cutter (for pineapple cores)
- 1 Microwave-Safe Bowl
- 1 Meat Thermometer
Ingredients
Main
- 1 6 pound fully-cooked, bone-in ham
- 1 fresh pineapple
- 2 6 ounce cans pineapple juice
- 1 cup brown sugar
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, into a roasting pan. Dotdash Meredith Food Studios
- Cut skin off pineapple with a sharp knife and slice off any brown spots or skin left behind. Cut pineapple into 1/2-inch-thick rings and use a round cutter to remove cores. Pin rings onto ham with toothpicks. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Bake ham in the preheated oven for 30 minutes.
- While ham bakes, mix pineapple juice and brown sugar in a microwave-safe bowl. Microwave on medium power until glaze is boiling and slightly thickened. Work carefully because glaze will be sticky and very hot. Dotdash Meredith Food Studios
- Pour 1/2 of the glaze evenly over ham and pineapple rings. Bake ham for 30 minutes more, then pour remaining glaze over ham. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Continue baking ham until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
To maximize flavor and glaze adherence, lightly score the ham’s surface in a diamond pattern before adding pineapple. This creates small pockets for the glaze to seep into and caramelize beautifully. For a richer, more controlled glaze, consider simmering the pineapple juice and brown sugar mixture on the stovetop over medium heat, stirring until it thickens to a syrupy consistency, rather than relying solely on the microwave. Always ensure the ham is fully defrosted if frozen and monitor its internal temperature carefully to avoid drying it out, as fully cooked ham merely needs to be reheated to 140°F (60°C). Letting the ham rest for 10-15 minutes after baking allows the juices to redistribute, ensuring a more tender and succulent final product.
9. Beef Stroganoff
This rich beef-and-mushroom stroganoff over egg noodles was a hit after wartime rationing lifted. Creamy, savory, and filling, it was a comfort food icon of plenty. Now, it provides a warm, crowd-pleasing main that’s nostalgic yet refined. Throw in a splash of white wine or Dijon mustard to add flavor, and it immediately tastes both old-fashioned and modern a dish suitable for a weeknight meal as well as on a holiday platter.
The Best Beef Stroganoff
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Equipment
- 1 Large Skillet
- 1 Large Pot
- 1 Tongs
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 pound ribeye steak trimmed of excess fat and cut into 2-by-1/2-inch strips
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 5 tablespoons unsalted butter
- 1 medium yellow onion sliced
- 8 ounces white button mushrooms quartered
- 7 ounces shiitakes caps sliced (stems removed and discarded)
- 1 tablespoon chopped fresh thyme
- 1 clove garlic minced
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 3/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth or beef stock
- 10 ounces medium or wide egg noodles
- 1/2 cup fresh flat-leaf parsley leaves chopped
- 1 tablespoon chopped chives plus more for serving
Instructions
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
Notes
For superior flavor and texture, sear the beef in batches if your skillet isn’t large enough to prevent overcrowding; this ensures a deep, golden crust rather than steaming. When cooking the mushrooms, allow them to crisp up properly to develop rich umami and texture. Deglazing the pan after each cooking stage is crucial to incorporate all the flavorful fond into your sauce. To prevent the sour cream from curdling, ensure it’s at room temperature before adding, and avoid boiling the sauce vigorously once it’s incorporated. Serve immediately for best results, garnished generously with fresh herbs.
10. Chicken Kiev
Stuffed with garlic-herb butter and wrapped in a golden breadcrumb crust, Chicken Kiev was a ’70s dinner-party darling. Bite into its crispy shell, and you’re rewarded with a burst of melted butter decadent and irresistible. Even picky eaters love it, since at heart it’s just a dressed-up chicken tender with a glamorous twist. Serve it with a bright salad or roasted potatoes to balance the richness, and suddenly this retro dish feels timeless again.
Chef John’s Chicken Kiev
This chicken Kiev with homemade garlic and parsley butter might take a bit more time, but the delicious results are worth the effort — you’ll enjoy one of the greatest chicken experiences of your life, as well as one of the greatest garlic butter experiences of your life!
Equipment
- 1 Mortar and Pestle For grinding garlic and incorporating butter
- 3 Shallow Bowls For the breading station (flour, egg, panko)
- 1 Deep Pot or Deep Fryer For shallow or deep frying the chicken
- 1 Baking Sheet Lined with foil for oven finishing
- 1 Instant-Read Thermometer Crucial for checking internal doneness of chicken
Ingredients
Main
- 2 cloves garlic minced
- 1 pinch salt
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 tablespoons unsalted butter
- 4 8 ounce skinless, boneless chicken breast halves, pounded to ¼-inch thickness
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 large eggs beaten
- 2 cups panko bread crumbs
- 1 pinch cayenne pepper
- 2 cups vegetable oil for frying or as needed
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Grind garlic and pinch of salt together in a mortar and pestle until smooth; add parsley and mix well. Pound butter into garlic mixture with the pestle until well combined. Wrap butter mixture in plastic wrap; refrigerate until cold, at least 15 minutes. Dotdash Meredith Food Studios
- Season chicken breasts with salt and pepper. Place 1/4 of the butter mixture in the center of the wider end of each chicken breast. Dotdash Meredith Food Studios
- Fold the narrower end of each chicken breast up over butter to form a tight pocket around the butter; gather the sides of each chicken breast to the center to form a round ball. The top of each chicken ball will be smooth and the bottom will be gathered. Tightly wrap each chicken ball in plastic wrap; transfer to a plate and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes. Dotdash Meredith Food Studios
- Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into a third bowl. Dotdash Meredith Food Studios
- Remove chicken breast balls from plastic wrap. Gently press them into flour mixture to coat; shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken on a plate; cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes. Dotdash Meredith Food Studios
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, place chicken, gathered-side down, in hot oil and cook until lightly golden, about 1 minute per side. Transfer chicken to the prepared baking sheet; sprinkle salt and cayenne pepper over the top. Dotdash Meredith Food Studios
- Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
- Let rest for a few minutes before serving. Dotdash Meredith Food Studios
Notes
Achieving success with Chicken Kiev hinges on meticulous preparation. Ensure your chicken breasts are pounded to an even 1/4-inch thickness; this uniformity promotes even cooking and makes rolling easier. The garlic-parsley butter must be thoroughly chilled and tightly sealed within the chicken pocket to prevent leakage during cooking. A double breading and a second chill in the freezer are critical for a robust, crispy crust that locks in the flavorful butter. Maintain the deep-fryer oil at a consistent 350°F (175°C) for a golden crust, then finish in the oven until the internal temperature reaches 165°F (74°C) for food safety. Resting the chicken briefly after baking allows juices to redistribute, ensuring a tender and moist result. Consider adding a touch of lemon zest to the butter for a brighter flavor profile.
11. Meatloaf
Few foods are ascharacteristically mid-century as meatloaf. The 1958 edition of the Betty Crocker cookbook had 70 variations. Cheap, substantial, and infinitely variable, meatloaf was a staple in the household. For the holidays, simply add cranberries or a cranberry glaze for a festive touch. It’s a reminder that humble favorites can be dressed up for the occasion. And let’s face it meatloaf sandwiches the day after might be the best holiday gift.
Low Carb Beefed-Up Meatloaf
This low-carb meatloaf offers a hearty and flavorful twist on a classic, featuring a succulent ground chuck base infused with herbs and vegetables. It’s uniquely ‘beefed-up’ with a delicious prosciutto and provolone filling, all topped with a tangy tomato glaze. Baked to perfection, this easy-to-follow recipe yields a tender, juicy main dish perfect for family meals or batch cooking, staying true to its low-carb promise.
Equipment
- 1 Loaf Pan
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Sheet Pan or equivalent work surface
- 1 Meat Thermometer
Ingredients
Main
- 1 8-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 1/4 cup sugar substitute recommended: Splenda
- 2 teaspoons white vinegar or water
- 2 pounds ground chuck may use meat loaf mix with ground pork
- 2 eggs
- 1/2 cup grated Parmesan
- 1/4 cup red onion diced small
- 1/4 cup roasted or fresh red bell peppers diced
- 2 tablespoons chopped fresh parsley leaves
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound prosciutto or any type of ham, thinly sliced
- 1/4 pound provolone cheese sliced
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
- In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
- Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
- Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
Notes
For a truly tender meatloaf, be mindful not to overmix the ground beef mixture; combine just until ingredients are incorporated to prevent a dense, rubbery texture. The resting period after baking is crucial: it allows the juices to redistribute, ensuring a moist and flavorful slice. To enhance the exterior crust, consider brushing the meatloaf with a little extra virgin olive oil before baking, or if your loaf pan is oven-safe and stovetop-friendly, sear the meatloaf on all sides for a few minutes before its final bake. For added complexity, try incorporating sun-dried tomatoes or a pinch of smoked paprika into the meat mixture. Always ensure the internal temperature reaches 165°F (74°C) for food safety. The prosciutto and provolone filling offers a delightful surprise; experiment with other low-carb fillings like sautéed spinach and feta for variation.
12. Jell-O Salad
Nothing’s more retro than a glistening Jell-O mold. In the 1960s, they were ubiquitous topped with fruit, cottage cheese, or even vegetables. They weren’t simply food; they were edible decor. Bringing back the Jell-O salad brings a fun, kitschy touch to any table, and it will provoke conversation (and perhaps giggles). Employ a holiday shape or bright seasonal hues, and suddenly this offbeat standard becomes the hub of a party.
Raspberry Jell-O Salad
This vibrant Raspberry Jell-O Salad combines a sweet-tart raspberry gelatin base, studded with frozen berries, over a delicate graham cracker crust. It’s crowned with a rich, fluffy cream cheese and whipped cream topping. Offering a delightful balance of textures and flavors, this layered dessert is perfect for gatherings or a refreshing treat.
Equipment
- 1 9×13 inch Baking Dish
- 2 Large Mixing Bowls
- 1 Electric Mixer (handheld or stand mixer)
- 1 Small Saucepan
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 6- oz. package raspberry powdered gelatin
- 2 10- oz. bags frozen raspberries
- 2 Tbsp. fresh lemon juice
- 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt divided
- 3 graham cracker sheets
- 2 Tbsp. unsalted butter
- 3 Tbsp. sugar divided
- 4 oz. cream cheese room temperature
- 1 cup chilled heavy cream
Instructions
- Finely crush graham crackers and combine with melted butter and 2 tablespoons of sugar. Press this mixture evenly into the bottom of a 9×13 inch baking dish to form the crust.
- In a large bowl, whisk the raspberry powdered gelatin with 2 cups of boiling water until completely dissolved, ensuring no granules remain.
- Add 2 cups of cold water to the dissolved gelatin, then stir in the frozen raspberries, lemon juice, and rac{3}{4} teaspoon of kosher salt.
- Pour the gelatin mixture carefully over the graham cracker crust in the prepared baking dish. Refrigerate for at least 2-3 hours, or until fully set.
- In a separate large bowl, beat the room-temperature cream cheese with the remaining 1 tablespoon of sugar and rac{1}{2} teaspoon of kosher salt until smooth and creamy.
- In another chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and light.
- Carefully spread the cream cheese topping evenly over the set raspberry gelatin layer.
- Refrigerate the salad for at least 1-2 more hours, or until the topping is firm and chilled.
- Slice and serve cold, garnished with fresh raspberries if desired.
Notes
Achieving distinct layers is key for visual appeal; ensure the gelatin layer is fully set before adding the creamy topping to prevent muddling. For a perfectly smooth cream cheese layer, use room-temperature cream cheese and beat it thoroughly before incorporating the chilled heavy cream. Over-whipping the cream can lead to a grainy texture, so stop just as soft peaks form. The touch of salt in both the gelatin and the topping helps to balance the sweetness and brightens the overall fruit flavor. For a cleaner presentation, line your baking dish with parchment paper before adding the crust, leaving an overhang to easily lift the salad out for cutting.
13. Tunnel of Fudge Cake
Born from a 1966 Pillsbury Bake-Off, this cake was so popular it launched a bundt pan craze. Its secret? A gooey, fudgy center that forms as it bakes. Slice into it, and you’ll find a rich, molten tunnel of chocolatey bliss. Add peppermint sprinkles on the glaze for a festive upgrade, and you’ve got a show-stopping dessert with built-in nostalgia. It’s indulgent, dramatic, and surprisingly easy for something that looks like bakery-level magic.
Tunnel of Fudge Cake
Ladies and gentlemen, this tunnel of fudge cake needs no introduction!
Equipment
- 1 Medium Saucepan For preparing the pudding filling.
- 1 10-inch Bundt or Tube Pan Essential for the cake’s distinctive shape and ‘tunnel’.
- 1 Large Mixing Bowl For combining cake batter ingredients.
- 1 Electric Mixer For achieving a light and fluffy cake batter.
- 1 Wire Rack For cooling the cake evenly and preventing sogginess.
Ingredients
Main
- 1 ½ cups milk
- 1 3.5 ounce package non-instant chocolate pudding mix
- 1 cup semisweet chocolate chips
- 1 ⅓ cups white sugar
- ¾ cup butter softened
- ½ cup shortening
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder divided
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 cups chopped walnuts
- ¾ cup confectioners’ sugar
- 6 tablespoons milk or as needed
Instructions
- Make the filling: In a medium pan, combine 1 1/2 cups milk and pudding mix. Cook as directed on the package. Add chocolate chips and stir until melted. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Make the cake batter: In a large bowl, combine white sugar, butter, and shortening. Beat until light and fluffy. Add vanilla and eggs. Mix well.
- Add flour, 1/2 cup cocoa, baking powder, salt, and 1 cup milk to a bowl. Beat on low speed until moistened. Beat on medium speed for 3 minutes, then stir in walnuts.
- Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Spoon the filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon reserved batter over the filling.
- Bake in the preheated oven until the cake springs back when touched lightly in the center, 50 to 60 minutes. Cool for 1 hour in the pan, then turn out onto a wire rack and cool completely.
- Make the glaze: In a small bowl, combine confectioners’ sugar and remaining 1/4 cup cocoa. Stir in enough milk to reach desired drizzling consistency. Spoon glaze over the cooled cake, allowing some to run down the sides.
Notes
1. Achieving a truly light and fluffy batter is key. Ensure your butter and eggs are at room temperature for optimal emulsification and a smoother batter, which contributes to the cake’s fine crumb. 2. Thoroughly grease and flour your Bundt pan. This is crucial for easy release, especially with the dense cake and fudge tunnel. Use a pastry brush to get into all the crevices. 3. When spooning the fudge filling, be precise: it must not touch the sides or the bottom of the pan to ensure it forms a distinct ‘tunnel’ within the cake. 4. Do not overmix the batter once the dry ingredients are added; mix just until combined to avoid a tough cake. 5. Allow the cake to cool completely before glazing. This prevents the glaze from melting and ensures it sets properly for a beautiful finish.
14. Baked Alaska
For pure drama, nothing beats Baked Alaska. Layers of cake and ice cream wrapped in meringue and briefly baked create a dazzling centerpiece. The magic? The meringue insulates the ice cream, keeping it frozen inside while the outside browns beautifully. Surprisingly, it’s easier to prepare than it looks, and the theatrical reveal guarantees applause. Add sparklers or a flambé moment, and you’ve got yourself a dessert that doubles as a show.
Baked Alaska
This recipe guides you through creating a classic Baked Alaska, featuring layers of various ice creams and sorbet on a chocolate wafer crumb base, encapsulated by pound cake, and then dramatically enrobed in a fluffy, torched meringue. It requires careful layering and freezing to achieve its iconic structure, culminating in a spectacular dessert that combines frozen and warm elements.
Equipment
- 1 3-quart Metal Bowl For molding the ice cream cake.
- 1 Electric Mixer Essential for whipping the meringue to stiff peaks.
- 1 Baking Sheet For transferring the assembled Baked Alaska into the oven or for torching.
- 1 Parchment Paper To line the baking sheet and prevent sticking.
- 1 Kitchen Blowtorch Optional, for browning the meringue; alternative to oven.
Ingredients
Main
- Vegetable oil for brushing
- 1 pint raspberry passion fruit or other sorbet, softened
- 1 pint vanilla ice cream softened
- 1 quart chocolate ice cream softened
- 1 cup chocolate wafer crumbs about 17 crushed wafers
- 1 loaf pound cake
- 1 cup egg whites about 6 large, at room temperature
- Pinch of cream of tartar
- 1 cup sugar
Instructions
- Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
- Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you’ll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
- Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
- Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
- Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.
Notes
Precision in temperature control is key for Baked Alaska. Ensure your ice cream and sorbet are softened just enough for scooping and pressing, but not melted, to prevent ice crystal formation and maintain distinct layers. Thoroughly freeze each layer, especially after adding the pound cake base, to ensure the cake sets firmly and prevents any melting during the meringue application. For the meringue, use room-temperature egg whites and a clean, grease-free bowl to achieve maximum volume and stiff peaks; add sugar gradually for stability. When browning, whether with a blowtorch or oven, work quickly and watch constantly to achieve a beautifully golden, slightly caramelized exterior without melting the interior. For an enhanced experience, consider adding a thin layer of raspberry coulis or chocolate ganache between the ice cream layers for an extra burst of flavor and texture. A perfectly executed Baked Alaska is a showstopper, balancing cold, creamy interior with a warm, toasted meringue.
Wrapping It Up
These ’50s-to-’70s dishes are not just recipes they are memories of warmth, generosity, and happiness. They united families back then, and they can unite them again today. So this holiday season, why not look back at the flavors that made an era? From earthy showstoppers to playful sweets, these retro favorites are worthy of a spot on today’s table. Besides, food is not all about nourishing our bodies; it’s about nourishing tradition, narrative, and relationships that come with generations.
