Quiche Returns to Brunch Tables Everywhere
Quiche was once the symbol of sophistication and an absolute must at any self-respecting soiree of the era, with its flaky crust packed with butter, mingled with eggs and rich cheese beloved by the “ladies-who-lunch” crew. This savory custard pie with various fillings is great because it’s so versatile and can be made with so many different ingredients and seasonings, making it one of the go-to dishes for brunch that will stay on menus for many years to come. Nearly half of people have enjoyed a classic 1970s staple – a quiche – while it continues to find new fans today. The beauty of quiche lies in its adaptability, working equally well for breakfast, lunch, or a light dinner.
Fondue Makes a Dramatic Restaurant Comeback
The Melting Pot wants to make sure you know its signature fondue is great for sharing among friends or splitting with your date, having been established in 1975 in Maitland, Florida and focusing on one thing: fondue. The chain started a $30 million investment called Melting Pot Evolution with redesigned dining rooms and updated menu, while also branching out into consumer packaged goods and offering hefty financial incentives to new and current franchisees, including paying only $5,000 out of the usual $50,000 franchisee fee. Few foods are more fun to eat than a good old-fashioned cheese fondue, not only as a fun throwback to the fondue craze of the ’70s but as one of the best foods for a small party. Even Paris has embraced the trend with multiple fondue restaurants opening across the city.
Casseroles Stage a Massive Kitchen Revival
Casseroles originally rose to prominence following the Great Depression but increased in popularity through the middle of the 20th century, with busy housewives relying on them as a way to get a quick, easy dinner on the table, becoming an essential part of the dinner rotation across America by the ’70s when many moms were also working full-time. Even in regions where casseroles fell by the wayside over time, they’re now returning to prominence partially thanks to the rise in better-for-you convenience foods, with the attraction of casseroles always being linked to their ease. A middle-ground casserole relying on all-natural shelf staples like healthy condensed soup is proving to be the future, just look at the TikTok feta pasta, which is ultimately a simple combo of natural ingredients baked together to create something rich and satisfying – it’s a casserole par excellence.
Carrot Cake Dominates Bakery Shelves Again
Carrot Cake’s appeal lies in its moist, spiced layers and cream cheese frosting, offering the perfect balance of sweet, spicy, and nutty, which is why basically every bakery still offers it. The ’70s really knew how to do carrot cake justice with loads of cream-cheese frosting atop a moist, spicy cake full of shredded carrots, and today the modern take on this ’70s favorite sometimes involves adding even more of the rich, tangy frosting—a choice no one is complaining about. Carrot cake made frequent party appearances alongside other sweets like mini black forest trifles. Its nostalgic appeal continues to draw customers who remember the original 1970s versions.
Green Goddess Dressing Becomes Hip Again
Green goddess dressing, the vibrant, herb-filled accompaniment to salads, became a staple as vegetarianism began to take root in the ’70s and was commonly enjoyed on leafy greens as part of the move towards a more plant-based lifestyle, and today it’s making a comeback not just on salads but also as a delectable dip for veggies. While green goddess dressing originally came to be in the 1920s, it was bottled and popularized in the ’70s becoming a smash hit. The creamy, herbal flavor profile perfectly matches today’s interest in plant-forward eating and bold flavors that go beyond basic ranch.
Hawaiian-Style Pineapple Dishes Return with a Vengeance
Hawaiian-inspired dishes took center stage during the ’70s, bringing tropical flair to the mainland. An interest in Hawaiian culture and cheap produce saw pineapple becoming the star of many recipes like pineapple chicken, Hawaiian chicken skewers, and pineapple upside-down cake; the latter a hit at parties across the country. These Hawaiian chicken skewers with sweet pineapple, chicken, red bell peppers, and onion all basted in a sweet teriyaki-style sauce are the ultimate ’70s throwback. The sweet-and-savory combination that seemed dated just a few years ago now feels fresh and exciting to modern palates.
Poke Cake Makes a Colorful Comeback
With the popularity of boxed cake mixes, the ’70s classic of “poke cake” was overdue for a makeover, originally invented by Jell-O back in the ’70s when busy housewives only had to make a boxed cake, poke it full of holes, and pour Jell-O over the top, creating a bright and garish but fun finished cake. Though it basically disappeared for a while, poke cake started reemerging in 2016 when people began poking cakes and topping them not with Jell-O but with jam, caramel, and more, with versions made with homemade cake and flavors ranging from mojito to banana split. This simple yet delicious dessert known for its moistness and versatility gets its name from the fact that holes are poked in the cake after baking before a liquid is poured over it.
Oatmeal Experiences a Gourmet Makeover
Oatmeal has had another resurgence thanks to overnight oats, a pre-pandemic trend that’s still going strong, with new TikTok trends like baked oatmeal, oatmeal muffins, and even savory oatmeal recipes like miso oatmeal and pesto oatmeal giving this humble grain a well-deserved makeover. This is making oatmeal, that humble 1970s staple, one of the most popular choices at the breakfast table once more, especially since health experts continue to tout the health benefits of this breakfast with its rich reserves of fiber and minerals making it a great choice to keep you full all day long. What was once considered boring breakfast food is now Instagram-worthy and nutritionally trendy.
Mac and Cheese Gets Grown-Up Treatment
Mac and cheese is one nostalgic fave we can all agree on, with that blue box opening to reveal the noodles inside accompanied by an eye-searingly fluorescent dehydrated cheese powder. When it comes to popular foods from the 1990s, 43% have laid into some macaroni and cheese recently. Today’s versions range from truffle-infused gourmet varieties to plant-based alternatives that still capture the comfort food essence. Restaurants now serve elevated versions with artisanal cheeses and creative toppings that honor the original while appealing to sophisticated palates.
Pasta Primavera Returns to Fine Dining
Pasta primavera is another creation from the ’70s that has found its way back onto menus, with a medley of fresh veggies and a creamy sauce originating from the famous New York City restaurant Le Cirque and quickly becoming a hit. These days, lighter versions of this classic have emerged, sometimes trading in the heavy cream and butter for healthier alternatives like almond milk, making the dish just as irresistible but a bit kinder to the waistline. The concept of highlighting seasonal vegetables in pasta perfectly aligns with today’s farm-to-table movement and sustainable eating trends.
Beef Stroganoff Finds New Fans
Beef stroganoff was weeknight comfort at its finest, with ground beef shaped into oval patties, pan-seared and simmered in a rich mushroom and onion gravy, served with mashed potatoes or green beans for a full, filling meal in under an hour with a savory aroma that could bring the whole family to the table. Modern versions often use higher-quality cuts of beef and fresher ingredients while maintaining the essential creamy, savory character. The one-pot nature of this dish appeals to today’s busy families looking for satisfying weeknight dinners.
Chicken a la King Stages Elegant Return
This creamy, savory classic was a go-to for busy households with chunks of tender chicken, bell peppers, and mushrooms swimming in a buttery white sauce, often poured over toast, biscuits, or rice, making it cozy, comforting, and versatile enough to use leftovers wisely. The dish represents the kind of sophisticated comfort food that modern diners crave. Its flexibility allows for creative updates with different proteins and seasonal vegetables while maintaining its essential creamy, rich character.
Tuna Noodle Casserole Makes Budget-Friendly Comeback
Budget-friendly and belly-filling, this casserole mixed egg noodles with canned tuna and mushroom soup, then baked it under a blanket of breadcrumbs, making the most out of pantry staples and somehow always hitting the spot. This budget-friendly casserole was a hit in the ’70s, the ’80s, the ’90s, and should be making a return. Modern versions often incorporate fresh herbs, better-quality tuna, and artisanal pasta while keeping the soul of this economical family favorite intact.
Wacky Cake Wins Over Health-Conscious Bakers
Wacky cake gets its name from the “wacky” fact that it doesn’t contain milk or eggs, making it a cheaper baking option and a very pantry-friendly one at that. This accidentally vegan cake has found new life among plant-based bakers and those with dietary restrictions. Its simple ingredient list and foolproof method make it perfect for novice bakers, while its moist texture and rich chocolate flavor satisfy even the most discerning dessert lovers.
The 1970s gave us more than just disco and bell-bottoms – it delivered a treasure trove of comfort foods that understood the art of bringing people together around the dinner table. These dishes prove that good food never really goes out of style; it just waits patiently for the right moment to make its triumphant return. What’s your favorite 70s dish that deserves a comeback?
