French Onion Dip Returns to Center Stage
The creamy, oniony mixture that defined every party spread from the sixties is reclaiming its throne in modern kitchens. Lipton onion soup was blended with the dairy product to create this side that sprung to widespread popularity in the 1960s. The decade saw home cooks come up with their own variations on Lipton onion soup dip, like adding in bleu cheese, and while the dip never fell off the market, it only saw a massive resurgence when “Mad Men” fever hit America. The love of retro foods and styles caused a resurgence of the product and helped greatly boost sales.
Last year, Lipton sold 58 million individual packets of its onion-flavored soup and dip mix. Even when you factor its usage in the occasional meat or side dish, that’s a lot of dip. This classic dip, originally known as California Dip when it was created in 1954, shows no signs of slowing down. People are rediscovering the simple pleasure of mixing sour cream with that familiar packet of dried onion soup mix.
Cocktail Meatballs in Sweet Grape Jelly Sauce
In the 1960s, recipes for “cocktail meatballs” appeared in myriad texts, some of which were for a cream-based sauce (similar to Swedish meatballs), others made with ketchup and brown sugar. Many were for grape jelly-based sauce. These tiny meatballs swimming in a glossy sauce of grape jelly and chili sauce became the ultimate party appetizer. The combination might sound bizarre today, but it was revolutionary back then.
In 2018, NFL star Odell Beckham Jr. partnered with Welch’s on a YouTube video, in which the athlete and his mother prepare their “Game-Day Grape Jelly Meatballs.” Their recipe is simple: frozen cocktail meatballs, grape jelly, barbecue sauce, and an optional addition of hot sauce tossed together in a slow cooker. This celebrity endorsement proved that even professional athletes can’t resist this nostalgic comfort food. Today’s home cooks are embracing the slow cooker method more than ever.
Sloppy Joes Make Their Triumphant Return
A variety of classic foods, like deviled eggs, sloppy joes, scotch eggs, and more have re-emerged and found their way into meal rotation at homes nationwide across America. The messy, ground beef sandwiches that defined casual family dinners in the sixties are experiencing a major revival. Parents who grew up eating them are now serving them to their own children, creating a new generation of fans.
Modern versions often include gourmet tweaks like different types of meat, artisanal buns, or unique seasonings. However, the core appeal remains the same – it’s comfort food that brings families together around the dinner table. The simplicity of browning ground beef, adding a tangy-sweet sauce, and piling it on hamburger buns still resonates with busy families today.
Deviled Eggs Stage Their Comeback
These protein-packed appetizers were once the crown jewel of every potluck and family gathering. Retro dishes from the 50s through to the 80s are back in vogue – from appetisers (prawn cocktails, gilda skewers, etc.) to mains (poached fish in butter sauce, meatloaf, etc.) Deviled eggs represent the perfect intersection of nostalgia and practicality that today’s food trends embrace.
The classic recipe of hard-boiled eggs with a creamy yolk filling has spawned countless modern variations. Food bloggers and home cooks are experimenting with bacon bits, sriracha, avocado, and even truffle oil. Yet the original sixties version with its simple mayonnaise, mustard, and paprika topping remains surprisingly popular at contemporary gatherings.
Ambrosia Salad’s Sweet Renaissance
But as of late, ambrosia has seen a revival thanks to a curious new wave of home cooks who want to rediscover its sweet flavors. Some have decided to reclaim ambrosia and make sure it sees a proper comeback. This marshmallow and fruit concoction was a staple of sixties dinner tables, often appearing alongside the main course or as a light dessert option.
According to Serious Eats, multiple chefs have worked on standardizing a fixed ambrosia salad recipe, as some vintage versions call for flavored gelatins, different kinds of fruits, and more. Restaurants have also poured a ton of effort into revitalizing the food as a pillar of Southern cuisine. The combination of miniature marshmallows, coconut flakes, mandarin oranges, and whipped cream creates a unique texture and flavor profile that’s distinctly retro.
Baked Alaska’s Dramatic Revival
According to Houston Press, the baked Alaska came into existence during the 19th century, and really entered the American culinary world in the 1950’s and ’60s. This show-stopping dessert featuring ice cream encased in meringue and dramatically flambéed became a symbol of sophisticated entertaining during the Mad Men era.
Some 1960s dishes, like Beef Wellington and baked Alaska, made such a lasting culinary impact that they occasionally make a comeback. Modern chefs are rediscovering the theatrical appeal of this dessert. Social media has given baked Alaska new life, as the dramatic presentation and flame element make for perfect Instagram content. Home cooks are challenging themselves to master this technically demanding dessert.
Pop-Tarts Return to Original Glory
The cereal giant has launched limited edition Pop-Tarts in the original 1960s packaging. Kellogg’s decision to bring back vintage packaging demonstrates how powerful nostalgia has become in driving food sales. These toaster pastries defined quick breakfast solutions for busy families in the sixties and continue to hold that position today.
The original flavors like strawberry and brown sugar cinnamon remain bestsellers, but the brand has also introduced countless new varieties. Despite all the innovations, there’s something special about the classic rectangular pastries with their simple frosting and colorful sprinkles. They represent the convenience culture that emerged in the sixties and remains relevant in our fast-paced modern world.
Tuna Casserole’s Comfort Food Comeback
The humble tuna noodle casserole epitomized budget-friendly family cooking in the 1960s. Made with canned tuna, egg noodles, cream of mushroom soup, and topped with crushed potato chips, it represented the era’s embrace of convenience foods. This one-dish meal could feed a family of six without breaking the bank.
Today’s version often includes upgrades like fresh mushrooms, quality cheeses, or artisanal pasta, but the core concept remains unchanged. Food bloggers have elevated this humble dish by improving ingredients while maintaining its comforting essence. The combination of creamy sauce, protein, and crunchy topping continues to satisfy families looking for hearty, affordable meals.
Scotch Eggs Experience Gourmet Revival
These British-inspired appetizers became popular at American cocktail parties during the sixties. Hard-boiled eggs wrapped in seasoned sausage meat, breaded, and deep-fried created an impressive handheld appetizer that guests always remembered. The preparation required skill and time, making them a symbol of sophisticated entertaining.
Modern gastropubs and upscale restaurants have embraced scotch eggs with premium ingredients like quail eggs, artisanal sausages, and unique coatings. Food trucks specializing in elevated pub fare have also adopted this retro favorite. The Instagram-worthy cross-section revealing the perfectly cooked egg yolk has helped drive their popularity among younger diners discovering them for the first time.
Beef Wellington’s Restaurant Renaissance
This impressive main course featuring beef tenderloin wrapped in pâté and puff pastry became the ultimate dinner party showpiece in the sixties. The dish represented culinary sophistication and required considerable skill to execute properly. It was often reserved for the most special occasions and important guests.
Celebrity chefs like Gordon Ramsay have brought beef Wellington back into the spotlight through cooking shows and restaurant menus. The technical challenge of achieving perfect pastry while maintaining the correct meat temperature appeals to ambitious home cooks. Social media has created new interest as people document their attempts at mastering this classic dish.
TV Dinners and Frozen Food Revolution
The 1960s marked the golden age of frozen convenience foods, with TV dinners becoming a cultural phenomenon. With the introduction of Domino’s, Taco Bell, and Wendy’s, as well as novel inventions like Pop-Tarts and SpaghettiOs, the country’s culinary scene once again embraced efficiency and convenience. These compartmentalized meals allowed families to eat different entrees while watching television together.
While modern frozen foods have evolved significantly, the concept of convenient, portion-controlled meals remains incredibly relevant. Meal prep companies and frozen food brands continue innovating with better ingredients and nutrition profiles. The original TV dinner concept of bringing restaurant-quality meals to the home table has expanded into a multi-billion dollar industry that shows no signs of slowing down.
