10 Retro Dishes That Are Making a Comeback

AUTHOR: Ree Winter

I don't know about you, but when I hear "retro dishes," my mind goes to old recipe books with faded images of many things covered in jelly. Thankfully, this is only sometimes the case, and some old recipes will make their way back into circulation. These are such good recipes that we wonder why they faded from the limelight.

1. Deviled Eggs

The History Channel suggests that a dish resembling deviled eggs can be traced back to Roman times. While they were a popular hors d'oeuvre in the mid-20th century, they fell out of favor among those looking for a more exciting appetizer. Creative chefs are bringing them back because experimenting with new and exciting toppings has made them appealing again.

2. Fondue

If you imagined long-haired individuals with bell-bottom trousers enjoying a fondue while laughing with friends, you're not the only one — so did I. Both savory and sweet fondue varieties were a hit during the 60s and 70s. Fondue is now coming back as a communal and interactive dining option with variations including smoked mozzarella, chocolate, and salted caramel, among many others.

3. Jell-O Salads

Yes, I dismissed these in my opening paragraph, but the modern versions look extremely tempting compared to their mid-twentieth-century counterparts. Think Clementine-Pomegranate Jello salad or a Sangria gelatin ring filled with fresh berries. That sounds like a great summer dessert to me.

4. Meatloaf

This classic comfort dish doesn't wow anyone with its appearance or ingredient list. You might think of it as a comfort dish cooked by an older relative. It's rarely on a modern menu. Now, with our newfound love of all things culinary, some creative twists mean this dish is gracing dinner tables once more with variations like meatloaf with a balsamic and mushroom sauce and The New York Times Millionaire's Meatloaf that includes a spicy shrimp topping.

5. Chicken à la King

This creamy chicken and vegetable dish served over rice or toast gained popularity in the late 19th century. This comfort dish went out of favor with people seeking healthier options, but it's making a comeback. One elevated version serves it in puff pastry shells with porcini mushrooms and fresh tarragon. It's all about the presentation.

6. Shrimp Cocktail

I remember thinking this appetizer was the height of elegance and serving it to bewildered friends at a birthday party during my teens. It had to be served in a fancy glass dish with crisp lettuce, fresh shrimp, and cocktail sauce. While it fell out of favor over the past few decades, it's recently made its modern debut on various recipe sites where the dish is given a modern twist. Get the recipe

7. Tuna Noodle Casserole

This is honestly my favorite comfort dish and a family favorite. I've been making this for the last 30 years. Its lack of culinary sophistication meant that you weren't likely to see it unless you had a family member making it. However, it's making a big return with new innovations and higher-quality ingredients than the standard tuna casserole.

8. Ambrosia Salad

This 1950s and 60s favorite fruit salad containing canned fruit and marshmallows fell out of favor due to its processed ingredients. Now, it is returning, with chefs using fresh fruits and ingenious variations, appealing to a desire for nostalgic flavors. Adding sour cream, fresh pineapple, coconut, and nuts amps up this dish.

9. Swedish Meatballs

Every IKEA on the planet has Swedish meatballs. Unlike American meatballs served in a tomato-based sauce, Swedish meatballs tend to use various spices and are served in brown gravy. Now, you can find them back on the menu as chefs incorporate them into modern menus, focusing on authenticity. Get the recipe

10. Beef Wellington 

If you've been watching Hell's Kitchen, you might think Beef Wellington has always been an upscale dish. However, it fell out of fashion in favor of lighter, faster, and more health-conscious options. With the help of chefs like Gordon Ramsay, Beef Wellington is experiencing a revival, with chefs putting a contemporary spin on the traditional recipe. Modern variations often incorporate high-quality beef, innovative fillings, and creative pastry techniques.

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