Culinary creativity exploded in the 1960s. This was seriously post-war and with rationing a thing of the past, bold flavors, vibrant presentation, and experimental new ingredients were expected in modern recipes. While some dishes from the era have faded into obscurity, others deserve to make a triumphant return.. With a mix of comfort food classics and groovy party dishes, it’s time to bring these delicious creations back to the table.
Beef Wellington
An icon of 1960s dinner parties, Beef Wellington is a show-stopping dish that features a tender filet mignon coated with pâté and mushrooms, then wrapped in puff pastry. This elegant entrée was a staple for special occasions, symbolizing luxury and culinary finesse. The Beef Wellington is definitely an ambitious undertaking, which is why you don’t want to make one of these every day. They’re perfect for holiday parties or any kind of one off celebration. Whenever you decide to whip it out, your guests are guaranteed to be wowed.
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Ambrosia Salad
Ambrosia salad, a sweet and tangy mix of fruits, marshmallows, and whipped cream, was a dessert staple in the 1960s. Often served at potlucks and family gatherings, this colorful dish combines canned fruit like pineapple and mandarin oranges with shredded coconut and cherries. This bad boy is always a hit with your sweet-toothed friends and it looks incredible on any party spread.
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Tuna Noodle Casserole
Few dishes are as quintessentially 1960s as the tuna noodle casserole. Made with simple pantry staples like canned tuna, egg noodles, cream of mushroom soup, and peas, this casserole was a comforting and budget-friendly dinner. Topped with crunchy potato chips or breadcrumbs, tuna noodle casserole was a go-to for busy families and it still delivers. Bring back a tasty tuna casserole for an easy weeknight meal.
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Shrimp Cocktail
Shrimp cocktail was the epitome of sophistication at 1960s cocktail parties. Presented in an elegant glass with a side of zesty cocktail sauce, this dish was the perfect appetizer for any gathering. The combination of chilled, plump shrimp and the tangy sauce made it a favorite at dinner parties and restaurants alike. We’re always stoked when we see a classic shrimp cocktail at a party, but if you’re feeling especially vintage you won’t have any trouble whipping one of these up for your next get together.
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Chicken à la King
Chicken à la King, a creamy, savory dish of chicken and vegetables served over toast or rice, was a popular comfort food in the 1960s that pretty much vanished by the ‘90s. With a velvety sauce made from butter, cream, and sherry, this dish was both hearty and refined (and maybe not so good for your arteries). This dish features bell peppers, mushrooms, and peas, making it a flavorful one-pan meal that the whole family can dig into.
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Jell-O Molds
Few things scream 1960s more than the Jell-O mold, a wobbly, colorful dessert centerpiece that graced many a buffet table. These gelatin-based creations often contained fruit, whipped cream, or even savory ingredients like vegetables and mayonnaise. Though Jell-O molds have fallen out of favor, their eye-catching presentation and playful texture make them worth revisiting.
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Deviled Eggs
Deviled eggs were a staple of 1960s appetizer spreads, and they’ve thankfully never really gone out of style, especially not around our household. These savory, creamy bites are made by mixing hard-boiled egg yolks with mayonnaise, mustard, and seasonings before being piped back into the egg whites. Topped with paprika or fresh herbs, deviled eggs are a crowd-pleasing snack that’s easy to make and full of flavor. If you’ve never had one of the devil’s eggs then you’re severely missing out.
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Fondue
Fondue parties were all the rage in the 1960s, where friends would gather around a communal pot of melted cheese, dipping in bread, vegetables, and meats. Whether it was a cheese fondue or the sweet chocolate variety for dessert, fondue brings a sense of fun and danger to dining, afterall you never know when you’re going to get some hot cheese splashed on you. If you look around your local thrift stores you’ll definitely find a couple of fondue sets waiting to be used, so pick one up and bring a little retro charm to your dinner table.
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Baked Alaska
Baked Alaska, with its dramatic presentation and contrasting textures, was the star of many 1960s dinner parties. This dessert features a base of cake and ice cream, topped with meringue, which is then browned in the oven or flambéed for a show-stopping finish. The contrast of warm meringue and cold ice cream make the Baked Alaska a truly indulgent treat. Though it’s been overshadowed by simpler desserts in recent years, Baked Alaska is perfect for special occasions when you want to impress your pyromaniac friends with a dessert that looks as good as it tastes.
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Salisbury Steak
Salisbury steak was a staple of mid-century American dinners, offering a hearty, comforting meal made from ground beef patties smothered in gravy. Often served with mashed potatoes and vegetables, this dish was a hit for its simple, satisfying flavors. You probably haven’t had salisbury steak since the ‘80s (or if you’re Gen Z you have no idea what we’re talking about), but this budget friends, tasty dish is dying to make a comeback.
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