- Some dishes are strongly associated with the 1970s for one reason or another.
- These foods were either created in the ’70s or saw a resurgence in popularity during the decade, thanks to trends or specific flavors.
- This list includes dishes like Pasta Primavera, which is still extremely popular today.
- It also features dishes that have largely gone by the wayside, like the very strange Jello salad.
In the kitchen, the 1970s were a time of bold flavors, creative presentation, and sometimes odd ingredients (we’re looking at you, Jello salad). As entertaining at home became more popular, dinner parties became a staple of the decade, with hosts eager to impress guests with dishes that felt both sophisticated and a little bit fun. From creamy casseroles to elegant desserts, the food of the era tended to blend convenience, global influence, and a flair for the theatrical.
While some of these dishes were created in the ’70s, others weren’t necessarily new, but they surged in popularity thanks to changing tastes and trends. These recipes became synonymous with the decade, whether inspired by European cuisine, Polynesian flavors, or the rise of packaged ingredients. While some have faded from the spotlight (again, looking at you, Jello salad), others have stood the test of time and remain just as crowd-pleasing today. Here are some dinner-party worthy dishes that defined the grooviest decade.
Quiche
Whether it’s ham & cheese quiche, quiche Lorraine, or spinach quiche, the French custard tart (made by filling a pastry crust with cream, eggs, and other ingredients) was everywhere in the ‘70s, especially at brunch. And because it could also be made in two-bite versions, quiche was also a great hors d’oeuvre at parties.
Pasta Primavera
Pasta Primavera, a dish made by combining a long pasta like spaghetti or linguini with a light cream sauce and fresh vegetables, first appeared on the menu at New York’s renowned restaurant Le Cirque in the mid-1970s. In 1977, the recipe was featured in the New York Times, where it was called “by far, the most talked-about dish in Manhattan.” From there, it caught on like wildfire and became one of the decade’s defining dishes.
Swedish Meatballs
These little meatballs, made with ground beef and pork and served in a cream sauce with lingonberry preserves on the side, were a signature party staple of the decade. If you decide to serve these at your own Disco party, be sure to stick little toothpicks in each one for mess-free consumption.
Fondue
Fondue is one of life’s great indulgences. The gooey, bubbly pot of melted Swiss cheeses are flavored with white wine and a bit of cherry brandy. Although most popular during the 1970s, fondue is still a tasty option at parties. You can pair it with sausages, apples, bread cubes, and soft pretzels.
Cheese Balls or Logs
Whether in the shape of a ball or log, these crowd-pleasers were a staple at parties and family gatherings throughout the 70s, and plenty of families have recipes to this day. There are countless variations, but one classic recipe combines cream cheese, blue cheese, shredded cheddar, diced pickles, and onions, rolled into a ball, covered in chopped pecans, and served with Ritz crackers.
Salad with Green Goddess Dressing
Green Goddess Dressing was invented in the 1920s, but it didn’t explode in popularity until the early 1970s when Seven Seas released the first bottled version. It’s made with mayonnaise, sour cream, lemon juice, and herbs including tarragon, chervil, and chives, which give it its signature green tint.
Pineapple Upside Down Cake
The popularity of this cake actually dates back to 1920s canned pineapple promotions, but the super- sweet dessert saw a resurgence in the 70s when Hawaiian cuisine was trending. Pineapple upside-down cake combined one highly tropical ingredient (pineapple) with one highly valued factor (convenience). The cake can be made by simply pouring boxed cake batter on top of pineapple rings and serving it…. you guessed it!: Upside-down. For the full effect, maraschino cherries are essential.
Pineapple Chicken
Another Hawaiian-inspired popular ‘70s dish, pineapple chicken combined chunks of pineapple and chicken in a sweet and sour sauce. Extra style points if it’s served inside a pineapple.
Carrot Cake
Carrot cake’s popularity increased after World War II but hit critical mass in the 1970s. The batter is loaded with grated carrots, optional raisins, and walnuts. The most traditional versions have cream cheese frosting.
Watergate Cake
Several popular ’70s foods were named after the infamous Watergate scandal. Perhaps it was such a watershed historical moment that there was no way it could avoid seeping into every aspect of pop culture. Watergate Cake contains white cake mix, pistachio pudding (which sparked a bit of a craze when it was introduced by Jell-O in 1976), crushed pineapple, marshmallows, nuts, whipped cream, and green food coloring. A similar Watergate Salad contains nearly identical ingredients, minus the cake mix.
Jello Salad
Jello salad is one of those foods that screams “retro.” It caught on in popularity in the 1960s and remained a mainstay into the ‘70s. There are countless variations, but they generally include gelatin (usually flavored Jell-O) with nuts and vegetables, sometimes even mayonnaise or salad dressing. This is one of those foods many are glad has largely gone the way of the Dodo.
Devils on Horseback
This little appetizer wins best named food on our list! Devils on horseback are the perfect crowd-pleasing party snacks, featuring bacon-wrapped dates, usually with an almond in the center. This 3-ingredient treat actually originated way back in the Victorian era but became popular again in the ’70s. They’re sweet and savory, and we wish we saw them more often.
Cherries Jubilee
A popular retro dessert, Cherries Jubilee is made by topping vanilla ice cream with a sauce made of cherries and liqueur that’s flambéed tableside, which made for another hot ‘70s restaurant trend. This dish was invented in 1897 by renowned chef Auguste Escoffier in honor of Queen Victoria’s Diamond Jubilee, but it was certainly in vogue once again 80 years later.
Crêpes Suzette
Popular for both brunch and dessert, Crêpes Suzette are made by sautéing thin French crêpes in a sweet sauce made with sugar, butter, orange juice, and orange liqueur. Like Cherries Jubilee, this citrusy dessert was also invented in the 1800s, and, of course, it too is flambéed tableside.
Crab Rangoon
Despite now largely being relegated to the appetizer section of Chinese restaurant menus, crab Rangoon is actually not Chinese at all. They were likely a mid-20th-century American invention that surged in popularity in the 1970s when the Polynesian craze was going strong. They’re made by wrapping a combination of cream cheese, crab, onion, garlic, and perhaps other seasonings inside a wonton wrapper and deep frying them. Sweet and sour sauce is usually served on the side. Unfortunately, they’re usually made with imitation crab, one of several foods we wish were banned.
The image featured at the top of this post is ©Lilechka75 / iStock via Getty Images.