If you close your eyes and imagine “foods of the 1970s,” you most likely don’t imagine the most delicious foods on earth. Just like all modern eras, the 1970s were laden with food fads – some more inexplicable than others – as well as reflections of the culture at large.
As far as food fads go, there was no shortage of Polynesian-inspired foods to go around, as well as a handful of foods named after (if not inspired by) the Watergate break-in, perhaps the decade’s defining event. Certain dishes made their debuts during the 1970s that remain household names, but aren’t quite as omnipresent than they were back then.
And as far as cultural reflections go, the trend toward convenience that first emerged in the Postwar era was still going strong in the 1970s, especially because as women entering the workforce became more mainstream in this era, they were still expected to put dinner on the table. Easy entertaining foods definitely had a moment in the 1970s, as well.
In choosing this list, we made sure to only include foods that were more popular in the 1970s than they are today. That’s not to say that quiche and fondue aren’t still objectively popular nowadays, they were just more commonly seen back then; for example, not many people have fondue parties these days without at least a hint of retro irony.
In the same vein, we excluded foods that – while still very popular in the 1970s – are just as popular today. Foods like deviled eggs, which were certainly all the rage in the ‘70s, are experiencing white the renaissance nowadays. Tiramisu remains a popular dessert. And fajitas, which first became popular in the ‘70s, are still being paraded with sizzling fanfare from countless Mexican restaurant kitchens.
If you’re looking to eat like they did back in the ‘70s, this is a great place to start. And if you’re looking to throw a ‘70s-themed party, add a few of these to the menu, turn on the decade’s biggest music hits.
Quiche
Whether it’s ham & cheese quiche, quiche Lorraine, or spinach quiche, the French custard tart (made with filling a pastry crust with cream, eggs, and other ingredients) was everywhere in the ‘70s, especially at another meal that came into its own during the decade – 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, and in 1977 it (along with the recipe) was featured in the New York Times by Craig Claiborne and Pierre Franey, who called it “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 along 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.
Fondue
One of life’s great indulgences, fondue is a gooey, bubbly pot of melted Swiss cheeses flavored with white wine and a bit of cherry brandy. If one of these makes an appearance at a party nowadays – especially if the traditional bread cubes for dunking are complemented by potatoes, sausages, and apples, and soft pretzel bites – you can rest assured that it’ll be gone in a flash.
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 their own recipes to this day. There are countless variations, but one classic recipe combines cream cheese, blue cheese, shredded cheddar, and diced pickles and onions, which is rolled into a ball, rolled in chopped pecans, and served with Ritz crackers on the side.
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
Anything Hawaiian or Polynesian-inspired was popular in the 70s, and pineapple upside down cake combined the most obvious ingredient of this trend – pineapple – with another trend, convenience, because the cake could be made by simply pouring boxed cake batter on top of pineapple rings and serving it upside-down so the pineapple rings are on top. For the full effect, make sure to include some maraschino cherries.
Pineapple Chicken
Another Hawaiian-inspired popular ‘70s dish, pineapple chicken combined chunks of pineapple and chicken in a sweet and sour sauce. Extra points if it’s served inside a pineapple.
Carrot Cake
Carrot cake began to catch on in popularity after World War II, but it really hit critical mass in the 1970s. The batter is loaded with fresh grated carrots along with optional raisins and/or walnuts, and the most traditional versions have cream cheese frosting.
Watergate Cake
For one reason or another, several popular 70s foods were named after the Watergate scandal, perhaps because it was such a watershed historical moment that there was no way it couldn’t seep 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, and it’s “covered up” with frosting (ha). A similar Watergate Salad contains nearly identical ingredients, minus the cake mix.
Jello Salad
One of those foods that just screams “retro,” Jello salads caught on in popularity in the 1960s and remained a mainstay into the ‘70s. There are countless variations, but they all include gelatin (usually flavored Jell-O) along with nuts and vegetables, sometimes even mayonnaise or salad dressing. This is one of those foods we’re glad has largely gone the way of the Dodo.
Devils on Horseback
Another perfect crowd-pleasing party snack, devils on horseback are bacon-wrapped dates, usually with an almond in the center. 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 – another hot ‘70s restaurant trend. This dish was actually invented in 1897 by renowned chef Auguste Escoffier in honor of Queen Victoria’s Diamond Jubilee, but it was certainly in vogue 80 years later.
Crêpes Suzette
Popular for both brunch and dessert, Crêpes Suzette are made by sauteeing thin French crêpes in a sweet sauce made with sugar, butter, orange juice, and orange liqueur. It was also invented in the 1800s, and, of course, it’s also flambéed tableside.
Crab Rangoon
Now largely relegated to the appetizer section of middling Chinese restaurant menus, crab Rangoon had a real moment in the 1970s, when the Polynesian craze was still 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.