The 1960s was a transformative decade for culinary trends in the United States, marked by a mix of innovation, convenience, and the introduction of international flavors. Here are 19 culinary dishes from the 1960s that baby boomers still talk about.
Fondue
The earliest mention of dipping food into melted cheese was a recipe from the late 17th century. The dish became a mainstay of social gatherings after being featured at the Switzerland exhibit at the 1964 New York World’s Fair. You can still go out for fondue, but you’re less likely to find a home fondue set outside of a boomer’s kitchen.
Jell-O Salads
The versatility of Jell-O allowed for the creation of various salads, incorporating fruits, vegetables, and even seafood. Its popularity was driven by the convenience and creativity it allowed in the kitchen. Home cooks could make elaborate-looking savory and sweet dishes for their dinner parties, though we aren’t sure people really ate them.
Chicken à la King
A creamy chicken dish that offered a touch of elegance and was often served over rice, noodles, or a biscuit, it represented the era’s fascination with dishes that sounded French or sophisticated. Politico found in the New York Public Library’s menu archive that it appeared on more than 300 menus between the 1910s and the 1960s. Now, it can only be found at a handful of diners.
Beef Stroganoff
A rich, creamy beef dish that became popular for its gourmet appeal, often served over noodles, beef stroganoff was part of the trend towards more “exotic” and European-inspired cuisine. Beef stroganoff can still be found on tables today, but mostly as a source of nostalgia for those of us with boomer parents or more gourmet versions in restaurants.
Swedish Meatballs
This is now a dish we only think of when we’re hungry and shopping at Ikea. Swedish meatballs were popularized in the U.S. by the ‘60s cocktail party culture. They were often served with a rich gravy or lingonberry jam, reflecting the era’s interest in international flavors.
Lipton Onion Soup Dip
A simple dip that combined dehydrated onion soup mix with sour cream became a staple at gatherings and was often referred to as California Dip, with no reference to French anything. The nostalgia for the dish can be seen in NYC restaurants. “‘We wanted to bring back dishes that people have fond memories of and showcase them with the highest quality ingredients and impeccable execution,’ said Jarrod Huth, chef de cuisine at TAK Room,” according to Food52.
Meatloaf
The original meatloaf first appeared in the Middle Ages as a way to use scrap meat by combining the leftovers with nuts, fruits, and seasonings. The recipe evolved to include bread and eggs. By the 1950s, people were eating Betty Crocker’s take on the meatloaf, and by the 1970s, there were novel variations on the recipe that included ingredients like peaches and mashed bananas.
Spam
The ‘60s really embraced the prepared food market, moving food preparation to factories for convenience. This canned meat product was a sign of the times and found its way into various recipes, from sandwiches to casseroles, due to its convenience and long shelf life. “The focus on a million and one ways to use Jello, mayonnaise, PET milk, Spam, or other manufactured products was the continuation of this gradual change, which began in the late 19th century and accelerated after World War II,” according to Historic Geneva.
Liver and Onions
Offering a strong, savory flavor, liver and onions cemented itself as a staple in many households; it was a dish even picky teens would ask for in the 1960s. This traditional home-cooked meal traces its origins back to Europe, where diners would opt for lamb liver, while the American standard features pork or beef liver.
Cocktail Meatballs with Grape Jelly
A quirky combination that became a party favorite, cocktail meatballs with grape jelly showcased the era’s love for unique and easy-to-make appetizers. It took the ’60s by storm, pairing together the unlikely ingredients of beef meatballs tossed in grape jelly and either barbecue sauce or a tomato-based chili. The introduction of the slow cooker also made this dish one that people could throw together and not think about.
Baked Alaska
The ‘60s loved their food with some flair. Baked Alaska featured ice cream and cake encased in meringue, then browned in the oven. Its dramatic presentation of being flambéed made it a showstopper at dinner parties. Eventually, ice cream cakes fell out of vogue, and this elaborate showstopper disappeared from tables after the ’60s came to a close.
Steak Diane
A flambéed steak dish that offered a sense of luxury and spectacle, aligning with the decade’s fascination with theatrical dining experiences. Steak Diane is one of the most iconic retro dishes that once represented luxury. It was served in a sizzling copper pan filled with melted butter and set on fire in front of the diner with a torch and a splash of cognac. “Diners grew tired of the display by the ‘70s,” says the Wall Street Journal.
Cherries Jubilee
Every restaurant at the time was lighting things on fire, including cherries jubilee, which could be found on every restaurant menu. The simple recipe requires a minimal amount of ingredients—cherries and liqueur—helping it stick around and make a resurgence thanks to home cooks’ interest in theatricality.
Tunnel of Fudge Cake
A chocolate cake with a gooey center won a baking competition, becoming a household favorite for its rich flavor and unique texture. Pillsbury discontinued the icing mix people were using to create the fudge center, which infuriated home bakers and led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch.
Chicken Croquettes
Chicken croquettes are often a byproduct of making chicken soup; they can be made from any chicken leftovers. After the fresh chickens were boiled and cooked, the skins were removed and saved for later use in making the croquettes. These upcycled fried morsels were popular for their crispy exterior and creamy interior.
Beef Wellington
The ‘60s were quite the time for European cuisine in the U.S., much of which had to do with American chef and cookbook author Julia Child. Having included a recipe for the French variation in her best-selling book Mastering the Art of French Cooking (1961), she caught the intrigue of the average American who suddenly wanted the dish on their table, at home and in restaurants.
Chicken Kiev
Similar to beef Stroganoff, chicken Kiev has the air of 18th-century Russian dining about it. Fried chicken breasts stuffed with garlic, herbs, and butter are what you’d expect to come out of an Imperial Russian kitchen when a French chef is at the stove.
Waldorf Salad
This apple, celery, and walnut salad dressed with mayonnaise was invented at New York’s famed Waldorf-Astoria Hotel. The salad was popular not only because of its adaptability to one’s tastes but also because of the versatility it has in complementing many meals, especially meat and poultry, which also led to it having a place of honor on Thanksgiving tables.
Ambrosia
This was a fruit salad that often included a mixture of orange slices, pineapple chunks, maraschino cherries, coconut flakes, and marshmallows, embodying the era’s love for sweet, creamy desserts. When it first emerged in the 19th century, few things represented culinary luxury like ambrosia salad. In the ’60s, it was common to find in homes, thanks to the availability of canned fruits.
Read More: The Boomers Called It: 19 Stupid Trends That Backfired
Sometimes, we get carried away with trends that we think are cool at the time, only to realize later how utterly ridiculous they were. Join us as we take a cringe-worthy trip down memory lane and explore 19 stupid trends that backfired. Prepare for some facepalms!
The Boomers Called It: 19 Stupid Trends That Backfired
18 Reasons Why No One Is Interested in Working Anymore
The concept of traditional employment has taken a back seat in recent times with changes in economic and social factors, as well as individual preferences. Traditional jobs have also evolved, and many people don’t feel the need to take this route anymore. These are 18 reasons why no one is interested in working anymore.
18 Reasons Why No One Is Interested in Working Anymore
17 States Americans No Longer Want to Live In
America is constantly changing, and within it, so are its states. Some have new laws that residents don’t agree with, while others have increasing rates of unemployment or areas of extreme poverty. These aspects make it difficult for a person to stay in their home state. Here are 17 states that Americans are deciding to reconsider.
17 States Americans No Longer Want to Live In
18 Hard Truths to Accept in Life, According to Boomers
The older we become, the more we learn about life, and with that come the truths that we need to accept. Boomers have had their fair share of truths as they’ve grown through the years. Here are 18 hard truths that every boomer wants us to know.
18 Hard Truths to Accept in Life, According to Boomers
18 Misunderstood Acts The Bible Says Aren’t Actually Sins
People tend to assume that the Bible condemns a wide array of behaviors, but the reality might surprise you. Here, we zoom in on 18 so-called “sins” that may not be as bad as we thought.