5 ’70s Food Trends That Are Making a Comeback
via Appetizing sweets / YouTube
Not everything from the 1970s is worth a repeat performance—goodbye forever to leisure suits and home décor that looked like a jar of olives. But, let’s not be too hasty to dismiss the entire decade. There are a few dishes from those years that deserve a round of applause as they take the stage once again. These five food trends from the ’70s are making quite the entrance back into the limelight.
Quiche
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First up is quiche, the savored pie that was a sign of elegance among the “ladies-who-lunch” crew. It’s easy to see why this dish was so adored. What’s not to love about a flaky crust packed with butter, mingled with eggs and rich cheese? This classic French dish was the symbol of sophistication and an absolute must at any self-respecting soiree of the era.
Pineapple Chicken
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Hawaiian-inspired dishes also took center stage during the ’70s, bringing tropical flair to the mainland. Pineapple chicken was a particularly popular dish. It blended the sweet and tangy flavors of pineapple with savory chicken, creating a match made in heaven. It was the kind of dish that made dinner feel like a mini-vacation, especially if you went the full mile and served it inside a hollowed-out pineapple while strumming a ukulele.
Carrot Cake
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Then there’s the timeless treasure we know as carrot cake. It’s hard to imagine a world without this sweet delight, but the ’70s really knew how to do it justice. With loads of cream-cheese frosting atop a moist, spicy cake full of shredded carrots, this dessert was a piece of cake to fall in love with. Today, the modern take on this ’70s favorite sometimes involves adding even more of the rich, tangy frosting—a choice no one is complaining about.
Pasta Primavera
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Pasta primavera is another creation from the ’70s that has found its way back onto menus. With a medley of fresh veggies and a creamy sauce, it originated from the famous New York City restaurant, Le Cirque, and quickly became a hit. These days, lighter versions of this classic have emerged, sometimes trading in the heavy cream and butter for healthier alternatives like almond milk, making the dish just as irresistible but a bit kinder to the waistline.
Green Goddess Dressing
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And let’s not forget about green goddess dressing, the vibrant, herb-filled accompaniment to salads. As vegetarianism began to take root in the ’70s, this dressing became a staple. It was commonly enjoyed on leafy greens and was part of the move towards a more plant-based lifestyle. Picture it: big bowls of salad drenched in this green, tangy, herb-packed dressing—a sight, and taste, that captivated the culinary scene. Today, green goddess dressing is making a comeback, not just on salads but also as a delectable dip for veggies.
The ’70s may have had its share of questionable styles and trends, but these five culinary delights prove that the decade also knew how to whip up some serious flavor. From elegant quiches and tropical chicken dishes to hearty pasta, decadent dessert, and dynamic dressings, these foods are once again winning hearts and appetites.
