Though we can wholeheartedly agree that certain outdated dishes should remain in the past (aspic, for example – who needs it?!), many of your retro recipes simply shouldn’t be forgotten and desperately need a reinvention. Whether that's the ever so fancy (but we promise, you can totally tackle it!) classic French duck l’orange or something a little more kitsch and a pineapple upside-down cake, here's our collection of old-school recipes you’ll absolutely adore making at home.
Oxford potato soup
To make 4 potato soups, heat 1 tbsp olive oil in a saucepan over medium heat and fry a finely sliced onion, along with 4 sliced leeks and 3 diced stalks of celery, for 5 minutes. Stir in 2 large peeled and diced potatoes (Desiree work nicely) and 1 tbsp thyme leaves. Continue cooking for a further 5 minutes, then pour in 35fl oz (1L) vegetable stock, bring it to a simmer, and cook for 30 minutes or until the vegetables become tender. Blitz until smooth, season, and serve sprinkled with chopped parsley.
Devilled eggs
Devilled? All you need to know: These devilled eggs pack a spicy filling that may contain mustard, paprika, or curry powder. They're a little messy and tricky to prepare, but don’t worry, they aren't difficult if your fingers are somewhat sprightly – and they delight when you prepare them. To prepare them, scoop out the yolks from a hard-boiled egg, mix these with mayonnaise and some oil, and then season it all with pepper.
Devilled eggs
Boil your eggs in water for nine minutes, then plunge them into a bowl of iced water to ensure they overcook to no avail. Once cool and peeled, halve them length-ways and remove the yolk into a large bowl with the help of a teaspoon. Add 6 tbsp of mayonnaise, 4 tbsp of extra-virgin olive oil, a couple of splashes of Tabasco, a tsp or so of mustard (or to taste), and your choice of seasoning. Use a stick blender to whiz the mixture up in a blender until you have a smooth paste (add a splash of boiling water if it still looks a bit too thick to pipe). Once smooth, use a piping bag with a star-shaped nozzle (for that retro style) to pipe the mixture back into the centers of the eggs. Finish by scattering over some snipped chives.
Strawberry shortcake
All-American, this cake of light and air soft sponge, with cream and berries, looks every bit as mouth-watering as it tastes. An old Southern treat, it would be served in the Southern States at 'strawberry shortcake parties' to celebrate the start of the summer fruit picking season. Lebanon, Oregon still holds a Strawberry festival where a 'World's Largest Strawberry Shortcake', weighing an estimated 5,700lb (2,600kg) is borne on a parade float.
Strawberry shortcake
To make your own at home, preheat the oven to 200C/fan 180C/375F/gas mark 6. Mix the 11oz (325g) sifted plain flour with 0.5 tsp fine salt and 2 tsp baking powder. Rub the 4oz (125g) cold, diced butter in with your fingers until the mixture resembles breadcrumbs. Stir in 4 tbsp caster sugar, then use a flat-bladed knife to mix the 5.5fl oz (165ml) single cream in, bit by bit. Using floured hands, bring the dough together and roll it out to 2cm (1in) thick on a floured surface. Cut out six to eight 8cm (3in) circles with a round cutter. Bake the circles on a lined baking sheet for 15 minutes. Cool the circles for 5 minutes, then slice through horizontally and fill them with sliced strawberries and whipped double cream.
Chicken Marbella
The Spanish-sounding chicken dish—chicken stewed with olives, capers, and prunes in wine—isn't from Spain. The Silver Palate deli, then owned by Julee Ross and Shiela Lukins, debuted the dish in 1977. Here's how to make it: Begin by making the marinade. Whisk 4fl oz (125ml) of olive oil with an equal volume of red wine vinegar, add 9oz (250g) of prunes (pitted), 4oz (125g) of green olives (pitted), 4oz (125g) of capers (with the liquid), 6 bay leaves, 1 garlic head (peeled and pureed), 2oz (60g) dried oregano, 2tsp salt, and ¼ tsp black pepper.
FAQ's
1. Why are retro mid-century dishes suddenly trending again?
Modern food culture is craving a mix of comfort, nostalgia, and interactive dining. Dishes like cheese fondue, devilled eggs, and baked Alaska bring a sense of theatrical fun and playfulness back to the dinner table that heavily minimalist, modern plating often lacks.
2. What makes a classic dish truly "overdue a comeback" rather than best left forgotten?
The best comebacks bridge the gap between retro appeal and modern tastes. While things like gelatin-heavy aspics deserve to stay in the past, flavor-forward classics like Chicken Kyiv, Duck à l'Orange, and Prawn Cocktails utilize timeless techniques and bold flavor profiles that fit effortlessly into contemporary home cooking.
3. Which old-school party appetizer is the easiest to resurrect today?
Devilled eggs are arguably the simplest and most rewarding retro appetizer to bring back. They are naturally gluten-free, budget-friendly, highly customizable with modern upgrades like sriracha or truffle oil, and universally loved at casual gatherings.
4. Are retro comfort foods like casseroles and fondues too heavy for modern diets?
Not necessarily! While traditional mid-century recipes relied heavily on canned soups and processed convenience items, contemporary home cooks are updating old-school casseroles and cheese fondues using fresh, high-quality, and scratch-made ingredients to make them lighter and more nutrient-dense without losing their cozy appeal.
5. What is a retro showstopper dessert that still wows guests?
The Pineapple Upside-Down Cake or a classic Baked Alaska are ultimate showstoppers. They offer incredible visual drama—whether through caramelized fruit layouts or dramatic flambe/meringue finishes—giving modern hosts an effortless way to impress dinner party guests with a sweet blast from the past.
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