The love of food (and good food) never fades, even with new recipes popping up. Some recipes were passed from generation to generation, albeit sometimes with small tweaks.
Whether it’s pasta, old-school salad, or that dessert your aunt brought to every get-together, these aren’t just recipes; they’re part of a core memory. This list rounds up a bunch of ’70s classics people still make today.
Pasta Primavera
Pasta Primavera popped up in New York in the late ’70s. It’s pasta tossed with fresh, crisp vegetables—simple, colorful, and quick to put together.
People started tweaking it over the years—adding cheese, lemon zest, or grilled chicken—but the base stayed the same. You can find it on restaurant menus and in home kitchens, especially during spring and summer.
Carrot Cake
Carrot cake appeared on many tables in the ’70s when people began baking with ingredients they already had, such as shredded carrots, oil, and pantry spices. Many families in the South and Midwest made it for birthdays or holidays.
While many today make gluten-free versions, add nuts, or skip the frosting, most keep the recipe as original as possible.
Cheese Fondue
Cheese fondue became popular in the ’70s as a low-stress way to feed people. It involves melting cheese, adding wine or beer, and dipping anything from bread to meat. Cheese fondue is especially popular in the Pacific Northwest and California.
Today, people swap in spicy cheese, skip the wine, or try different cheese blends, but the basic principle has remained the same.
Deviled Eggs
Deviled eggs have been around forever, but their popularity really peaked in the 1970s as a go-to for parties, holidays, and church functions. They were easy to make ahead, and they used ingredients most kitchens already had.
The recipe hasn’t changed much because it doesn’t need to. However, today, many people upgrade them with dill, bacon, or pickled toppings to add to the flavor.
Black Forest Cake
Black Forest Cake became popular in the ’70s when people started baking with more layers and richer ingredients. While it came from Europe, the US quickly adopted it, making it for birthdays or gatherings where it was the centerpiece dessert.
Today, many have swapped to jarred cherries, chocolate ganache, kirsch, and boxed cake mix, but the flavor and concept are still the same.
Watergate Salad
Watergate Salad was popular in the ’70s when boxed pudding mixes were everywhere. It consists of pistachio pudding, whipped topping, pineapple, and marshmallows.
Some call it “pistachio fluff” or just “green stuff.” It became common across the Midwest and in family cookbooks. A few people now add nuts or swap in real whipped cream, but most keep it simple.
Pineapple Chicken
Pineapple Chicken started trending in the ’70s when fruit became popular in dinner recipes. Canned pineapple was everywhere and worked well with soy sauce, ginger, and garlic.
Pineapple Chicken became extremely popular in the Western states where Asian-influenced recipes were trending in the ’70s. Modern tweaks today include adding sriracha, hoisin sauce, bell peppers, or honey.
Chicken Divan
Chicken Divan originated in a New York restaurant and became a popular comfort food for weeknights and potlucks. By the ’70s, it was in family cookbooks everywhere. The combination of broccoli, cooked chicken, and creamy sauce made it a favorite.
Today, people use roux-based sauce instead of canned sauce, add curry powder, or swap the grated cheese topping for crushed chips or bread crumbs.
Harvey Wallbanger Cake
Harvey Wallbanger Cake gets its name from the cocktail—vodka, Galliano, and orange juice. It was popular during the ’70s, and people in the Midwest and Northeast made it in Bundt pans for brunches or holidays.
Now, you find lighter versions with less sugar or alcohol, but most recipes stay close to the original. This recipe is perfect if you want something without layers or frosting.
Surf and Turf
Surf and Turf combine steak and seafood, often lobster tail or shrimp. In the 1970s, it became a staple in New York, Chicago, and West Coast steakhouses.
Home cooks began copying it with frozen tails, shrimp, and whatever steak they could afford. These days, folks grill both on the same pan or try air frying shrimp for less mess.
Chicken Tetrazzini
Chicken Tetrazzini got its name from an opera singer but became a popular casserole in the 1970s. People combined cooked chicken, spaghetti, and canned soup into one dish, usually with cheese and breadcrumbs on top.
Today, many cut the dairy or use gluten-free pasta; others opt for cream cheese and add roasted mushrooms. All in all, it’s still a favorite in the South.
Runza/Bierock
Runzas—also called bierocks—are soft rolls filled with beef, cabbage, and onions. Originating from Eastern Europe, they’ve been part of Midwest cooking for decades, especially in Nebraska and Kansas.
Some folks now make mini versions or switch the filling for sausage or veggie mix. Many also add cheese blends and use spiced fillings. The dish is freezer-friendly, reheats fast, and is a solid make-ahead option.
Springfield-Style Cashew Chicken
Cashew chicken in Springfield, Missouri, isn’t like the typical stir-fried version at most Chinese restaurants. It’s bite-sized, breaded, fried, covered in a brown gravy-like sauce, and topped with cashews.
It became popular in Missouri in the ’70s. Today, people often serve it with rice and steamed broccoli. Instead of deep frying, most people now opt for air frying or baking the chicken.
Quiche Lorraine
Quiche Lorraine originated in France and became popular in American kitchens during the ’70s brunch wave. It is an open-faced pie with a custard base filled with bacon and Swiss or Gruyère cheese.
The base recipe includes eggs, cream, cheese, and bacon in a pastry crust. Some now use pre-made crusts and add caramelized onions, spinach, lighter dairy, vegetables, and bacon.
Stuffed Artichokes
Stuffed artichokes made their way from Italian-American kitchens into U.S. homes in the ’70s, especially in New York, New Jersey, and other cities with big Italian communities.
They’re steamed whole and then stuffed with breadcrumbs, garlic, cheese, and herbs. Some people add sausage or swap in gluten-free crumbs, and the prep time can be a bit long, but it’s easy and worth it.
