Blast From The Past
When I was growing up, not a week went by where we didn’t either have pot roast or chicken a la king—two foods that you never see people making anymore. Things just aren’t as good as they used to be…but maybe if we brought back some of these old-school foods, they could get a little better.
Shepherd’s Pie
It has nothing to do with shepherds, and everyone has their own favorite version, but one thing is for sure: Shepherd’s pie used to be one of the most beloved foods out there. Whether you were gravy or no gravy, beef or lamb, or peas and carrots or corn, it was always a satisfying meal.
JIP, CC BY-SA 4.0, Wikimedia Commons
Peanut Brittle
It seemed like grandmothers everywhere made massive batches of peanut brittle every Christmas and distributed it to everyone they saw during the month of December, leading to many delicious moments—and more than a few cracked teeth, I’m sure.
I’d always keep some in my locker when we went back after break—but with peanut bans on campuses, this bygone treat is too risky to bring to school.
Baked Ham With Pineapples
Ham used to be a staple protein growing up, served on Sunday family dinners and holidays alike. And if it was a special occasion, you know that ham was crowned with pineapple rings and maraschino cherries.
Salisbury Steak
Ground beef wasn’t just for burgers growing up. It was also the basis for Salisbury steak, where patties of meat were cooked in a rich mushroom gravy. Not only was it a great way to “fancy” up a budget dish, it was also a classic comfort food.
Tuna Noodle Casserole
Why go to the grocery store when you can raid the pantry? Most households way back when always had the core ingredients for tuna noodle casserole handy: canned tuna, egg noodles, and cream of mushroom soup, along with some cheese to round it all out.
Ham Salad
At some point, it seems like all the party sandwiches had some kind of battle royale, and only chicken salad, egg salad, and tuna salad walked out of the arena intact. What happened to good old-fashioned ham salad? It had to be somebody’s favorite…
Sloppy Joes
Even if you rarely had them at home, Sloppy Joes were a cafeteria mainstay for many of us growing up. Whether it was homemade or from a can, there’s nothing quite like the beef-onion-tomato sauce (or ketchup) combo. Just remember your bib!
Aspic
It wasn’t a fancy party table if there wasn’t an aspic out. This savory gelatin dish came with a variety of fillings, from meat to boiled eggs to seafood. Though we might have been a little scared of them as kids, some of us actually have some fond memories of the tomato aspic that came out for holidays.
Clément Bucco-Lechat, CC BY-SA 3.0, Wikimedia Commons
Pork Chops With Applesauce
At one point, it seemed like pork chops were the protein of choice. Cheap, quick, and easy to cook, they were a popular hit with stay-at-home and working moms alike. And you just had to have them with applesauce for the ultimate combination of autumn flavors.
Chicken A La King
Chicken a la king wasn’t far off from chicken pot pie filling—but in our house, it was usually served with rice or noodles. And if mom was out for the evening, you might be lucky enough to get a Stouffer’s Chicken A La King, microwaved in those two separate steam bags. Stouffers, bring it back!
Divinity
Had a neighbor or aunt really visited if there wasn’t a surprise box of divinity waiting in the kitchen when you got home? This sweet nougat-like confectionary is made from whipped egg whites, corn sugar, and syrup—often with a pecan on top.
Warren Price Photography, Shutterstock
Cheese Balls
Sure, people are still making cheese balls for parties—but they are NOT the cheese balls we grew up with. One of the best combos back then was one of the weirdest: cheese mixed with diced pineapple and green peppers, covered in crunchy nuts.
Beef Stroganoff
Growing up, it seemed like beef stroganoff was the height of luxury. This rich, savory dish of beef in a gravy leveled up with sour cream and mustard came out for special occasions—and had the benefit of being served on egg noodles, a nice switch-up from the usual potatoes.
Stuffed Cabbage
If you had even an inkling of Eastern-European blood in your family tree, it’s likely that you grew up eating stuffed cabbage—a mix of rice and meat, or rice and veggies, wrapped in tender cabbage leaves and smothered in either a thin tomato sauce or a creamy mushroom sauce.
Чакаровска, CC BY-SA 4.0, Wikimedia Commons
Stuffed Peppers
…And if you weren’t having stuffed cabbage, it’s likely you were having stuffed peppers. With basically the same filling as stuffed cabbage, this dish was a huge crowd-pleaser—and it looked really pretty on the plate too.
Baked Alaska
The ultimate show-stopping dessert, baked Alaska needs to make a comeback for the age of Instagram. A classic baked Alaska features ice cream and cake covered in meringue and either baked or torched tableside, for the ultimate “wow” moment.
Chicken Pot Pie
Sorry chowder—there’s nothing more satisfying and hearty than chicken pot pie on a cold winter night. Featuring tender chicken chunks and veggies in a creamy sauce with a buttery crust, this classic comfort food is actually one of the most popular American dishes of all time—for good reason.
Ambrosia Salad
Is it a salad or a dessert? Well, depending on your household, ambrosia salad was either a side dish or dessert. It mixed canned fruit, marshmallows, coconut, and sometimes a dairy-based dressing, and is a Southern classic that might be the most nostalgic dish on this list.
Chicken Cordon Bleu
Chicken Cordon Blue really felt like the height of luxury growing up—and who can blame us? It was named after the famous culinary institute, after all. This dish, featuring a stuffed and breaded chicken breast, just seemed to ooze elegance (but actually, it was cheese).
Meatloaf
Meatloaf was an incredible way to stretch out a pound of ground beef and feed the whole family—even hormonal teenagers. Whether your family’s version had a brown sugar glaze or bacon on top, it was always satisfying. Bonus points if it was served with mashed potatoes and glazed carrots. There’s no better trio in the world.
Corned Beef And Cabbage
You can still find this Irish-American classic on pub menus on St Patrick’s Day, but it should be on menus year round. The meat is simmered slowly with cabbage, carrots, and potatoes, making it a hearty choice for a crisp March day.
Clam Chowder
Seafood restaurants have shifted their focus to their raw bar, and simplicity but I’ll always pick a bowl of hearty chowder over cold clams any day. At the end of the summer, when those East Coast trips down to the coast got colder and colder, there was nothing better than a rich bowl of clam chowder.
Marit & Toomas Hinnosaar, Flickr
Jello Salad
There used to be as many types of Jello salad out there as there were people. Generally, Jello salad featured, of course, flavored gelaton, along with a variety of fillings: fruit, marshmallows, nuts, pretzels, creamy things like sour cream…
Though they weren’t always appetizing, they were certainly visually interesting.
Biscuits And Gravy
Biscuits and Gravy are a Southern staple that could be served for breakfast…or at any other time of day, really. After all, who’s going to complain about flaky biscuits and a savory sausage gravy?
jeffreyw, CC BY 2.0, Wikimedia Commons
Rice Pudding
No, I never stopped eating it. Yes, I still think it needs to make a return, regardless. The ultimate in comfort desserts, rice pudding features rice simmered in milk or water, sweetened with sugar and flavored with things like vanilla or cinnamon.
Oysters Rockefeller
Though they’re now way more popular served raw on the halfshell, some of us still long for this delicious baked oyster dish, featuring oysters smothered in butter, herbs, and breadcrumbs. Fun fact: It was actually created during an escargot shortage! The richness of the dish inspired the chef to name it after magnate John D. Rockefeller.
Chipped Beef On Toast
From the high to the low! Chipped beef was a product borne of desperation. This Depression-era turned US military staple is made from dried beef cut into thin slices, smothered in gravy, and served on toast.
Deviled Eggs
Plenty of people still make deviled eggs—but we believe that it’s not a party unless they’re on the table. Though they’ve been overshadowed in hors d’oeuvres popularity by charcuterie and cheese boards, deviled eggs are still the ultimate crowd-pleaser.
Goulash
Goulash is one of those dishes that had a European origin but became pretty Americanized over time. While the Hungarian version was a hearty beef stew flavored with paprika, the more Americanized version features ground beef, tomatoes, and macaroni. Luckily, both versions are delicious.
Mic of orion, CC BY-SA 3.0, Wikimedia Commons
Hermits
We have Fannie Farmer and her ubiquitous cookbook to thank for hermits, a spiced cookie dotted with raisins, either made as a drop cookie or as a bar.
Pot Roast
A good pot roast is like magic. You take a relatively inexpensive and often tough cut of meat, cook it slowly, and let it transform into the most tender, rich, and flavorful meal. And you only really need one pot!
Turkey Tetrazzini
If there were leftovers after Thanksgiving, you’d count yourself lucky to have turkey tetrazzini as one of the meals to use up that turkey meat. This creamy pasta dish was a welcome respite from cold, dry turkey sandwiches.
Fried Chicken And Waffles
Cholesterol be darned. Fried chicken and waffles is a classic soul food combo that America fell in love with decades ago. It was a perfect salty-sweet combo years before people were indulging in things like chocolate-chip cookies topped with flaky salt. The only question: Are you team maple syrup or team honey?
Arnold Gatilao, CC BY 2.0, Wikimedia Commons
Spaghetti And Meatballs
Bolognese is great and arrabiata has a nice spicy kick, but before we all got to know Italian cuisine, it was spaghetti and meatballs all the way. This classic combo might not have been as authentic as other dishes, but it was always a big crowd pleaser.
Clams Casino
As we mentioned earlier, shellfish isn’t used in baked dishes enough anymore—and clams casino is a restaurant classic that needs to make its way back onto the menu. This classic American dish features clams, butter, peppers, bacon, and garlic, all baked under a blanket of breadcrumbs.
Charleston's TheDigitel, Flickr
Chocolate Lasagna
Though Olive Garden recently added a version of it to their menu, the chocolate lasagna that many of us grew up with was an icebox desert that got popular in the 1970s, featuring chocolate cookies, chocolate pudding, and a rich cream cheese layer.
Fried Catfish And Hush Puppies
Another classic soul food combo, fried catfish and hush puppies are the ultimate deep-fried delight. Featuring breaded and fried catfish and hush puppies, deep fried balls of corn dough, this dish is often served with a refreshing tartar sauce and coleslaw for contrast—and it’s a true comfort food.
Snow Desserts
Once upon a time, frozen “snow” desserts made from fruit pulp or juice, gelatin, and egg whites were all the rage at special occasions, and now, you rarely if ever see them.
Carrots In Jell-O
If you were to ask my childhood best friend what her last meal would be, I’m sure that she’d still pick carrots in Jell-O. Though this variation on Jell-O salad might not be familiar to everyone, it was certainly beloved—featuring grated carrots and sometimes raisins in orange Jell-O.
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