Old-school cooking often uses simple, cost-effective ingredients to create comforting, convenient, and healthy food. These 17 retro recipes might seem like clichés, but we think they should be making a comeback in our kitchens.
Beef Wellington
An English dish, Beef Wellington consists of tender filet steak coated with pâté and duxelles, wrapped in puff pastry. Delish says, “Wrapping your tenderloin in prosciutto is a little extra insurance. It provides a barrier for moisture, and on top of that it adds even more delicious meaty flavor.”
Waldorf Salad
First created at New York’s Waldorf-Astoria Hotel in 1896, this salad is a mix of fresh apples, celery, grapes, and walnuts, dressed in mayonnaise. Modern variations may use yogurt or a lighter dressing and often include additional ingredients, such as chicken or turkey, for added protein.
Beef Stroganoff
A Russian dish of sautéed pieces of beef served in a creamy sauce, this became popular in the 19th century. Typically served over rice or noodles, there have been many global adaptations of the dish to include mushrooms, onions, and different cuts of beef.
Lobster Thermidor
Combining cooked lobster meat with a creamy sauce of egg yolks and brandy, this French dish is then topped with Gruyère cheese. Forman & Field suggest pairing “with a fresh salad or vibrant, green vegetables to complement the flavors of this delicious meal. Serve with a crisp glass of white wine and dream of long summer lunches in Paris.”
Coq au Vin
A classic French dish, coq au vin is chicken that is slowly braised in red wine alongside mushrooms, onions, and garlic. The dish began as a rural favorite, used to tenderize tough roosters or older birds, and is traditionally made with Burgundy wine.
Sole Meunière
Sole fish is lightly floured, pan-fried in butter, and then served with a brown butter, lemon, and parsley sauce in this simple French dish. The brown butter and tangy lemon help to enhance the fish’s natural taste.
Baked Alaska
Ice cream and cake topped with browned meringue, baked Alaska is famous for its contrasting hot and cold elements. Believed to be named in honor of the Alaska purchase in 1867, the dessert involves quick work to brown the meringue while keeping the ice cream frozen.
Chicken à la King
Consisting of diced chicken in a cream sauce, often with mushrooms, pimientos, and green peppers, this dish is served over rice, noodles, or bread. Originating in the U.S., The Guardian says, “In its heyday, the dish was particularly popular in tearooms, because it ‘could be eaten in a most ladylike way without picking up a knife.’”
Tuna Noodle Casserole
Canned tuna and cooked noodles in a creamy sauce—this classic American dish is often topped with breadcrumbs or potato chips for crunch. It became popular in the mid-20th century as a convenient and economical dish that could be made using pantry staples.
Salsify Gratin
Salsify is a root vegetable, often compared to a mild parsnip. In this dish, the vegetable is peeled and thinly sliced before being layered with cream and cheese and baked. The creamy texture of a gratin beautifully brings out the subtle flavor of the salsify.
Oysters Rockefeller
According to NYT Cooking, “the Rockefeller name refers to the dollar bill-green color of the sauce—and its richness, as it’s loaded with butter, garlic, spinach and herbs.” Its richness gave it its name, as it evoked the wealth of John D. Rockefeller, one of the richest Americans at the time.
Pork Pie
Originating in Britain, the pork pie is made using dense hot water crust pastry that is filled with a seasoned pork filling. In the UK, this is usually served cold and is a staple at British picnics alongside pickles or chutney.
Ambrosia Salad
Once popular on festive occasions, this salad has roots in the southern United States and is made with fresh or canned fruits, mini marshmallows, and coconut before whipped cream or yogurt is stirred through. It is adaptable to personal preferences, and different fruit combinations can be used depending on the season.
Duck à l’Orange
Known for its retro charm, duck à l’orange combines roasted duck with a sweet and tangy orange sauce. According to The Spectator, “The French may have made it one of their defining dishes, but it’s often suggested that it may have Italian roots: brought to the French court by Catherine de Medici when she married the Duke of Orléans, the son of the King of France, in 1533.”
Corned Beef and Cabbage
Starting off as an Irish peasant meal, corned beef and cabbage has become a beloved St. Patrick’s Day dish in America. The beef is usually simmered slowly with spices, which vary depending on the region. Leftovers also make a great sandwich filling or can be turned into corned beef hash.
Salisbury Steak
Created by Dr. James H. Salisbury in the 19th century, this dish was initially marketed as a health food. The dish consists of a seasoned ground beef patty served with gravy, often accompanied by mashed potatoes and green beans.
Floating Island Dessert
A classic dessert in French cuisine, this dish features poached meringues floating on a sea of crème anglaise. The dish is known for its unique texture, and it is easily varied by flavoring the crème anglaise or topping the meringue with nuts, fruits, or caramel.
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