What's so intriguing about these recipes? I think it's easy to get caught up in the cultural food moment so many of us find ourselves in (hooray for kale; let's try juicing for the New Year; baking with whole grains sounds interesting) that you forget what a vast and varied food history our country has had even in the most recent past. In 1994 for example, Indian food was becoming more in vogue with home cooks experimenting with lentils and saag. Later in 2000, salmon and creamy pork chops were the food du jour. In scanning through the years, I see evidence of what I ate growing up, a sign that my mom was likely dog-earing recipes from food magazines back then and trying approaches that home cooks were excited about at the time. If anything, this recipe vault is an entertaining journey down memory lane.
See the Vault: L.A. Times' Best Recipes
(Image: Emma Christensen)