Cheese Porcupine from Bon Appétit October 1964
This week we are talking about the recipes that defined the decades, the dishes that popped up at every party spread or dinner table across the country for a time, enjoying a brief yet fierce popularity before disappearing almost entirely from our kitchens. No longer popular, no longer cool, they still hold a special place in our hearts (and bellies). We already shared our own take on the recipes that defined the 60s, and now we're asking Amanda Hesser, David Lebovitz and other food writers to share some of their favorite under-appreciated recipes from this and decades past.
What do you miss from the 60s? Green Jell-O? Onion soup dip? Foods shaped like porcupines? Oh, yes — and so many more.