10 Recipes That Defined the 1970s

Yesterday we talked about the recipes that defined the 1960s, and today we’re delving into the popular recipes of the 70s. While some food trends stayed strong into the 1970s, like fondue, Jell-O, and really anything from a mold, new recipe contenders also stepped into the ring. There was more of an emphasis on fresh vegetables and fruit in the 70s which corresponds to the opening of Alice Water’s Chez Panisse in 1971.

What are your favorite recipes from the 1970s? Here are the ten we think really defined the decade.

Basically anything with pineapple was fair game in the 70s due to an increased interest in Hawaiian culture.

You think quiche is big now? It was huge in the 70s.

Bonus points if your cheese logs contains ham and/or pineapple.

Does this ever get old? No. Not really.

Particularly popular in the late 70s in New York.

The 70s graduated from the stuffed celery and cherry tomatoes of the 60s to bolder, stranger things like artichokes and meat stuffed with other meat. Having one food item hold another food item was also very chic.

The salad bar was all about making your own choices at parties and restaurants.

These delicate beauties were very much in vogue during the 70s, especially when filled with savory things like ham and cheese.

Hamburger helper was first introduced in 1971 and it quickly became popular. The macaroni version above is homemade, but it usually associated with the boxed goods.

This is a sweet salad usually made with pudding, Cool Whip, pistachio pudding, and canned pineapple.

Did we leave anything off?