These Forgotten Dishes Should Be Brought Back to Life

Trying to recreate the latest trendy dishes at home can sideline traditional recipes. Don’t snub the classics; they’re just as delicious and often easier to prepare. The next time you need cooking inspiration, you may want to look back in time. One taste of these 19 forgotten dishes will remind you exactly why they’re classics.

1. Pineapple Upside Down Cake

Pineapple upside down cake on a cooling rack

A delicious pineapple upside down cake |

Dessert first! This sweet post-war cake came about in the 1920s when James Dole invented a machine to cut pineapples into ring shapes. With modern conveniences appearing in kitchens, housewives had more time to make prettier desserts, and this cake could be easily cooked in a skillet. The first appearance of a pineapple upside down cake recipe may originate from a Gold Medal Flour ad in a women’s magazine from November 1925. But we love the Joy of Baking’s version of the recipe.


  • 4 tablespoons unsalted butter, cut in small pieces
  • ¾ cup light brown sugar
  • 1 medium pineapple (peeled, quartered, cored, and sliced 1¼-inch thick)
  • Maraschino cherries or candied cherries

Cake Batter

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, separated
  • ½ cup milk
  • ¼ teaspoon cream of tartar

Directions: Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch round cake pan with 3-inch sides.

For the topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter melts and the sugar dissolves. Cook, without stirring, for a few more minutes or until bubbles start to appear around the edges of the mixture. Remove from heat, and pour into prepared cake pan. Evenly arrange the fresh pineapple slices on top of the mixture.

For cake batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture, alternately with the milk, ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar until whites hold a firm peak. With a spatula gently fold the egg whites into the cake batter in two additions. Pour the batter into the cake pan. Bake in preheated oven for 45 to 55 minutes, or until the cake browns and starts to pull away from the pan. Remove from oven and cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream.

Next: This main course full of classic flavors feels like home.

2. Classic Meatloaf

traditional meatloaf with ketchup glaze

Traditional meatloaf |

Meatloaf has been reinvented in many ways. As fun as cheesy, bacon-studded versions are, you can’t replace the classic. Get in touch with tradition with the version from Martha Stewart’s Everyday Food. It’s juicy, flavorful, and 100% comforting.


  • 3 slices white sandwich bread
  • ⅓ cup whole milk
  • 1½ pounds ground beef chuck
  • ½ pound ground pork
  • ½ medium onion, grated
  • 2 garlic cloves, minced
  • 1 large egg
  • ½ cup ketchup, divided
  • Salt and pepper

Directions: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper. Place bread in a food processor and pulse until finely ground. Transfer to a small bowl and stir in milk. Let sit for 10 minutes, stirring occasionally.

Meanwhile, combine beef, pork, onion, garlic, egg, half of ketchup, 1½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. Add bread mixture and mix gently to combine with a fork.

Transfer mixture to prepared baking sheet and form into a 9-by-4-by-5-inch loaf. Transfer to oven and bake, brushing twice with remaining ketchup, until an instant-read thermometer inserted into the thickest portion registers 160 degrees Fahrenheit, about 45 to 55 minutes. Let rest 10 minutes. Slice and serve.

Next: Throw a ’70s-themed dinner party with this classy dish.

3. Duck a L’Orange

Duck a l'orange

Duck a l’orange |

Back in the ’60s and ’70s, you’d serve duck a l’orange to impress your boss when he visited for dinner. But the French dish was overexposed, and by the 2000s, it became “the culinary equivalent of flared trousers,” per celebrity chef Gordon Ramsay.

Now, the maligned meal is due for a revival. “Duck a l’orange — with crisp skin, succulent meat, and a velvety citrus sauce that tastes like concentrated sunshine — is too delicious to succumb to the vagaries of fashion,” noted Saveur, which shared the recipe, adapted from James Peterson’s Glorious French Food.


  • 1 Pekin duckling (about 5 pounds), breasts deboned and legs separated from carcass
  • 3 oranges (2 left whole, 1 peeled and cut into segments)
  • 4 teaspoons sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 5 cups chicken or duck stock
  • 10 whole black peppercorns
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons sherry vinegar, plus more
  • 4 tablespoons unsalted butter, chilled and cubed
  • Thinly sliced parsley leaves, for garnish

Directions: Score the duck breasts; arrange a breast skin side up. Using a sharp knife, make diagonal incisions spaced ¼-inch apart through the duck fat without piercing the flesh. Turn the duck breast 45 degrees and cut crosswise incisions spaced ¼-inch apart to make a diamond pattern. Repeat with remaining breast; put duck breasts in a small bowl.

Using a peeler, peel 2 oranges; juice them into a bowl (you should have about ⅔ cup of juice). Julienne the peel. Add half the peel and ⅓ cup of the juice to the duck breasts along with 1 teaspoon sugar; toss duck breasts to coat, cover with plastic wrap, and refrigerate for 4 hours or overnight. Set the remaining orange juice and peel aside.

Arrange a rack in bottom third of oven, and heat oven to 325 degrees Fahrenheit. Season duck legs with salt and pepper. Using a cleaver, chop the duck carcass into 3-inch pieces. Heat a 3-quart. high-sided skillet over medium heat. Put in duck legs skin side down; cook until browned, about 15 minutes. Transfer duck legs to a plate. Add duck carcass to skillet and cook, turning, until browned, 10 to 12 minutes. Pour off and reserve all but 1 tablespoon duck fat from pan, keeping the carcass in pan. Add carrots and onions to the carcass and cook, stirring, until browned, about 10 minutes. Add chicken stock, peppercorns, parsley, thyme, and bay leaves to the skillet. Bring to a boil; nestle in duck legs skin side up; bake, covered, until duck legs are tender, 40 to 45 minutes.

Transfer duck legs skin side up to a 10-inch skillet, pat dry, and brush with 2 tablespoons of the reserved fat; set aside. (Reserve remaining duck fat for another use.) Strain broth into a 2-quart saucepan; discard solids. Simmer, skimming off fat, until reduced to 2 cups, 25 to 30 minutes. Add vinegar along with the remaining orange juice, orange peel, and sugar and simmer until sauce coats the back of a spoon, about 30 minutes. Remove pan from heat and whisk in butter. Adjust the seasoning of the sauce with more salt and vinegar, if you like. Keep sauce warm.

Meanwhile, heat a 10-inch skillet over medium heat. Drain duck breasts. Brush off marinade, pat dry, and season with salt and pepper. Put duck breasts skin side down in skillet and cook, occasionally pouring off fat, until skin is crisp and golden brown, 20 to 25 minutes. Flip duck breasts and cook until medium rare, about 1 minute more. Transfer duck breasts to a cutting board, and let rest 5 minutes.

Increase oven heat to broil; position a rack 8 inches from the heating element. Broil reserved duck legs until skin crisps, 3 to 5 minutes. Thinly slice breasts crosswise. Arrange breasts and legs on a platter; pour sauce over top. Garnish with orange segments and parsley.

Next: If you can’t decide between a hot and cold dessert …

4. Baked Alaska

A baked Alaska dessert on a table with ice cream

A baked Alaska with ice cream | stef yau/Wikimedia Commons

Creating a baked Alaska at home may seem complicated, but the Food Network’s recipe makes it easy. This sponge-based cake originated in 1867 in New York City’s popular Delmonico’s restaurant. Chef Charles Ranhofer celebrated the United States’ purchase of Alaska — formerly owned by Russia — by topping his sponge cake with ice cream, covering it in meringue, baking it in the oven, and then flambéing it table-side.


  • Vegetable oil, for brushing
  • 1 pint raspberry, passion fruit or other sorbet, softened
  • 1 pint vanilla ice cream, softened
  • 1 quart chocolate ice cream, softened
  • 1 cup chocolate wafer crumbs (about 17 crushed wafers)
  • 1 loaf pound cake

For the meringue

  • 1 cup egg whites (about 6 large), at room temperature
  • Pinch of cream of tartar
  • 1 cup sugar

Directions: To make the ice cream cake, brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream, and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.

Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into ½-inch thick slices; completely cover the ice cream with the slices, trimming as needed (you’ll use about two-thirds of the cake.) Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.

Make the meringue by whipping the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks. Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.

Preheat the oven to 500 degrees Fahrenheit. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

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5. Homemade Chicken and Noodles

bowl of hearty chicken noodle soup

Chicken noodle soup |

Not to be confused with the soup, chicken and noodles is a distinctly richer and heartier recipe. This simple version from The Pioneer Woman is our favorite. Everything cooks in one pot, which means flavors build and cleanup is a breeze.


  • 1 whole chicken, cut into 8 pieces
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ½ medium onion, diced
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground thyme
  • 2 teaspoon parsley flakes
  • 16 ounces frozen egg noodles
  • 3 tablespoons all-purpose flour

Directions: Place chicken in a pot and cover with 4 quarts of water. Bring to a boil, reduce heat to low, and simmer for 30 minutes.

Remove chicken from pot and let cool slightly. Using two forks, remove as much meat as possible from carcass. Shred into pieces. Return bones to broth and simmer over low heat, covered, for 45 minutes. Remove bones from broth and discard.

Add carrots, celery, onion, salt, turmeric, pepper, thyme, and parsley to pot. Stir to combine and let simmer for 10 minutes.

Increase heat to medium-high and add noodles and chicken. Cook for 8 to 10 minutes, or until everything is heated through.

In a small bowl, stir enough water into flour to make a paste. Stir until smooth, then add to pot. Simmer, stirring, for 5 minutes longer, or until broth has thickened. Adjust seasoning and serve.

Next: A dish for more than shepherds

6. Shepherd’s Pie

hearty shepherd's pie with carrots, peas, and mashed potatoes

Shepherd’s pie |

For traditionalists, shepherd’s pie is filled with lamb. This makes sense, but we’ll let it slide for this fantastic beef version from Framed Cooks. You’ll be hard-pressed to find a simpler or tastier recipe, no matter what you call it.



  • 2½ pounds russet potatoes, peeled and quartered
  • Salt and pepper
  • 1 cup milk
  • 6 tablespoons butter


  • 2 pounds ground beef
  • 1 large onion, finely chopped
  • 4 carrots, coarsely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons Worcestershire sauce
  • Salt and pepper
  • 10 ounces frozen peas, thawed

Directions: Preheat oven to 425 degrees Fahrenheit. Add potatoes to a medium saucepan and cover with water by 1 inch. Season well, bring to a boil, reduce heat, and simmer until tender, about 15 to 20 minutes. Drain and set aside.

Add milk and butter to same pan and bring to a simmer. Add potatoes and mash until smooth. Season with salt and pepper.

Meanwhile, heat a large skillet over high heat. Working in two batches, brown beef until no pink remains, about 5 minutes per batch. Remove from pan to a colander or paper towel-lined plate to drain.

Drain fat from pan, then add ¼ cup water. Simmer, scraping browned bits from the bottom using a spoon. Reduce heat to medium, add onions and carrots, and cook until soft, about 5 minutes. Add tomato paste and stir until fragrant, about 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in Worcestershire, 2 cups water, and reserved beef. Season with 2 teaspoons salt and ¼ teaspoon pepper. Simmer beef mixture for about 10 minutes, or until thickened. In last minute of cooking, stir in peas.

Divide mixture evenly among eight ramekins or two 9-inch pie pans. Top each with potatoes. Use the tines of a fork to create small peaks. Transfer dishes to a tray and bake for 25 to 30 minutes, or until browned.

Next: This Swiss creation is full of cheesy goodness.

7. Classic Cheesy Fondue

Dipping bread into a bowl filled with cheese fondue.

Eating cheese fondue with bread | margouillatphotos/iStock/Getty Images

Fondue may be the ultimate food trend of the ’60s, as suburbanites threw parties focused around this communal dish. It originated in the Swiss Alps in the 1800s as a way to use stale bread and cheese in the winter. And the Swiss Cheese Union capitalized on the gooey goodness by popularizing it around the world. We love this classic Swiss fondue recipe from Saveur.


  • 1 loaf of country bread
  • 1 garlic clove, peeled
  • 1¼ cups dry white wine (preferably Swiss fendant)
  • 1 pound (about 3 cups) gruyère cheese, chopped
  • Pinch of nutmeg
  • 1 tablespoon cornstarch
  • 2 tablespoons kirsch
  • Salt and freshly ground pepper

Directions: Tear country bread into bite-size pieces. Set aside. Rub interior of a medium stainless-steel pot with garlic clove, then discard garlic. Add white wine and bring to a simmer over medium heat. Add gruyère cheese and nutmeg. Cook, stirring with a wooden spoon, until cheese melts (cheese and wine will not yet be blended).

Combine cornstarch with kirsch in a small bowl. Mix thoroughly and stir into cheese mixture. Continue to stir and simmer until cheese mixture becomes smooth, about 5 minutes, then season with salt and freshly ground black pepper, adding up to ¼ cup more wine if fondue is too thick.

To serve, transfer to a fondue pot or chafing dish set over a flame. To eat, spear bread pieces with fondue forks and dip in cheese, continuing to stir with forks as you dip.

Next: A birthday dessert that stuck around for decades

8. Cherries Jubilee

Cherries Jubilee

Cherries Jubilee | Emeril Lagasse via Facebook

In 1987, famous French chef Auguste Escoffier celebrated Queen Victoria’s 50th year as the queen (her “Diamond Jubilee”) by creating a dessert using her favorite fruit. He didn’t include ice cream in the original recipe; Escoffier simply adapted the French way of preserving fruit in brandy and sugar to create a cherry-based dish that didn’t lose its appeal until the last ’60s. Your dinner guests will appreciate the fresh fruit and sweet ending to the meal. Emeril Lagasse’s version is easy to create:


  • 1 stick butter
  • 1 cup sugar
  • 1 pound Bing cherries, pitted
  • Juice of one orange
  • Zest of one orange
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup Cherry Brandy
  • 1 pint vanilla bean ice cream

Directions: In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the orange juice and orange zest and cook until the syrup thickens slightly, 2 to 3 minutes. Add the cherries and cook until they are tender, 2 to 3 minutes longer.

In a small cup, stir the cornstarch and water together to form a slurry. Stir the slurry into the cherry mixture and cook until the sauce thickens enough to coat the back of a spoon, 2 to 3 minutes.

Pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries and cook until the alcohol evaporates and the sauce is thickened.

Divide the ice cream between four shallow bowls. Spoon the cherry mixture over the ice cream and serve.

Next: You can make this dish with ingredients you already have in the kitchen.

9. Chop Suey

A sign for a chop suey restaurant in San Francisco's Chinatown in the 1950s

A sign for a chop suey restaurant in San Francisco’s Chinatown in the 1950s | Orlando /Three Lions/Getty Images

At one point, most American versions of Chinese cuisine could be summed up in one dish: chop suey. This mix of vegetables and sauce served over rice or noodles has existed since the mid-to-late 1800s, when Chinese immigrants introduced it on the West Coast. By the ’50s, it had become a part of the country’s culinary repertoire, the History Channel says, as homemakers used canned and packaged ingredients to create the meal. But as tastes evolved, the original Americanized Chinese food fell out of favor.

Chop suey may not be particularly sophisticated, but it’s not a bad way to use up leftover veggies. This recipe from Epicurious is made with pork, water chestnuts, and bamboo shoots.


  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • ½ tablespoon soy sauce
  • 1 teaspoon salt
  • 1½ teaspoons cornstarch
  • 1 pound pork tenderloin, cut crosswise into ⅛-inch-thick strips
  • 2 celery ribs diagonally cut into ¼-inch-thick slices
  • 6 ounces snow peas diagonally cut into ¼-inch-thick slices
  • ½ pound bok choy, cut into ¼-inch-thick slices (leaves and ribs separately)
  • ¼ pound mushrooms cut into ¼-inch-thick slices
  • 1 onion, halved lengthwise and into ¼-inch-thick strips
  • 1 green bell pepper cut into ¼-inch-thick strips, then halved crosswise
  • ¼ pound mung bean sprouts, rinsed and drained
  • 1 (5-ounce) can sliced water chestnuts
  • 1 (5-ounce) can sliced bamboo shoots
  • ¼ cup chicken broth
  • Vegetable oil
  • Water
  • Salt and pepper to taste

Directions: Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and ½ teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.

Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.

Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.

Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.

Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve with cooked rice.

Next: This was rumored to be Princess Diana’s favorite dish.

10. Classic Stuffed Bell Peppers

stuffed peppers topped with cheese

Stuffed peppers |

You can find recipes for stuffed veggies of every sort, but we’d like to think it all began with the humble bell pepper. Their mellow flavor and hollow shape make them the perfect vehicle for filling. Keep things traditional with these ones filled with rice, meat, and cheese from Food n’ Focus. This recipe is easy to scale up or down, so you can adjust for how many mouths you must feed.


  • 4 medium bell peppers
  • 1 cup cooked brown rice
  • 1½ tablespoons olive oil
  • 1 medium onion, finely chopped
  • 12 ounces ground beef chuck
  • 3 medium garlic cloves, minced
  • 1 (14½-ounce) can crushed tomatoes
  • ¾ cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Directions: Preheat oven to 350 degrees Fahrenheit. Cut off tops of peppers and remove seeds and cores, keeping peppers intact. Place in a baking dish.

Heat oil in a 12-inch skillet over medium-high and add onion. Cook, stirring occasionally, until soft and starting to brown, about 5 minutes. Add beef and season with salt and pepper. Continue to cook, breaking into pieces with a wooden spoon, until no pink remains, about 4 minutes longer. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat.

Drain any accumulated fat and transfer to a large bowl. Stir in rice, half of tomatoes, half of cheese, parsley, and season with salt and pepper. Divide evenly among peppers and top each with remaining tomatoes and cheese. Bake for 40 minutes, or until cheese is bubbling and filling is hot. Serve.

Next: A classic steak preparation that fell by the wayside

11. Salisbury Steak

Salisbury steak with noodles

Salisbury steak with noodles |

Curiously, Salisbury steak is really more of a hamburger patty. It might sound strange to treat something so humble the same as you would a prime cut of beef, but it’s a smart way to dress up a far less expensive ingredient. We like this recipe from Tide and Thyme because the sauce gets an extra dose of elegance with some red wine.



  • 1½ pounds lean ground beef
  • ¾ cup finely chopped onion
  • 1 cup breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon beef bouillon granules
  • 2 eggs, lightly beaten
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • Vegetable oil


  • 1 large yellow onion, sliced into ¼-inch-thick slices
  • 8 ounces portobello or cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • ¼ cup flour
  • 3½ cups beef broth
  • ½ cup dry red wine
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Directions: Combine beef, onion, breadcrumbs, Worcestershire, bouillon, eggs, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl. Use your hands to mix just until combined. Form into six, oval-shaped patties.

Melt butter and oil together in a large skillet set over medium-high heat. Add patties and cook until browned on both sides, a few minutes per side. Remove from skillet and pour off fat.

Reduce heat to medium and add onions and mushrooms. Cook, stirring, until browned and soft, about 3 to 4 minutes. Add tomato paste and cook until fragrant and darkened, about 2 minutes. Sprinkle in flour and continue to cook, stirring, for 1 minute. Stirring constantly, add stock and wine. Cook, stirring, until thickened.

Return patties to gravy. Simmer, spooning sauce on top, for 15 minutes. Serve patties with sauce ladled over top.

Next: A breakfast staple becomes the perfect bar food.

12. Scotch Eggs

Scotch Eggs served during Street Eats in New York City.

Scotch Eggs served during Street Eats in New York City. | Astrid Stawiarz/Getty Images for NYCWFF

Fortnum & Mason, a British department store, claims it created this on-the-go recipe in 1738. Now a staple on menus and in picnic baskets around Europe, Scotch eggs were quite popular many decades ago. NoshOn.It claims this dish is all about “layers of flavor and texture,” with a hard-boiled egg wrapped in sausage, then breaded and fried — aka the perfect bar snack.


  • 12 ounces ground pork sausage
  • 4 hard-boiled eggs
  • 1 cup flour
  • 2 cups Panko bread crumbs
  • 2 eggs, beaten
  • 1 tsp garlic powder
  • ½ tsp pepper
  • ¼ tsp salt
  • Vegetable oil for frying


Mix the sausage, garlic powder, and pepper. Split the sausage into 4 equals size balls. Form each ball of sausage into a thin patty, approximately 4 inches around. Place an egg into the center of each patty and form it around the egg, making sure to completely seal it. Set aside.

After all four eggs are wrapped in sausage, set up three bowls for dipping. One with the flour, one with the beaten egg and one with the Panko. Roll each egg in the flour, then the beaten egg, and then the Panko. Gently press the Panko into the sausage to completely cover it. Set aside.

When your oil is heated to 340 degrees, gently lower one egg at a time into it. You can fry two at a time. Cook for 4-5 minutes or until a deep golden brown. Remove from oil with a slotted spoon and place on paper towels.

Serve with dijon or spicy mustard.

NextRed wine and red meat make for a mouthwatering dish.

13. Beef Bourguignon

Source: iStock

If Julia Child loves this dish, shouldn’t you? The savory onions, tender beef, and rich red wine make this stew worth the wait. (You slow-cook the ingredients in a crockpot for 6 to 8 hours.) People discovered this dish in the mid-’60s when Child made it on her show French Chef. You don’t see it often these days, but it’s certainly perfect for a throwback dinner.


  • 8 ounces thick-cut bacon (5 to 6 slices), diced
  • 2 1/2 to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes
  • 1 1/2 teaspoons kosher salt, plus more for the meat
  • Freshly ground black pepper
  • 2 cups red wine, divided
  • 2 medium yellow onions, thinly sliced
  • 3 medium carrots, diced
  • 3 medium celery stalks, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 to 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup low-sodium chicken or beef broth, plus more if necessary
  • 1 pound white button mushrooms, sliced

Directions: Heat a large skillet over medium-high heat. Cook the bacon until it’s golden and crispy. Remove the pan from heat and transfer the bacon to a paper towel to drain. Pour off all but 1 tablespoon of bacon fat into a heatproof bowl and set aside.

Sprinkle the beef cubes all over with salt and pepper. Return the skillet to medium-high heat until the bacon fat shimmers. Working in batches, add a single layer of beef to the pan and sear on all sides, 2 to 3 minutes per side. Transfer the meat to the slow cooker. Deglaze the pan with 1/4 cup of the wine. Simmer, scraping the bottom of the pan with a wooden spoon, until the browned bits are completely loosened. Pour the wine over the seared meat.

Add 1 tablespoon bacon grease to the pan. Repeat with another batch of beef, then deglaze with wine, and continue until all the beef is seared.

When all the meat is seared, add 1 tablespoon bacon grease to the pan and reduce the heat to medium. Add the onions and 1/4 teaspoon of salt, and cook, stirring occasionally, until soft and browned, 6 to 8 minutes. Add the carrots and celery, and cook until softened, about 4 minutes more. Add the garlic and tomato paste, and cook for another minute. Transfer the vegetable mixture to the slow cooker with the meat.

Wipe the pan clean and warm 1 tablespoon bacon grease over medium heat. Add the mushrooms and 1/4 teaspoon salt, and cook, stirring occasionally, until they release all their liquid, the liquid has evaporated, and the mushrooms are golden brown, 8 to 10 minutes. Transfer the mushrooms to a bowl and set aside.

Stir the beef cubes and vegetables together in the slow cooker with 1 teaspoon of salt. Tuck the sprigs of thyme and the bay leaf into the mixture. Pour the stock and remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients.

Cover the slow cooker and cook on low for 6 to 8 hours. When finished, the beef should fall apart easily with a fork.

Next: This dish is a big help in the kitchen.

14. Homemade Hamburger Helper

A small casserole dish of macaroni in a beef

Beef and macaroni |

Hamburger Helper was big in the ’70s. It created the market for packaged dinner mixes, according to the Minneapolis Star-Tribune. The red box with the helping hand mascot was a staple for years, but its popularity died as cooks rejected prepared meals.

If you crave this meal’s comforting flavors but don’t want dinner from a box, try this copycat recipe for cheeseburger macaroni Hamburger Helper from Daring Gourmet. It’s almost as easy to make as the store-bought kind.


  • 1 pound ground beef
  • 1 tablespoon avocado oil
  • 1 small onion, finely chopped
  • 3 tablespoons tomato paste
  • 1½ teaspoons sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon chili powder
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1¾ cup beef broth
  • 2 cups dried whole-wheat elbow macaroni pasta
  • 2 cups shredded cheddar cheese
  • Fresh parsley, for garnish

Directions: Add the oil to a large skillet, and heat over medium-high. Brown the ground beef until it’s no longer pink. Add the onions to the pan and cook until soft, about 5 minutes. Add the tomato paste, the seasonings, and the flour. Stir to combine.

Pour in the milk, and stir again to combine. Add the macaroni. Bring contents of the pan to a boil, and then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, or until the pasta is al dente.

Stir in the cheddar cheese until melted. Top with parsley and serve.

Next: We’d never turn down this creamy, savory dish.

15. Chicken a la King

chicken breast

Chopping chicken breast |

The origins of chicken a la king are murky. One theory says New York’s Delmonico restaurant invented it in the 1880s; another credits a London hotel; and yet another says it was the brainchild of the Brighton Beach Hotel in the 1890s, according to What’s Cooking America. No matter who first cooked chicken in a creamy sauce and served it over biscuits, it earned a spot on dinner tables during the first half of the 20th century.

The reign of chicken a la king didn’t last, though. By the 1980s, the dish was considered passé, as Politico outlines. But if you want comfort food, you should revive this classic. The recipe is adapted from a version that appeared in the New York Times in 1980.


  • 6 tablespoons butter, softened and divided
  • ½ green pepper, chopped
  • 1 cup thinly sliced mushrooms
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 2 cups cream
  • 3 cups diced cooked chicken
  • 3 egg yolks
  • 1 teaspoon onion juice
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon paprika
  • Sherry for drizzling
  • Chopped pimento for topping
  • Toasted bread for serving

Directions: Melt 2 tablespoons of butter in a saucepan set over medium heat. Add the green pepper and mushrooms, and cook until they start to soften, about 5 minutes. Whisk in flour and salt and cook, stirring constantly, until frothy.

Slowly pour in the cream and cook, stirring often, until the sauce thickens.

Transfer mixture to a double boiler set over medium-low heat. Add chicken pieces, and let stand.

Meanwhile, in a medium bowl beat the remaining 4 tablespoons of butter with the egg yolks, onion juice, lemon juice, and paprika. Fold this mixture into the chicken mixture, and cook, stirring occasionally, until thick and combined. Drizzle in sherry, and stir in chopped pimento, both to taste. Serve chicken mixture on top of toasted bread.

Next: This old-school meal needs to make a comeback.

16. Stuffed Cabbage Rolls

stuffed cabbage rolls

Cabbage rolls |

Apart from a slaw or braise, cabbage doesn’t get much attention in our kitchens. It’s too bad because it’s one of the most versatile, nutritious veggies, and a bargain in the produce department. Older generations understood this when they created cabbage rolls.

Recipes for this old-fashioned dish vary, but we like these pork and beef ones smothered with tomato sauce from A Muse in My Kitchen. The assembly process takes some time, but you’ll get a delicious meal that feeds a crowd. Leftovers also freeze beautifully.


  • 1½ pounds ground beef
  • ½ pound ground pork
  • 1 cup cooked rice
  • 1 egg
  • 1 tablespoon chopped parsley
  • 1 onion, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon allspice
  • 1 (15-ounce) can tomato sauce, divided
  • Salt and pepper
  • 1 medium-large cabbage head
  • 1 (1-pound) package sauerkraut
  • 1 (28-ounce) can crushed tomatoes
  • ½ cup chicken broth
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar

Directions: Rinse and drain sauerkraut. Remove outer edges of cabbage head and clean well. Bring a large pot of water to a boil, submerge cabbage, and cook until leaves begin to soften, about 3 to 4 minutes. Remove from water and let cool.

Meanwhile combine, beef, pork, rice, egg, parsley, onion, paprika, allspice, and ½ cup tomato sauce in a large bowl. Season with salt and pepper and mix just to combine.

Once cabbage has cooled, remove outer leaves and trim the stem. Fill bottom portion of each leaf with about 1 cup of meat filling. Tuck in sides and roll to enclose the filling. Repeat until you use all of the filling. Chop remaining cabbage into small pieces and place in the bottom of a large pot along with 1½ cups sauerkraut.

Combine remaining tomato sauce, crushed tomatoes, garlic, and brown sugar. Season with salt and pepper, and stir to combine.

Layer cabbage rolls over sauerkraut mixture, then follow with half of the sauce. Repeat once, then cover pot, bring to a boil, and reduce to a simmer. Cook on a low simmer for 2 to 2½ hours, or until totally tender.

Next: This dish is unusual but delicious nonetheless.

17. Mock Turtle Soup

young man tasting soup from a white pot

A man tasting soup |

Lewis Carroll may have invented the mock turtle, but a real Victorian-era culinary trend inspired his imaginary animal. In the 18th and 19th centuries, the English upper crust developed a taste for turtle soup, made with fresh turtles shipped from overseas, Culinary Lore explained. Only the very rich could afford real turtles; everyone else had to make do with substitutes. The fake version eventually became more common than the authentic one.

Originally, mock turtle soup was made with ingredients like an entire calf’s head, but modern recipes use more palatable meats, such as ground beef. This Cajun-inspired slow cooker version from Epicurious calls for sirloin.


  • 1½ pounds ground sirloin
  • 6 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • ¾ cup butter
  • 1 (15-ounce) can tomato purée
  • 2 (14½-ounce) cans chicken broth
  • 2 (14½-ounce) cans beef broth
  • ½ cup flour mixed with 1 cup water
  • ½ cup Worcestershire sauce
  • 1 cup ketchup
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1½ teaspoons thyme
  • Salt and pepper to taste
  • 1½ cups lemon juice
  • ¼ cup flat-leaf parsley, minced
  • 6 hard-boiled eggs, chopped
  • 6 slices lemon, for garnish
  • 1 cup sherry, or to taste, optional

Directions: On the stove top, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.

Add tomato purée, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.

Cook on low heat for 4 hours.

Add lemon juice, parsley, and eggs 30 minutes before serving.

Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.

Next: Update this classic dish with healthier ingredients.

18. Tuna Noodle Casserole

close up of Tuna casserole

Tuna noodle casserole |

This creamy casserole developed a rotten reputation over the years thanks to recipes calling for processed ingredients. If you opt for a version with a creamy, homemade sauce and quality tuna, the dish can be phenomenal. Try this recipe from Weekly Greens. Green peas add freshness and the crispy topping makes it special enough for entertaining.


  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 teaspoons lemon zest
  • 1 cup frozen peas
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 4 ounces cream cheese, cut into pieces
  • 1 pound campanelle or other short-cut pasta
  • 2 (6-ounce) cans oil-packed tuna
  • ½ cup whole-wheat panko breadcrumbs
  • ¼ cup grated Parmesan cheese

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving ½ cup of the cooking water.

Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and lemon zest and cook, stirring, until fragrant, about 1 minute. Add peas and season with salt and pepper. Stir to coat, then sprinkle in flour. Continue to cook, stirring, for about 1 minute. Increase heat to medium-high, then stream in the milk while constantly stirring. Cook, stirring, until mixture thickens, about 3 minutes. Reduce heat to low and stir in cream cheese. Remove from heat.

Stir pasta into sauce until combined, then gently fold in the tuna. If needed, add pasta cooking water to thin. Transfer to prepared baking dish and top with breadcrumbs and cheese. Bake until lightly browned and filling is bubbling, about 30 minutes. Serve.

Next: This sweet treat needs to make a comeback.

19. Pudding Pops

pudding pops

Pudding pops |

If you were a kid in the 1980s, you probably snacked on Jell-O pudding pops. Unfortunately, if you visit the grocery store to get a taste of your favorite childhood dessert, you’ll be disappointed. Jell-O pudding pops have been discontinued. Although you can’t buy them, the pops are easy to make. All you need are two ingredients and Popsicle molds, per this recipe from Kraft.


  • 1 (3.9-ounce) package of Jell-O chocolate pudding
  • 2 cups cold milk

Directions: Beat the milk and Jell-O pudding mix together with a whisk. Pour mixture into a plastic bag and seal. Snip off one corner of the bag, then pipe the filling into 6 popsicle molds. Insert a stick into molds, transfer to freezer, and chill for 5 hours or until firm.

Christine Skopec and Ali Harrison also contributed to this article.