5 Food Trends from the ’70s That Are Officially Back in Style

There are plenty of things about  the ’70s that are best left in the past (bye, leisure suits, olive green home decor and anything made with a packet of gelatin). But before we discount the decade entirely, there are a few dishes worth revisiting. Here are five trends making a grand comeback.

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For the ladies-who-lunch set, quiche was the ultimate in 1970s sophisticated fare. And with good reason—who wouldn’t love a savory pie made with plenty of butter, eggs and cheese?

Pineapple Chicken

Hawaiian-inspired eats was all the rage  in the '70s. So basically, if a dish involved pineapple— especially in a savory-sweet combination like pineapple chicken—it was automatically cool. (Bonus points for serving it in a pineapple and playing ukelele on the hi-fi.)

Carrot Cake

We can’t imagine a time when carrot cake wasn’t popular, but it really reached its peak in the ‘70s. We love this modern version, with extra cream-cheese frosting.

Pasta Primavera

This pasta dish with fresh veggies and a creamy sauce debuted on the menu of New York’s Le Cirque in the 1970s and became an instant classic. This lighter, one-pot version by Coterie member Heidi Larsen uses almond milk in place of butter and cream.

Green Goddess Dressing

Vegetarianism was on the rise in the ’70s, and people flocked to big, leafy salads with herbaceous green goddess dressing (preferably while chanting “hare krishna”). We love it as a dip for these veggie-stuffed lettuce wraps.