10 ‘Yuppie’ Dinner Recipes That Should Definitely Make a Comeback

Every hip early-’80s dinner party served this signature recipe from The Silver Palate cookbook. The salty-sweet combo of prunes, brown sugar, olives, capers and plenty of red wine vinegar was revolutionary (and still totally holds up today).

If we had to pick two ingredients that defined Yuppie cuisine, they’d be pesto and sun-dried tomatoes. This veggie-packed pasta has it all.

Vegetarianism was just getting hip in the ’80s, and everyone turned to Mollie Katzen’s Moosewood Café Cookbook for inspiration. Her famous Gypsy Soup is packed with sweet potatoes, chickpeas and even kale—long before it was cool.

Another Silver Palate favorite, salmon mousse is great with veggies or crackers as an appetizer, or with a salad for a light lunch. (And if you want to go full ’80s, mold it in the shape of a fish, with an olive for an eye.)

Fruity salads with matching vinaigrettes were all the rage in the ’80s and ’90s. We love the classic raspberry, a perfect balance of sweet and tart.

If you were going out for a decadent dinner in the 1988, there’s a good chance someone at your table ordered it. This version is a bit updated for the modern palate, with brown butter and tomato cream sauce.

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Remember when these crispy little medallions were on absolutely every salad you ate? Sigh, those were the days.

Baked Brie was the very height of sophistication. But who are we to knock melted cheese topped with something sweet and gooey?

The crunchy, sesame-dressed starter has been on the menu at Wolfgang Puck’s Beverly Hills restaurant Spago since the ’80s. Hundreds of restaurants and cookbooks have their own versions, but there’s nothing like the original.

Never mess with a classic. Case in point? This decadent throwback dessert—it’s just as easy to whip up as it is to totally devour in one sitting.