Originating from Dr. James Henry Salisbury during the Civil War, Salisbury steak, a ground beef patty with savory sauce, became popular as a "hamburger" alternative during World Wars.
Depression-era meatballs made with rice that pokes out like quills; traditionally simmered in tomato soup, our version uses ketchup and tomato paste for a nostalgic taste.
Known for its simplicity and moistness, this vegan cake is mixed in the pan with no dairy, making it an easy, oil-based treat for home bakers.
A multi-cooker adaptation of the popular 1980s dish from The Silver Palate, featuring chicken with prunes, olives, capers, and a savory-sweet brown sauce.
A fruit-based "salad" linked to the American South since the 1800s, known for combining oranges, coconut, cherries, and marshmallows, symbolizing exotic luxury.
A classic Swiss dish with melted cheese and wine, which became a 1960s and 70s fad; this version adds Cheddar for extra sharpness.
A dish of chicken with mushrooms and a white sauce that peaked mid-20th century, often degraded by shortcuts but delicious when made with fresh ingredients.
A 1960s party favorite with water chestnuts, chicken liver, and bacon marinated in teriyaki sauce, blurring lines between Asian and Polynesian cuisine.
A rolled, butter-filled chicken cutlet that, despite its name, likely came to Ukraine from France, becoming popular in Kiev restaurants in the 1960s.