14 Food Trends from the ’50s That Are Officially Back in Style

Serve these over mashed potatoes for Sunday dinner—or better yet, on toothpicks at cocktail hour.

In the ’50s, you probably would have eaten this out of a can, courtesy of Dinty Moore. But we love this Irish version, with Guinness, beef stock and plenty of fresh veggies.

The ultimate comfort food.

Cuteness overload.

Put away the cans of Campbell’s cream of mushroom soup. This version is made entirely from scratch (plus we can’t resist the crispy Parmesan topping).

With cold ice cream on the inside and toasted meringue on the outside, Baked Alaska is as much a magic trick as it is a dessert. We love these adorable individual versions.

No one was scared of carbs in the ’50s, which meant creamy potatoes a-plenty. We love this dish by Coterie member Gaby Dalkin.

Everyone’s favorite retro picnic food. This version has avocado (because everything’s better with our favorite fruit).

Meatloaf gets a bad rap—we think this cheddar-stuffed, barbecue-glazed, sweet potato-studded turkey version will change all that.

This light, airy cake was all the rage at 1950s teas. We love it topped with homemade whipped cream and fresh berries.

Crab was everywhere in the ’50s—in salads, stuffed into mushroom caps and celery stalks. We’re on board for all of it, but especially this dip.

Feel free to play around with fillings…but you can never go wrong with traditional beef, rice and cheese.

With combos like everything bagel-goat cheese, lemon-dill-cheddar, and pomegranate blue cheese, these aren’t exactly your grandmother’s weird port wine-stained cheese balls.

A meal that’s basically a giant bowl of melted cheese. Why did this ever go out of style?