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

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?

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.)

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.

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.

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.