Some recipes from the ’60s seemed old-fashioned—until we made them again. These 15 dishes bring back the hearty flavors, practical ingredients, and kitchen simplicity that made them staples in the first place. Whether it’s a slow-simmered soup or a casserole straight out of Grandma’s oven, each one proves it never really went out of style. They’re filling, comforting, and more relevant than ever.
Sheet Pan Paprika Chicken And Veggies
Sheet Pan Paprika Chicken And Veggies takes under 1 hour with bone-in chicken, bell peppers, onions, and potatoes coated in smoked paprika. The chicken roasts crisp while the vegetables soak up all the flavor. It’s bold, juicy, and simple enough to handle a weeknight. It brings a familiar mix of color and warmth to the table.
Get the Recipe: Sheet Pan Paprika Chicken And Veggies
Chicken Sancocho
Chicken Sancocho simmers for over 2 hours with chunks of chicken, plantains, yuca, corn, and spices in a rich broth. The result is hearty and layered, with tender vegetables and deep chicken flavor. Every spoonful is thick with tradition and comfort. It’s a full meal that tastes like it’s been passed down for decades.
Get the Recipe: Chicken Sancocho
Chicken And Rice Casserole
Chicken And Rice Casserole cooks in just over an hour with long-grain rice, bone-in chicken, carrots, and onions. The rice soaks up the stock and spices while the chicken browns on top. It’s savory, aromatic, and slices clean out of the pot. It holds onto its place in the weekly rotation with ease.
Get the Recipe: Chicken And Rice Casserole
Potato Leek Soup
Potato Leek Soup takes about 40 minutes and uses potatoes, leeks, garlic, and vegetable stock for a creamy blend. It’s smooth, slightly sweet from the leeks, and perfect for pairing with crusty bread. Mustard gives it just enough bite to keep it interesting. It tastes classic without feeling dated.
Get the Recipe: Potato Leek Soup
Classic Jewish Chicken Soup Recipe
Classic Jewish Chicken Soup simmers for 3 hours with chicken, carrots, celery, onions, and fresh dill. The broth turns golden and rich while the vegetables soften into every ladle. It’s warm, lightly herby, and exactly what you want when things feel off. It’s been around forever for a reason.
Get the Recipe: Classic Jewish Chicken Soup Recipe
Hearty Tomato Mushroom Stew
Hearty Tomato Mushroom Stew cooks in about 45 minutes and leans on mushrooms, crushed tomatoes, garlic, and herbs. The sauce thickens around the vegetables, making it filling without meat. It’s earthy, savory, and spoonable enough to count as dinner. It tastes like something from the back of a hand-me-down recipe card.
Get the Recipe: Hearty Tomato Mushroom Stew
Beef Stroganoff
Beef Stroganoff comes together in 30 minutes using sliced beef, mushrooms, sour cream, and onions. The sauce turns creamy and tangy, coating the beef and vegetables perfectly. It’s rich without being heavy and serves well over noodles or rice. It still feels right at home on a modern table.
Get the Recipe: Beef Stroganoff
Borlotti Beans In Tomato Sauce With Eggs
Borlotti Beans In Tomato Sauce With Eggs takes about 40 minutes and features soft beans, simmered tomatoes, and poached eggs. The sauce is thick and hearty with just enough spice to stand out. The eggs cook gently on top and add richness without weighing things down. It’s simple, practical, and deeply satisfying.
Get the Recipe: Borlotti Beans In Tomato Sauce With Eggs
My Grandmother's Recipe for Carrot Casserole
My Grandmother’s Recipe for Carrot Casserole bakes for about 50 minutes and combines grated carrots, breadcrumbs, eggs, and a little sugar. The top turns golden while the inside stays soft and lightly sweet. It works as a side but could easily pass for dessert. It’s sweet, old-school comfort in a casserole dish.
Get the Recipe: My Grandmother's Recipe for Carrot Casserole
Diner Style Salisbury Steak
Diner Style Salisbury Steak takes 30–40 minutes with ground beef patties, onions, and brown gravy. The beef holds its shape while soaking up the savory sauce. It’s meaty, nostalgic, and best served with mashed potatoes. It still feels like something worth sitting down for.
Get the Recipe: Diner Style Salisbury Steak
Barley, Kale And Romano Beans Soup
Barley, Kale And Romano Beans Soup simmers in an hour with pearled barley, chopped kale, and beans in a herby broth. The grains thicken the soup while the greens soften into the mix. It’s nourishing, filling, and full of texture. It’s the kind of soup that works for dinner, not just a starter.
Get the Recipe: Barley, Kale And Romano Beans Soup
Ajiaco Recipe
Ajiaco simmers for over 2 hours with three types of potatoes, chicken, corn, and guasca seasoning. The broth becomes thick and starchy, while the chicken falls apart into tender shreds. It’s rich, earthy, and served hot with a spoonful of cream or capers. It brings out every reason to keep old recipes close.
Get the Recipe: Ajiaco Recipe
Corned Beef Hash
Corned Beef Hash cooks in 30 minutes with chopped corned beef, diced vegetables, and seasoning in one skillet. Everything crisps up at the edges while the middle stays soft and savory. It’s salty, filling, and perfect for any time of day. It never stopped being a solid fridge-cleanout meal.
Get the Recipe: Corned Beef Hash
Mujadara
Mujadara comes together in under an hour using brown lentils, rice, and deeply caramelized onions. The grains cook fluffy while the onions bring a dark sweetness to balance the dish. It’s simple, plant-based, and doesn’t need much else. It’s been feeding families for generations, and it still does the job.
Get the Recipe: Mujadara
Chicken Ala King
Chicken Ala King takes about 30 minutes with cooked chicken, mushrooms, bell peppers, and cream in a rich, buttery sauce. It’s smooth, savory, and often served over toast or rice. The sauce clings to every piece and brings out all the classic flavors. It still holds up when you need something fast and warm.
Get the Recipe: Chicken Ala King
Tell Me What You Think!