Some recipes were so common in the '60s, they practically lived on every dinner table. But somewhere along the way, these once-loved dishes disappeared. These 17 recipes that vanished after the '60s deserve justice now-and a spot back in your weekly meal plan. They're the kind of recipes that still hold up, even decades later.
Ajiaco
Ajiaco was once a beloved comfort food in many Latin American homes, especially among immigrant families who brought the recipe stateside in the 60's. With hearty potatoes, corn, and shredded chicken, this stew was the kind of one-pot meal that bubbled away on the stove all afternoon. It fits perfectly among 60's recipes that deserve a return to everyday dinners. It's the kind of forgotten dish that still tastes like Sunday supper at grandma's house.
Get the Recipe: Ajiaco
Almond Tuile Cookies
These delicate, lace-thin Almond Tuile Cookies were a fixture at tea parties and church gatherings during the 60's. They were the type of cookies stacked carefully in cookie tins, often served with black coffee or a scoop of ice cream. Recipes like this one quietly slipped away as boxed mixes and store-bought treats became the norm. These crisp, golden cookies are a quiet reminder that homemade once meant something more.
Get the Recipe: Almond Tuile Cookies
Apple Potato Latkes With Curried Yogurt Sauce
Apple Potato Latkes were common in the kitchens of 60's households that blended European traditions with whatever ingredients were on hand. Though the curried yogurt sauce might seem newer, the base recipe reflects an era of creativity born out of thrift. Recipes like this carried cultural memory through generations, yet now hardly show up outside of niche gatherings. Bringing them back means honoring the flavorful resourcefulness of the past.
Get the Recipe: Apple Potato Latkes With Curried Yogurt Sauce
Classic White Fish In White Wine Sauce
Classic White Fish In White Wine Sauce speaks to the elegance of 60's recipes that valued clean flavors and easy oven bakes. Light, tender, and fuss-free, this dish was perfect for weeknights or when company came calling. Over time, it got pushed aside by flashier trends and complicated seafood prep. But this quiet classic is ready for its comeback, and it doesn't need a modern makeover to shine.
Get the Recipe: Classic White Fish In White Wine Sauce
Russian Piroshki
Russian Piroshki were popular grab-and-go bites in the 60's, filled with anything from potatoes to mushrooms to cabbage. These hand-held pastries fed factory workers, school kids, and weekend guests alike. As frozen snacks and convenience foods took over, recipes like this disappeared from regular rotation. Reviving them is like reclaiming the comfort food you didn't know you missed.
Get the Recipe: Russian Piroshki
Bosnian Pita Pie
Bosnian Pita Pie is the kind of labor-intensive, rolled dough recipe that 60's home cooks would tackle without second thought. It speaks to a time when making meals by hand was normal, not niche. Over the years, it got left behind as quicker casseroles and shortcuts became the default. This recipe brings back the kind of flaky, layered baking we shouldn't have given up.
Get the Recipe: Bosnian Pita Pie
Homemade Matzo Ball Soup
In the 60's, Matzo Ball Soup simmered on countless stovetops as both a cold remedy and a first course for big family meals. The broth was homemade, the matzo balls hand-formed-no mixes or shortcuts. This recipe represents everything comforting that modern kitchens have moved away from. Its return reminds us how deeply satisfying soup can be when made the old way.
Get the Recipe: Homemade Matzo Ball Soup
Pasulj Serbian White Bean Soup
Pasulj was a slow-cooked staple in many Eastern European homes throughout the 60's, made in large pots and meant to last for days. It's rich, hearty, and built on the kind of ingredients that stretched a meal without sacrificing comfort. This is precisely the kind of recipe that deserves a comeback in today's fast-paced food world. One spoonful, and it's like time never moved on.
Get the Recipe: Pasulj Serbian White Bean Soup
Old-Fashioned Lattice Top Apple Pie
Old-Fashioned Lattice Top Apple Pie represents everything 60's recipes stood for-homemade comfort, seasonal ingredients, and time spent doing things the long way. Each strip of crust tells a story of kitchen know-how passed through generations without a single measuring cup. It's the kind of pie that used to cool on windowsills before dessert became an afterthought in plastic packaging. Biting into it again feels like reopening a cherished chapter that never should have ended.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
Mujadara
Mujadara was the kind of practical, hearty meal that fed large families in the 60's without breaking the bank. Rice, lentils, and onions were common pantry staples that came together to make something deeply satisfying. It's one of those 60's recipes that quietly slipped into obscurity as flashier dishes took center stage. But this humble dish still delivers on every level.
Get the Recipe: Mujadara
Classic Matzo Brei Recipe (Eggy Fried Matzah)
Classic Matzo Brei was a breakfast dish that generations grew up eating in mid-century Jewish homes. In the 60's, recipes like this were less about trends and more about making something nourishing out of what was on hand. This simple mix of matzah and eggs carried flavor, tradition, and economy in every bite. It's a throwback worth flipping onto modern pans again.
Get the Recipe: Classic Matzo Brei Recipe (Eggy Fried Matzah)
Vegetarian Ukrainian Borscht
Ukrainian Borscht is one of those 60's recipes that meant something far beyond its ingredients-it carried cultural identity and seasonal tradition. Bright, beet-rich, and surprisingly hearty, this soup was often served with a dollop of sour cream and a slice of rye. It faded from daily menus as canned soups took over, but its flavor has never been replicated. Bringing it back is like wrapping cold days in something familiar and honest.
Get the Recipe: Vegetarian Ukrainian Borscht
Beatrice's Icelandic Pickled Beets
Beatrice's Icelandic Pickled Beets harken back to the bright, briny side dishes that were essentials in 60's recipes. They were a colorful counterpoint to hearty mains, stored in glass jars and always within arm's reach. This version, with its no-frills approach and punchy vinegar bite, belongs to the era of resourceful home cooks. Recipes like this prove that not everything good needs reinvention-it just needs remembering.
Get the Recipe: Beatrice's Icelandic Pickled Beets
Homemade Gefilte Fish Recipe With Beet Chrein
Gefilte Fish with beet chrein was a mainstay in Jewish kitchens, especially during holidays throughout the 60's. While it's fallen out of everyday rotation, it was once as routine as meatloaf or pot roast. Recipes like this captured both flavor and ritual, standing the test of time-until they didn't. Bringing it back is like reviving a whole chapter of forgotten meals.
Get the Recipe: Homemade Gefilte Fish Recipe With Beet Chrein
Sweet Noodle Kugel with Cognac-Soaked Raisins
Sweet Noodle Kugel With Cognac-Soaked Raisins was a staple in 60's recipes that blurred the line between casserole and dessert. Rich, eggy noodles mixed with warm spices and spiked raisins made it unforgettable at holiday tables and post-church lunches. It's one of those comforting bakes that slowly faded as home cooking became more streamlined and less sentimental. But this dish still knows how to stop conversations and start memories.
Get the Recipe: Sweet Noodle Kugel with Cognac-Soaked Raisins
Argentinian Flan (Bread Pudding) With Caramel Sauce
Argentinian Flan With Caramel Sauce is a textbook example of how 60's recipes turned humble ingredients into rich, memorable desserts. Its silky texture and deep caramel top made it a dinner party favorite long before store-bought shortcuts took over. This dessert once stood proudly on buffet tables and in well-worn family cookbooks, only to be sidelined in recent decades. It's time to revive the smooth, golden charm that once ruled retro dining rooms.
Get the Recipe: Argentinian Flan (Bread Pudding) With Caramel Sauce
Colombian Cheese Arepas
Colombian Cheese Arepas were often a quick, hearty breakfast or afternoon snack in 60's kitchens that didn't waste time or ingredients. They're made with pantry staples and filled with gooey cheese-comforting and easy to prepare. Recipes like this vanished not because they stopped working, but because we stopped remembering. They're worth frying up again, especially when time is short and hunger is real.
Get the Recipe: Colombian Cheese Arepas
