Some recipes never left the table—they just waited for the right crowd to appreciate them again. These are the ones that still show up with big flavor and enough food to go around. They’re straightforward, built to stretch a dollar, and packed with the kind of comfort that keeps families full. If you’ve been looking for proof that old favorites still hold up, here are 23 that do just that.
Chicken Colombian Tamales (Tamales Colombiano)
Chicken Colombian tamales take a couple of hours to make, and involve mixing masa, chicken, vegetables, and spices, wrapped in banana leaves. The flavor is savory and a little smoky. The texture is soft and hearty with bits of tender meat. It’s a dish that brings everyone to the table.
Get the Recipe: Chicken Colombian Tamales (Tamales Colombiano)
Homemade Gefilte Fish Recipe With Beet Chrein
Gefilte fish with beet chrein takes about 90 minutes and blends ground fish, eggs, and onion with a kick of horseradish. It’s tender and slightly sweet, balanced by the spicy beet sauce. The flavor is old-school, yet it always makes an impression. It’s the kind of appetizer that sparks conversations.
Get the Recipe: Homemade Gefilte Fish Recipe With Beet Chrein
Classic Jewish Chicken Soup Recipe
Jewish chicken soup simmers low and slow for several hours, featuring chicken, carrots, celery, and herbs. It’s clean, simple, and deeply comforting. The broth is rich yet never heavy, and the chicken falls apart tenderly. It’s the soup everyone turns to when they need a reset.
Get the Recipe: Classic Jewish Chicken Soup Recipe
Classic Matzo Brei Recipe (Eggy Fried Matzah)
Matzo brei takes 15 minutes to prepare and uses matzah, eggs, and a small amount of butter. It’s soft and crispy at the same time with a rich, eggy flavor. You can make it sweet or savory depending on what you top it with. It tastes like a breakfast that someone always made with love.
Get the Recipe: Classic Matzo Brei Recipe (Eggy Fried Matzah)
Traditional Colombian Patacones (Fried Green Plantains)
Patacones are made from green plantains, fried until crispy, and sprinkled with salt. They take around 20 minutes to prepare and are perfect for dipping or eating straight from the oven. The flavor is starchy and mild, reminiscent of thick-cut chips with added personality. They’re the kind of snack that disappears before dinner starts.
Get the Recipe: Traditional Colombian Patacones (Fried Green Plantains)
Pasulj Serbian White Bean Soup
Pasulj takes a little over an hour and is made with white beans, onion, paprika, and smoked meat. It’s thick, hearty, and smoky with just a hint of spice. The beans break down into a creamy base with a little chew left. It’s the kind of soup that holds you over for hours.
Get the Recipe: Pasulj Serbian White Bean Soup
Ukha Russian Fish Soup
Ukha is a clear Russian fish soup made with freshwater fish, potatoes, carrots, and herbs. It takes about 45 minutes and has a light, clean flavor with a peppery finish. The fish is tender, and the broth tastes almost like tea. It’s simple, filling, and surprisingly elegant.
Get the Recipe: Ukha Russian Fish Soup
My Grandma's Russian Jewish Carrot Tzimmes
Carrot tzimmes takes about an hour and mixes carrots, dried fruit, honey, and spices. The result is sweet, earthy, and soft with hints of cinnamon. It’s warm and filling, almost like dessert with dinner. It’s the kind of side dish no one admits they missed until they try it.
Get the Recipe: My Grandma's Russian Jewish Carrot Tzimmes
My Grandmother's Recipe for Carrot Casserole
Carrot casserole takes 45 minutes and combines shredded carrots, eggs, and breadcrumbs. It’s soft, a little sweet, and comforting in that way old recipes are. The texture is light but holds together well. It’s the sort of dish that always showed up on holidays without anyone asking.
Get the Recipe: My Grandmother's Recipe for Carrot Casserole
Jerusalem Kugel
Jerusalem kugel is a baked noodle dish flavored with sugar and black pepper, done in about an hour. It’s sweet, spicy, and strangely addictive. The noodles are chewy with crispy edges around the pan. It’s unlike anything else but always feels like it belongs.
Get the Recipe: Jerusalem Kugel
Old-Fashioned Lattice Top Apple Pie
Apple pie takes about 90 minutes with sliced apples, sugar, and a flaky lattice crust. The filling is tart and soft, the crust crisp and golden. It’s the pie you picture when someone says dessert. You don’t need whipped cream, but no one’s going to say no.
Get the Recipe: Old-Fashioned Lattice Top Apple Pie
German Roasted Cauliflower With Curry Cashew Crust
Roasted cauliflower with a cashew crust takes about 40 minutes and uses curry powder, garlic, and nuts. It’s crispy on the outside, soft in the middle, and full of bold flavor. The cashews add crunch and richness. It’s the vegetable that wins over people who swore they hated it.
Get the Recipe: German Roasted Cauliflower With Curry Cashew Crust
Instant Pot Chicken and Peppers
Chicken and peppers cook in 30 minutes in the Instant Pot with tomatoes, garlic, and spices. The chicken is juicy and soaks up all the flavor. The peppers are soft but still hold their shape. It’s the kind of dinner that makes leftovers feel like a win.
Get the Recipe: Instant Pot Chicken and Peppers
Ajiaco Recipe
Ajiaco is a Colombian soup made with chicken, corn, and three kinds of potatoes, and takes around 90 minutes. The broth is thickened by the starchy potatoes and brightened with herbs. It’s hearty, tangy, and deeply satisfying. It’s the soup that feels like a full meal by itself.
Get the Recipe: Ajiaco Recipe
Corn Fritters
Corn fritters take about 25 minutes and combine corn kernels, flour, and eggs into crispy little rounds. They’re golden outside and soft inside with bursts of sweet corn in every bite. You can serve them with syrup or hot sauce. Either way, they don’t stick around long.
Get the Recipe: Corn Fritters
Raspberry Chiffon Cake
Raspberry chiffon cake takes about an hour and is made with whipped egg whites, raspberry puree, and sugar. It’s light, fluffy, and gently fruity. The texture is somewhere between a sponge cake and a cloud. It’s the kind of cake that feels like a reward.
Get the Recipe: Raspberry Chiffon Cake
Salisbury Steak with Mushrooms
Salisbury steak takes about 40 minutes and uses ground beef, mushrooms, onion, and gravy. It’s rich, savory, and comforting. The patties are tender and full of flavor, and the mushroom sauce ties it all together. It’s dinner that brings everyone to the table without fuss.
Get the Recipe: Salisbury Steak with Mushrooms
Lime Jello Salad
Lime jello salad takes 15 minutes plus chilling and includes lime gelatin, pineapple, and cottage cheese. It’s bright green, creamy, and just tart enough. The texture is smooth with little bits of fruit throughout. It’s retro in the best possible way.
Get the Recipe: Lime Jello Salad
Mini Hummingbird Cakes
Mini hummingbird cakes take about 35 minutes and mix bananas, pineapple, and pecans in a soft, spiced cake. They’re moist, sweet, and topped with cream cheese frosting. The texture is dense but tender. They’re easy to pass around but hard to forget.
Get the Recipe: Mini Hummingbird Cakes
Cheddar Cheese Beer Soup
Cheddar beer soup takes about 40 minutes and uses sharp cheese, beer, onions, and broth. It’s thick, rich, and has a malty kick from the beer. The texture is smooth and creamy, perfect with bread. It’s a pub-style meal that holds its own at home.
Get the Recipe: Cheddar Cheese Beer Soup
Grasshopper Pie
Grasshopper pie takes about 20 minutes plus chilling, with mint cream and a chocolate cookie crust. It’s cool, creamy, and sweet with a little crunch from the crust. The mint flavor is soft, not overwhelming. It’s the kind of dessert people remember for years.
Get the Recipe: Grasshopper Pie
Cheeseburger Chowder
Cheeseburger chowder takes 35 minutes with ground beef, cheese, potatoes, and onion. It’s thick, hearty, and tastes like a cheeseburger in a bowl. The texture is creamy with chunks of tender vegetables and meat. It’s the kind of weeknight dinner that makes everyone happy.
Get the Recipe: Cheeseburger Chowder
Apple Cranberry Galette
Apple cranberry galette takes about 50 minutes and layers sliced apples and cranberries over a flaky, rustic crust. The fruit is tart and sweet, the crust golden and buttery. It’s simple but looks impressive. It’s a dessert that doesn’t need perfect edges to get compliments.
Get the Recipe: Apple Cranberry Galette
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