Forgotten 1980s Recipes That Deserve a Comeback

Let me set the scene: MTV was changing how we consumed music, Madonna was fresh on the scene, John Hughes was capturing teenage angst on the big screen, and big hair, scrunchies, and acid wash jeans were in fashion. The ’80s were a decade of bold choices, and the food was no exception.

Like most trends, recipes often make a comeback, and these forgotten favorites are ready for another turn in the spotlight. The ’80s gave us party snacks, shortcut dinners, restaurant-inspired dishes, and cozy, crowd-pleasing recipes—think Hanky Pankys, Chicken Marbella, and Classic Pasta Primavera. Whether you remember them from the first time around or you’re just discovering them now, these totally rad ’80s recipes are worth revisiting.

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“Hanky pankys are a classic Midwestern appetizer, particularly common in the Cincinnati, Ohio area, that are standard fare at holiday parties, tailgates, and game day get-togethers. Although the exact recipes may differ, these savory bites typically combine ground beef and ground pork with Velveeta cheese and herbs and spices.” —Susan Bronson, Recipe Developer

02 of 15

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“In my opinion, this is one of the finest dishes ever to come out of The Silver Palate Cookbook. Published in 1982, it was written by Sheila Lukins and Julee Rosso, who owned the Silver Palate Gourmet Shop on the Upper West Side of Manhattan in the 1970s. They revolutionized American home cooking at the time, introducing Spanish, Moroccan, Italian, Mediterranean, and Asian influences, and adding complex flavors and sophistication to homemade dishes.” —Elise Bauer, Founder

03 of 15

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“Chicken thighs are baked with a mixture of soy sauce, garlic, and a whole cup of plum jam. The chicken ends up coated in a sweet, sticky, salty glaze that you’ll want to lick right off the plate.” —Coco Morante, Recipe Developer

04 of 15

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“Pasta primavera. Its very name evokes the 1980s, nouveau cuisine, and bad food clichés. Done in its classic form, which is believed to have been invented by the chefs at Le Cirque restaurant in New York City, primavera is a riot of vegetables doused in butter, cream, and lots of parmesan cheese.” —Hank Shaw, Recipe Developer

05 of 15

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“The rich and buttery smell of freshly homemade caramel corn lingers in the air for hours, evoking celebratory occasions like the Christmas holidays or a county fair. And it’s all thanks to a microwave—no candy-making skills required.” —Sara Bir, Simply Recipes Editor

06 of 15

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“There is something about taco salad that just says family meal. Maybe it’s the customization option, so different palates can experience their perfect main salad components. Maybe it’s the ability to bring children into the meal prep ritual, since its varied components are easy to assemble. Or maybe it’s because it’s a one-dish-and-done meal that still satisfies.” —Stephanie Burt, Recipe Developer

07 of 15

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“It calls for just seven pantry ingredients and comes together in under 25 minutes, making it an easy, last-minute treat to make when indulgence is what you’re after.” —Hannah Zimmerman, Recipe Developer

08 of 15

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“If I’m out of Bisquick, I don’t let it hold me back. I’ll make Impossible Pie with my ad-hoc faux Bisquick, measuring out 3/4 cup of flour and adding 1/2 teaspoon baking powder and a pinch of salt, plus a little drizzle of olive oil. In this recipe, you can’t tell the difference.” —Sara Bir, Simply Recipes Editor

09 of 15

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“I’ve since learned that eating Chicken à la King is like wrapping yourself with a warm blanket. It’s a dish I now make regularly, especially on cold nights—it’s quick comfort food, done nearly as quickly as the pot of white rice I like to serve it with. It’s also wonderful with egg noodles or served alongside biscuits or warm toast.” —Laura Manzano, Recipe Developer

10 of 15

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“What makes this sloppy joe extra special is that I start with a mirepoix, or sauté of minced carrots, onions, and celery. Then I brown the ground beef and pull everything together with a highly flavored tomato sauce. It’s one of my favorite recipes on the site.” —Elise Bauer, Founder

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“My childhood diet was approximately 40% frozen mini pizza bagels. I would eat them every day by the dozen before soccer practice and somehow still be able to run. It’s truly a mystery. Now I make a slightly more grown-up version using full-size bagels. Yay!” —Nick Evans, Recipe Developer

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“Some approaches call for deep frying, but I don’t think it is really necessary. You just want to bake the skins at a high enough heat that they get crispy enough to hold the toppings.” —Elise Bauer, Founder

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“Monkey bread is made by rolling tender, fluffy dough in cinnamon sugar and baking it in a Bundt pan with a generous drizzle of melted butter and brown sugar. It’s simply made for sharing. It’s like the best part of a cinnamon roll (the gooey inside), but an entire cake of it.” —Mark Beahm, Recipe Developer

14 of 15

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“This is a satisfying yet refreshing summer salad with just the right balance of sweet and savory. Laced with succulent orange segments and crumbled dry ramen noodles, it’s like a kicked-up slaw transformed into an entire meal with tender shreds of rotisserie chicken.” —Sara Bir, Simply Recipes Editor

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“The key to keeping French bread pizza from getting soggy is easier than you might think: Toast the bread before adding toppings. Toasting serves two purposes: It creates a nice crisp surface against which to rub garlic to add flavor and allows the sauce to soak in gently without becoming a soggy mess.” —Devan Grimsrud, Recipe Developer

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