Many of us grew up during the 1960's and have fond memories of the 1960's vintage food we ate as a child. This collection of retro dinners and desserts are a few of those nostalgic recipes that may ...

1960s cuisine was a reflection of the culture and society of the midcentury. Women from the baby boom generation started entering the workforce at a much higher rate, and therefore favored quick and ...

Discover a classic recipe from a 1960s German magazine and see how it turns out in today’s kitchen. #VintageRecipes ...

If the shelf hadn't crashed, "Evangeline's Creole Home Kitchen Recipes" would still be stuffed between cookbooks, unnoticed and forgotten. It's not that Cheryll Guilbeau didn't know about the recipe ...

As we continue on our trek through the Advertiser's "Clip and Save" recipes from the Montgomery Advertiser's grocery ads from the 1960s, it's time to get to the meat of the issue: main course recipes.

In a chafing dish add one cup each of fresh raspberries and sliced peaches. Add two ounces of Kirsch and three ounces of Triple Sec. Heat until the raspberries begin to lose their juice, giving the ...

This story originally ran in the Chicago Tribune on Oct. 19, 1960. If you used to be a Girl Scout, or if you have been a Scout leader or den mother, you know how youngsters enjoy graham cracker ...

Creole is a dish served over rice with -- as my mom, Kathy Allen, insists -- particularly crusty bread and hot sauce. Her Creole is made with shrimp, oysters, and crabmeat in a tomato-based sauce. She ...