Is it just me, or does modern cooking sometimes feel like it’s all smoke and mirrors? Foam this, deconstructed that, and dishes served on slabs of wood instead of plates. Sure, it’s fancy, but where’s the soul? That’s where vintage recipes swoop in to save the day. They’re comforting, unpretentious, and dripping with nostalgia. These are dishes that graced your grandparents’ kitchen tables, where flavors were bold, ingredients were simple (and mostly unpronounceable), and recipes were scribbled on index cards stained with butter and love.
We’re talking about recipes so deeply rooted in tradition that they practically come with a side of vinyl records and sepia photos. Sure, some of them have fallen out of favor in today’s fast-paced, air-fried, keto-everything world. But it’s time for a revival! These oldies but goodies deserve a spot in our weekly dinner rotation. Today, we’re bringing back three vintage icons you probably haven’t had in a while (or maybe never).
1. Cherries Jubilee
Popularized in the 1950s but originally created for Queen Victoria back in 1897, Cherries Jubilee is a flambéed dessert that brings drama to the dining table. It's juicy cherries simmered in a citrusy bourbon sauce, topped with vanilla ice cream, and (if you’re feeling brave) ignited with a burst of fire. It’s culinary theater at its finest. Gather a crowd, announce “dinner and a show,” and watch as guests marvel at your culinary flair.
Ingredients:
- 1/2 cup granulated sugar
- 1 tsp grated orange zest + 1/4 cup fresh orange juice
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 cup, plus 1 Tbsp water, divided
- 1 lb fresh sweet cherries, pitted
- 1/8 tsp kosher salt
- 3 Tbsp bourbon
- 1 tsp cornstarch
- Vanilla ice cream for serving
Directions:
- Stir together sugar, orange zest, orange juice, lemon juice, vanilla, and 1/4 cup of water in a large skillet. Cook over medium-high heat until the sugar dissolves.
- Add cherries and salt; cover and cook until the cherries release their juices (around 2 minutes). Then uncover and stir until cherries are tender.
- Remove from heat and add bourbon. Return to heat and cook until the raw alcohol aroma fades, about 3 minutes.
- Stir cornstarch and remaining water together; add to the sauce and cook until thickened. Serve the cherries warm over ice cream… and enjoy applause from your audience.
2. Onion Boil
Don’t be fooled by the humble name. Onion Boil (sometimes called baked onions) is a Southern staple that turns everyday onions into buttery, savory magic. It’s the cousin to French onion soup—but without the soup part. Wrapped in foil and roasted to tender, caramelized perfection, these onions are seasoned with Worcestershire sauce, butter, and bold spices that create a rich, flavorful juice perfect for dipping bread or drizzling over rice.
Ingredients:
- 2 large Vidalia onions
- 2 tsp jarred chicken stock base
- 2 tsp Worcestershire sauce
- 1/2 tsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 4 Tbsp unsalted butter
Directions:
- Preheat oven to 350°F. Trim the top and bottom of each onion, leaving the root intact. Peel and scoop out the center of each onion to create a cavity.
- Place each onion on foil and fill its cavity with stock base, Worcestershire sauce, and seasonings. Add a tablespoon of butter into each cavity.
- Wrap tightly in foil and bake for 1 hour until the onions are tender. Serve warm as a side dish or pile them high on crusty bread for an onion melt worthy of its glory days.
3. Classic Okra and Tomatoes
If you’re from the South, you know this dish never really left. But for the uninitiated, Okra and Tomatoes is a beautiful marriage of fresh summer veggies, smoky bacon drippings, and tangy tomatoes. It’s hearty enough to be a main dish (just pour it over rice), but it also pairs beautifully with fried chicken or pork chops. If you’ve shied away from okra because of its “sliminess,” this dish transforms its texture into a velvety, rich gravy that’ll have you coming back for seconds.
Ingredients:
- 1 lb fresh okra
- 1/4 cup bacon drippings
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 can (28 oz) whole tomatoes
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- Lemon wedges for serving
- 1 Tbsp all-purpose flour
- 1 Tbsp water
Directions:
- Boil the okra in water for 10 minutes until tender. Cool and slice into 1/4-inch pieces.
- Heat bacon drippings in a saucepan. Add onions and bell pepper, sautéing until tender (about 6 minutes).
- Add tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat and simmer for 10 minutes.
- Mix flour with water to create a slurry. Add it to the pot and stir until thickened. Serve over rice or alongside your favorite comfort food.
