30 Vintage Dinner Party Recipes That’ll Never Go Out of Style

Easy Beef Bourguignon

“This is the speedy, easy version of boeuf Bourguignon, the classic French slow-cooked beef dish. Delicious over cooked egg noodles or mashed potatoes. Leftovers taste great as well – just reheat on the stove.” —Pam Lolley

Chef John’s Coq au Vin

“I wish I had leftovers, This was sooooo good!! The sauce was incredible. The chicken was melt-in-your-mouth. It was just a party going on in your mouth all the way around. So easy, but so fancy.” —Linda Adams Dodge

Cheese Fondue

“I’ve been making this fondue since the early ’70s. This recipe uses two types of cheese and always turns out super smooth. I like to serve it with cubes of crusty bread for dipping, but baby potatoes, bell peppers, and sliced apples also work great!” —Sheila

Authentic Mexican Shrimp Cocktail

“When people at a party ask for a recipe, you know it is a five star one.” —Bob Britten

Beef Wellington

“This beef Wellington recipe includes a rich red wine sauce. It’s easier than you think to make and absolutely perfect for entertaining at Christmas or any time you want to impress your guests!” —Marla

Chicken Florentine

“Chicken Florentine, with perfectly-seared boneless chicken breasts in a creamy white wine and spinach sauce, is a complete, one-skillet dinner, easy enough for a weeknight, fancy enough for a date night.” —Renu Dhar

Chicken Marsala

“Chicken Marsala is one of my favorite things to get when we go out to eat. For years I have been trying to duplicate and this recipe has come the closest.” —Susan Van Nostrand

Classic Chicken Cordon Bleu

“Wow. Best Chicken Cordon Bleu ever. The sauce really makes it.” —Christopher Udowenko

Stanley Tucci’s Mom’s Chicken Cacciatore

“It tastes like love.” —Sara Haas

Cucumber Cups with Dill Cream and Smoked Salmon

“Beautiful smoked salmon appetizer with cucumber, dill, and cream cheese, plus a bit of lemon to perk things up.” —RuthE

Baked Alaska

“Baked Alaska is a cake topped with ice cream and caramelized meringue. It’s so delicious and a great way to wow your guests! You can use your favorite flavor of ice cream or a combination of flavors.” —shirleyo

Pineapple Upside-Down Cake

“Pineapple upside-down cake is a gorgeous retro dessert that delights all ages! This easy recipe uses a cast iron skillet to bake the tender sweet cake and perfectly caramelized pineapple and cherries.” —Anne

Broccoli Ham Ring

“Impress your friends with this attractive ham and cheese crescent roll ring thats also filled with broccoli and onion.” —Rebecca

Shrimp Scampi with Pasta

“Shrimp scampi with linguine is the ultimate seafood pasta dish. Works with any pasta; angel hair is less filling.” —JustJen

Easy Mini Quiche

“I made these for a tea last month for a Waco federation woman club. Garnish with green olives or pimiento.” —BOSQUE

Chicken Pot Pie

“A delicious chicken pie made from scratch with carrots, peas, and celery in a pre-made crust. Add thyme and poultry seasoning for more flavor.” —Robbie Rice

Chocolate Trifle

“This chocolate trifle is so easy to make! Folks line up for this dessert at church functions.” —Wayne

Cocktail Meatballs

“This dish was the hit of the party!” —dasteffey09

Dried Beef Cheese Ball

“This dried beef cheese ball recipe is a festive favorite in our house. Grandma usually doubles the recipe—otherwise, it won’t last long.” —Kristi Demanette

Watergate Salad

“Watergate salad is an American classic. This delightful side dish salad or dessert is made with pistachio-flavored instant pudding mix, canned pineapple, mini marshmallows, nuts, and whipped topping.” —Jennifer

Deviled Eggs

“I’m surprised to find myself giving 5 stars to a fairly standard deviled egg recipe, but there is something about the balance of sweet and acid in this that is just right.” —Jajam

Pepperoni Pigs in a Blanket

“For these pepperoni pigs in a blanket, cocktail franks are wrapped twice—first in a slice of pepperoni, and then in ready-to-bake crescent roll dough, and baked until deeply golden brown. Even a regular cocktail frank wrapped in pastry is a wonderful thing to eat, but the pepperoni adds lots of flavor and texture—those crispy edges elevate the experience even more.” —Chef John

Cassoulet

“This is the world’s greatest baked bean recipe, and a classic French dish; it’s almost the national dish. It’s perfect for a cold winter night.” —Chef John

Rockin’ Oysters Rockefeller

“Absolutely amazing!! I’ve made this half a dozen times and it’s always a hit. It’s like having creamed spinach on top of an oyster!” —ABG0623

Chicken a la King

“Chicken a la King is easy and elegant. It’s a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime.” —Colleen

Best Salmon Patties

“These tasty salmon patties are easy to make with canned salmon. Delicious for lunch or dinner!” —Sue

Porcupine Meatballs

“These porcupine meatballs are by far the best I have ever had. This recipe was given to my mom when she married back in 1970.” —Melinda S

Salisbury Steak

“Salisbury steak with a savory onion sauce. This yummy recipe has been in my family for years. It’s easy to cook but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes.” —Kelly Berenger

Chef John’s Chicken Kiev

“This chicken Kiev with homemade garlic and parsley butter might take a bit more time but the delicious results are well worth the effort. You’ll enjoy one of the greatest chicken experiences of your life, as well as one of the greatest garlic butter experiences of your life.” —Chef John

Waldorf Salad

“Waldorf salad is crunchy, sweet and delicious. You can vary the ingredients in this recipe to your preference.” —Penny

More Inspiration