Welcome to “Cooking Through the Decades,” a 10-week journey through the 20th century, where you can let our revamped retro recipes take you back through history. Cook along with us for a chance to win cookbooks and an America’s Test Kitchen apron autographed by Bridget Lancaster.
The 1960s were polarized when it came to food. On the one hand, we had Julia Child (Happy Birthday, Julia!), while the other hand was opening the oven to pull out a TV dinner. But one dish brought people together, and that was fondue. Give a bunch of swingers some spears and a flame, and you have a party. In this week’s challenge, our readers dusted off their fondue pots, heated up the cheese, and got dipping — all for the sake of eating retro chic.
Congratulations to Katie Proctor and Janine White, whose mouthwatering melting pots won them this week’s challenge, along with a Cook’s Country cookbook and an apron autographed by Bridget Lancaster. See their winning photographs at the bottom of this post.
Hungry for more? Cook like Julia Child was in fashion with a redesigned Beef Wellington, the classic French-inspired Green Beans Amandine that was a staple side dish for any dinner party dish, the ultra-hip Cocktail Meatballs (which, like fondue, were popular for their ability to be skewered), and the 1966 Pillsbury Bake-Off runner up, Tunnel of Fudge Cake.
Image Credit: SFC Archives
Janine White
Katie Proctor ▼
Janine served cubes of rye and baguette bread, sausages, and apples with her cheese fondue. She blogs about how to feed picky eaters at The Resistant Eater.
Katie Proctor
Katie made the fondue for her family, and even her kids were excited about the idea of dipping bread, broccoli, sausage, apples, and poached chicken into the cheese.
Congratulations again to our winners!
About the Author: Belle Cushing
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Ref “while the other hand was opening the microwave to pull out a TV dinner. ”
I think your dates are a bit off. It looks like Amana didn’t introduce the countertop microwave until 1967 and my recollection of Swanson’s TV dinners (yes, the horror, the horror) is that they were packaged in foil trays with metal tops. Not sure when the switch was made to microwave-safe trays.
Hi Gordon, Good catch! A 1960s eater would have been pulling a TV dinner out of the conventional oven, not the microwave one. Thanks for letting us know. — Belle
That is so cool! I am looking forward to getting my apron!