The 1940s were full of swing music, victory gardens and the invention of the microwave. Get a taste of the 40s with these vintage recipes that are sure to take you back!
47 Vintage Recipes from the ’40s Worth Trying Today
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Beef Manhattan
When cold weather arrives, nothing hits the spot more than warm and hearty comfort foods—and beef Manhattan is a new addition to my meal plan this winter. This beef slow-cooker recipe piles tender and juicy roast beef atop a dollop of creamy mashed potatoes and a savory slice of thick garlic bread. What’s not to love about that?
What’s even better is that this recipe calls for only a few simple ingredients, and your slow cooker does most of the work. This dish is also a tasty way to use up any leftover pot roast or mashed potatoes. Simply stack the reheated leftovers on a freshly baked slice of Texas toast and dinner is ready to be served!
What is beef Manhattan?
This open-faced sandwich owes its name to workers at the Naval Ordnance Plant in Indianapolis, Indiana, who enjoyed a similar dish while training in Manhattan during World War II. It quickly became a diner favorite in Indiana, and the recipe spread throughout the Midwest from there. It’s also known as a Manhattan hotshot or hot beef sandwich. A popular variation uses turkey in place of the roast beef to make a turkey Manhattan.
Ingredients for Beef Manhattan
- Olive oil: Olive oil is used to sear the beef, adding flavor and a caramelized crust to the meat.
- Salt and pepper: The chuck roast is seasoned simply yet generously with salt and pepper.
- Beef chuck roast: The heart of this slow-cooker beef Manhattan recipe is a 3-pound beef chuck roast.
- Low-sodium beef broth: A splash of low-sodium beef broth is used to deglaze the pan after searing the meat.
- Brown gravy mix: A packet of brown gravy mix adds a savory flavor to the beef and contributes to a flavorful au jus. If you don’t have any brown gravy packets on hand, you can make homemade brown gravy mix with bouillon granules, flour, pepper and butter.
- Onion soup mix: A packet of onion soup mix adds more savory flavor to the beef. You can easily make onion soup mix from scratch with simple ingredients from your pantry. If you have leftover mix, put it to use in other recipes with onion soup mix.
- Red wine vinegar: The sharp flavor and fruity aroma of red wine vinegar add complexity to this dish’s flavors.
- Mashed potatoes: Beef Manhattan is served atop mashed potatoes. Use your favorite mashed potato recipe or try our top-rated creamy mashed potatoes if you can’t decide. You can even use instant mashed potatoes if you prefer. Level them up with a few of our tips for making instant mashed potatoes taste better, such as mixing in a handful of herbs or some garlic.
- Garlic toast: Thick-cut Texas toast-style garlic bread provides a hearty base for an open-faced beef Manhattan sandwich. Frozen Texas toast keeps this recipe as easy as can be.
- Fresh chopped parsley: For a pop of color and fresh herb flavor, top each serving of beef Manhattan with fresh chopped parsley.
Taste of Home
53 Sweet Breakfast Ideas That Are Secretly Desserts
Birthday breakfasts, big brunch gatherings and holiday mornings call for something special. Where an egg casserole just simply doesn’t feel celebratory, sweet breakfast ideas save the day.
We’ve gathered our most decadent, gourmet, teetering-on-dessert breakfast recipes for this list. Think: Cakes made out waffles, buttery breakfast rolls coated in sticky caramel sauce, fruit infused wherever possible and popular desserts turned into breakfast staples. We made sure to include a few just-sweet-enough breakfast ideas, too, like banana bread and waffles. Not everyone has prepared their “dessert stomach” before noon.
If you’re hosting, prepare a few sides that offset the sugary richness of a sweet breakfast. Whip up a plate of bacon, scrambled eggs, sauteed vegetables or sausages. Or, encompass them all in a quiche or frittata recipe. I love making pretty drinks for brunch, too, like spring cocktails and spritzer mocktails.
Taste of Home
French Classics Made Easy
“Anyone who wants to know how to make great dishes need look no further than this book.” —Michael McCarty, Chef/Owner, Michael’s Restaurants
Classic French food is hotter than ever. But one thing hasn’t changed—few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Child’s Mastering the Art of French Cooking. The good news is—we don’t need to. For the past forty years Richard Grausman, America’s premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easy—a refreshed and updated edition of his original collection, At Home with the French Classics—he shares all of his extraordinary innovations and techniques. Golden soufflés in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, soufflé, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blanc—in all, 250 impeccably clear, step-by-step recipes in range of anyone who knows how to boil water or dice an onion.
When a step isn’t critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he’s cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don’t compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. It’s the grandness of French cuisine, made accessible for both entertaining and everyday meals.
Editorial Reviews
Review
“The French classics come to life in this engaging and riveting cookbook. Everyone from the professional restaurant chef to the home cook will find foolproof recipes here. Bravo Richard, for making these delicious classics accessible to all.”
—Drew Nieporent, Nobu, Tribeca Grill, Corton, Centrico
From the Back Cover
Many recipes lead to a Boeuf Bourguignon, but none comes even close to Richard Grausman’s for ease, clarity, sheer deliciousness, and an understanding of how home chefs can―and should―cook classic French food. A Cordon Bleu-trained cooking teacher, Grausman has spent more than four decades making French food accessible to Americans. His culinary innovations and techniques reinvigorate the classics to fit our contemporary diet and schedule.
When a step isn’t crucial, he eliminates it. When a shortcut works, he uses it. When something can be done in advance, he does it. Plus he’s cut the amount of butter, cream, egg yolks, salt and sugar without compromising the flavor of the dish. It’s an amazing transformation: 250 splendid recipes for both gracious entertaining and cooking everyday meals with an unmistakable French flair.
Apple Dip with Marshmallow Fluff
In a world full of savory, sour cream-heavy dips, I find dessert dips such a refreshing change of pace. Take this apple dip with marshmallow fluff: It’s delicate, light, a little tangy from the cream cheese and just sweet enough without being cloying. I get lost in it, dunking apple slice after apple slice while mingling at a party or watching a Halloween movie. And with just five ingredients and no cooking or baking needed, this apple dip comes together effortlessly.
Keep it simple and arrange apple slices all around the dip, or go the extra mile and build an entire caramel apple bar, with apples, graham crackers, pretzels, vanilla wafers, figs and pears to boot.
Ingredients for Apple Dip with Marshmallow Fluff
- Cream cheese: It’s important to soften the cream cheese to room temperature so the mixer can knock out all the lumps. It’s very hard to beat cold cream cheese until it’s completely smooth, and doing so will leave unsightly lumps in the dip.
- Brown sugar: Brown sugar’s caramel-molasses flavor pairs nicely with the caramel ice cream topping. You don’t need too much of the sugar since the caramel also sweetens the dip.
- Caramel ice cream topping: You can use homemade salted caramel sauce here, but store-bought caramel ice cream topping is so much quicker and easier.
- Vanilla extract: Delicate, floral vanilla extract harmonizes all the flavors.
- Marshmallow creme: Feel free to buy any marshmallow creme or marshmallow fluff brand available to you.
- Apple slices: Unless you’re buying the apples from a farmers’ market or straight from an orchard, take a moment to thoroughly clean the apples to wash off the wax. Then core the apples and cut them into 1/4-inch-thick slices.
Taste of Home
18 Cozy Fall Dinner Recipes for Two
When the sun sets on summer, it’s time to break out the warm and comforting meals of fall. As the leaves start to change, so will the ingredients in your kitchen. Think fresh fall squash, beans to make chili, and starches to throw into soups. While fall’s heavier foods lend themselves to feeding a crowd, you can cook for far fewer people this season with the following selection of small-scale dishes. If you’re having a quaint night in or just trying to use up leftover ingredients, these fall recipes for two are the perfect meal options.
Allrecipes
Bariatric Meal Prep Cookbook
Simplify eating healthy after bariatric surgery with meal prep.
“As a bariatric surgeon with over 30 years of experience, I must say―this book is a must-have for any pre- or post-bariatric patient. Andrea’s expertise as a dietician and nutritionist shines through in these easy-to-make recipes that foster a healthy lifestyle. Both your waistline and taste buds will thank you for using this cookbook!” ―George S. Ferzli, MD, FACS
This cookbook and meal prep plan is the all-in-one guide to eating right after any type of bariatric surgery. It explains the process of meal prep step-by-step, helping patients create perfectly portioned, healthy meals to keep on hand. Based on expert diet advice, these recipes take the guesswork out of navigating nutrition—while you recover and for the rest of your life.
· Complete prep plans—Find six weeks of meal plans that include shopping lists and nutrition information, along with thirty-five bonus recipes for creating custom meal prep menus in the future.
· Easy recipes for every stage—This bariatric cookbook follows the whole recovery process, with recipes organized by each stage of healing.
· Plenty of variety—Keep meals tasty and interesting with surgery-safe options for everything from soups and smoothies to stir-frys and apple pie.
Ease the healing process and manage weight after bariatric surgery with this guide to preparing healthy meals in advance.
“This is a terrific, unique book for motivated clients considering―and in any stage of―metabolic or weight loss surgery. I love the practical, honest guidance and versatile, delicious-looking recipes. I will certainly add it to my list of resources!” —Lisa Lobel, MS, RDN, CSOWM
Editorial Reviews
About the Author
ANDREA D’ORIA has been a dietitian for 20 years and counseled more than 1,000 patients in weight management. She worked as the bariatric nutritionist for Dr. George Ferzli, a pioneer in laparoscopic surgery, and now runs her own virtual nutrition practice, Andrea D’Oria Nutrition.–This text refers to the paperback edition.
Review
“As a bariatric surgeon with over 30 years of experience, I must say―this book is a must-have for any pre- or post-bariatric patient. Andrea’s expertise as a dietician and nutritionist shines through in these easy-to-make recipes that foster a healthy lifestyle. Both your waistline and taste buds will thank you for using this cookbook!” ―George S. Ferzli, MD, FACS
“Andrea has crafted together the perfect meal-prep cookbook for bariatric patients and beyond. As a bariatric nutritionist, Andrea has provided a level of detail to her recipes that go unmatched. Simple, easy, and flavorful meals make this a must-have for your kitchen.” ―Dusty, social media influencer, @Dusty_Lost_300lbs
“This is a terrific, unique book for motivated clients considering―and in any stage of―metabolic or weight loss surgery. I love the practical, honest guidance and versatile, delicious-looking recipes. I will certainly add it to my list of resources!” ―Lisa Lobel, MS, RDN, CSOWM –This text refers to the paperback edition.
Brown Sugar Maple Candied Bacon
If you’re searching for a way to take your bacon game to the next level, look no further than Brown Sugar Maple Candied Bacon.
This dish is more than just a breakfast staple—it’s a sweet and savory masterpiece that’s perfect for any occasion, from a weekend breakfast to a lazy Saturday afternoon lunch or a Sunday brunch.
The combination of brown sugar and maple syrup creates a glaze that’s rich, caramel-like, and just sweet enough to balance the smokiness of the bacon.
The addition of fresh ground black pepper adds a subtle kick, making each bite a delightful mix of flavors and textures.
Cook Plate Fork
51 Unique Chili Recipes to Make Tonight
Chili is one of those dishes that feels like a hug whenever you have it. It’s savory, rich and the perfect comfort food dinner when it starts getting a little chilly outside. If you’re a chili lover, you’ll be delighted to try these unique chili recipes for twists on classic recipes, savory recipes, sweet chili recipes and our all-time best chili recipes. So grab your spoons and get ready to chow down.
Taste of Home
Fresh Start Bariatric Cookbook
Rediscover the pleasure of food after weight-loss surgery—healthier versions of the food you love to keep the weight off.
Weight loss surgery doesn’t have to mean giving up your favorite recipes for good. This up-to-date bariatric cookbook puts a surgery-safe twist on foods with 100+ healthy, comforting recipes that are simple enough to make every day, so you can sustain your long-term weight-loss and health goals.
Learn how to implement the right portions, increase protein in your meals, and use the most nutritious ingredients, so your food is as good for you as it is delicious. With nutritional information for every recipe, keeping track of your fluid and calorie intake is easy.
The Fresh Start Bariatric Cookbook is a new nutrition plan for your new body, featuring:
- Options for every stage—Each recipe is marked with an icon that tells you which stage of post-operation it’s appropriate for: full liquid, puree, soft foods, or general diet.
- Flavorful recipes—Enjoy comfort foods like Chocolate-Peanut Butter Smoothies, Turkey Breakfast Burritos, Baked Salmon with Barbecue Seasoning, Low-Carb Cheeseburger Casserole, and much more.
- Foods for every body—These dishes are crafted to meet your needs after gastric sleeve surgery (or vertical sleeve gastrectomy), laparoscopic adjustable gastric band placement, and more.
Enjoy some of your favorite foods while staying on the path to better health and weight loss with this bariatric cookbook.
Editorial Reviews
Review
“I was having some digestive issues and needed to go on a diet of softer foods, so I tried out this cookbook. I wasn’t expecting it to be all that great, but I was pleasantly surprised. This cookbook would be good not just for those after bariatric surgery, but also for folks who are dieting or watching calories.”—Jessica
“The recipes are unique and bariatric-friendly. Immediately after surgery, I was panicking about what I could and couldn’t eat. Having this cookbook has given me a tasty variety of healthy foods I can cook.”—Jenn G.
“I just had my gastric sleeve surgery two weeks ago and have been looking for books that have good advice for post-surgery meal plans. I feel like when it comes time for me to advance into eating solid foods, I will have a good understanding of how to ensure I will be eating great tasting food that will satisfy my new dietary needs for life. I find all of her recipes and tips to be very inspiring!”—Penny E. –This text refers to an alternate kindle_edition edition.
About the Author
SARAH KENT, MS, RDN, CD, is a Senior Dietitian and Certified Health and Wellness Coach at Froedtert Health. Previously, she served as Lead Dietitian for the bariatric surgery program at Froedtert & the Medical College of Wisconsin, a nationally certified Center of Excellence for bariatric surgery. In addition to providing a range of pre- and post-operative nutritional services, Sarah helped facilitate support groups for bariatric patients. –This text refers to an alternate kindle_edition edition.
Good Food, Good Meat, Good God, Let's Eat! 