Cheese Balls, Shrimp Cocktail, and More: 20 Recipes for a Retro Dinner Party

Martinis! Cheese balls! Shrimp cocktail! We'll take any excuse celebrate with old-school style.

March 26, 2015

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Martinis! Cheese balls! Shrimp cocktail! We'll take any excuse to party like it's 1969 (or '65, or '68; you get the idea). In honor of the season premiere of Mad Men we're throwing it way back. So, break out your fondue pots and stir up a martini—yes, we said stir—that would make Don proud.

Danny Kim
1/19
Charred Onion Dip
Forget the vegetable-flavored powder packets and don't be shy about letting your onions get some char. Then get your dip on.
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2/19
Philadelphia Fish House Punch
This potent punch is dangerously crowd-pleasing.
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3/19
Shrimp Cocktail
Poach the shellfish a day in advance and then chill until ready to serve. You'll need about 4 pounds of shrimp for 20 people—6 pounds for 30.
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Danny Kim
4/19
Pine Nut and Feta Cheese Ball
Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.
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Diane Fields
5/19
Citrus-Marinated Olives
These briny little buggers have been a party must for decades. Marinate them for at least 2 hours or up to 4 days.
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Michael Graydon + Nikole Herriott
6/19
Classic Martini
A cocktail should be served so cold it hurts, which you should repeat to yourself as you stir. And stir. And stir.
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7/19
Spiced Lamb Meatballs
Why were meatballs a requirement at every 1960s cocktails party? We have two guesses: They can be made in advance and are great dipped in just about anything (which is also why we still love them).
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8/19
Classic Party Fondue
Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.
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Gentl & Hyers
9/19
Beef Bourguignonne Pot Pie
This epic main course combines two huge '60s trends: Beef Bourguignonne and pot pie (or, really, anything wrapped in puff pastry). Treat this one as a weekend project—you'll need all the time you can get.
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Christopher Testani
10/19
Leek Soup with Shoestring Potatoes and Fried Herbs
For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.
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11/19
Chicken and Dumplings with Mushrooms
Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.
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Christopher Testani
12/19
Glazed Duck Confit with Olive Relish and Sauce Verte
Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.
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Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman
13/19
Spinach Artichoke Dip
Be sure to squeeze out as much liquid as possible from the spinach. Adding spinach that is too wet could upset the creamy harmony of the rest of the ingredients.
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14/19
Manhattan
For the martini averse, this classic cocktail takes the edge off in about 2 seconds flat.
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