Welcome to The Dish at Plated, your food content hub. Browse through #foodhacks, quick recipes, fun listicles, educational articles, and more.

8 Modern Takes On Classic Dishes

In the food world, dishes become classics for good reason. They’re familiar and comforting— so much so that you might feel that they need a little updating. You’re in luck: We sought out delicious twists on timeless dishes that will feel brand new again.

Deviled Eggs
CALIFORNIA ROLL DEVILED EGGS Deviled eggs have been served since ancient Roman times (seriously!), but bite-size appetizer became a cocktail party staple during the 1960s. Updating this dish is simple; simply replace the mustard and paprika with your favorite flavors. Go for an Asian twist with these California Roll Deviled Eggs. Mix the yolks with a blended wasabi and avocado mixture, then top with king crab, cucumber, and tobiko for a sushi-themed finger food. (Image: D’Lish)

Macaroni and Cheese
Chocolate Covered Mac and Cheese Mac ‘n cheese has long been a staple after-school snack for kids (or broke college students), but now chefs are turning it high end with surprising flavors, like this Chocolate Covered Mac and Cheese. It pairs roasted poblano peppers with creamy Mexican cheeses, crispy bacon, and bitter dark chocolate. The result: a creamy, spicy, bittersweet masterpiece that will make you never look at mac ‘n cheese the same way again. (Image: The Food In My Beard)

Roast Chicken
THAI STICKY CHICKEN Roast chicken with carrots and potatoes has been a go-to for family dinners and date nights for years. You can easily play with the marinade or rub by adding unusual spaces, like in this Thai Sticky Chicken recipe. Before putting it in the oven, you crust the bird with a mixture of coriander, ginger, brown sugar, and a dash of fish sauce, then roast until crusty and golden brown. (Image: Eat Little Bird)

Quiche
Mini Brie and Apple Quiches Considering this classic French dish dates back to 1805, it makes sense that it comes off as stuffy and dated. An easy way to update it: make it miniature and serve it as a finger food, like these Mini Brie and Apple Quiches, which incorporate tart apples, creamy cheese, and a dollop of mustard for depth. (Image: New York Times)

Spaghetti
Spaghetti with Broccoli Pistachio Pesto Spaghetti might be an Italian standard, but that doesn’t mean it has to be boring. Instead of saucing it with that same old marinara, branch out with Broccoli Pistachio Pesto. It gets texture from broccoli, saltiness from Parm, and crunch from pistachios. (Image: BuzzFeed)

Meatloaf
Meat Loaf Stuffed with Prosciutto and Spinach Meatloaf gained popularity during the Great Depression as a way to stretch a tight food budget, making it commonly associated with penny-pinching and leftovers—but no longer. Add a little luxury to the dish by stuffing it, as in this Stuffed Meatloaf with Prosciutto and Spinach. Prosciutto adds a salty pure pork flavor, while a mild, tangy cow’s milk cheese called caciocavallo lends creaminess. (Image: Food & Wine)

Apple Pie
SALTED CARAMEL APPLE PIE “As American as apple pie” is a saying for a reason—the sweet treat has been a national favorite since the 17th century. Give the dessert the update it deserves by pairing fruit and salt, like in this Salted Caramel Apple Pie. Honeycrisp apples, cinnamon, and lemon juice provide the perfect base for an oozing salted caramel sauce that’ll convince you to never go back to the traditional type again. (Image: Saveur)

JELL-O Salad
Strawberry Rhubarb Terrine Jell-O salads were so popular in the 1950s that the brand even created savory flavors, such as celery and tomato, which flooded the market so heavily that when consumers were done, they were really done. But don’t write off the Jell-O salad altogether. When you make one with fruit juice, sparkling wine, and chunks of fresh fruit, as in this Strawberry Rhubarb Terrine, it can be a delightful modern dessert. The gelatin itself is unflavored, letting the sweet strawberries, tart rhubarb, and bright orange zest shine. (Image: Simply Recipes)

Recommended

Leave a Comment