Lisa O
The ’60s and ’70s were all about the kitchen being the heart of the home, with Mom ruling as the queen of comfort food. Sure, fancy restaurants might’ve tried to bring the flavor, but they could never match the warmth, love, and cozy vibes of her cooking. Here are 15 dishes that Mom made way better than any restaurant ever could.
Meatloaf with Mashed Potatoes
Mom’s meatloaf wasn’t just any meatloaf. She’d sneak in finely chopped veggies like carrots, onions, and even a little celery, giving it a rich flavor that wasn’t just “meat and sauce.” She’d mix in a special blend of spices and top it off with a gooey layer of ketchup or BBQ sauce that caramelized perfectly as it baked. Paired with mashed potatoes—it was the kind of meal that made you want to eat until you couldn’t move.
Chicken Pot Pie
Chicken pot pie was more than just a savory pie—it was the ultimate comfort food. Mom would slow-cook chicken in a fragrant broth, letting all those flavors come together, then load up the pie with the most tender, melt-in-your-mouth chicken, peas, carrots, and a rich, creamy gravy. And that crust? Pure flaky perfection—nothing store-bought could even come close.
Fried Chicken
No restaurant’s fried chicken could beat Mom’s. She’d start by seasoning the chicken overnight, letting those flavors really soak in. Then, in the morning, she’d dip them in a flour coating with just the right amount of seasoning and fry them up in a big, heavy cast-iron skillet. The result? Crispy skin with the juiciest meat inside.
Beef Stew
Beef stew was more than just a meal—it was a whole thing. Mom would toss chunks of beef into a pot with potatoes, carrots, onions, and some secret herbs. The smell that filled the house while it simmered? Absolutely irresistible. What made Mom’s stew special, though, was the perfect mix of savory and just a little sweet.
Sloppy Joes
Sloppy Joes were a weekly treat, but Mom’s version always felt like a big deal. She’d mix ground beef with onions, bell peppers, and sauce, which was the perfect sweet and savory combo. The secret was the sauce: a mix of ketchup, mustard, and a little brown sugar that made every bite so good. The sloppy joe would spill out of the bun just enough to make it messy—perfect for kids (and adults) to lick their fingers afterward.
Baked Ziti
While some restaurants might brag about their fancy pasta, none could top Mom’s baked ziti. It wasn’t just the layers of pasta and melted cheese that made it awesome, but the homemade marinara sauce she’d let simmer all day, often with fresh herbs from the garden. It had the perfect tang, and when baked with mozzarella and parmesan, it turned into this cheesy, golden crust on top.
Chicken and Rice
Simple and satisfying, Mom’s chicken and rice was the ultimate comfort food. She’d brown the chicken first to get that crispy skin, then let it simmer with spices and a bit of broth to soak the rice in all that flavor. It wasn’t just chicken and rice—it was a meal with a little extra magic, often with secret ingredients like a splash of soy sauce or a squeeze of lemon to make it feel a bit more special.
Tuna Casserole
It was the ultimate ‘60s comfort food, but Mom always made her tuna casserole a little extra. Instead of just tossing canned tuna with noodles and cream of mushroom soup, she’d toss in some peas and maybe even a bit of cheddar cheese to add some layers of flavor. She’d top it with crispy breadcrumbs, usually with a little garlic or paprika to give it that extra zing.
Pot Roast
Pot roast on Sunday afternoons wasn’t just a meal—it was a family tradition. Mom would brown the roast on all sides to seal in all the flavor, then cook it slowly with potatoes, carrots, and onions in a rich, savory broth. The result was a roast so tender it practically fell apart with just a fork. The flavors blended so perfectly that even the veggies became little treasures, soaking up all that juicy goodness.
Jell-O Salad
Love it or hate it, Jell-O salad was a must-have at meals in the ’60s and ’70s. But Mom’s version? Totally next level. She’d mix in a bit of cream cheese, whipped topping, or even some nuts to give it extra texture and flavor beyond the usual fruity gelatin. Sometimes, she’d hide marshmallows inside, and the colorful layers of fruit made it look as good as it tasted.
Baked Beans
Nothing could get the family together faster than the smell of Mom’s baked beans in the oven. She’d start with canned beans and then throw in brown sugar, molasses, bacon, and just the right mix of spices. The sweet and savory combo was the perfect side for any backyard barbecue or picnic. Mom knew the longer they baked, the better they got, with the flavors deepening into one irresistible dish.
Liver and Onions
While liver wasn’t the most popular dish, Mom knew how to cook it, so even the toughest critics would love it. She’d fry it until crispy on the outside but still tender on the inside, then top it with caramelized onions for that sweet, rich flavor. The secret was in the seasoning—nothing too heavy, just enough to bring out the natural taste of the liver without taking over.
Fried Fish
Whether it was a fish, Mom caught herself on a weekend trip, or bought fresh from the market, fried fish was always a treat. The batter was always seasoned just right, so the fish was light and crispy. Served with tartar sauce and a side of hushpuppies, Mom’s fried fish could beat any seafood joint in town. And with a squeeze of lemon on top, it felt like a little taste of summer.
Pineapple Upside-Down Cake
For dessert, nothing beats Mom’s pineapple upside-down cake. The golden, caramelized pineapple rings sat just right on top, making a sweet, fruity topping that was super tasty (and very pretty). The cake itself was soft, light, and fluffy, and every bite of that golden-brown topping was like biting into a little piece of heaven.
Macaroni and Cheese
Forget the powdered cheese mix. Mom’s mac and cheese was a whole vibe. She’d whip up a creamy sauce from scratch, melting real cheddar and sometimes even tossing in a bit of Monterey Jack for that extra gooey goodness. The pasta was always cooked just right—not too soft, but not super firm either. And that crispy, golden breadcrumb topping? That was the cherry on top, giving the perfect crunch to balance out all that cheesy creaminess.