Recipes, Cocktails, Food Styling & Creative Living
Author: theartfulgourmet
Kristen Hess is a Food Stylist, Photographer, and Creator/Host of The Artful Gourmet Podcast, Blog and YouTube channel. Kristen
just launched a new cooking show, "Groovy Eats" - which blends her love of old music, food, fashion, culture and history into a captivating time machine - highlighting retro music, food, trends, and culture, hit songs and recipes from the 70s, 80s and 90s - presented with a groovy modern twist.
She infuses her passion for food, travel and creative business by telling delicious stories through compelling food media - food and prop styling, photography, video, speaking and writing. With her vast experience working with leading food, beverage, restaurants and hotels/hospitality brands, she brings a unique mix of artistry, culinary knowledge, and marketing expertise to every client project.
She has partnered with major national and international grocery retailers, restaurants, hotels, and consumer food and beverage brands to create engaging visuals and custom content for print, digital, social media, web, and advertising campaigns. From recipe development and food styling to photography, videography, and blogging/vlogging and podcasting, she help clients showcase their products and experiences in ways that connect with audiences and inspire engagement.
Kristen is also a new cast member of the TV documentary series “Women In Power” at Inside Success Networks and her episode is planned to air internationally on major streaming platforms in early 2026.
Read the full press release: https://www.einpresswire.com/article/869017741/kristen-hess-to-appear-on-women-in-power-tv
View more info on her individual TV episode:
https://www.womeninpowertv.com/kristen-hess
LinkTree: https://linktr.ee/theartfulgourmet
Portfolio: www.kristen-hess.com
Blog: www.theartfulgourmet.com
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IACP Profile: https://www.iacp.com/member/kristen-hess/
WOMEN IN P.O.W.E.R https://members.powerwoe.com/member/profile/kristen-l-hess
Back in 2010, I started my business in New York City with almost no experience in food styling, photography, food writing — and built it anyway.
Not because I was fully prepared.
But because I refused to let my current abilities define my future career.
Over the course of my career — from graphic design and advertising, to food styling and photography to content creation and social media — I’ve reinvented myself several times and achieved a successful career doing what I love.
It wasn’t easy, but every time, I aimed beyond what felt realistic. What felt comfortable. What seemed out of reach.
I pitched new clients before I felt qualified.
I stepped into rooms that intimidated me.
I took on big projects that I wasn’t sure I could do yet.
I built platforms I had never built before.
And here’s what I’ve learned:
Most limitations are self-imposed.
Muhammad Ali said,
“Impossible is not a fact. It’s an opinion.”
You don’t wait to feel ready.
You build readiness through action.
If you’re in a season of growth, reinvention, or expansion — the question isn’t whether you’re capable today.
The question is whether you’re willing to become capable.
And take the leap.
1. Aim Beyond What You’re Capable Of
Most people set goals based on their current skill level.
That’s the mistake.
If your goal matches your present abilities, it won’t transform you. It will simply confirm what you already know how to do. Real growth begins when the vision demands a version of you that doesn’t exist yet.
Les Brown once said:
“Shoot for the moon. Even if you miss, you’ll land among the stars.”
When you aim higher than you feel ready for, you force expansion. You learn faster. You stretch further. You develop resilience. Even if you don’t hit the exact target, you won’t land where you started.
✨ Action Step:
– Write down one goal that feels safe.
– Now write down one that feels almost impossible.
– Circle the impossible one — and commit to exploring it for 30 days.
2. Disregard Where Your Abilities End
We over-respect our current limitations.
We say things like:
“I’m not technical.”
“I’m not a leader.”
“I’m not experienced enough.”
“I’m too old.
“It’s too late.”
But your abilities are not fixed — they’re expandable.
Sara Blakely said:
“Don’t be intimidated by what you don’t know. That can be your greatest strength.”
The truth? Every expert was once inexperienced. Every leader was once unsure. The only difference is they didn’t let inexperience define their identity.
✨ Action Step:
– List three things you think you “can’t” do.
– Next to each, write: “Can be learned.”
– Choose one and take a 20-minute action today toward learning it.
Growth compounds.
3. Try the Things You Feel Incapable Of
Confidence is not a prerequisite for action.
It’s a result of it.
Michael Jordan said:
“I’ve failed over and over and over again in my life. And that is why I succeed.”
Failure is data.
Attempt is expansion.
Inaction is stagnation.
The longer you wait to “feel ready,” the longer you delay growth.
✨ Action Step:
Ask yourself:
– “What would I attempt this week if failure wasn’t an option?”
– Now take one small, concrete step in that direction.
Movement breaks fear.
4. Aim for Elite Rooms
If you think you’re not qualified to work with the best company, brand, or leader in your field — pause.
Who told you that?
Steve Jobs said:
“The people who are crazy enough to think they can change the world are the ones who do.”
Elite spaces are not mythical. They’re filled with people who decided to apply, reach, and refine themselves.
✨ Action Step:
– Identify the top company or opportunity in your industry.
– Audit your positioning.
– Upgrade one thing this week — your portfolio, your pitch, your online presence.
Act in alignment with where you’re going, not where you are.
5. If You Think You Can’t Run a Company — Make That Your Aim
“Create the highest, grandest vision possible for your life.”
Running a company — or leading anything — begins with self-leadership. Decision-making.
Ownership.
Vision.
If you think you’re “not cut out” for it, ask yourself: Is that fact — or fear?
✨ Action Step:
– Write: “If I were the CEO of my life, I would…”
– List five changes.
– Implement one immediately.
Leadership begins with daily choices.
6. Make “Impossible” Your Target
Muhammad Ali said:
“Impossible is not a fact. It’s an opinion.”
When you quietly dismiss your biggest ambitions — recognition, influence, impact — you shrink your potential.
Big visibility comes from big contribution.
✨ Action Step:
– Define your boldest recognition goal.
– Ask: “What habits would someone at that level practice daily?”
– Start one this week.
Identity precedes achievement.
7. Make the Vision Real
Dreaming is easy.
Execution is discipline.
Walt Disney has a famous quote that I love:
“If you can dream it, you can do it.”
But you must translate vision into systems.
Goals into milestones.
Intention into calendar commitments.
✨ Action Step:
– Break your bold goal into a 90-day sprint.
– Choose three milestones.
– Schedule time daily and weekly to work on them.
If it’s not scheduled, it’s not prioritized.
8. Rewrite Your Beliefs
Henry Ford said:
“Whether you think you can, or you think you can’t — you’re right.”
Your beliefs shape your behavior — and your behavior shapes your results.
Most people don’t fail because they’re incapable.
They fail because they never fully believed.
✨ 7-Day Practice:
– Every time you think “I can’t,” replace it with: “How can I?”
Watch your brain start solving instead of shrinking.
🎧 If this resonates, I go deeper into this mindset shift in the latest episode of The Artful Gourmet Podcast– Into Focus series, “You Can Achieve the Unachievable”
Cooking through the decades, one groove at a time.
Welcome back to Groovy Eats, where we turn up the vinyl, tie on a vintage apron, and cook our way through the soundtrack of our lives. Season 1 is all about the 1970s — a decade of harmony, highway dreams, red-sauce Italian, and radio hits that still make us roll the windows down. Today, we’re heading all the way back to March 1975 — Southern California, with the Eagles at Table 4 at Dan Tana’s– vodka tonics clinking, Chicken Parmigiana and spicy pasta around the table, and a little acoustic ballad climbing the charts.
The Rise of the SoCal Sound
In the early 1970s, Los Angeles wasn’t just a city — it was a vibe.
Laurel Canyon singer-songwriters were blending folk, country, and rock into something warm, introspective, and radio-ready.
At the center of that movement were Don Henley and Glenn Frey, the heartbeat of the Eagles. Alongside Bernie Leadon, Randy Meisner, and soon-to-join Don Felder,
they created harmonies so tight and melodies so golden they practically smelled like Pacific Coast Highway salt air.
They weren’t alone. The mid-70s California scene was alive with: Jackson Browne, Joni Mitchell, J.D. Souther, Linda Ronstadt, Fleetwood Mac and The Doobie Brothers – renowned mid-70s California artists that shaped the scene for what we now call the “California Sound”
— intimate lyrics, polished production, and rich harmonies that made you believe in open roads and second chances.
With their brilliant fusion of country, bluegrass, and rock, the Eagles define the sound of Los Angeles in the ’70s.
As one Eagles biography put it: “LA was a town built by dreamers.”And these guys? They were building the soundtrack to that dream.
March 1, 1975 – A Breakthrough Moment
On February 25, 1975, “Best of My Love” reached #1 on the Billboard Hot 100. By March 1, it officially sat at the top.
The song appeared on their 1974 album, On the Border — an album born out of tension, creative clashes, and a desire to shed the “country band” label.
Produced first by Glyn Johns in London — and later completed in LA with Bill Szymczyk — On the Border marked a turning point. The Eagles were moving from country-rock into something bigger. Louder. More radio-dominant. More rock ’n’ roll.
And “Best of My Love”? It was the bridge.
The Meaning Behind “Best of My Love”
Written by Henley, Frey, and J.D. Souther, the song is often mistaken for a sweet wedding ballad.
It’s not.
It’s about love unraveling.
Henley wrote it during a painful breakup with Suzannah Martin, the girlfriend of Don Henley in the early 1970s, whose breakup with him inspired the lyrics to the band’s first #1 hit, “Best of My Love“. Their relationship and subsequent split in 1973/1974 are considered a major influence on the emotional tone of the On the Border album.
The lyrics reflect that quiet realization when two people have given all they can — and it still isn’t enough.
“You see it your way, and I see it mine… but we both see it slipping away.”
There’s melancholy in the melody. Acceptance in the harmonies. And maturity in the restraint.
Even more poetic?
Much of the song was written at Dan Tana’s, the legendary red-sauce Italian restaurant next to The Troubadour in West Hollywood.
Henley later said many of the lyrics came together there —
between vodka tonics, Chicken Parm and bowls of Penne Arrabbiata.
Dan Tana’s – Where the Music Met the Marinara
Dan Tana's Restaurant Hollywood
Dan Tana's Chicken Parmigiana
DanTanas-Eagles
Dan Tana's Restaurant Hollywood
Penne-Arriabatta
Dan Tana's Restaurant Hollywood
Dan Tana's Restaurant
Dan Tana's Restaurant
Dan Tana's Chicken Parmigiana
The Eagles in desert
Dan Tana's Restaurant Hollywood
Dan Tana's Restaurant Hollywood
Dan Tana's Restaurant
Eagles 1975
Dan Tana's Restaurant
Penne-Arriabatta
Dan Tana's
Eagles and Linda Ronstadt
Dan Tana's West Hollywood
Before 1976, Dan Tana’s served only about 25 dinners a night. Then the musicians moved in.
Glenn Frey and Don Henley were regulars at Table 4.
They drank vodka tonics. They observed the couples around them. They scribbled lyrics.
which they were currently writing when “Best of My Love” hit #1 on the charts and released later that year on June 10, 1975.
Dan Tana’s was clubby, dimly lit, discreet. Old-school tuxedoed waiters.
Red booths. Thick marinara. Late nights. Vodka Tonics. Geniuses at work.
And two popular dishes became favorites of their late night songwriting sessions: Chicken Parmigiana and Don Henley”s favorite dish, Penne Arrabbiata.
So of course… we’re making both. 🍗 🍝
The Recipes
🍗 Dan Tana’s–Style Chicken Parmigiana
This old School Italian-American popular dish was served at Dan Tana’s in the mid 70s and still today – the popular Italian restaurant in LA where the Eagles wrote many of their albums and #1 hits like “Best of my Love” and “Lyin’ Eyes”. Eagles sat at table 4 and drank vodka tonics, ate this Chicken Parmigiana and Penne Arriabatta after late nights playing at the Troubadour next door.
The secret? Thin cutlets + sauce on the bottom.
That layering? Pure 1970s Hollywood magic.
“The chicken parmigiana, crisp and annealed under a thick layer of marinara sauce and melted cheese, is exactly what you want when you come to a place like Dan Tana’s…” – Los Angeles Times, Oct 28 2016
theartfulgourmet
Dan Tana's Chicken Parmigiana
This old School Italian-American popular dish was served at Dan Tana's in the mid 70s and still today - the popular Italian restaurant in LA where the Eagles wrote many of their albums and #1 hits like "Best of my Love" and "Lyin' Eyes". Eagles sat at table 4 and drank vodka tonics, ate this Chicken Parmigiana and Penne Arriabatta after late nights playing at the Troubadour next door. The secret? Thin cutlets + sauce on the bottom. That layering? Pure 1970s Hollywood magic.
2cupsmarinara (San Marzano tomatoes, garlic, olive oil, oregano)
Fresh mozzarella,sliced
Vegetable oil for frying
Method
Pound chicken to ¼-inch thickness. Season with salt and pepper.
Dredge: flour → egg → breadcrumbs.
Fry at 350°F until golden (2–3 min per side).
Spread marinara on baking dish. Place chicken on top.
Add sauce to center + mozzarella.
Bake at 400°F (5–10 min), broil to brown.
Plate with sauce underneath to keep crust crisp.
Notes
Recreating the Dan Tana’s experience at home relies on high-quality ingredients and a specific "old-school" layering technique. While they don't publish a formal cookbook, the recipe is based on long-standing descriptions from the restaurant's staff and regular patrons.The key to this version is the thinness of the chicken and the "sauce-on-bottom" plating that keeps the crust from getting soggy.
🍝 Dan Tana’s–Style Penne Arrabbiata
Henley’s late-night staple. “Arrabbiata” means “angry” (and spicy) — and this one has heat.
Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic.
The Heat: The key to the “angry” sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant.
Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed.
Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.
Spicy. Bold. Perfect with a vodka tonic. Or a glass of red.
Dan Tana’s Style Penne Arrabbiata
This is the "angry" spicy pasta famously favored by Don Henley. Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic. The Heat: The key to the "angry" sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant. Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed. Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.
1can (28 oz)San Marzano whole peeled tomatoes, crushed by hand
Fresh chopped Italian parsley,for garnish
finely grated Pecorino Romano or Parmesan cheese,for garnish
sea salt and freshly cracked pepper, to taste
Equipment
1 large pot for cooking the pasta
1 large saute pan for cooking the sauce
Method
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant but do not let the garlic brown.
Simmer Sauce
Add the hand-crushed tomatoes (and juices). Simmer on low for 15–20 minutes, stirring occasionally until the sauce thickens and the flavors meld.
Boil Pasta
While the sauce simmers, cook the penne in heavily salted water until it is just al dente (usually 1 minute less than package instructions). Reserve 1/2 cup of pasta water.
Combine
Drain the pasta and add it directly into the skillet with the sauce. Toss well, adding a splash of reserved pasta water if needed to help the sauce coat every noodle.
Serve
Stir in fresh parsley and top with a generous dusting of cheese.
Serve with Chicken Parmigiana, a glass of red wine (or vodka tonic!), some crusty garlic or Italian bread, and Caesar Salad.
Notes
This dish, a favorite of Don Henley, is known for its "angry" (spicy) profile.
Base: Plenty of extra virgin olive oil and several cloves of thinly sliced or minced fresh garlic.
The Heat: The key to the "angry" sauce is a generous amount of crushed red pepper flakes (peperoncino) sautéed in the oil with the garlic until fragrant.
Tomatoes: Use canned whole peeled plum tomatoes (preferably San Marzano), crushed by hand or lightly pureed.
Finishing: The penne is cooked until just al dente and then tossed directly in the spicy sauce for the final 1–2 minutes of cooking so the pasta absorbs the flavors. It is often finished with fresh parsley and a dusting of Pecorino Romano or Parmesan.
The Eagles’ Evolution: From Country to Classic Rock Legends
By 1975, the Eagles weren’t just part of the California Sound — they were defining it.
But success didn’t come without struggle. Creative tensions. Lineup changes. Fame’s pressure. The departure of Bernie Leadon. Later, explosive internal conflicts.
And yet — as Henley once said:
“Your whole life is one long journey… getting there is more important than the journey’s end.”
The search.That was their theme.
A Personal Note :: March 1975
I was only 5 1/2 years old in March 1975, but I do remember what it felt like in my world as a kid back then.
Ballet recitals. Pet Rocks. Slinkies. Bomb Pops. Barbies. Playing on the tire swing hanging from my best friend’s big Willow tree across the street.
Freedom. Discovery. Music drifting through open windows on a lovely Spring day.
Mom and Dad doing card night with their friends on a Friday night, drinks, laughter and fun – I couldn’t wait to be a grown up.
Why This Moment Matters
“Best of My Love” marked the Eagles’ transition from country-rock darlings to mainstream superstars.
And somewhere in West Hollywood, over crispy chicken and spicy pasta, two musicians were simply trying to make sense of love – and life in the fast lane.
If this episode brought back a memory, a melody, or a moment — share it in the comments. What song instantly takes you back to 1975?
Until next time…
Stay groovy. Take it Easy.💋✨
🎥 Watch + Listen + Read
Let’s cook. Let’s listen. Let’s remember. This episode comes to life across the Groovy Eats universe:
FAQ: The Eagles, “Best of My Love” (March 1975) & Dan Tana’s Recipes
What is Groovy Eats Episode 3 about?
Groovy Eats Ep3 | March 1975 explores how the Eagles’ first #1 hit, “Best of My Love,” helped define the SoCal Sound—and recreates two dishes linked to the band’s late-night songwriting era: Chicken Parmigiana and Penne Arrabbiata inspired by Dan Tana’s in West Hollywood.
When did “Best of My Love” reach #1?
“Best of My Love” reached #1 on the Billboard Hot 100 in March 1975 (peak week: March 1, 1975), becoming the Eagles’ first chart-topping single.
Who wrote “Best of My Love” by the Eagles?
“Best of My Love” was written by Don Henley, Glenn Frey, and J.D. Souther.
What is the meaning behind “Best of My Love”?
Although it’s often played as a romantic song, “Best of My Love” is a melancholy breakup ballad—a reflection on a relationship falling apart despite both people trying and giving their “best.”
Is “Best of My Love” actually a breakup song?
Yes. “Best of My Love” is widely interpreted as a breakup song, focusing on emotional distance, miscommunication, and the quiet realization that love alone isn’t enough to hold two people together.
Which Eagles album is “Best of My Love” on?
“Best of My Love” appears on the Eagles’ 1974 album On the Border, released as a single later and rising to #1 in 1975.
Why is March 1975 important in Eagles history?
March 1975 marks the Eagles’ transition from country-rock favorites into mainstream superstars, with “Best of My Love” proving they could dominate pop radio—setting the stage for later hits and the band’s evolution into classic rock icons.
What is the “SoCal Sound” and how did the Eagles shape it?
The SoCal Sound (Southern California Sound) refers to the polished, harmony-rich blend of folk-rock, country-rock, and pop that dominated 1970s radio. The Eagles shaped it through tight vocal harmonies, melodic songwriting, and California storytelling, bridging country roots and mainstream rock appeal.
Who did the Eagles collaborate with in the 1970s LA scene?
The Eagles’ early-to-mid 70s orbit included collaborators and peers such as Jackson Browne, J.D. Souther, Joni Mitchell, and Linda Ronstadt, all central to the Laurel Canyon / West Coast rock ecosystem.
What is Dan Tana’s and why is it connected to the Eagles?
Dan Tana’s is a legendary Italian-American restaurant in West Hollywood, known for old-school Hollywood ambience and classic red-sauce dishes. It’s associated with the Eagles because Henley and Frey were regulars and were known to write and workshop ideas there during their 1970s rise.
Did the Eagles write songs at Dan Tana’s?
The Eagles are famously linked to Dan Tana’s as a creative hangout—a place where they observed LA relationships and nightlife and developed ideas that influenced their songwriting during the mid-70s.
What did the Eagles eat at Dan Tana’s?
The Eagles are often associated with Dan Tana’s classic Italian-American staples, especially Chicken Parmigiana and late-night bowls of Penne Arrabbiata, plus other old-school menu favorites like Caesar Salad, garlic bread and vodka tonics and red wine – typical of the restaurant’s early-mid 70s era.
What makes Dan Tana’s-style Chicken Parmigiana different?
Dan Tana’s-style Chicken Parmigiana emphasizes a thin, crispy cutlet and an old-school plating technique: sauce on the bottom, chicken on top, then a moderate amount of marinara and melted mozzarella—so the crust stays crisp.
What is Penne Arrabbiata and why is it called “angry”?
Penne Arrabbiata is a spicy Italian pasta sauce made with garlic, olive oil, tomatoes, and crushed red pepper flakes. “Arrabbiata” means “angry” in Italian, referring to the heat from the chili.
How do you make authentic Penne Arrabbiata at home?
For an authentic version: sauté garlic and red pepper flakes in olive oil, add crushed San Marzano tomatoes, simmer until thick, then toss with al dente penne and finish with parsley and Pecorino Romano or Parmesan cheese.
What should I serve with Chicken Parmigiana and Penne Arrabbiata?
Great pairings include a simple Caesar salad, garlicky sautéed greens, or roasted broccoli, plus warm Italian bread for the extra sauce. For drinks, a red Italian wine (Sangiovese or Chianti-style) pairs beautifully with both dishes.
What are the key takeaways from Groovy Eats Ep3?
“Best of My Love” was the Eagles’ first #1 hit in March 1975
The song’s meaning is more heartbreak than romance
The Eagles helped define the SoCal Sound and soft rock era
Chicken Parmigiana + Penne Arrabbiata capture the 1970s West Hollywood vibe
The Eagles Best of My Love meaning, March 1975 Billboard #1, Birth of the SoCal Sound, Dan Tana’s West Hollywood, Chicken Parmigiana recipe, Penne Arrabbiata recipe, Eagles On the Border album, Eagles 1975 history, Laurel Canyon music scene, Don Henley Glenn Frey, 1970s soft rock history, Adult-oriented rock origins, Classic rock food culture, SoCal sound 1970s
This episode, we’re traveling back to 1972 —
a year full of soul, romance, softness, and slow living.
It was a time when music set the mood,
dinner was an event, and meals were meant to be shared —
not rushed.
Each episode in Groovy Eats Season 1 takes you back in time, to a specific moment in the ’70s, pairing the songs people loved with the food they were cooking, and the memories that still linger.
So light a candle,
let the record play,
and cook with me
through this amazing decade — one groove at a time.
Groovy Eats I Episode 2 :: February 1972
February 1972 was a moment in time when romance felt slower, dinners felt intentional, and music seemed to wrap itself around everyday life.
It was the heart of the early 1970s—a cultural pause between upheaval and excess—when people turned inward, lit candles at home, and let soul music set the mood.
Watch the Groovy Eats Valentine’s Day cooking show episode – now on YouTube!
And you can also listen to the Groovy Eats full podcast episode on Spotify, Apple, iHeart or Amazon with more details on the 1972 era, culture, food, fashion, the artist Al Green and the soul music obsession of the early 70s.
Valentine’s Day wasn’t about reservations or prix-fixe menus yet. It was about staying in, cooking something special, and letting the record play all the way through.
That feeling is exactly what inspired my Groovy Eats Episode 2 – a Valentine’s Day Journey back to February 1972, built around one unforgettable song and a classic, elegant menu to set the mood.
The Sound of February 1972
The number-one song in America the week of February 12, 1972 was “Let’s Stay Together” by Al Green. One of the sexiest songs ever – and my absolute favorite to listen (and sing!) to when the lights are dim, the candles are glowing, and a glass of red wine in hand is a necessity.
Al Green is a legendary American singer and pastor, iconic for his smooth soul hits in the 1970s and famous for his distinctive falsetto and soulful, emotional grooves.
His hit song “Let’s Stay Together” wasn’t flashy.
It didn’t rush.
It lingered.
Soul and R&B in the early ’70s shifted toward intimacy, and Al Green’s voice felt personal, almost conversational, like it was meant for one listener at a time.
At a time when the world was craving reassurance, this song became an anthem of commitment, tenderness, and choosing love—again and again.
This was music people cooked to.
Danced slowly to. Stayed together to.
What Was Happening in the World in 1972
1972 was a defining, transitional year in the cultural era of the early 1970s, marking a shift from the counterculture idealism of the 1960s toward a more fragmented, individualistic, and cynical social landscape. It was a year characterized by the peak of glam rock, the rise of “me decade” individualism, the intensification of social movements like feminism, and a growing skepticism toward authority.
The early 1970s marked a cultural softening. After the turbulence of the late ’60s, people craved comfort, beauty, and connection.
Homes became sanctuaries. Entertaining moved indoors. Dinner parties became candlelit and glamorous—but still deeply personal.
“1972 was a transitional “vibes” year: it was less about collective peace-and-love and more about individual expression, fashion, and the start of a more cynical, media-driven culture.”
1972 beauty
In February 1972, American hair and beauty trends moved toward a “soft, natural” aesthetic, emphasizing healthy, glowing skin, long hair with soft layers, or chic, short, blunt-cut styles inspired by icons like Liza Minnelli.
Makeup embraced bronzed, sun-kissed looks with sunburnt orange blush or peach creamy blush, and terracotta pinky brown or berry toned lips,
while hair featured long, straight styles or feathered, soft fringes. The look was a bridge between the heavily made-up 1960s and the upcoming disco era, heavily influenced by naturalism, individual experimentation, and a bronzed, healthy glow.
1972 jewelry
The 1970s marked an era of self-expression, rebellion, and innovation in fashion and jewelry. As the world embraced the counterculture movement, disco fever, and the rise of feminism, jewelry reflected this cultural shift with bold designs, unconventional materials, and a spirit of freedom. The decade was a melting pot of styles, blending natural motifs with futuristic experimentation.
1972 jewelry is characterized by bold, sculptural designs, yellow gold, and natural earthy elements reflecting early 1970s fashion.
Key jewelry trends included chunky chains, large pendants, turquoise, and geometric shapes inspired by modernist art. Notable 1972-specific pieces include Monet’s “Bella” tassel necklace, Avon’s floral/filigree collections, and sophisticated, gold jewelry from designers like Andrew Grima.
1972 Fashion
According to Harper’s Bazaar, “The ’70s differentiates itself as a decade in style due in part to an emphasis on tailored silhouettes, ease in style, and the Halston effect.”
“Dresses made by the legendary designer are set apart due to his keen eye for simplicity and languid fabrications including cashmere and ultra-suede. The ’70s was about the woman wearing the clothes and not the other way around.”
“From flares and bell sleeves to shearling coats and miniskirts, the era birthed an eclectic mix of style influences that evolved over a ten year span. Style icons like Jane Birkin and Bianca Jagger helped with the rise of disco and an unabashed embrace of glamour.”
For our Groovy Eats 1972 Valentine’s Day celebration, we’re channeling an era when dinner parties weren’t just meals — they were immersive experiences steeped in rich texture, soul, and style. In the early ’70s, table settings blended warmth and elegance with bold, tactile details: think soft linens layered with velvets and satins, glowing candlelight reflected in ruby and amber glassware, and ornamental brass or gold accents that caught every flicker of flame.
Tablescapes from this period favored lush floral centerpieces, dramatic candle arrangements, and vintage crystal — all designed to create a mood of intimacy and decadence that mirrored the soulful R&B and romantic ballads spinning on vinyl. Those special touches — from saturated color palettes and handcrafted glassware to tactile metals and organic floral elements — aren’t just decoration; they’re an invitation to slow down, savor every bite – and fall in love all over again at the table.
The 1972 Valentine’s Day Menu
For this episode, I created a 1972-style Valentine’s Day dinner inspired by the era’s love of continental cooking—rich sauces, simple ingredients, and a little drama at the table. Together, these dishes tell the story of 1972—romantic, intentional, and unhurried.
Food that wasn’t just eaten, but experienced.
🥩 Classic Steak Diane (1972-Style)
Steak Diane was the romantic dinner-party dish of the era. Often finished table side and then flambéing and basting it in a luxe cognac sauce, it combined elegance with performance. Butter, mushrooms, Dijon, Worcestershire, cream, and brandy came together in a sauce that felt indulgent and celebratory.
Its history is debated, with possible origins in London, Belgium, and New York City. The “Diane” part refers to Diana, the Greco-Roman goddess of the hunt, and “à la Diane” sauces were typically served with venison and other game meats in London restaurants in the early 1900s. It was New York City hotels that popularized the flambéed steak version mid-century from 1942-1967.
This was a dish you made when the occasion mattered.
theartfulgourmet
Steak Diane 1972-style
Steak cooked Diane-style has come to mean sautéing sirloin or filet mignon in butter and then flambéing and basting it in a luxe cognac sauce. Its history is debated, with possible origins in London, Belgium, and New York City. The "Diane" part refers to Diana, the Greco-Roman goddess of the hunt, and "à la Diane" sauces were typically served with venison and other game meats in London restaurants in the early 1900s. It was probably New York hotels that popularized the flambéed steak version mid-century from 1942-1967.
Pat dry and season the steaks generously with salt and cracked black pepper.
Heat the olive oil and 1 tbsp butter in a heavy skillet over high heat until almost smoking.
Sear the steaks on one side until browned for 1 minute, then flip and sear for 45 seconds for medium-rare.
Remove steaks from the pan, transfer to a plate and tent loosely with foil.(Steak Diane is meant to be tender and pink—do not overcook.)
Sauté the Aromatics
Lower the heat to medium.
Melt the remaining 1 tbsp butter to the skillet, followed by the shallots and garlic.
Sauté for about 1 minute, just until fragrant.
Add the mushrooms, season with salt and pepper and cook 2-3 minutes, until lightly browned and softened.
The Flambé (Optional but Very 1972)
Pour in the brandy or Cognac.
If flambéing:Remove pan from the heat and tilt the pan slightly - carefully ignite the vapors with a long match and let the flames die down.
If not flambéing:Allow the brandy to simmer for 1 minute to cook off the alcohol.
Finish the Sauce
Stir in the Dijon mustard and heavy cream; simmer gently for 1–2 minutes, until the sauce thickens enough to coat a spoon.
Whisk in the Worcestershire sauce and veal / beef demi-glace; stir together.
Taste and adjust seasoning with salt and pepper.
Return the Steaks
Add cooked steaks and any accumulated juices to saucepan and turn to coat. Simmer until heated through, about 1 minute.
Serve Immediately
Plate the steaks and spoon the mushrooms and sauce generously over the top.
Finish with chopped parsley or chives.
Serve hot, with candles lit and music playing softly.
Notes
🍷 Very 1972 Serving Notes
Pair with a red Burgundy, Bordeaux, or Cabernet Sauvignon
Serve with:
Green Goddess salad
Buttered green beans or asparagus
A simple baked or mashed potato
This dish was often finished tableside for guests—don’t be shy about the drama
✨ Why This Recipe Is So 1972
Butter + cream = elegance
French-inspired but home-cooked
Steak as celebration
Flambé as theater
Romance without rushing
🥬 Green Goddess Salad (1972-Style)
Creamy, herb-heavy, and unapologetically rich, Green Goddess dressing was everywhere in the early ’70s. Made with mayonnaise, sour cream, anchovies, parsley, chives, and tarragon vinegar, it was considered continental and sophisticated, and relied heavily on fresh herbs for its vibrant color.
Typically served over crisp iceberg or Bibb lettuce—and always chilled—this salad balanced the richness of the main course and set the tone for an elegant evening. I like to serve it with extra chopped parsley and chives and basil over the top, and some sliced hard boiled eggs and cucumbers, and freshly cracked sea salt and pepper for a little extra.
theartfulgourmet
Green Goddess Salad (1972-Style) with Creamy Herb Dressing
The traditional 1920s Green Goddess salad was created in 1923 by Executive Chef Philip Roemer at the Palace Hotel in San Francisco to honor actor George Arliss. Unlike modern versions, the original dressing was rich, savory, and centered around anchovies and tarragon.In 1972, the Green Goddess had evolved from its 1920s hotel origins into a quintessential California-style favorite dish. It was characterized by a move toward the electric blender for a smoother, neon-green finish and the inclusion of trendy "health food" additions like avocado and Bibb lettuce.This salad is pure continental 1970s nostalgia. 🕯️🥬✨
1tbspFresh tarragon (essential for that retro flavor)
1tbspTarragon vinegar (or white wine vinegar)
1/2garlic clovefinely minced
1small avocado (very 70s Cali style twist)sliced or chunks
The Salad (1972 Presentation)
1large head of Iceberg lettuce, cut into wedges or Bibb lettuce leaveschilled
Extra chopped chives or parsley, basil leavesfor garnish
1/2avocado, slices or chunks for garnish (optional)
Optional Garnishes (Very 1972)
Canned white asparagus spears(optional)
Halved hard-boiled eggs(optional)
Cherry tomatoes (sparingly — iceberg was the star)(optional)
Method
Green Goddess Dressing
Combine all ingredients in a blender.
Pulse until completely smooth and a pale, uniform green.
Chill for at least 30 minutes to let the flavors meld.
Make the Salad
Chill the Lettuce - Crisp, cold lettuce was essential — refrigerate before serving.
Arrange - Place iceberg wedges or Bibb leaves on chilled plates.
Dress Generously - Spoon the Green Goddess dressing over the top — this was not a light drizzle.
Garnish - Finish with chopped chives and parsley (add white asparagus spears, hard boiled eggs or cherry tomatoes if desired - truly retro)
Notes
Serving Notes + Why This Is So 1972
Mayonnaise + sour cream base
Anchovies for “continental” depth
Iceberg lettuce as the hero
Creamy, herbal, unapologetic
Served cold, crisp, and generously dressed
Perfect alongside Steak Diane
Pairs beautifully with red wine
Often served as a starter course at dinner parties
Best prepared ahead of time
🍓 Chocolate-Dipped Strawberries
Chocolate-dipped strawberries were a relatively new commercial sensation in 1972, having been popularized only a decade earlier in Chicago.
Simple, glossy, and timeless, chocolate-dipped strawberries were the ultimate romantic dessert of the era and considered upscale and luxurious. In true 1970s fashion, a touch of vegetable shortening was added to the melted chocolate for that smooth, candy-shop shine.
No fancy decorations. Just strawberries, melted, glossy chocolate, and luxurious LOVE, baby.
theartfulgourmet
Chocolate-Dipped Strawberries
Chocolate-dipped strawberries were a relatively new commercial sensation in 1972, having been popularized only a decade earlier in Chicago.
1tbspvegetable shortening (like Crisco)or sub coconut oil
Equipment
1 Double Boiler optional (can also use a stainless bowl over pot of boiling water)
Method
Prepare the Strawberries
Wash the strawberries and dry them completely with paper towels.
Any moisture will cause the chocolate to seize — dry berries are essential.
Melt the Chocolate
Set up a double boiler (or place a heatproof bowl over gently simmering water).
Add the chocolate and shortening.
Stir slowly until melted and perfectly smooth. Do not rush this step — low heat keeps the chocolate glossy.
Dip
Hold each strawberry by the stem or leaves.
Dip into the chocolate, swirl gently to coat,
then lift and allow excess chocolate to drip back into the bowl.
Set
Place dipped strawberries on a tray lined with wax paper or parchment.
Refrigerate for about 30 minutes, until the chocolate is just set.
Serving Notes (Very 1972)
Serve chilled on a simple platter.
Often presented at the table after dinner with a glass of wine or champagne.
No fancy decorations — just glossy chocolate and fresh berries.
Best enjoyed the same day.
Notes
To make perfect chocolate-dipped strawberries, the most critical step is ensuring the berries are bone-dry; even a drop of water can cause the chocolate to "seize" and become lumpy.
Use fresh, firm berries with long stems for the best results.
Vegetable shortening was the 1970s secret to that smooth, glossy, candy-shop finish.
Why This Era Still Resonates
What makes February 1972 so powerful isn’t just the food or the music—it’s the feeling.
Romance wasn’t loud.
It wasn’t rushed.
It lived in the details.
Cooking at home.
Pouring the wine.
Choosing to stay.
Food and music have a way of imprinting memory long before we realize it. Even in very early childhood, the mood of a moment can linger—and that warmth is something we still crave today.
I was only 3 years old in 1972, but I still remember a few things and the first place I lived, and I had an Easy Bake Oven which was all the rage.
Yes. I got started cooking at an early age- and those mini chocolate cakes baked and served warm, fresh out of the oven – were absolutely groovy.
Cook Along with Groovy Eats
This episode of Groovy Eats brings together music, food, culture, and memory—one decade, one song, and one dish at a time.
If you’re craving a Valentine’s Day that feels slower, more romantic, and more meaningful, this menu is an invitation to step back into 1972.
Light a candle.
Let the record play.
And cook something special for someone you love.
Watch & Listen
📺 Watch this Groovy Eats Episode 2 cooking video on YouTube (coming out this week!) 🎙️ Listen to the podcast episode on Spotify, Apple, Amazon + iHeart (coming this weekend!) 💻 Read the Substack essay for more 1972 inspo and story
If this episode took you back in time, stirred up good memories, or inspired you to create your own candlelit Valentine’s dinner—leave a comment below and tell me:
What song instantly brings you back to a moment you’ll never forget?🎤
And don’t forget to like 👍comment 💬 share👇🏻 and subscribe 🔔to Groovy Eats for more episodes cooking through the decades—one groove at a time.
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