comfort food - The Artful Gourmet

January 30, 2026March 8, 2026

Groovy Eats Ep 1 | January 1978 :: Chicken Divan + Baby Come Back

Welcome to Groovy Eats – our new YouTube show + Podcast that goes back in time, pairing retro music + recipes from the 70s, 80s and 90s 🎶 ⭐

Episode 1 | January 1978 :: Chicken Divan, “Baby Come Back,” + the Comfort of Simple Times

Some years stay with you forever.
For me, 1978 is one of them.

Kristen, Jen and Dad — Me, my Sister Jen and Dad

January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.

That’s the spirit behind Groovy Eats Episode 1, my long awaited, brand new cooking show series. Each episode I’ll be pairing a #1 retro hit from the week with a beloved retro recipe from that same time period. Groovy Eats is all about letting food and music do what they do best – take us back in time, bring back the good memories, and take us home.

The Song That Sets the Mood: “Baby Come Back”

The #1 song this week in January 1978 was “Baby Come Back” by Player —

Baby Come Back Player — Baby Come Back by Player

a smooth, emotional soft-rock anthem that helped define the late ’70s “yacht rock” era. It remained #1 on the charts for 6 weeks in January and February 1978, along with other Yacht Rock and soft rock bands like the Bee Gees, Paul Simon, Ambrosia, Fleetwood Mac, and Styx.

Billboard Top 100 - January 1978 — Billboard Top 100 – January 1978

“Baby Come Back” is a song about lost love, longing, regret, and hope — wrapped in gentle harmonies and that unmistakable mellow groove. It didn’t demand attention. It earned it. And it remains one of my favorite 70s love songs today.

For me, this song instantly brings back memories of an epic and unforgettable five-week family road trip in the Summer of 1978 from New York to California and back.

Kristen and Jenni 1978 — Me and my sister Jen on roadtrip out West 1978

I was 8 years old and my family packed me and my sister up in the back of a truck, with a hitch and an RV – and we adventured off into the unknown to the wild wild West.

1of21

Long highways, crossword puzzles, campfires and marshmallows, hiking and exploring nature, panning for gold, salt flats in Salt Lake City, feeding Prairie Dogs in the Badlands, walkie talkies, Seattle, Mount Rushmore, geysers in Yellowstone Park, desert sunsets, and the radio always on.

This music was the soundtrack to childhood freedom — when life felt simple and wide open. Yacht Rock was king and something that always reminds me of that trip and the memories with my family as we traveled out West, without a care in the world.

The Dish That Brings It All Back: Chicken Divan

If the song sets the emotional tone, Chicken Divan sets the table.

Chicken Divan Hotel Parisien

Originally created in the early 1940s by Anthony Lagasi, chef at at the elegant Divan Parisien restaurant at Hotel Chatham in New York City, Lagasi had created a baked dish using chicken and broccoli in a rich bechamel sauce, creating the casserole we now know as Chicken Divan. It eventually made its way into American home kitchens — and by the 1970s, it was a full-blown casserole classic that everyone loved.

Chicken Divan

Creamy. Cozy. Comforting.
It was the kind of dish that felt “fancy” but familiar — perfect for family dinners and dinner parties alike.

Mom and Dad 1970s

This was a recipe my mom made for us, and when it was in the oven, you knew dinner was going to be good. It meant everyone was home. It meant we were sitting down together.

Chicken Divan

The casserole features chicken, broccoli, and a creamy curry sauce with a little lemon and wine added for flavor, topped with Cheddar cheese, buttery parmesan panko breadcrumbs and slivered almonds, all baked in the oven for a delicious and easy weeknight retro dinner the family will love.

This cozy and delicious casserole only takes about 30-45 minutes to make from start to finish, and you can make it ahead of time and reheat it in the oven or microwave leftovers, or cover it well in plastic wrap/foil and freeze it for later.

The recipe below is the shortcut version that my Mom used to make in the 70s-80s but if you have time and the desire – you can choose to make a creamy Mornay sauce in place of the Cream of Chicken Soup and mayo if you’re feeling fancy.

Side Note: A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.

Please enjoy this luscious curry chicken cheesy broccoli delight – and let’s go back in time to 1978 – when life was good.

Chicken Divan (Late-’70s Casserole Style)

A true “Retro Metro” staple — exactly how it was loved in 1978.

Chicken Divan

Chicken Divan was a A “Retro Metro” staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version I made in the recipe below, using condensed soup), often topped with buttered breadcrumbs and/or toasted almonds.

How it was typically served:
Over rice or buttered noodles with a green salad and crusty bread and a crisp white wine — very late ’70s “continental dinner party” vibes.

Chicken Divan (Late-’70s Casserole Style)

In January 1978, popular recipes centered on elegant "Continental" dinner party fare, hearty winter stews, and the burgeoning "gourmet-to-go" movement. This month saw the peak of French-inspired classics and the debut of unique internationally-influenced dishes that defined the late 1970s. Chicken Divan was a "Retro Metro" staple that remained highly popular in 1978. It consisted of chicken and broccoli smothered in a cheese-infused Mornay sauce (or the shortcut version using condensed soup), often topped with toasted almonds.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 people

Course: Main Course

Cuisine: American, French

Ingredients Method Notes

Ingredients

3 cups cooked chicken, chopped or shredded (rotisserie works well)
4 cups broccoli florets (or 2 (10 oz) packages broccoli spears), cooked until just tender
2 cans (10.5 oz each) condensed cream of chicken soup (or cream of mushroom)
1 cup mayonnaise
1-2 tsp lemon juice
1-2 tsp curry powder
1/4 cup dry white wine or a splash of sherry
1.5 cups shredded cheddar
4 tbsp grated Parmesan
1/4 cup panko or italian breadcrumbs
1 knob butter, melted for Parmesan Panko topping
1/2 cup sliced almonds

Method

Heat oven to 350°F.
Arrange broccoli in the bottom of a greased 9x13-inch baking dish. Top with chicken.
In a bowl, mix soup, mayonnaise, lemon juice, curry powder, and wine/sherry until smooth.
Spread sauce over the chicken and broccoli. Sprinkle with cheese.
Top with sliced almonds (and/or buttered crumbs).
Bake 25–35 minutes, until hot and bubbling. Let rest 5–10 minutes before serving.

Notes

How it was typically served in the 70s: over cooked rice or with buttered noodles (very “Continental dinner party” energy).

Garlic bread and a green salad are great sides. And a light crisp white wine like Sauvignon Blanc or Chardonnay pairs well, if you're feeling fancy.

You can make it ahead of time and freeze it for later. Simply let it thaw and bake at 350 degrees for 25-30 minutes.

Why Music and Food Are the Ultimate Time Machines

What I love most about this pairing is how effortlessly it transports you.

Baby Come Back Player

One song. One dish.
Suddenly you’re back in another decade — remembering the people, the places, the feeling of being safe and cared for.

Player

Food holds memory. Music unlocks it.

Dad, Jen and Mom

Dad, my Sister and Mom in 1978.

My childhood home in 1978 on Cherry Hill Lane, in West Webster NY .

That’s the heart of Groovy Eats — cooking through the decades, one groove at a time, and honoring the moments that shaped us along the way.

Groovy Eats

Watch & Listen 🎶🍽️

🎥 Watch the full episode ⁠on YouTube ⁠to groove out to the song and cook along with me

🎙️ Listen to the podcast episode on Spotify

✍️ Subscribe on Substack for weekly essays, behind-the-scenes stories, and Groovy Eats extras ⁠@artfulgourmet

🎶 Follow Groovy Eats, Kristen Hess and The Artful Gourmet on social media @artfulgourmet and on TikTok ⁠@foodiegirl87

🍽️ View Kristen’s Food Styling + Photography Portfolio + book your next food shoot at ⁠https://www.kristen-hess.com

🎤 Watch the original music video of Player performing⁠ ‘Baby Come Back’ on YouTube⁠

🎶 Listen to the song ‘Baby Come Back’ on Spotify

If this episode sparked a memory for you, I’d love to hear it. Leave a comment and tell me: What song or dish instantly takes you back to childhood?

The Artful Gourmet Podcast

🎥 And please don’t forget to share, like and subscribe so you never miss a post, cooking video or podcast episode of Groovy Eats and The Artful Gourmet. 🎤

Until then, peace out, and keep grooving, one bite at a time. 😀🌟🙌

More recipes you might enjoy

Beef and Mushroom Dumplings

Red Wine Bolognese Pappardelle

Low Carb Cheesy Enchilada Bake

January 3, 2026February 7, 2026

Beef Stroganoff Casserole: A Family Recipe, A Memory, A Song for Dad 💕

There are recipes we cook because we’re hungry.

And then there are recipes we cook because we miss someone.

Beef Stroganoff falls into the second category for me.

One year ago, on January 2nd, I lost my dad. And this dish—creamy, comforting Beef Stroganoff—was his favorite. My mom used to make it for our family dinners back in the 1970s, when evenings revolved around the table, music played softly in the background, and everyone was home.

Nothing fancy.

Just food made with love.

Every time I make this casserole now, I’m transported back to that kitchen. The smell of onions cooking in butter. Egg noodles steaming. A familiar song playing—“Ventura Highway” by America—floating through the house like sunshine.

Food has a way of doing that.

It brings people back.

The Story Behind This Beef Stroganoff

Beef Stroganoff has a long history, but like many classic dishes, it became something entirely its own in American home kitchens—especially during the 1960s and 70s.

In our house, it was practical and comforting. Ground beef instead of expensive cuts of steak. Mushrooms, sour cream, egg noodles. Sometimes served straight from the skillet, sometimes baked into a casserole so it stayed warm while everyone gathered.

It wasn’t just dinner.

It was routine.

It was togetherness.

It was my dad asking for seconds.

And the smiles on our faces as we enjoyed our delicious homemade meal together at the kitchen table.

This version honors those family dinners—the kind where no one rushed, where conversation mattered, and where love showed up night after night in the same familiar dishes.

Why I Still Make This Recipe

Grief has a funny way of showing up when you least expect it—sometimes in the quiet moments, sometimes while stirring a pot on the stove.

Making this Beef Stroganoff Casserole doesn’t feel sad to me. It feels grounding. It feels like connection. It feels like my dad is still nearby, leaning against the counter, waiting patiently for dinner. Or out on the patio listening to his favorite music while enjoying a dram of Scotch and a fine cigar.

If you’ve ever cooked a meal to remember someone, you understand.

And if this dish reminds you of someone you love, I hope you’ll make it for them.

1970s-Style Beef Stroganoff Casserole

A comforting, classic family dinner—perfect for sharing, remembering, and slowing down.

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 6

Ingredients

2 tablespoons butter

1 onion, chopped

2 cloves garlic, minced

1½ pounds ground beef

8 ounces mushrooms, sliced

2 tablespoons all-purpose flour

1 cup beef broth

1 cup sour cream

1 teaspoon Dijon mustard

Salt and pepper, to taste

8 ounces egg noodles, cooked and drained

Instructions

Preheat the oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.

Add the ground beef and mushrooms. Cook until the beef is browned and the mushrooms are tender. Sprinkle the flour evenly over the mixture and stir well to combine.

Slowly pour in the beef broth, stirring constantly to create a smooth sauce. Reduce heat to low and simmer for about 5 minutes, until thickened.

Remove from heat and stir in the sour cream, Dijon mustard, salt, and pepper. Add the cooked egg noodles to a greased casserole dish and pour the beef mixture over the top. Stir gently to combine.

Bake uncovered for 30 minutes, until hot, bubbly, and lightly golden around the edges. Serve warm and enjoy.

Nutrition (Approximate)

Calories: 450 Fat: 23g Carbohydrates: 32g Protein: 30g

Serving Notes & Variations

– Serve with a simple green salad or buttered peas for a true retro dinner.

– Leftovers taste even better the next day.

– This casserole freezes beautifully for future comfort meals.

A Song to Cook By

While this dish bakes, I always play “Ventura Highway” by America. It’s one of my dad’s favorite songs—and now forever tied to this recipe. Music, like food, has a way of holding memories gently. And transporting us back in time to happy memories of the people we loved and cherished the most in our lives.

👉🏻 Download printable recipe PDF

(Perfect for your recipe binder or to pass down as a family keepsake)

Food as Comfort

Food doesn’t fix grief—but it can soften it and comfort us when we miss them the most.

If this recipe brings you comfort, or reminds you of someone you love, I’d be honored if you shared your memory in the comments. We carry people forward in so many ways—and sometimes, it’s through the meals we keep making.

This one’s for you, Dad. 🤍

Ventura Highway, America 1975

1970s Spotify Playlist to listen to while cooking this recipe 🌟

December 13, 2025December 17, 2025

The Story of Tarte Flambée: Alsace’s Crisp, Smoky Flatbread Classic

What Is Tarte Flambée?

Tarte flambée is an ultra‑thin, flatbread baked fast at high heat until the edges ripple, char, and turn lace‑crisp. The classic toppings are:

Fromage blanc and crème fraîche blended into a tangy, spreadable base
Paper‑thin onion slices
Lardons or thick‑cut bacon, lightly rendered
Roasted vegetables
A whisper of nutmeg, black pepper, and sometimes chives

It is served bubbling hot, and meant to be shared with cold crisp Dry Riesling, Sylvaner, Gewürztraminer, or a light beer.

Tarte Flambée is a delicious cross between a super thin crust pizza and a tart, originating in the Alsatian region of France. The German word Flammekeuche literally means “Flame Cake“, in French the term means “pie baked in flames”, due to the dish being cooked in a wood-fired oven. Tarte Flambée is typically made with creme fraiche and fromage blanc (a creamy soft French cow’s milk cheese) and then topped with lardons (pork fat) and onions, and other times made with Gruyere or Muenster cheese or mushrooms. This lovely recipe is made with pumpkin, feta cheese and red onion topped off with some fresh thyme and cracked black pepper. Perfect for warming up a chilly Fall night. Serve with a crisp Alsatian wine such as a Dry Reisling or Gewürztraminer.

A Brief History: From Farmhouse Test Pie to Tavern Star

Hearth‑born origins: In Alsace, bakers and farmers once fired wood‑burning ovens only intermittently. Before loading loaves, families would press a thin sheet of leftover dough, smear it with fresh dairy, scatter onions and pork trimmings, and slide it into the blazing oven. This “test pie” checked the oven’s heat and gave everyone a snack while bread baked.
Cross‑border identity: Alsace’s borderland history shaped the dish. Its Germanic name, Flammekueche, reflects the region’s dialect and culinary ties. The French name, Tarte flambée, references the flames licking the crust as it bakes.
From home to winstub: By the 20th century, tarte flambée migrated from farm kitchens to winstubs—cozy Alsatian wine taverns—where it became a convivial staple, often arriving at the table on wooden boards, crisp enough to crackle.
Modern variations: Today you’ll find seasonal and creative toppings—mushrooms, Munster cheese, apples and cinnamon for a sweet version—but the “nature” (classic) remains the benchmark.

Tarte Flambée vs. Pizza

Dough and texture: Tarte flambée uses a lean, very thin dough (often without yeast) for a cracker‑like snap. Pizza typically relies on a yeasted dough with more chew and blistered air pockets.
Sauce: Instead of tomato, tarte flambée uses a tangy dairy base—part fresh cheese, part crème fraîche.
Toppings: Minimalism is the rule. Light scatterings preserve the dough’s fragility and fast bake.
Bake: It cooks quickly at high heat to achieve charred edges and a glass‑thin center.

Tarte Flambée with Squash, Bacon and Feta

Ingredients

1 box of puff pastry or pizza dough (store-bought or homemade)
1 small to medium red onion, sliced lengthwise
½ cup of white wine (Alsatian, such as Riesling or Gewürztraminer)
1 tablespoon butter
1 small pumpkin, sliced into very thin ribbons (or substitute butternut squash)
1 cup of fromage blanc (see recipe below)
⅓ cup crème fraîche (or sour cream)
¼ teaspoon ground nutmeg
A sprinkle of kosher salt and freshly ground black pepper
½ cup feta cheese, crumbled
Extra virgin olive oil
Fresh thyme

For the Fromage Blanc

¾ cup ricotta cheese
3 tablespoons plain yogurt
A pinch of salt

Instructions

Prepare the Fromage Blanc: Blend ricotta, yogurt, and salt in a blender until smooth. Transfer to a covered bowl and chill for at least 12 hours.
Marinate the Onion: Peel and slice the onion into thin strips. Marinate in white wine for approximately 20 minutes, then drain and pat dry.
Cook the Vegetables: Heat butter in a sauté pan over medium heat. Sauté pumpkin ribbons and marinated onions until slightly golden and soft, about 3–5 minutes.
Preheat Oven: Set your oven to 450°F (230°C).
Prepare the Dough: Roll out puff pastry or pizza dough very thinly on a floured surface. Transfer to a greased baking sheet or parchment-lined tray.
Assemble: Spread fromage blanc mixture evenly over the dough. Distribute sautéed pumpkin and onions on top, then sprinkle with crumbled feta cheese. Drizzle with olive oil and garnish with fresh thyme.
Bake: Place in the oven and bake for approximately 20 minutes or until edges are crisp and golden brown.
Serve: Garnish with additional thyme if desired, and serve hot alongside a glass of Alsatian white wine or crisp beverage of choice.

Yield: Serves four persons as a main course or appetizer.

Variations Worth Trying

Forestière: Add sautéed mushrooms and a touch of thyme.
Muenster: Swap part of the dairy base for soft, pungent Muenster cheese.
Vegetarian: Replace lardons with caramelized leeks or shaved zucchini.
Sucrée: For dessert, spread crème fraîche, top with paper‑thin apples, sugar, and cinnamon.

Pairings

Wine: Dry Alsatian Riesling, Gerwurztaminer or Pinot Blanc. The acidity cuts through the dairy and bacon.
Beer: Crisp pilsner or Kölsch.
Sides: Simple green salad with a mustardy vinaigrette.

Frequently Asked Questions

Can I make it ahead? Roll and par‑bake the crust 2–3 minutes, cool, then top and finish just before serving.
No fromage blanc? Use Greek yogurt strained 15–20 minutes. Keep it tangy and not too wet.
Gluten‑free option? Use a high‑quality 1:1 gluten‑free flour blend and roll gently between parchment sheets.

Other recipes you might enjoy:

Mississippi Pot Roast with Cheesy Cauliflower Mash

Balsamic Cranberry Chicken Pizza

Spinach Artichoke Chicken and Bacon Flatbread

3 Cheese Butternut Squash and Bacon Tart

tarte flambée, flammekueche, Alsace flatbread, tarte flambee recipe, Alsatian cuisine
fromage blanc, crème fraîche, lardons, wood‑fired flatbread, winstub, baking, holiday recipes, tarts, flatbread, bacon, squash, savory tarts