This weekend, for my husband’s 33rd birthday, I decided to borrow a fun idea from Sara Bonisteel at the Epi-Log and prepare a dinner of recipes from the year he was born. Bonisteel used the issue of Gourmet magazine from her birth month, but rather than tracking down the June 1978 issue I decided to use recipes from The New York Times. Even before I saw Bonisteel’s post, I had been kicking around the idea of throwing a series of decade-specific dinner parties inspired by The Essential New York Times Cookbook, Amanda Hesser’s excellent and weighty collection, which I received for Christmas last year. It contains recipes from throughout the Gray Lady’s history, along with lots of other fun information like timelines and suggested menus. I didn’t like the sound of any of the 1978 recipes from the cookbook, though, so I went to the newspaper’s searchable online archive. Because I am a few (ahem, seven) years older than my husband, I actually remember 1978 pretty well. My mother was clearly not cooking from the Times—her repertoire of fried tacos, baked cheese spaghetti and sloppy joes was shockingly absent from the archive.