From Smithsonian:
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.
More here.
