There was a time when these foods got side-eyed, pushed around the plate, or accidentally left untouched. And now? They’re in regular rotation like nothing ever happened. Whether it was the texture, the smell, or just being eight years old with an attitude, something changed — and it wasn’t the food. These are the ones we circled back to quietly, without making a big deal about it. And somehow they taste better than we remember.
Cabbage Rolls
The words braised cabbage never thrilled anyone under the age of 30, and stuffed vegetables in general used to feel like someone gave up halfway through dinner. But cabbage rolls have survived for a reason — they’re filling, weirdly nostalgic, and better than they have any right to be. They’re basically the comfort food no one wants to admit to liking. If you’re still dodging boiled leaves, an unstuffed cabbage roll recipe gets the same flavor payoff with way less commitment.
Get the Recipe: Unstuffed Cabbage Rolls
Chicken Liver Pâté
There’s something about the phrase blended liver spread that makes childhood memories instantly resurface — and not in a heartwarming way. Chicken liver pâté was often served as a fancy appetizer at gatherings where the kids quietly pretended to enjoy it and adults loudly pretended it was gourmet. It’s rich, metallic, and bold in a way that most taste buds weren’t ready for until well into adulthood. But if you’ve come around to stronger flavors (or just stopped lying to yourself about liking plain crackers), pâté can actually be pretty luxurious. It pairs ridiculously well with toast, pickles, or something briny — or for something with a little more bite, try it with sharp, salty cheese crackers that won’t apologize for taking over the plate.
Get the Recipe: Cheez-Its Crackers
Refried Beans
The texture, the color, the way it clung to every inch of your plate — refried beans were a non-negotiable side dish that somehow made the rest of the meal feel like punishment. It didn’t matter if they came from a can or were allegedly homemade, they always looked like something your appetite wouldn’t recover from. And yet, here we are, full-grown adults voluntarily scooping them up with chips and pretending we always liked them. If the trauma still lingers, a layered option like this 7-layer dip keeps the beans in check while balancing them out with cheese, sour cream, guac, and everything else that makes beans less… noticeable. It’s like bean therapy — but with tortilla chips.
Get the Recipe: 7-Layer Dip
Deviled Eggs
Deviled eggs had an image problem growing up. They looked a little weird, smelled even weirder, and always seemed to show up on the wrong side of the buffet table. But somehow, they stuck around — probably because they’re creamy, salty, and easy to pop by the dozen. Now that we’ve all collectively grown some taste buds, it’s clear they were never the problem. If you’re still on the fence, try a version with a little kick, like buffalo deviled eggs — the heat distracts you from the texture until you realize it’s actually good.
Get the Recipe: Buffalo Deviled Eggs
Split Pea Soup
This one used to look like something scraped off a cafeteria tray, and no amount of crackers could fix that. It’s thick, murky, and suspiciously green — not a great combo when you’re eight. But underneath all that visual trauma is a soup that’s rich, smoky, and unexpectedly comforting. It’s also one of the few things that actually gets better the longer it sits. For a version that turns that old-school sludge into something cozy, this slow cooker split pea soup is a good place to start.
Get the Recipe: Slow-Cooker Split Pea Soup
Creamed Corn
This one was textural chaos for most kids — too sweet, too gloopy, and somehow always lukewarm. But if you think of it less like a vegetable and more like a side dish that’s masquerading as dessert, it starts to click. It’s creamy, buttery, and makes everything else on the plate feel more intentional. The grown-up version leans less on canned corn and more on baked, slow-cooked comfort. If you’re still not a fan, a Jiffy corn casserole or chicken corn soup hits the same note without going full mush.
Get the Recipe: Jiffy Corn Casserole & Chicken Corn Soup
Mushrooms
Mushrooms were always suspicious. They were squishy, earthy, and looked like something your older cousin dared you to eat. But they’ve managed to rebrand as the secret weapon in everything from risottos to soups — adding that umami depth everyone’s pretending to understand. Cook them right and they become meaty, rich, and totally unrecognizable from whatever came out of the can. If you’re still skeptical, a spoonful of Hungarian mushroom soup might finally win you over.
Get the Recipe: Hungarian Mushroom Soup
Creamed Spinach
There’s nothing like a pile of warm, wilted greens to ruin a perfectly good dinner for a kid. Creamed spinach was often bitter, overcooked, and somehow always soggier than expected. But with enough cheese, garlic, and cream, it transforms into something far less threatening. It works as a dip, a side, or even layered under baked chicken when you’re feeling functional. If you’re still unsure, try easing in with jalapeño spinach artichoke dip or a spinach chicken bake — it’s still spinach, just with better PR.
Get the Recipe: Jalapeño Spinach Artichoke Dip & Spinach Chicken Bake
Macaroni Salad
There was always something a little off about macaroni salad as a kid. The mayo was too much, the peas were weird, and cold pasta didn’t feel like it should be allowed. But now it’s a staple at every potluck, cookout, and “just bring something” event for good reason — it’s cheap, easy, and oddly addictive. If the traditional version still doesn’t hit, a cold cauliflower salad or tangy German potato salad might help you land somewhere in the middle.
Get the Recipe: Cauliflower Salad & German Potato Salad
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