Retro Recipes: Vintage Dishes with a Modern Twist by Bobby Hicks

With everything retro and vintage coming back into fashion, the cookbook Retro Recipes: Vintage Dishes with a Modern Twist by Bobby Hicks published by The Countryman Press, a division of W.W. Norton & Company, Inc. hits all the right notes and is available at bookstores on June 2, 2026. The 240-page cookbook has great retro recipes (and even better stories about them) that will take you from Starters, Greens & Things, all the way through to Essentials, Extras & Everyday Skills. Happy cooking!

To say that I have a large collection of cookbooks would be understatement as my bookshelves contain close to or over 300 cookbooks (I gave up counting them). Some I have collected, some were given to me, and some were my mother’s, some were Edward’s mother’s, some were my grandmother’s, and a few are ones that I wrote.

What attracted me to Retro Recipes Vintage Dishes with a Modern Twist by Bobby Hicks, was his fun approach to cooking, as well as the interesting vintage recipes that he has collected, put a modern twist on, and told wonderful stories about their origins. Whether you like to cook, bake, or just read recipes (yes, there are many foodies that love to read cookbooks like other people enjoy reading novels), Bobby Hicks’ cookbook offers something for everyone.

The 240-page cookbook has interesting chapters, and begins with Starters, Greens & Things, followed by Breads & Sandwiches, Meats, Poultry, Seafood, Beverages, Sweets, Cakes & Pies, and concludes with Essentials, Extras & Everyday Skills. One of the interesting historical recipes from the chapter Starters, Greens & Things was the recipe for Hoppin’ John from 1840s, and the recipe for Vichyssoise (a staple in our house), and learning that the recipe can be traced to 1917!

Love to bake bread? Bobby has you covered with his Chapter on Breads & Sandwiches. As a New Englander, I was especially intrigued by his New England recipes for Anadama Bread (circa 1910s), Boston Brown Bread (circa 1920s), and Parker House Rolls (circa 1870s), to name but a few of the mouthwatering recipes that had me wanting to get up from my computer and whip some up right now.

Each chapter offers many delectable recipes and if desserts are your thing, you will want to make Bobby’s recipe for Key Lime Pie from the 1930s from the chapter: Sweets, Cakes & Pies. I love the story about the origin of this recipe almost as much as the actual recipe!

Key Lime Pie

Key Lime Pie by Bobby Hicks
1930s
Makes 8 Servings

Key Lime Pie by Bobby Hicks, excerpted from Retro Recipes: Vintage Dishes with a Modern Twist. Copyright © 2026 by Robert Hicks II, Photographs © Keiko Groves. Illustrations © by Brandon Cambell. Used with permission from the publisher, The Countryman Press, a division of W. W. Norton & Company, Inc. All rights reserved.

Bobby notes, “As a Florida native, I must include one of the most celebrated desserts in American history; key lime pie. Not only is it one of my favorite pies, but it’s also one of the simplest to make. Traditionally, the base consists of key lime juice, condensed milk, and eggs. In my version, I elevate the classic recipe by using cooking techniques that allow for more control, specifically by making a delicious lime curd. Additionally, I prefer to use Italian meringue instead of the traditional French meringue for its marshmallow-like texture, especially when toasted with a brûlée torch.” 

“The history of key lime pie is quite mysterious, with several theories about its origins. One story is that it was created by coastal sponge fishermen who would snack on stale bread, condensed milk, and lime juice. Another theory posits that a private chef invented it for a wealthy client in the mid-1800s. The most compelling theory I’ve come across is that it was developed in the 1930s by the Borden brand, known for its sweetened condensed milk. They had already created a recipe for “magic lemon cream pie,” discovering that when lemon juice was combined with egg yolks and their sweetened condensed milk, it would curdle and set without the need for heat. They later tested this method using lime juice, and the rest is history.” 

“As someone who is quite particular about my key lime pie, I can confidently say that this version is my favorite. Though it requires more effort than what my grandmother used to put in, it will surely become your go-to recipe.” 

For the Crust

For the Filling

For the Italian Meringue

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. To make the crust, in a large bowl, combine the graham cracker crumbs, granulated sugar, brown sugar, salt, and melted butter and mix well. Transfer the mixture to a 9-inch pie pan and firmly pack the crumbs into the bottom and sides using the bottom of a measuring cup. Bake for 10 minutes, then allow to cool completely.
3. To make the filling, pour an inch or two of water into a medium saucepan and bring to a boil. In a heatproof bowl, whisk together the cornstarch and water to make a slurry. Add the lime juice, eggs, egg yolks, granulated sugar, and brown sugar and mix well. Place the bowl on top of the pot of boiling water and continue to cook until the custard reached about 170 degrees Fahrenheit (75 degrees Celsius) and is thick enough to coat the back of a spoon. Remove from the heat and gradually incorporate the cold butter, whisking after each addition to emulsify the lime curd. Allow to cool.
4. To make the Italian meringue, combine the sugar and water in a small saucepan and cook over medium-high heat until it reaches the “soft ball” stage, 240 degrees Fahrenheit (116 degrees Celsius), 10 to 15 minutes. While it is cooking, add the egg whites, cream of tartar, lemon juice, and salt to a stand mixer fitted with the whisk attachment. Whisk on high speed until medium peaks form, then slowly pour in the hot syrup while it is running, until you get the desired stiffness and the bottom of the bowl is cool to the touch. Transfer the Italian meringue to a piping bag fitted with a large pastry tip.
5. Add the lime curd to the cooled graham cracker crust, evenly spreading with an offset spatula. Top the pie with the Italian meringue. To brown the meringue, either slip the pie under the broiler for several minutes or carefully use a brûlée torch.
6. I prefer to freeze the pie and serve it cold. Alternatively, you can allow the pie to chill in the refrigerator for an hour, or until it is set. Grate some lime zest over the top, garnish with lime slices if desired, and serve.

Bobby writes, “Note: I like to use a small pinch of flaky salt on top as well. Each bite plays on your palate, offering a sweet, salty, and sour experience, which is way more fun.”

If you are looking for a cookbook with great retro recipes and fabulous stories about them, Retro Recipes Vintage Dishes with a Modern Twist by Bobby Hicks will be a perfect fit. Why not cook or bake something retro and have some fun, with or without wearing vintage clothing. Happy cooking!

About the Author

“Bobby Hicks is a self-taught cook, videographer, and creator of the viral Retro Recipes Kitchen series, where he revisits vintage recipes and food trends from the early 1900s through the 1970s. A former bartender turned culinary historian, Hicks’ work bridges nostalgia and creativity, transforming forgotten dishes into culinary storytelling that millions have come to love online. His signature mix of curiosity, humor, and authenticity has earned him a devoted following across social media. He lives with his partner Keiko Lynn in South Florida.”

Retro Recipes Vintage Dishes with a Modern Twist by Bobby Hicks
Publisher: W. W. Norton/Countryman Press
Hardcover: $35 USD
ISBN: 9781324117254
Website: www.wwnorton.com
Facebook: www.facebook.com/wwnorton/
Instagram: www.instagram.com/w.w.norton/ @w.w.norton

Follow Bobby Hicks on Instagram and Tik/Tok: @RetroRecipesKitchen

Retro Recipes Vintage Dishes with a Modern Twist by Bobby Hicks is available for purchase on: Amazon, Barnes & Noble, and others.

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