Whether because of the retro fashion or the boardroom-to-bedroom drama, we can't get enough of this season of Mad Men. Though we observe the show's characters downing classic cocktails  more often than sitting down to dinner, food still plays a major part of the historical accuracy of the show, and the series nails 1960s American cuisine when it does feature dining moments. Here's a roundup of some classic dishes the men and women of Sterling Cooper Draper Pryce might nibble when they're not too busy stirring up trouble.
A decadent, almost dessertlike version of a fruit salad, the ambrosia salad usually contains pineapple, mandarin oranges, marshmallows, and coconut with a creamy agent (whipped cream, sour cream, or yogurt) to bind it all together.
Sponge cake topped with ice cream surrounded by baked meringue — better known as Baked Alaska — became popular in the 1960s as a showy dessert to impress your dinner guests.
A slow-braised beef recipe originally considered a peasant's dish in its native France, beef bourguignon became popular among the American set thanks to Julia Child 's Mastering the Art of French Cooking. The characters of Mad Men undoubtedly loved it for its liberal use of red wine!
Roger Sterling revels over a hotel's room-service beef Wellington, and if done well, the meal truly is an indulgent treat: a filet coated with pâté, then encased in puff pastry and baked.
Chicken à la King
Diced chicken and vegetables in a sherry cream sauce, chicken à la king became a popular home dinner entrée in the mid-20th century.
In the fourth season premiere, Don Draper sups on chicken kiev, a pounded chicken breast stuffed with garlic herbed butter, breaded, and deep-fried.
Chicken Liver Pâté
These days, liver gets a bad rap, but earlier in the 20th century, families regularly supped on liver and onions, and the organ also made a delicious appetizer in the form of pâté.
Among the showy desserts of the 1960s, crêpe suzette takes the cake: a sauce of butter, orange, and Grand Marnier is set aflame and poured over a crepe.
With the 1960s focus on pricey ingredients, deviled eggs found themselves topped with caviar.
The fondue craze hit New York not long before Mad Men takes place. In the 1950s, Swiss restauranteur Konrad Egli introduced cheese fondue as well as fondue bourguignonne in which meat is cooked by dipping it in hot oil.
A fast and easy version of French onion dip was made possible by the Lipton soup company, which created an onion soup mix that easily blended with sour cream.
Buttered peas were a mainstay side dish in the 1960s, much to the chagrin of many children of this generation!
Pigs in a Blanket
Cocktail foods became popular in the 1960s to support the decade's cocktail culture. Pigs in a blanket was an easy hors d'oeuvre made with pastry dough wrapped around cocktail sausages (or hot dogs).
By the 1960s, wartime food rationing was a distant memory. However, canned meats and fish had become a staple of the American diet. Salmon mousse whipped canned salmon into an hors d'oeuvre delight.
When has shrimp cocktail not been a popular appetizer? In the 1960s, peeled and cooked shrimp and cocktail sauce was a match made in heaven!
Glazed Spiral Cut Ham
An early pioneer of the sweet-savory flavor profile, a cured ham was slathered with honey or maple syrup before roasting. A dinner at the Draper home would probably include pineapple slices and cloves pinned to the ham.
Another popular cocktail food, Swedish meatballs showed off a hostess's worldly culinary knowledge!