“Tell the truth, work hard, and come to dinner on time.”
– Gerald R. Ford
Did you know that Thomas Jefferson was basically the master gardener? He grew 330 varieties of 89 species of vegetables and herbs at Monticello. So, I guess you could say this garden pasta salad would win over Thomas Jefferson. Everything in this pasta salad (minus the pasta) could be found in his own garden.
Every summer the Bush family heads to Walker’s Point in Kennebunkport, Maine to escape the heat of Texas. This red salsa is named after that summer retreat and belongs in a family favorite buffet lineup of fajitas, where they have all the works (we’re talking three kinds of salsas, guacamole, homemade tortillas–the whole shebang)! Whether you want to create your own Tex-Mex buffet, or are like me and can eat chips and salsa any day of the week, give this red salsa a try. It has a secret ingredient that won’t disappoint!
It’s no secret that the Bush family likes their Tex-Mex! They make this avocado dip for their Empanadas. But a taco, tacquito, or even just tortilla chips would be perfect, too. This recipe was revised from The Bush Family Cookbook.
This recipe for Polet a l’Estragon (French for “tarragon chicken”) appears in The First Ladies Cookbook: Favorite Recipes of All the Presidents of the United States and was submitted by Jacqueline Bouvier Kennedy as one of her husband’s favorites. According to John F. Kennedy’s Presidential Library, none of JFK’s favorite foods could actually be verified, though baked chicken topped the list. It is said that President Kennedy was “a small eater and he often had to be reminded that it was dinner time.”
This light and fluffy waffle recipe is said to be John F. Kennedy’s favorite. JFK was by no means a “foodie” and it’s said he had to be reminded frequently to eat. Nonetheless, this recipe was shared numerous times by JFK himself or by his wife, Jackie. This same recipe, or variations of it, also appeared in several publications. JFK was our U.S. president who most embraced his Irish heritage. If you’re looking for a fun St. Patrick’s Day breakfast, simply add a couple drops of green food coloring and viola, green waffles!
This is an Abraham Lincoln-inspired recipe for “rail splitters,” a nickname given to these cornmeal muffins after the slogan, “Abe Lincoln the Rail Splitter,” was used in his first presidential campaign. Though it’s likely he had these for breakfast, we served ours for lunch with a side of George Washington’s onion soup. This recipe was originally published in The President’s Cookbook. We included our own adaptations below.
This delicious onion soup is a modern adaptation from an 18th century original, obtained from Mt. Vernon’s (George Washington’s estate) collection of recipes. According to it’s website, the recipe was created by Nancy Crump, a culinary historian, for the book Dining with the Washington’s. We’ve included our own revisions to the recipe below.