Butternut Squashed Soup with Lime Cream

This is a decadent autumn soup very similar to one we used to serve at the White House. It was so good that people would scrape their bowls to finish it. I like soups for a first course in the fall and winter, in small cream-colored soup bowls. The smaller, handled bowls hold just enough to whet the appetite for the rest of the meal, and it’s a simple and comforting beginning. It would make a great starter for a […]


Wild Rice and Mushroom Soup with Caraway Rye Crackers

I’m a lazy cook. I like recipes with fewer ingredients that aren’t too complicated, especially foods that are adaptable for different kinds of meals. This mushroom soup can be an elegant starter (wonderful for a Thanksgiving dinner if you’re already thinking about the holidays) or a substantial entree with the addition of wild rice. You might see this on a menu and think, ‘Mushroom soup – meh.’ But it’s rich and nourishing, and with the addition of caraway rye crackers […]


Fried Oysters with Bacon

This is a recipe for the times when you need a snack ‘with a capital K’ – you know, when it’s not close to mealtime but you’ve got a powerful craving for something savory and bursting with flavor – and it can’t be just anything. Fried oysters are a rich treat, and when you add garlic and sage and bacon – well, of course it’s mouthwateringly good. A plate of these thrown down with a fresh round of beers on […]


Rosemary Shortbread

We have some dear British friends spending the Thanksgiving holiday with us, so there has to be tea – at least once. We’re not home for the holidays this year, so my plan is to keep things simple – recipes with just a few ingredients, using the most basic cookware. I don’t want to miss out on the fun, so the recipes need to be fast and easy. This shortbread meets all the requirements. It’s a sweet and savory treat […]


Butternut Squash and Apple Soup

Some of my best White House food memories are about soup. It made the perfect first course at so many meals, especially in the fall and winter, served in delicate two-handled soup bowls of White House china. It wasn’t meant to fill guests up; it was just enough of a delicious mélange of flavors to whet the appetite and let guests know that they were in for a genuine gastronomic experience. When the Bush’s hosted dinners in their family dining […]