Nixon Meatloaf
food

NIXON’S MEATLOAF

When Jeremy and I were writing our book, we tried to include at least one good story about each of the modern presidents, but when we came to Richard Nixon the whimsical anecdotes were not so easy to find. But here’s one thing you probably didn’t know – he was a man who could appreciate a good meatloaf. Chef Henry Haller was the Executive Chef at the White House for twenty-one years and through five presidents – Johnson, Nixon Ford, […]

food

ROASTED CHICKEN STUFFED WITH FIGS AND RICE

Who doesn’t love a one-dish dinner? Protein, fruit, veggies, nuts and carbs – this recipe has it all. You don’t need to wait for fresh figs to show up at the grocery to make this – just use dried figs, soak them, and drain and it’s every bit as delicious. This is perfect for a cold weekend when you don’t feel like cooking. Pop this in the oven on Friday night and you can nibble all weekend long. Ihope you […]

food

Roast Turkey with Caraway Seeds

My Bohemian grandmother used caraway seed in her cooking all the time – in soft and salty rye bread, with dill in scrambled eggs, with pork loins and bread dumplings with sauerkraut – even in the Thanksgiving sage stuffing. It has a distinctive flavor that I’ve always loved, and if you haven’t tried it on your Thanksgiving turkey, this might be the year. And the gravy from the caraway-rich drippings! Don’t miss it – it’s amazing, maybe the best thing […]

food

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 […]

food

SPATCHCOCK CHICKEN WITH GRAPES AND PINE NUTS

Back in 2013 when I first saw the word “spatchcock,” I assumed it was some kinky thing I’d have to look up in the Urban Dictionary and then be sorry that I had. As it turns out, spatchcocking, said to derive from the term “dispatch the cock,” is an 18th century English or Irish word, and refers to a method of cooking a chicken by removing the backbone and flattening it. The chicken cooks more quickly, and all of the […]