THE POTUSPLATE KITCHEN
An American table with room for dishes from around the world. Explore the cuisines, then make a version in your own kitchen.
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Ukrainian · Stovetop
A generous pot of beet, cabbage and potato soup, finished with garlic and dill. This version starts with ready-made stock so you can make it on a weeknight; rye bread and a spoonful of sour cream turn it into dinner.
Ukrainian-inspired · Oven
Mushroom caps filled with parsley and garlic butter, with a crisp breadcrumb top. The archive paired and deep-fried the mushrooms; this open, oven-baked version is easier to serve and lets you see when the filling is bubbling.
Dutch · Stovetop
Potatoes, tangy sauerkraut, browned onions and bacon make a hearty mash to serve with sausage. Cooking the potatoes separately makes their texture easier to control.
Scottish · Oven
A small round of buttery shortbread with a fine, crumbly texture. The dough should come together with light handling, not bread-style kneading.
Mexican-inspired · No-cook
A chunky fresh salsa with sweet peppers and avocado. It is inspired by pico de gallo, with a softer, richer bite from the avocado.
Argentine-inspired · Grill
Thin slices of grilled flank steak meet a sharp parsley-and-garlic sauce. Reserve the serving sauce before any marinade touches the raw meat.
Mexican · No-cook
Ripe avocado, lime, tomato and cilantro make a quick bowl for tacos or chips. Mash only as much as you like; a few soft chunks give it character.
Italian-inspired · Oven
Fresh and sun-dried tomatoes share a crisp baguette base with melted mozzarella. Assemble just before the final broil so the bread keeps some crunch.