THE POTUSPLATE KITCHEN
Browse presidential favorites and recipes from the FDR Recipes kitchen. Search by ingredient, cuisine or cooking method.
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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.
American · No-cook
A bright, pourable berry drink made with cranberry and apple juice. It has no dairy or banana, so expect a lighter texture than a breakfast shake.
American · Stovetop
Soft potatoes, warm milk and butter are all you need for a dependable side. A hand masher keeps the texture fluffy without turning it gluey.
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.
American · Microwave
Small potato pieces steam in the microwave, then get tossed with paprika butter and parsley. This version uses an ordinary microwave-safe bowl instead of the specialist browning skillet in the old recipe.
American · Stovetop
Warm potatoes meet crisp apple, fennel and beans in a sharp mustard dressing. This is a crunchy side salad rather than a mayonnaise-based potato salad.
American · Grill
Foil traps a little steam around each ear, helping the kernels cook evenly. Open the packets at the table and add melted butter.
Mediterranean-inspired · Microwave
Eggplant, zucchini, peppers and tomatoes soften into a juicy vegetable side. A wide covered dish and a few thorough stirs help the vegetables cook evenly.
American · Oven
Cumin, coriander and a little yogurt coat these orange wedges. They make a soft-centered side for chicken, beans or a burger.
American · No-cook
Lemon juice, water and sugar make a simple pitcher drink. Dissolving the sugar first avoids a gritty layer at the bottom.
American · Waffle iron
Crisp at the edges and tender inside, these straightforward waffles use pantry ingredients. Serve as they cook or keep them on a rack in a low oven.
Chinese-inspired · Steamer
Chicken and shiitake mushrooms steam in a shallow dish, collecting a small pool of ginger-scented sauce. Serve with rice to catch the juices.
Chinese-inspired · Steamer
Soft eggplant absorbs a tangy soy and rice-vinegar dressing. This is a room-temperature side with a silky texture, not a browned roasted vegetable.
Chinese-inspired · Steamer
Small bell-pepper pieces hold a spoonful of shrimp and crunchy water chestnuts. Keep the pieces shallow so the filling cooks through evenly.
Chinese-inspired · Steamer
A shallow dish catches the juices from gently steamed white fish. Scallions, a little sesame oil and lemon keep the finish simple.
Chinese-inspired · Steamer
Sticky rice coats small pork meatballs and turns translucent as they steam. They take a little planning, but most of the waiting is the rice soaking overnight.
European-inspired · Multicooker
Two ingredients make a rich dipping sauce with a slight tang. Gentle heat is the key: chocolate can scorch before it looks fully melted.
American · Microwave
Cooked turkey gets a second dinner in a creamy mushroom sauce. Starting with cooked meat makes this a practical microwave recipe without trying to cook a whole bird in an appliance of unknown power.
European-inspired · Multicooker
A thick soup of split peas, potatoes and smoked pork. This version uses a non-pressure simmer setting, so the pot can be opened to add vegetables near the end.
American · No-cook
Cannellini, kidney beans and chickpeas make a substantial salad with celery crunch and a sweet-sharp dressing. It travels well in a cooler and gives the cook one less thing to do at serving time.
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.
American · No-cook
Peaches, berries, grapes and banana get a light fruit-juice dressing. Ripe fruit supplies most of the sweetness; taste before adding sugar.
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.
American · Stovetop
Diced potatoes and cooked ham make an easy, creamy soup. A separate butter-and-flour base thickens the milk before it joins the pot.
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.
American · Oven
A double crust holds chicken, vegetables and a creamy sauce. Letting the pie rest after baking helps the filling settle before you cut the first slice.
American · Stovetop
These small, soft pancakes use just a banana and an egg for the batter. They are delicate, so make them silver-dollar size and turn gently.
American · Oven
Garlic-coated shrimp roast quickly while sweet corn warms in a skillet. Serve small portions as an appetizer or add rice for a fuller meal.
American · Oven
A simple yeast loaf with a soft crumb and enough structure for toast or sandwiches. The rise times are guides: watch the dough, especially in a cool kitchen.
American · Oven
A smooth pumpkin custard in a sweet pastry shell, with cinnamon, ginger and a little clove. The center should still tremble slightly when the pie comes out.
American · Oven
Lemon juice and zest flavor a small batch of bright, sweet muffins. Mix the batter briefly once the flour goes in for a more tender crumb.
American · Oven
Temperature, rather than the clock, tells you when the chicken is ready.
American · Oven
Take the sauce off the heat before adding cheese for the smoothest finish.
American · Stovetop
Choose a meaty cured shoulder: modern packets labelled salt pork often contain mostly fat.
American · Stovetop
Use fully cooked ham steaks; uncooked cured pork needs a different cooking method.
American · Stovetop
Blackcurrants can be sharp: taste the fruit before deciding how much sugar to use.
American · Stovetop
A little vinegar makes the smoky bacon and sweet onions shine.
American · Oven
Keep the beets separate while roasting so every vegetable keeps its own colour.
American · Stovetop
Let tenderness decide the finish: some cuts need another 20 minutes.
American · Stovetop
A little celery gives a soft chicken salad the crunch it needs.
American · Oven
Fine cornmeal binds more readily than coarse polenta; the dough should be soft enough to shape with damp hands.
American · Oven
Take them out before they look fully firm; they finish setting as they cool.
American · Oven
Bake the stuffing separately: the breast cooks evenly and you get a crisp top.
American · Stovetop
The preserved fish and cheese are small accompaniments; the hot chop anchors the plate.
American · Oven
Keep the cabbage soft and buttery to balance the browned sausages.
American · Stovetop
Lamb is a readily available substitute for the mature mutton of many nineteenth-century tables.
American · Stovetop
The recipe is simple; the occasion is the ingredient you supply.
American · Grill
Lower heat gives the cheese time to melt before the bread gets too dark.
American · Stovetop
Gentle heat and constant attention are more useful than extra cream.
American · Oven
Small pieces are easier to cook evenly; a thermometer protects both the crisp crust and the juicy centre.
American · Stovetop
Use a wide pan: crowded potatoes steam instead of crisping.
American · Oven
Canned beans make this a weekend lunch instead of an overnight project.
American · Oven
A bubbling filling tells you the cornstarch has had time to thicken.
American · Stovetop
Rest the steaks on a warm plate while you bring everything else to the table.
American · Stovetop
Do not flatten the pancakes with the spatula; let the bubbles do their work.
American · Stovetop
Rinse the sauerkraut briefly if you prefer a milder, less salty result.
American · Grill
Move the steaks to a cooler part of the grill if the outside browns too quickly.
American · Stovetop
Stir gently once the fish goes in so you keep satisfying flakes in the bowl.
American · Oven
Cool them fully for clean slices and that dense, fudgy middle.
American · Grill
Do not press the patties while they cook: keep those juices in the burger.
American · Stovetop
Chili powder here means a mild spice blend, not two tablespoons of pure cayenne.
American · Oven
Add the sweet glaze late so it caramelizes instead of burning.
American · Oven
Finely diced apples cook through in the time the little sponge needs.
American · Oven
Mix only until combined so the meatloaf stays tender rather than springy.
American · Oven
Drain the roasted eggplant thoroughly: extra water is the enemy of a light soufflé.
American · Oven
Use conventional smooth peanut butter for the most predictable dough.
American · Stovetop
Keep the first pot mild; people can add hot sauce at the table.
American · Oven
A bubbling centre matters more than a golden edge: give the filling time to cook.
American · Oven
Warming the tortillas first makes them much less likely to crack.
American · Stovetop
Angel hair cooks quickly: have the sauce ready before the pasta goes into the water.
American · Freezer
Finely chopped chocolate is easier to bite when frozen than large chunks.
American · Stovetop
For a milder onion flavour, rinse the chopped onion in cold water and drain.