Food

A Jeffersonian Feast

February 23, 2011

Dine like Thomas Jefferson. Menu inspired by Maite Gomez-Rejon's ARTBITES cooking art history class.

Read more about dining like the president: Cooking Art History: A Jeffersonian Feast

Four Cheese Mac and Cheese — This ultra-creamy, decadent mac and cheese—with sharp white cheddar, Gruyère, blue cheese, and, yes, a touch of Velveeta—is one of the best we've ever tried.Michael Kraus

Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon — Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.Andre Baranowski

Peas and Lettuce — Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a light and simple side dish.Anita Calero

Chicken with Onions, Calvados, and Cream — Calvados, with its aroma of fruit and vanilla, adds another dimension to this basic French dish.Antoine Bootz

Fingerling Potatoes with Bacon — The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs.Vanessa Rees

Classic Apple Pie — Simple and delicious, this recipe brings out the sweet flavor of the apples.James Oseland

Sicilian Vanilla Ice Cream — Plop a scoop of this ice cream into a pint glass and slowly fill with your favorite stout for a stellar beer float.Christopher Hirsheimer

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