A Jeffersonian Feast

Published Feb 23, 2011 10:00 AM

Food

A Jeffersonian Feast

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

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. Get the recipe for Four Cheese Mac and Cheese »

Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.

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

Calvados, with its aroma of fruit and vanilla, adds another dimension to this basic French dish.

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.

Simple and delicious, this recipe brings out the sweet flavor of the apples. Three days before the feast, start prepping by making the pie dough for both pies, the cranberry sauce, and the mashed potatoes. Bring your bird home at least two days before Thanksgiving so you have ample time to presalt, a simple step that keeps the turkey juicy and intensifies its natural flavors. Get the recipe for Classic Apple Pie »

Plop a scoop of this ice cream into a pint glass and slowly fill with your favorite stout for a stellar beer float.