Regardless of who takes the office next year, there's no doubt the White House will be filled with plenty of delicious food. Curious to know what's being favored by the first family right now? See a few of Michelle, Sasha, Malia, and the president's tried-and-true favorites when you keep reading.
Michelle Obama was on Rachael Ray yesterday, and in the episode, Rachael paid a visit to the White House, where she sat down with the first lady to talk about American Grown, Michelle's gardening and healthy-eating book that dropped earlier this week. Michelle opened up about her upbringing (and shared a supercute photo of herself as a baby!), revealing how growing up with canned vegetables has influenced her healthy lifestyle today. Watch the video to see how she "makes vegetable eating more fun."
Maybe it's due to the fact that I grew up overdosing on them, but as an adult, I've never been much of a granola bar fan. That is, until I made these granola bars. 
I don't know how else to explain this discrepancy, except to say that homemade granola bars, not unlike homemade granola, taste utterly different from the conventional kind. Unlike the store-bought variety, these bars are pliable on the tooth, imbued with Indian spices like cardamom and cinnamon, and filled to the gills with nothing but toasted oats, seeds, and dried fruit.
This recipe, which comes courtesy of Michelle Obama and the White House kitchen, is simple enough. Still, it takes some finesse to nail down the last cutting bit without making a huge mess. The key, I discovered, is to let them cool completely (this takes hours), then cut them using a serrated knife that's dipped in hot water in between slicings. But the end result, I promise, is completely worth the effort. Keep reading to get the granola bar recipe.
Michelle Obama's cookbook is slated to hit bookstores this week, so here's another taste of what you might find in the book: a simple, easy-to-throw-together broccoli soup. If you want to skip out on blanching the broccoli, you could easily precook the florets in the microwave for a few minutes. To puree the ingredients, use your blender or, for an even creamier texture, use a food mill.
While this White House soup didn't initially call for any toppings, I added a dollop of light sour cream and a drizzle of jalapeño olive oil to boost the soup's body and flavor. Serve this with a spring salad, French bread, and a glass of Sauvignon Blanc for a fresh and veggie-filled dinner. Get this simple recipe and read more.
Michelle Obama exudes elegance, so it's no surprise that her recipe for chicken salad with herb vinaigrette is simple and sophisticated too. In honor of the First Lady's first cookbook, American Grown, coming out on May 29, I whipped up this easy and healthy dinner salad.
This salad celebrates Summer greens, herbs, and grilling season, though if you don't have a grill, the chicken is just as delicious if you cook it in a broiler, like I did. The grill-laden marinade and sherry vinaigrette complement each other for a fresh flavor that requires little adornments. To marinate the chicken, just mix up the lemon zest, herbs, and enough olive oil to coat. I only marinated mine for about 20 minutes and that was plenty to create a flavorful, golden browned breast.
I also served the chicken a second night atop a salad with fresh corn and avocado, and it was still a standout. Considering how extraordinary fast and easy this recipe was, I'll definitely be making it again. Get the recipe now.
In honor of next week's release of Michelle Obama's cookbook, American Grown, we baked up something sweet, and now we're onto another one of America's favorite comfort foods, mac and cheese.
I was initially a little wary of this version because it didn't call for making a roux, which gives most mac and cheese recipes that creamy, hearty texture. In the first lady's recipe, you simply stir together cauliflower puree, milk, cheese, and pasta, and you're ready to go. While I love the fast and easy nature of her rendition, it missed a few of my favorite characteristics of homemade, from-scratch macaroni and cheese.
To ensure a crunchy crust, I sprinkled some buttered bread crumbs across the top and popped the dish in the oven for 15 to 20 minutes. What resulted was a bubbling, crusty casserole that — despite the unmistakably delicious flavor of cauliflower — could pass for homestyle mac and cheese any day. Mrs. Obama says that this is Sasha and Malia's favorite, and I can certainly understand why! Ready for the recipe? Just read on.
Michelle Obama's first cookbook American Grown will be released on May 29, and we're cooking up some of Michelle's tried-and-true recipes like this apple cobbler, a favorite of President Obama.
The First Lady has a unique, slow method of preparing this cobbler. She marinates the apples in their spicy, sugary juices overnight, then slow cooks the cobbler at a low temperature to gradually break down the apples and crisp up the crust. The end result is absolutely heavenly: the cinnamon and nutmeg are perfectly balanced; the slow marination and long cook-time create a complex, caramel flavor; the apples dissolve upon bite, and the crust is as crispy as promised.
I used the lesser amount of sugar, and opted for a crisscross pattern on the top of the cobbler rather than covering the entire baking dish. Despite the 12 or more hours it requires to make this cobbler, it is a cherished, special occasion treat to be enjoyed during family gatherings or neighborhood barbecues.
