The original recipe was from the William J. Clinton Presidential Library and Museum. My intention was to follow the recipe exactly as written, which was served with toasted pecans, but as I started cooking, I realized I was all out, so I used pepitas instead, chopped walnuts or hazelnuts would work too. The book features recipes from American History including Michelle Obama’s favorite turkey lasagna, John F. Kennedy’s fish chowder, Queen Elizabeth’s II’s scones and more, with an introduction by America’s 2011 Outstanding Chef of the Year, José Andrés.
