What was Jacqueline Kennedy's favorite recipe?

Steven Brawley is perhaps one of the more savvy sources for that kind of information. In his website, pinkpillbox.com, he cited several sources in his research of the recipes of Jackie Kennedy. In his own words: "Jackie was no "in the kitchen" cook, but she knew how to use food as a way to showcase the important role of (the) Presidency, and for entertaining friends and royalty alike.

There are several recipes "attributed" to her, mostly for the 1960 campaign and during John's Senate years..." Brawley then cites Marta Sgubin, who wrote a book about cooking for Jackie: "Cooking for Madam: Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis" Here is an excerpt from her book: "Madam loved many things. She loved the Tomato and Ricotta Tart that's in the book and she loved, loved the summer pudding. You can really make that pudding all year round now.

She loved lobster and chicken salads, always made with a very light dressing like vinaigrette or mayonnaise diluted with milk. In the fall, she always requested Oeufs Toupin "When Lean Cuisine hit the shelves, Jackie was an immediate fan, using the meals when she was off in the horse countries of New Jersey or Virginia. She easily moved from cheese souffles to cheese sandwiches...she did not like shrimp.

She loved mango ice cream." Refer to the link below for more information about the recipes both attributed to Jackie Kennedy, and ones enjoyed by the Kennedy family.

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