John F. Kennedy, a figure whose charisma and legacy continue to captivate the American imagination, served a little over a thousand days as president before his tragic assassination in 1963. While his political impact is undeniable, public fascination extends even to the minutiae of his daily life, including his intriguing food preferences. Despite his tall stature, Kennedy was known as a “small eater,” as his official online library notes, often needing a reminder that dinner was ready in the White House. Yet, even a light appetite held a distinct set of favorites.
Our 35th president’s culinary landscape was deeply influenced by his New England upbringing. Seafood, as one might expect from a coast-dwelling Massachusetts native, played a central role, with mentions appearing in abundance throughout his presidential archives. However, beyond the ocean’s bounty, his tastes generally leaned towards the unpretentious, reflecting a straightforward approach to meals, whether it was a simple breakfast or a lunch almost always featuring soup.
Indeed, if the saying holds true that you are what you eat, then JFK’s food choices offer a fascinating, palatable window into his personality. From unexpected sweet treats to robust campaign-fueling soups and the everyday staples that sustained him, Kennedy’s table was a blend of comfort, tradition, and practicality. Join us on a captivating journey through the first seven of his most beloved foods, revealing delightful tidbits and the stories behind his presidential palate.
1. **From-Scratch Waffles**
A search through President John F. Kennedy’s archives for “recipes” unveils a surprisingly popular request: his favorite waffle recipe. Dozens, if not hundreds, of inquiries poured into the White House, and almost always, JFK, his wife, or one of his press secretaries would respond with this particular recipe. It was simply named “Waffles,” holding a special place despite Kennedy not being particularly known as a dessert eater or someone with a strong sweet tooth.
This isn’t just any waffle recipe, mind you. It’s a rich concoction, abundant with butter and sugar, and made especially fluffy with egg whites. The instructions call for the finished waffles to be generously adorned with melted butter and hot maple syrup, a clear and delicious nod to his deep New England roots. It speaks to a comfort food that, while perhaps not a daily indulgence, was certainly cherished.
Interestingly, for presidents, even sharing a recipe can become a political act. Kennedy’s waffle recipe traveled far and wide, sent to requestors as varied as cookbook authors, PTAs, and even fourth graders working on homework assignments. Its reach also extended to many fundraising projects, demonstrating its broad appeal and utility.
One notable example was Teas for TV of Southern California, a fundraiser that specifically asked for a handprinted or typed recipe on personal stationery. The proceeds from this thoughtful request were slated to go toward TV advertising for Democratic candidates, turning a simple breakfast treat into a tool for political campaigning and outreach. It’s a testament to the recipe’s popularity and the era’s unique ways of connecting with the public.
2. **Crisp Broiled Bacon**
While what truly constituted the former president’s single “favorite breakfast” remains a subject of amiable debate, a clear pattern emerges regarding his morning preferences. The John F. Kennedy Presidential Library, with its careful wording and intriguing details, succinctly outlines his consistent breakfast choices. Among these, crisp broiled bacon stood out as a firm preference.
Kennedy liked his bacon particularly crisp, and he preferred it broiled rather than fried. This preference offers a fascinating glimpse into the culinary practices of his time. It might have been due to the absence of non-stick pans, which had not yet made their grand entrance into the cooking world, meaning frying bacon required more oil to prevent sticking. Alternatively, and perhaps more simply, he might have just genuinely favored the slightly drier, distinct crispness that only broiling can impart.
Regardless of the exact reason, broiled bacon was a staple on his breakfast menu. Its regular appearance underscores a consistent, straightforward approach to his first meal of the day. It’s a detail that, while small, helps to paint a more complete picture of the president’s personal habits.
Poignantly, we even know precisely what JFK had for his very last breakfast. It mirrored the preferences described above, with just a few specific differences. The inclusion of his beloved crisp bacon, a familiar and comforting element, suggests a routine that provided a grounding start to even the most momentous of days.
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3. **Fresh-Squeezed Orange Juice**
When considering a New Englander’s breakfast juice of choice, one might naturally assume a fruit more closely associated with the Northeast, perhaps apples. However, John F. Kennedy defied this expectation, as orange juice was his undeniable breakfast go-to. This preference, though seemingly minor, provides another layer to his personal culinary profile.
This daily ritual of orange juice at breakfast was not just a passing fancy; it was a consistent and integral part of his morning. The specificity of this choice over other regional options highlights a distinct personal taste that transcended geographical expectations. It was a refreshing constant in his busy life.
Further emphasizing the importance of this beverage, we learn a touching detail from his last morning. His wife, Jackie Kennedy, specifically stressed that his orange juice should be “fresh-squeezed.” This instruction underscores a preference not just for orange juice, but for the highest quality and freshness, reflecting a certain standard even in his simplest daily habits.
The insistence on fresh-squeezed juice adds a personal touch, suggesting that even with a “small eater” like JFK, certain details mattered immensely. It wasn’t just about the drink itself, but the way it was prepared, indicating a discerning, if unpretentious, palate.
4. **Marmalade and Toast**
Alongside his crisp bacon and preferred juice, marmalade found a regular place on John F. Kennedy’s breakfast menu. This wasn’t just any sweet spread; the archives explicitly state that it was marmalade, “not jam or jelly,” that graced his morning table, typically served with toast on the side. This subtle distinction offers a curious insight into his tastes.
Marmalade, with its slightly bitter citrus notes and often more complex texture due to the fruit peel, often signifies a slightly more sophisticated or traditional preference compared to the sweeter, simpler profiles of jams and jellies. For a president known for his generally unpretentious tastes, this choice adds a touch of understated refinement to his breakfast routine.
His breakfast preferences, described as “straightforward affairs,” comprised a consistent set of items. The presence of marmalade alongside toast fits perfectly into this pattern, suggesting a reliable and comforting start to his day. It was a simple yet satisfying combination, a small, reliable pleasure before the demands of the presidency began.
This specific choice of spread, while seemingly trivial, contributes to the overall picture of Kennedy’s established daily rituals. It reinforces the idea that even in the whirlwind of White House life, certain personal habits, born perhaps from his New England upbringing, remained steadfast.
5. **Soft-Boiled or Poached Eggs**
Eggs, prepared with a delicate touch, were another consistent feature of John F. Kennedy’s breakfasts. He displayed a clear preference for either a poached egg, often served “on” his toast, or the comforting simplicity of soft-boiled eggs. These choices reflect a palate that appreciated the gentle flavors and textures of classic breakfast fare.
The preparation method of these eggs points to a preference for tenderness and fluidity. A poached egg, gently cooked without its shell, offers a smooth, yielding texture, while a soft-boiled egg presents a creamy yolk, both far from the firmer, more robust textures of scrambled or fried eggs. These culinary preferences underscore his generally light eating habits.
In a poignant detail that offers a final glimpse into his breakfast routine, we know the exact form his egg took on his very last morning. It was a “five-minute soft-boiled egg,” served alongside his fresh-squeezed orange juice and crisp bacon. This consistency in his preferred foods, right up to the end, illustrates the ingrained nature of his daily habits.
These seemingly small details about his egg choices, whether poached or soft-boiled for precisely five minutes, contribute significantly to our understanding of his everyday life. They highlight how even in the highest office, personal preferences for simple, well-prepared foods remained a comforting constant.
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6. **Muriel Humphrey’s Beef Soup**
Soup was, without question, a perennial favorite for John F. Kennedy, making frequent appearances on his lunch menus and even at more formal state functions. A fascinating anecdote from his archives reveals a letter from then-Minnesota Senator Hubert Humphrey, extolling the virtues of his wife Muriel Humphrey’s beef soup, a dish that played a surprising role in Kennedy’s political journey.
Humphrey’s letter to JFK was not just a friendly recommendation; it was a spirited endorsement. He declared that Muriel Humphrey’s beef soup was “loaded with vitamins and guarantees a Democratic victory,” according to the John F. Kennedy Presidential Library archive. This bold claim, imbued with political optimism, certainly grabbed the president’s attention.
Kennedy, through his special assistant, wrote back to Humphrey, expressing his thanks for the recommendation and the recipe. However, he then revealed a delightful piece of trivia: he already possessed the recipe for Muriel’s Beef Soup. The archived letter further states that the former president “had obtained it in West Virginia early in 1960, and credits it for his vim, vigor, and vitality that saw him through a tough primary.” This soup was more than just a meal; it was a political secret weapon.
For those curious about this ‘victory-guaranteeing’ concoction, the recipe includes stewing beef, carrots, celery, onion, cabbage, plum tomatoes, Worcestershire sauce, and more. These ingredients would be simmered together for a good two to three hours, creating a hearty and nourishing meal. It’s a testament to the idea that sometimes, the simplest comfort foods can have the most profound impact, even on a presidential campaign.
7. **New England Fish Chowder**
When it came to lunch, the John F. Kennedy Presidential Library succinctly describes him as a “soup, sandwich and fruit man,” famously concluding its description of his lunch preferences with “Always soup.” While Muriel Humphrey’s beef soup might have fueled his 1960 campaign, Kennedy’s culinary heart truly belonged to seafood soups, a profound connection stemming from his identity as a Massachusetts native.
His daily menus frequently featured chowders, with New England Fish Chowder being a particular standout. The presidential archives even contain a recipe for JFK’s preferred version, offering a detailed glimpse into this beloved dish. It was packed with “plenty of haddock, salt pork – very much like bacon, but without the smoky flavor, potatoes, celery, milk, butter, and more.” This rich combination spoke volumes about his regional tastes.
The preparation of this specific chowder involved a careful sequence. The salt pork, for instance, had to be sautéed until crisp, then removed from the pot. It would later be crumbled and sprinkled on top just before serving, adding a crucial textural element. Once onions were pan-fried soft, the remaining ingredients were added to the pot and covered with boiling water, slowly melding into a creamy, flavorful broth.
One can easily conjure an image of President Kennedy, immersed in the weighty matters of state, poring over the latest communiqué at lunchtime, with a steaming, creamy bowl of this authentic New England Fish Chowder on his desk. It was more than just sustenance; it was a comforting reminder of home, woven into the very fabric of his presidential routine. This dedication to local flavors speaks volumes about his connection to his roots.
Beyond the plate, John F. Kennedy’s culinary journey reveals even more fascinating details about his daily life and the grand occasions of his presidency. While we’ve already explored some of his steadfast breakfast and lunch choices, the story of his gastronomic preferences continues to unfold, showing a blend of regional comfort, diplomatic necessity, and the occasional sweet indulgence. Let’s delve into six more of JFK’s iconic food preferences, unveiling the nuanced flavors that graced his presidential palate.
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8. **New England Clam Chowder**
While we previously noted Kennedy’s affection for New England Fish Chowder, another distinctly regional soup held a special place in his heart: New England clam chowder. The John F. Kennedy Presidential Library explicitly names this hearty dish as his ‘preferred soup,’ particularly for his midday meal. For a man deeply connected to his Massachusetts heritage, it’s no surprise that both fish and clam versions of this classic comfort food would feature prominently in his diet.
This specific declaration by the JFK Library underscores the clam chowder’s significance, marking it as a quintessential part of his lunch routine. It’s easy to imagine the president, amidst the weighty decisions of the day, finding a moment of solace and familiarity in a creamy bowl of this iconic New England staple. It was typically paired with a sandwich and some fruit, completing a balanced yet comforting presidential lunch.
Indeed, the presence of both fish and clam chowders in his favored dishes highlights not just a general love for seafood soups, but a discerning appreciation for the subtle differences each variety offered. The rich, briny taste of clam chowder, distinct from the flakier fish version, provided another layer of regional flavor that anchored him to his roots. It’s a testament to how even the most powerful figures find comfort in the simplest, most traditional foods.
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9. **Fish or Shellfish First Courses at State Dinners**
Moving beyond his daily meals, John F. Kennedy’s preferences also influenced the grander culinary landscape of the White House. At state dinners and other official functions, it was a common practice for a fish or shellfish dish to kick off the meal. As an assistant to the president noted in a 1963 letter, ‘It is my understanding that a fish course is usually served at state dinners at The White House, followed by a main course, salad, etc.’ This consistent choice underscored his deep affection for seafood, even in formal settings.
Scans through the presidential archives reveal a delightful array of these aquatic appetizers. For instance, a November 14, 1961, luncheon for General Chung Hee Park of Korea commenced with an exquisite ‘abalone saute belle meunière.’ This elegant dish showcases the sophistication with which seafood was presented at the White House, blending French culinary techniques with choice ingredients.
Another memorable occasion, a May 24, 1961, luncheon honoring the Prince and Princess of Monaco, began with ‘soft-shell crab amandine.’ The delicate crunch of the crab paired with the nutty flavor of almonds would have made for a truly regal start. And for a 1961 dinner for the President of Pakistan, guests were treated to an ‘avocado and crabmeat mimosa’ – a sophisticated, mayonnaise-based crab cocktail garnished with fresh parsley and chunks of avocado. These diverse examples demonstrate how seafood was elevated to an art form for presidential diplomacy.
10. **Cream of Oyster Soup**
John F. Kennedy’s deep connection to his New England roots, his extended family, and the city of Boston was undeniable, and his love for oysters was a clear manifestation of this bond. While he was a regular at Boston’s historic Union Oyster House as a congressman, earning a plaque above his favorite booth, his oyster fix wasn’t limited to casual dining. Oysters also made an appearance in more formal settings, notably in the form of a comforting ‘cream of oyster soup.’
Among the menus for state functions tucked away in his archives, a recipe for this specific soup resurfaces. It’s described as a simple recipe, designed to truly highlight the fresh flavor of the oysters themselves. This approach suggests a preference for ingredients to shine through, unmasked by overly complex preparations—a hallmark of Kennedy’s generally unpretentious tastes.
The preparation involved cutting the oysters into small pieces with scissors, then cooking them gently in their own juices. Simultaneously, a creamy sauce would simmer in a separate pot, indicating a careful, multi-step process to achieve the desired texture and flavor. The finishing touch was elegant and simple: the recipe calls for the concoction to be served with a ‘dot of whipped cream sprinkled with paprika,’ adding a subtle visual appeal and a hint of warmth.
This particular oyster soup, found within the White House culinary records, paints a vivid picture of a president who appreciated both the regional bounty of his home state and the classic preparations that honored it. It’s a delicious reminder that even amid the gravitas of presidential duties, familiar flavors offered a touch of comfort and connection to cherished traditions.
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11. **Dinner Staples: Lamb Chops, Baked Beans, Corn Muffins, and White Meat Turkey**
While much attention is often given to John F. Kennedy’s breakfast and lunch habits, his dinner preferences offer another glimpse into his domestic culinary world. According to the John F. Kennedy Presidential Library and Museum, though it doesn’t pinpoint a single ‘favorite dinner,’ it does provide a ‘sample of foods President Kennedy was known to enjoy’ for his evening meals. Among these, lamb chops, baked beans, corn muffins, and white meat turkey were consistently popular choices.
These selections reveal a palate that leaned towards classic American comfort foods, often associated with family dinners and wholesome, hearty fare. Lamb chops, a flavorful and often elegant main course, suggest a preference for well-prepared meat dishes. Baked beans, a staple of New England cuisine, reinforce his regional roots, providing a savory, slightly sweet accompaniment that speaks to tradition.
Corn muffins, with their simple, rustic charm, would have offered a delightful texture and a touch of sweetness to balance the meal. And white meat turkey, a lean and versatile protein, indicates a preference for lighter, perhaps healthier, options even within traditional dinner settings. These components collectively paint a picture of balanced, satisfying meals that sustained him through his demanding presidency.
These dinner staples, while perhaps not as widely discussed as his breakfast preferences, are crucial for understanding the full scope of JFK’s everyday diet. They demonstrate a consistent appreciation for well-known, unpretentious American dishes that provided both nourishment and a taste of home in the formal setting of the White House.
12. **Sweet Indulgences: Chocolate, Crème Brûlée, and Chocolate Soufflé**
Despite his designation as a ‘small eater’ and not being known as a frequent dessert connoisseur, John F. Kennedy did occasionally indulge his sweet tooth. When he did partake in a dessert, his choice often gravitated towards chocolate. The JFK Presidential Library’s brief write-up on his eating habits mentions this, though it doesn’t specify the exact form his chocolate indulgence might take – perhaps a simple piece of milk chocolate, a brownie, or even a slice of chocolate cake.
However, some sources suggest his frequent enjoyment of chocolate ice cream, which could be the ‘chocolate’ the library refers to, offering a cool, creamy treat. Beyond individual preferences, a further scan of state function menus reveals recurring appearances of more sophisticated dessert options: crème brûlée and chocolate soufflé. These European-inspired sweets suggest that when the occasion called for it, the White House kitchen was ready to impress.
Intriguingly, just like dishes of special significance, recipes for both crème brûlée and chocolate soufflé were discovered nestled among the archived menus. Both desserts are characterized by using few ingredients, yet achieving creamy and rich textures without being overly sweet. This aligns with Kennedy’s general preference for unpretentious yet quality foods, suggesting these sophisticated options might indeed have been personal favorites for special occasions.
These carefully chosen desserts add a delightful dimension to JFK’s culinary profile, proving that even a president with a generally light appetite knew how to appreciate and serve the finer, more elegant sweet treats. It offers a glimpse into the moments of quiet indulgence and the celebratory flourishes that punctuated his time in office.
13. **Coffee with Hot Milk**
Beyond the array of foods that fueled John F. Kennedy’s days, a simple yet specific beverage choice rounded out his breakfast routine: coffee with hot milk. While seemingly a minor detail, this preference provides another intimate glimpse into his personal habits, a detail revealed in the poignant context of his very last breakfast.
On that fateful morning, his wife, Jackie Kennedy, not only stressed that his orange juice should be ‘fresh-squeezed’ but also made a specific request for his coffee: it was to be served with ‘hot milk,’ a preference he held ‘over cream.’ This subtle distinction speaks volumes about a refined yet straightforward taste, choosing the lighter, perhaps more comforting, profile of hot milk to complement his morning brew.
This consistent choice underscores the particularity Kennedy exhibited even in the simplest aspects of his daily life. It wasn’t just coffee, but coffee prepared precisely to his liking, a small ritual that provided a familiar and grounding start to his day. It’s a detail that, much like his food preferences, helps paint a more complete and human picture of the president.
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From the energizing morning ritual to the elegant conclusion of a state dinner, John F. Kennedy’s food preferences offer a captivating window into the life of a president. His culinary choices, deeply rooted in his New England heritage and shaped by the demands of his office, reveal a man who appreciated tradition, simplicity, and quality. These insights into his presidential palate remind us that even the most impactful figures find comfort, connection, and character in the everyday act of eating.
