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Sunday 9AM ET on CBS
11AM ET on the CBS News app
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Bennett Rea's social media series "Cookin' With Congress" demonstrates the arcane diets of our nation's presidents, first ladies, and other political figures. He discusses with Mo Rocca some of the unusual dishes enjoyed by our former chief executives, from Richard Nixon's ham mousse, to James Garfield's favorite: squirrel soup.
Its origins stem from China, Korea and Germany, and today it's never far from a hot dog (or, if you're attending the annual Sauerkraut Festival in Waynesville, Ohio, a pizza or donut). Jonathan Vigliotti talks with Sandor Ellix Katz about how fermentation produces sauerkraut, and checks out the process at Real Pickles, a Massachusetts co-op that also produces chile, turmeric and kimchi varieties.
Founded in 1725, Restaurante Botín, in Madrid, Spain, is recognized by Guinness World Records as the oldest restaurant in the world. But across town, the owners of Casa Pedro believe theirs may be even older; it's been in their family for at least 10 generations. Seth Doane visits two timeless establishments that each celebrate family, pride, tradition, and some very good food.
Murphy's Giving Market, a food pantry in Upper Darby, Pa., was started not by a nonprofit or government agency, but by one concerned citizen: Desireé Murphy Morrisey, who'd gone through tough times herself. Her pantry, founded during COVID, now helps 400 families. She talks with David Pogue about why she feels it is her social responsibility to help those experiencing tough times now.
Proteins, whether from whey, plants or animals, are essential for building muscle. Last year, approximately 71% of consumers identified protein as the nutrient they most frequently try to eat. That's an appetite corporate America is more than happy to feed – even though protein often doesn't taste very good. Lee Cowan looks at how companies like General Mills are developing protein-fueled products, and how Americans may be consuming more protein than they need.
Dr. Uma Naidoo, a nutritional psychiatrist, says the sugar found in many comfort foods hits our brains in the same pleasure center as street drugs do. But that's not the only reason we find comfort in such treasured dishes; there is also warm-and-fuzzy nostalgia.
Dr. Uma Naidoo, a nutritional psychiatrist, says the sugar found in many comfort foods hits our brains in the same pleasure center as street drugs do. But that's not the only reason we find comfort in such treasured dishes. Susan Spencer talks with Suzanne Tomlinson, owner of Vermont-based Poorhouse Pies, where most anything is baked in a pie; and with registered dietician Stefani Sassos, head of the Good Housekeeping Institute Nutrition & Fitness Lab, who offers "plant-based options" for traditional favorites that are not high in fat and sugar, but still offer the same warm-and-fuzzy nostalgia.
Nothing tops blueberry pancakes on a lazy weekend morning. From chef Tim Purdy of the Villager Cafe in Camden, Maine.
These crowd-pleasing bites will disappear in no time. Feel free to substitute any cut of chicken, and even use shiitake mushrooms for a vegetarian twist.
Marissa Mullen, founder of That Cheese Plate, offers "Sunday Morning" viewers her tips for a great appetizer spread.
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of New York Times Cooking!
From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe.
From New York Times Cooking: If you're the kind of person who likes some crispy with your creamy, this is the green bean casserole for you.
From New York Times Cooking: This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved.
From New York Times Cooking: This deeply savory, buttery sage stuffing builds layers of flavor with each step.
