Vote. Then eat.
Election Day, especially Election Night when the tallies are rolling in, can be celebratory, stressful, and sometimes both. Luckily, there’s a meal for that. Whether fall comfort food for dinner, or sweet, all-American desserts, these recipes have our vote for best Election Day food.
Start the Day Right.
Voting in person? You may have to wait in line. Make sure you get a good start with these hearty, nourishing breakfasts. From a whole-grain porridge that sticks to your ribs, to my all-time favorite scrambled eggs, these Election Day breakfasts will keep you fueled up for the fight.
This recipe takes creamy oatmeal to another level, with quinoa, millet, and lots of good, well-balanced toppings.
Make your own breakfast sausage! It’s easy and better than anything out of a package.
An earthy, seasonal scrambled egg breakfast that looks sophisticated but takes no time to make.
Election Day Recipes for Dinner
It’s comfort food time. These Election Day foods and recipes for dinner mostly cook themselves. That way, you can watch wall-to-wall returns instead of stirring pots and pans. These dinners are also extremely satisfying and comforting.
A creamy soup that is authentic, flavorful, and loaded with thick chunks of fresh fish.
This ultimate vegetarian comfort food takes old world to your world.
The one, the only. When I think of classic American suppers, I think meatloaf. This turkey version is moist and full of flavor.
Make it in advance, top with heaps of cheese, sour cream, scallions, and more, and enjoy this heartiest of soups.
Something that roasts easily in the oven and looks oh-so-special.
Election Day Recipes for Dessert
Red, white, and blueberry pound cake, anyone? These classic, all-American desserts — some with a little patriotic flair — will keep your evening feeling sweet no matter which way the vote goes.
Cowboy cookies became well known during the 2000 Bush-Gore election, when Laura Bush’s cowboy cookie recipe beat Tipper Gore’s gingersnaps. These buttery blondies are absolutely stuffed with all the goodness of the original cookie — think pecans, coconut flakes, chocolate chips — but taste fudgy (and frankly, even better).
Not only is it the height of apple season right now, it is also the perfect excuse for the most iconic American dessert out there.
A sweet, all-butter pound cake folded with tons of sweet, juicy raspberries and blueberries. This red, white, and blueberry pound cake looks and tastes spectacular.
Complicated times call for simple, pure pleasures. And nothing says happiness like a good old-fashioned chocolate chip cookie. This is the only recipe I make.
You could do a lot worse than wait in line with a buttery, homemade hand pie bursting with berries. Hand pies are oh-so-cute and not hard to make. Learn how.
What Election Day foods and recipes will you make this year? Share below! And here’s one recipe to get you started.
Red, White + Blueberry Pound Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup blueberries, fresh or individually quick frozen (IQF)
- 1 1/2 cups raspberries, fresh or individually quick frozen (IQF)
- Preheat the oven to 350°F and grease well a standard tube pan.
- With an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla. Beat until very smooth and light. Scrape the bowl to make sure everything is emulsified.
- Stir in the baking powder, salt, and flour and mix on low until combined. Do not over-mix. Fold in the berries and stir until just mixed throughout.PRO TIP: If using frozen berries, do not thaw them. Add them to the cake batter right from the freezer. This will make the cake batter somewhat stiff, but that is fine. Do not over-mix or your batter will become purple!
- Bake in the center of the oven until a cake tester comes out clean, about 1 hour 15 minutes, or slightly more. If using frozen berries, it will be closer to 1 hour 20 to 25 minutes.
- Cool in the pan until the cake can be handled. Run an offset spatula or knife around the edges of the cake pan. Invert onto a dish, then right side up again onto a cooling rack. Cool fully.