Leni Sorensen

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Collard greens for the soul

Leni Sorensen re-examines the legacy of Southern food

Carving out history

Thomas Jefferson never wrote about the food at Monticello. His kitchens were stocked with ingredients from around the...

The ham biscuit is named...

By Sam Padgett Considering our broad food and drink world, it’s difficult to imagine a single dish that could...

At the Table

Is there such a thing as “Virginia cuisine”? It’s an old question, and one I found myself revisiting after learning...