Monticello Blog

This round of excavations has several goals. The first is to advance our understanding of how the Kitchen Road intersected with the Kitchen Path that once ran straight out the covered passage opening toward vegetable garden gate on Mulberry Row.

Today, we take for granted the varieties of foods we can buy anytime of the year at our local super market. But what would happen if we had to eat locally? Meals especially desserts would take much more time.

Vegetable gardens are sprouting up everywhere, thanks to a renewed interest in fresh, locally-grown food that is sweeping across America.

The historic rose collections at the Thomas Jefferson Center for Historic Plants, established over twenty years ago, continue to expand and generate interest among rose lovers.

Leni Sorensen makes a recipe for goose-sauce from "The Virginia House-wife," a recipe book published in 1824 by Mary Randolph.

Leni Sorensen prepares recipe an early tomato-based catsup sauce from the 1800s.

How to make peach marmalade according to Mary Randolph, who published "The Virginia House-Wife" cookbook in 1824l

Leni Sorensen, a culinary historian of national repute, prepares eggplant using an 19th-century recipe.

Leni Sorensen, our African American Research Historian and a culinary historian of national repute, has once again made this month's dish and here we include her notes and pictures.

I’ve worked at Monticello for a number of years and have learned when to seek out some of the best scents. Here’s my top five.