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Close Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks Active Time:30 minsTotal Time:55 minsServings:6Jump to Nutrition Facts Active Time:30 minsTotal Time:55 minsServings:6 Active Time:30 mins Active Time: 30 mins Total Time:55 mins Total Time: 55 mins Servings:6 Servings: 6 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, plus more for serving1largeonion, diced1bunchchard4clovesgarlic, finely chopped1tablespoonground cumin½teaspoonAleppo pepper, plus more for serving8cupswater1poundred lentils, picked over and rinsed1 ½teaspoonssalt½cuplemon juice (from 3-4 lemons)Ground pepper to taste...

Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings, 1 cup eachJump to Nutrition Facts Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings, 1 cup each Cook Time:30 mins Cook Time: 30 mins Total Time:30 mins Total Time: Servings:6 Servings: 6 Yield:6 servings, 1 cup each Yield: 6 servings, 1 cup each Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients⅓cuplemon juice⅓cupchopped fresh dill2teaspoonsDijon mustard¼teaspoonsalt, or to taste⅓cupextra-virgin olive oilFreshly ground pepper, to taste215-ounce canslentils, rinsed, or3cupscooked brown or green lentils1cupcrumbled feta cheese, (about4ounces)1mediumred bell pepper, seeded and diced(about1cup)1cupdiced seedless cucumber½cupfinely chopped red onion...

Close Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 cupsJump to Nutrition Facts Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 cups Cook Time:30 mins Cook Time: 30 mins Total Time:30 mins Total Time: Servings:6 Servings: 6 Yield:6 cups Yield: 6 cups Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients⅓cuplemon juice⅓cupchopped fresh dill2teaspoonsDijon mustard¼teaspoonsaltFreshly ground pepper to taste⅓cupextra-virgin olive oil1medium red bell pepper, seeded and diced1cupdiced seedless cucumber½cupfinely chopped red onion2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils (see Tip)2 7-ounce cans salmon , drained and flaked, or 1 1/2 cups flaked cooked salmon...

Close Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:6Yield:12 cupsJump to Nutrition Facts Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:6Yield:12 cups Prep Time:40 mins Prep Time: 40 mins Additional Time:20 mins Additional Time: 20 mins Total Time:1 hr Total Time: 1 hr Servings:6 Servings: 6 Yield:12 cups Yield: 12 cups Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1cupdried brown lentils8cupswater, divided¼cupextra-virgin olive oil2mediumonions, diced2mediumcarrots, diced1teaspoonsalt, divided¼teaspoonground pepper3clovesgarlic, chopped1teaspoonground coriander6cupschopped collard greens¾cupchopped fresh cilantro1poundsmall yellow potatoes, quarteredJuice of 1 lemon, plus wedges for serving...

Close Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings Prep Time:30 mins Prep Time: 30 mins Total Time:30 mins Total Time: Servings:4 Servings: 4 Yield:4 servings Yield: 4 servings Jump to Nutrition Facts Jump to recipe Nutrition Notes Are Artichoke Hearts Healthy? Artichoke heartsare the center, meaty part of the artichoke. They bring a little bit of plant protein, fiber and small amounts of several nutrients....

Close Photo: Victor Protasio Active Time:20 minsTotal Time:1 hr 40 minsServings:6Jump to Nutrition Facts Active Time:20 minsTotal Time:1 hr 40 minsServings:6 Active Time:20 mins Active Time: 20 mins Total Time:1 hr 40 mins Total Time: 1 hr 40 mins Servings:6 Servings: 6 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2smallshallots, finely chopped1tablespoonfinely chopped fresh thyme1tablespoonDijon mustard1tablespoonhoney2clovesgarlic, finely chopped2teaspoonsgrated lemon zest, plus more for garnish¼cuplemon juice¾teaspoonsalt¼teaspoonground pepper¼cupgrapeseed oil½cupsun-dried tomatoes in oil, drained and chopped, reserving 1/4 cup oil from jar1poundwhole-wheat penne1mediumred bell pepper, finely chopped2cupsgrape tomatoes, halved lengthwise2cupspacked arugulaCrushed red pepper (optional)...

Close Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings Prep Time:20 mins Prep Time: 20 mins Total Time:20 mins Total Time: Servings:4 Servings: 4 Yield:4 servings Yield: 4 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients4(4 ounce)boneless, skinless chicken breasts½teaspoonground pepper⅛teaspoonkosher salt4thin prosciutto slices (about 2 ounces)2tablespoonsextra-virgin olive oil¼cupunsalted chicken broth2tablespoonslemon juice2tablespoonsunsalted butter2tablespoonschopped fresh flat-leaf parsley¼teaspooncrushed red pepper Cook Mode(Keep screen awake)...

Close Prep Time:5 minsAdditional Time:5 minsTotal Time:10 minsServings:6Yield:2 cupsJump to Nutrition Facts Prep Time:5 minsAdditional Time:5 minsTotal Time:10 minsServings:6Yield:2 cups Prep Time:5 mins Prep Time: 5 mins Additional Time:5 mins Additional Time: Total Time:10 mins Total Time: 10 mins Servings:6 Servings: 6 Yield:2 cups Yield: 2 cups Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil8 ounces samphire (sea beans)1tablespoonlemon juice Cook Mode(Keep screen awake) Ingredients 1tablespoonextra-virgin olive oil...

Close Photo: Leigh Beisch Servings:4Jump to Nutrition Facts Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients3largelemons, divided½cupextra-virgin olive oil1bay leaf, stem removed1largeclove garlic, peeled1teaspoonhoney½teaspoonground pepper¼teaspoonkosher salt1mediumrusset potato, peeled and cut into 1/4-inch-thick slices1poundraw shrimp (21-15 count), peeled and deveined4cupscoarsely chopped stemmed curly kale1pint large cherry tomatoes, halved3smallPersian cucumbers, sliced½cupthinly sliced red onion⅓cuppitted Kalamata olives½cupcrumbled feta cheese Cook Mode(Keep screen awake) Ingredients 3largelemons, divided ½cupextra-virgin olive oil 1bay leaf, stem removed...

Close Photo:Brie Passano Brie Passano Active Time:15 minsTotal Time:15 minsServings:4Jump to Nutrition Facts Active Time:15 minsTotal Time:15 minsServings:4 Active Time:15 mins Active Time: 15 mins Total Time:15 mins Total Time: Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti2tablespoonsbutter2tablespoonsextra-virgin olive oil1tablespoonchopped fresh thyme leaves1tablespoonlemon juice, or more to taste2teaspoonslemon zest¼teaspoonsalt¼teaspoonground pepper, or more to taste⅓cupgrated Parmesan cheese Cook Mode(Keep screen awake) Ingredients 8ounceswhole-wheat spaghetti 2tablespoonsbutter 2tablespoonsextra-virgin olive oil...

Active Time:15 minsTotal Time:15 minsServings:4Jump to Nutrition Facts Active Time:15 minsTotal Time:15 minsServings:4 Active Time:15 mins Active Time: 15 mins Total Time:15 mins Total Time: Servings:4 Servings: 4 Jump to Nutrition Facts Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely Cook Mode(Keep screen awake)Ingredients4(5-ounce)skin-on salmon fillets½teaspoongarlic powder½teaspoonsalt½teaspoonsalt-free lemon pepper1tablespoonextra-virgin olive oil1largeclove garlic, crushed1tablespoonunsalted butter1tablespoonchopped fresh herbs, such as parsley, chivesand/ordill½teaspoongrated lemon zestLemon wedges for serving Cook Mode(Keep screen awake)...

Close Photo: Getty Images/Mike Coppola Over the last year, COVID-19 has changed our perspective on a lot of things. With the lack of social events and increased time at home, many devoted their extra time to cooking or “getting back into X, Y and Z.” Remember making sourdough bread? And how seemingly everyone started gardening or doing home renovations (or just tried to survive homeschooling)? There were also plenty of jokes about the “Quarantine 15” and gaining weight....

Title:Contributing WriterEducation:B.A. in History, Mary Baldwin University, M.A. and Ph.D. in American Studies, College of William & MaryLocation:Charlottesville, VirginiaExpertise:African American culinary history, farming, gardening, canningLeni Sorensen is a food historian specializing in the lives and recipes of Colonial-Era enslaved Black cooks in America. Leni was the African American research historian at Monticello for six years, worked at Colonial Williamsburg and has been teaching cooking classes since the 1970s. Leni has authored two volumes ofThrough the Seasons, collections of 19th-century recipes updated with modern ingredients and techniques....