http://virginiawillis.wordpress.com/ Virginia Willis Culinary Productions http://virginiawillis.wordpress.com/2010/01/14/chilly-chili-chilies-chillin/ We recently had a cold spell in Atlanta. As Jack Frost was nipping at my toes, along with every other cook and food writer, my thoughts turned to soups and stews. http://virginiawillis.wordpress.com/2009/11/30/guest-cook-slow-cooker-beef-stew-on-pauladeen-com/ I wrote this article months ago for pauladeen.com, not knowing about the timing, not knowing just how much a comforting bowl of beef stew would be. My original thought was that it would be perfect after Thanksgiving. http://virginiawillis.wordpress.com/2009/11/25/thanksgiving-morning-two-great-ways-to-start-the-day/ Breakfast can get the short shift on Thanksgiving. There's so much food later in the day, but the morning can be hectic. http://virginiawillis.wordpress.com/2009/11/16/mama-says-its-okay-root-vegetable-gratin/ I've taught a lovely recipe for a Root Vegetable Gratin for my next book in class several times over the last few weeks. Everyone has really loved it. http://virginiawillis.wordpress.com/2009/11/03/messing-with-winter-greens/ I was teaching in Fort Valley, Georgia a few weeks ago at the Peach Palette and I asked Beth to go out and get some greens for the Tangle of Winter Greens. And, being that it was Fort Valley – she just pulled up to the farmstand pickup truck and he put them in her trunk. Drive Through Collards. Only in the South. http://virginiawillis.wordpress.com/2009/10/08/cookbooks-101-media-training-for-culinary-professionals/ Many of you that read my ramblings are fellow bloggers and food writers. I want to share with you a series of seminars I am hosting in D.C. next month. http://virginiawillis.wordpress.com/2009/10/01/out-and-about-news-and-notes/ Who knew there were so many folks liking Southern food all over?! Lot's of fun classes, events, and ways to participate in good food and cooking all over. So, please come out and have a great time. http://virginiawillis.wordpress.com/2009/09/01/the-maine-course-lobster-and-the-end-of-summer/ There’s little more beautiful than a summer weekend in Maine reveling in all her glorious beauty. Last weekend I traveled to Stonewall Kitchen to teach and enjoy a brilliant weekend in New England. http://virginiawillis.wordpress.com/2009/08/14/summer-sunflower-celebration-mustard-crusted-pork-loin/ After the maelstrom of controversy my last post created about Julia/Julie and food writing, I think perhaps this week I need to go with soft, warm, and fuzzy. Something along the lines of sunflowers, baby lambs, and harvesting mint from a crystal clear burbling mountain stream. http://virginiawillis.wordpress.com/2009/07/11/julia-and-julie-yes-the-swap-is-intentional/ July 15th I had the real pleasure of seeing a sneak preview of "Julie and Julia". The movie was so charming that I left wanting to see it again. But, it triggered something that's been nagging me ever since. http://virginiawillis.wordpress.com/2009/06/23/hotter-than-georgia-asphalt/ Ever heard the expression "hotter than Georgia asphalt?" Now, that's hot. Cause let me tell you, black top asphalt cooking all day in the summer sun is pretty ding dang hot. In the heat of the summer, there's nothing better for keeping the heat out of the kitchen than firing up the grill. http://virginiawillis.wordpress.com/2009/06/11/sweet-georgia-peaches/ Typical Southern recipes do not often take advantage of the healthful aspects of peaches. They are more often along the lines of Peach Ice Cream laced with eggs and heavy cream, Fried Peach Pies, deep-fried half-moons of biscuit dough filled with sugar and chopped peaches, and buttery Peach Cobber, baked in a cast iron skillet. Here's one that marries the taste of those sweet peaches with pork, a marriage made in heaven! http://virginiawillis.wordpress.com/2009/06/01/sugah-bear-how-bout-some-brown-sugar-shortcakes/ Sugah and the Southern sweet tooth is a powerful force. It is more than an ingredient in the South. It falls somewhere between condiment and food group. http://virginiawillis.wordpress.com/2009/05/21/memorial-day-pork-nirvana-coca-cola-glazed-baby-back-ribs/ Memorial Day is the start of grilling season. I want to share with you an absolutely unbelievable rib recipe. I taught these all over last summer and the combination of sweet and heat is soooooooo positively off-the-charts good. http://virginiawillis.wordpress.com/2009/05/04/fried-chicken-a-love-story/ I've been cooking as a professional for a little over 15 years, but my passion actually started when I wasn't tall enough to reach the counter in my grandmother's country kitchen. I called her Meme and she was the light of my life. http://virginiawillis.wordpress.com/2009/05/01/derby-yall-french-toast-casserole-with-bourbon-creme-anglaise/ This week was y'all filled. Seriously y'all filled. I was a guest on Paula Deen's Best Dishes on Saturday and Monday on Food Network. And, the May issue of her magazine, Cooking with Paula Deen has a feature on me with my recipe for French Toast Casserole. http://virginiawillis.wordpress.com/2009/04/19/lamb-stew-with-spring-vegetables/ Here's a wonderful recipe for Lamb Stew with Spring Vegetables. http://virginiawillis.wordpress.com/2009/04/11/most-delicious-deviled-eggs/ I made these once for a political fundraiser at my friend Melita Easter's house, attended by the governor of Georgia, who stood there and practically ate the whole plate. http://virginiawillis.wordpress.com/2009/04/09/easter-feast/ I've had great success with my newsletter and after a few sessions at IACP last week have decided to venture into the blogosphere. I thought I would start with sharing a recipe for Easter.