Food Network

Chef Virginia Willis is the author of Bon Appétit, Y'all and Basic to Brilliant, Y'all, Okra: A Savor the South Cookbook, and Grits by Short Stack Editions. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans love her knack for giving classic French cooking a down-home feel and reimagining Southern recipes en Français.

She writes the popular comfort food blog called Down-Home Comfort that celebrates comfort food cooking for Food Network and the Cooking Channel. Her eponymous food blog, tagged as a favorite blog by Saveur magazine, receives rave reviews for her recipes and stories celebrating her Southern heritage and classic French training. She is a contributing editor for Southern Living and her articles have appeared nationally including Food52 and CNN as well as All Recipes, Country Living, Eating Well, Family Fun, and Fine Cooking. As a nationally recognized Southern food and beverage authority she has been featured in the Washington Post and USA Today, and quoted in the New York Times and the Wall Street Journal.

She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree. She was the producer of Epicurious on the Discover Channel and Home Plate for Turner Studios. In front of the camera, Virginia has appeared on Food Network's Chopped, Fox Family and Friends, Martha Stewart Living, Paula Deen's Best Dishes, and as a judge on Throwdown with Bobby Flay.

Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in recipe development, content creation, culinary editorial services, culinary video production, spokesperson representation, and media training. Recipe development clients include Georgia Pecan Commission, Roland Foods, Uncle Ben's Rice, Sodexo, Preserving Place, and Whole Foods Market. Her recipe for Sweet Onion Confit won Best of Georgia in 2014. Video content and media training services clients include CharBroil Grills, Roland Foods, The Lisa Ekus Group, and the Ritz Carlton.

She is a member of the International Association of Culinary Professionals, Chef's Collaborative, Les Dames d'Escoffier, Georgia Organics, and the Southern Foodways Alliance. Virginia is on the Monterey Bay Aquarium's Seafood Watch Blue Ribbon Task Force. As an Atlanta chef, she is proud to be on the Atlanta Community Food Bank Advisory Board as well as the Atlanta Community Farmer's Market Advisory Board. She participates in Chef's Move to Schools and is also part of the No Kid Hungry Blogger Program for Share our Strength.


Southern Recipes: Spicy Pickled Okra

mamas pound cake I love okra. I love okra so much I wrote a book about it. Yes, a book about okra!

Folks have been getting confused all summer. Excited, they gasp, “You wrote a book about Oprah?!”

“No”, I reply, “I wrote a book about Okra.” The humble, oft-maligned vegetable, not the celebrated media mogul.

It’s part of the Savor the South® series by UNC Press. Each cookbook in the collection is a celebration of a beloved food or tradition of the American South. I have to tell you, I had lots of choices regarding Southern ingredients – sweet potatoes, pecans, catfish, bourbon — yes, I passed up bourbon for okra! That’s how much I love okra. (Trust me, all of the books have great stewards of their each individual subject so make sure to check them out!)
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