Virginia Willis

Chef Virginia Willis is the author of Lighten Up, Y'all, Bon Appétit, Y'all and Basic to Brilliant, Y'all, Okra: A Savor the South Cookbook, and Grits by Short Stack Editions. Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence in the Focus on Health category and was a finalist for Best American cookbook by the International Association of Culinary Professionals. She is currently in development with WGBH for a series called Secrets of the Southern Table: A Food Lover’s Tour of the Global South to air nationally on public television stations.

She is a Contributing Editor for Southern Living and her column “Cooking with Virginia” will debut this fall. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." A popular Southern chef, her legion of fans love her knack for giving classic French cooking a down-home feel and reimagining Southern recipes en Français. 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. Her articles have appeared nationally including Southern Living, Food52, CNN, 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, Serious Eats, and Tasting Table and quoted in the New York Times and the Wall Street Journal.

Virginia 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.

She is a member of The James Beard Foundation, Chef’s Collaborative, Les Dames d’Escoffier, Georgia Organics, the International Association of Culinary Professionals, and the Southern Foodways Alliance. She participates in Chef's Move to Schools and is also part of the No Kid Hungry Blogger Program for Share our Strength. 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.

On the Blog

How to Make Biscuits: And MORE!

leeksWant to learn how to make biscuits? How about crispy fried chicken, tender whole grain cornbread, and chef-quality shrimp and grits? Of course, you do! I’ve recently partnered with to create an online video series called Southern Classics at Home. Subscribers will receive recipes, step-by-step instructions, and watch me as they learn how to make Biscuits, Crispy Fried Chicken, Whole Grain Stone Ground Cornbread, Creamy Macaroni and Cheese, Classic Stone Ground Grits, Cheese Grits Casserole, Shrimp and Grits, Okra and Tomatoes, Mustard Greens with Smoked Turkey Neck, Low Country Boil, Peel and Eat Shrimp, Weeknight Pulled Pork Tenderloin, Sweet and Tangy BBQ Sauce, AND Classic Pulled Pork Shoulder! Phew! Click here to read the rest of this recent blog.

Gluten Free: Chocolate Nut Cake

leeksYesterday we sat down to review the menu for Passover and I requested that we make Lynn Shapiro‘s Chocolate Nut Cake from her book Food, Family, and Tradition: Hungarian Kosher Family Recipes and Remembrances. While I am not Jewish, I have grown to love the celebration — and the whole new world of food traditions, too! Family is coming tomorrow and we have guests coming, as well. I am on a crazy deadline for my next book (and forthcoming TV series), Secrets of the Southern Table and taking a break from my blog. I am sharing her recipe for a delicious Chocolate Nut Cake. Click here to read the rest of this recent blog.

How to Make: Cream of Anything Soup

cream of anything soupSoup is in the kitchen forecast with the polar vortex making a last dash into spring this week. “Cream of Anything Soup” is one of the easiest of soups to make. It can be practical and money-saving, too. Do you have some vegetables lingering in the fridge that are too limp for sautéing or too bruised for salad? Don’t toss them in the compost or the trash. They are perfect for “Cream of Anything Soup.” Click here to read the rest of this recent blog.