Welcome to Cooking with Virginia!
Here you will find delicious and doable, seasonal, chef-driven recipes for home cooks along with tips, techniques, and stories. Each post features mouth-watering food photography, easy-to-follow instructions, and helpful hints for well-tested recipes from Southern chef, Food Network Kitchen Instructor, and James Beard award-winning cookbook author Virginia Willis.
You’ll also find Virginia’s signature stories chronicling formational childhood experiences gained baking in her grandmother’s and mother’s kitchen, her extensive professional experience from working in patisserie in a Michelin-starred restaurant, to the hot lights of food television, and her culinary centric far-flung travels. The recipes build on this practical knowledge and are written so that the reader feels that Virginia is by their side in the kitchen, as she walks the reader through surefire recipes that work every time. The recipes are rigorously tested and are essential, foolproof dishes you actually want to make and eat!
Bon Appétit, Y’all!
Spring may mean lamb to some, asparagus to others, and perhaps for a lucky few, spring means morel mushrooms. Not for me. Spring for me
I’m in Paris at the Paris Cookbook Fair — and, that would be Paris, France, not Paris, Texas! It’s been crazy. I’ve been interviewed by
It’s my younger sister’s birthday this weekend and I am going home to see her and mama. Some of y’all may remember about mama moving
My next cookbook, Basic to Brilliant, Y’all: Recipes and Recollections of a Southern Culinary Journey is the lead book for Ten Speed for Fall 2011.