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!
Virginia Willis
(Skinny) Chocolate Dipping Sauce
This Chocolate Dipping Sauce was a REVELATION. Chocolate isn’t my Achille’s tendon, it’s my whole damn leg – albeit a more defined and muscular one.
Share this:
Irish Brown Bread
Irish Brown Bread? Really? Isn’t this supposed to be a WW-friendly blog? Well, yes, it is. Bread can be a wholesome, healthy part of a
Share this:
Makeover Recipe: Easy Lemon Squares
Lemon Squares are often made with gobs of butter and sugar and well, that’s one reason why they are so good. But, they are
Share this:
Loaded Baked Potato with Shiitake Bacon
Shiitake bacon is not bacon, let’s get that straightened out from the top. Shiitake bacon is not pork. It is not meat. It is not
Share this:
Nothing says “I Love You” Like Chocolate Pudding
What other dessert brings out the kid in us more than chocolate pudding? Sometimes Mama would make chocolate pudding after school, and my sister and
Share this:
Zero Point Chicken Chili
When considering this recipe all I could think was does the world really need another chili recipe? Once I made it, tasted it, and punched
Share this:
Vegetarian Parmesan Broth Collard Greens
Collard greens are as much a cornerstone of Southern cooking as biscuits and gravy. And, the use of the ingredient has evolved like the
Share this:
Lemon-Chia Seed Yogurt Cake
Lemon Cakes come in all shapes and sizes, all manners of baking. There are lemon-scented tender yellow cakes topped with rich lemon buttercream, dense
Share this:
Chicken and Rice Meatballs in Mushroom Gravy
Growing up, my mother made a meatball dish with Rice a Roni called porcupines. It consisted of ground beef, an egg, and a box of
Share this:
Spicy Cauli-Mac and Cheese
Do we really need another Macaroni and Cheese recipe? According to Restaurant News, “US consumers were eating 19% more cheese per capita at the end
