Virginia Willis
Virginia Willis

Virginia Willis

Virginia Willis is a Food Network Kitchen chef and James Beard award-winning cookbook author. Her first cookbook, Bon Appetit, Y'all premiered in 2008 and since then, she's developed a stellar reputation for chef-inspired recipes for home cooks. She is has been featured in the NY Times, Washington Post, People Magazine, and USA Today. Fans love her knack for giving classic French dishes a down-home feel and reimagining Southern favorites. Beginning in 2019 she lost 65 pounds and has kept it off for well over a year. In 2022, her health journey was documented in Eating Well magazine as a weight loss success story. Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, "If a French-trained Southern chef can do it, you can, too!"
Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting.
Advertisement
This simple, six-ingredient recipe takes just half an hour to prepare—making us wonder why we don't have fried okra more often.
Let's face it—even kids will eat broccoli if you cover it with cheese.
For the past five decades, Nathalie Dupree has been one of our region's biggest culinary stars, spreading the gospel of Southern food far and wide and inspiring generations of cooks, including author Virginia Willis
These leafy greens are healthy, delicious, in season, and in style.
Three new spins on the signature Southern veggie
This moist, berry-studded cake gets its great texture from medium-grind cornmeal.
Advertisement
This summertime vegetable is more versatile than you think. Virginia Willis shares her favorite ways to cook with zucchini in her column Cooking with Virginia.
It's peak season for sweet Southern blueberries and we're eating as many as we can!
This moist, berry-studded cake gets its great texture from medium-grind cornmeal.
This summertime vegetable is more versatile than you think. Virginia Willis shares her favorite ways to cook with zucchini in her column Cooking with Virginia.
It's peak season for sweet Southern blueberries and we're eating as many as we can!
When blueberries are in season, this easy, hearty oatmeal is my go-to breakfast at least once a week.
Virginia Willis shares her favorite ways to cook with beets in her column Cooking with Virginia.
Advertisement
Even folks who aren't fans of Brussels sprouts will like them fried. Houston's popular Eight Row Flint takes fried Brussels sprouts one step further by transforming them into vegetarian tacos, providing the inspiration for this recipe. A splatter guard is helpful when frying the sprouts.
Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? You'll love this crisp, fresh salad of shaved Brussels sprouts, Honeycrisp apples, Parmesan cheese, and toasted pecans.
Chefs all across the South are putting up jars of local produce, lining their larders and dining room shelves with interesting twists on pickles. You too can have a little jar of big Brussels sprout flavor for snacking, sandwiches, or skewered to garnish a spicy Bloody Mary.
Getting a nice char on these fresh ingredients is key to a flavorful grilled dish. The hot sauce is optional, but it gives the extra kick this Creole dish longs for.
Serve this colorful medley as a side or a boldly flavored vegetarian main dish.
These collards have gotten the Creole touch with a little dirty rice.