Craftsy-Virginia

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

Turkey 101: All You Need to Know

turkeyThe first time I ever brined a turkey was over 10 years ago. I had read about it in Cook’s Illustrated and was pretty curious, so we thought we’d give it a try. We made an overnight brine with salt, sugar, and spices. The result was a moist and tender bird with the most beautiful caramel-colored golden brown skin. I’ve wet-brined my turkey ever since! That’s step #1 for Turkey 101.

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Classic Egg Recipes: and a Crack at Big Bad Breakfast

eggsBreakfast is the most important meal of the day — and the one we have the least time to prepare for and the shortest time to eat. Studies show that eating a healthy breakfast gets you off on the right start and can lead to improved concentration and enhanced performance from the classroom to the boardroom. For a lot of folks breakfast consists of a coffee from a drive-thru on the way to work.

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Fall Vegetable Recipes: and a Dip into Poole’s Diner

turnip greensYep, well someone forgot to tell Mother Nature because it hit 90° yesterday in Atlanta. Fall officially starts today and yes, it is a bit cooler in some parts of the country. Autumn is perhaps my favorite season. I love the change to cooler weather — and how it changes things up in the kitchen. As okra and tomatoes disappear from the farmer’s market I yearn to cook root vegetables and winter greens. I have yet to meet a collard green I don’t like. Fall vegetables need a bit more attention than summer ones.

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Salmon Recipes: for Weeknight Cooking

salmonShrimp, salmon, and tuna are the big three when it comes to seafood consumed in the US. The term “Salmon Recipes” consistently ranks in the top recipe searches on Google. It’s easy to see why. Salmon is not too fishy, but just fishy enough for most people. It’s good and good for you; we need to eat less meat, more fish. It’s widely available and folks aren’t too scared to cook it. Sorry, Charlie, but truth is that salmon has become the “chicken of the sea.” However, all salmon is not the same.

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