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Chef Virginia Willis is the author of Bon Appétit, Y'all and Basic to Brilliant, Y'all, Okra: A Savor the South Cookbook, and Grits by Short Stack Editions. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans love her knack for giving classic French cooking a down-home feel and reimagining Southern recipes en Français.

She writes the popular comfort food blog called Down-Home Comfort that celebrates comfort food cooking for Food Network and the Cooking Channel. 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. She is a contributing editor for Southern Living and her articles have appeared nationally including Food52 and CNN as well as 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, and quoted in the New York Times and the Wall Street Journal.

She 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. Recipe development clients include Georgia Pecan Commission, Roland Foods, Uncle Ben's Rice, Sodexo, Preserving Place, and Whole Foods Market. Her recipe for Sweet Onion Confit won Best of Georgia in 2014. Video content and media training services clients include CharBroil Grills, Roland Foods, The Lisa Ekus Group, and the Ritz Carlton.

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

Weeknight Broccoli Recipes … with Side Dish of Honest Truth

broccoliI adore broccoli. It’s one of my favorite vegetables, especially in the dreary winter months. High heat roasting creates crispy bits and coaxes mild sweetness from the slightly bitter brassica. Steamed broccoli is crisp, clean, and bright. Stir-fried broccoli seems to pull the best from both of the aforementioned cooking techniques. It’s great finely chopped raw in salads. I also peel and thinly slice the stalks for nibbles. I pretty much like broccoli any which way except overcooked to dreary mush. It’s a handy vegetable to keep in the produce bin, even if it’s not the main star, to add a flash of green to rice, farro, quinoa, or pasta. Broccoli is a great team player for other dishes. You can pretty much throw a handful into anything but ice cream and it will work! Click here to read the rest of this recent blog.