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About Virginia Willis

Willis is a French-trained chef, a former TV producer of “Martha Stewart Living,” and a teacher and food writer who lives in Atlanta, Georgia.

Featured Books by Virginia Willis

Basic to Brilliant, Y’all

150 Refined Southern Recipes and Ways to Dress Them Up for Company

Bon Appétit, Y’all

Recipes and Stories from Three Generations of Southern Cooking

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Virginia Willis’s Content

Recipes

Recipe Boxes

Friends

Friends

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Sweet on liqueurs

Take another look at these spirits

Our resident bartender welcomes a revival of the sweet stuff.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Game for wine

Vine to Table

Game for wine

Pairing wild fare and the grape
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
The science of baking

Features

The science of baking

Kitchen chemistry
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
The food not eaten

Features

The food not eaten

Food waste: out of sight, out of mind
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours

Editor’s Choice

Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Meat masters

Features

Meat masters

Why we love DIY butchery

Most Emailed

Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Lemon Chicken Breasts

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Turnip Pickles

A Platter of Figs

Turnip Pickles

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