Virginia Willis Blog

Recipes: Desserts

PEACH PIE: COLLABORATION AND SHARING

Where do you think the expression “easy as pie” originated? Many cooks are scared of making pie – they don’t think it’s easy! Every one loves pie, but making it can be intimidating. Even perfectly useful kitchen folk are rendered helpless when pie is mentioned. Pie is a dish most often composed of delicious flavorful… Read more »

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Planting Gardens & Being Thankful: Beet Red Velvet Cupcakes

This week I kicked off chefs cooking at the at the Atlanta Botanical Garden in their awesome outdoor kitchen. It’s a lovely space and Atlanta is fortunate to have such an amazing garden. If you are a resident or a tourist, you should make sure to pay a visit when time allows. It’s spectacular. The… Read more »

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How to Make Meringue: The Perfect Spring Dessert

Recently, I had an interesting exchange with an editor that wanted to use my recipe for Meringue Pillows with Strawberries and Cream  from Basic to Brilliant, Y’all in a non-food publication. We exchanged a few emails and I sent the recipe along — then she emailed me back, saying that it looked too hard. Huh?… Read more »

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Cooking with Fat: Animal to Vegetable

Folks think of Southern food and envision Fried Chicken, Fried Green Tomatoes, Fried Catfish, and Fried Okra. There’s a suspicion that is not completely unfounded, that if something doesn’t move fast enough in a Southern kitchen it will soon find itself sizzling away to golden brown perfection in a cast iron skillet. However, that’s merely… Read more »

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Frying the Friendly Skies: Old-Fashioned Apple Hand Pies

I’m off on a whirlwind tour of Texas teaching at Central Market this week.  Last week I was in Nashville, Atlanta, and Chicago. I had a great time teaching at the Viking in Franklin. I also got to speak at the Culinary Historians of Chicago meeting on the “Exceptionalism of Southern Foodways.” Folks ask me… Read more »

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