One way to down your sweet potatoes? Drown them in butter, sugar, bourbon, and maple syrup. It’s The Southern Way. And we can’t say as we have a problem with this.
Virginia Willis has cooked Lapin Normandie with Julia Child, prepared lunch for President Clinton, and catered a bowling party for Jane Fonda. Her first job in a professional kitchen was as an apprentice for Nathalie Dupree’s TV cooking show on PBS. Willis has subsequently produced over 1000 TV episodes, working for Martha Stewart, Bobby Flay, and Epicurious on The Discovery Channel. She was an editor for The All-New Joy of Cooking; author of Pasta Dinners 1,2,3; and an editorial assistant to Anne Willan for Cook It Right. Her articles have appeared in Country Living, Family Fun, and Eating Well. Her critically acclaimed cookbook Bon Appétit, Y'all was rated the #1 comfort food book of 2008 by the Chicago Tribune. Her latest book, Basic to Brilliant Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company, is the lead book Ten Speed Press for fall of 2011. She is also the founder and owner of My Southern Pantry™, a specialty artisan food line featuring heirloom organic cornmeal, grits, salts, and spices. For more about Virginia and to read her blog, visit virginiawillis.com.