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.
About Virginia Willis
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.
Meme’s Cornmeal Griddle Cakes
Oct 10, 2011 by
Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.
- Quick Glance
- 20 M
- 20 M
- 22
Burgundian Honey Spice Bread
Dec 23, 2009 by
More nuanced than gingerbread and not at all like fruit cake, this French tradition is fragrant with cinnamon, cloves, ginger, fennel, and honey.
- Quick Glance
- 15 M
- 1 H
- 4
Meme’s Pound Cake
Dec 22, 2009 by
This pound cake is rich with creamery butter, flecked with vanilla seeds, and sports crispy dark-brown sugary edges. A great Christmas or celebration cake.
- Quick Glance
- 20 M
- 1 H, 20 M
- 2
Georgia Peach Soufflés
Sep 01, 2008 by
Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.
- Quick Glance
- 20 M
- 30 M
- 3