Recipes from Bon Appétit, Y’All

Bon Appetit, Y'All by Virginia Willis

Two divergent influences–Southern cooking and French cuisine–come together in Bon Appétit, Y’all, a modern Southern chef’s passionate and utterly appealing homage to her culinary roots.

Virginia Willis uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls “refined Southern cuisine.” More than 200 approachable and delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves.

Bourbon sweet potatoes in a white oval baking dish.

Bourbon Sweet Potatoes

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 we have a problem with this.

A vanilla pound cake, cut, on a marble slab

Vanilla Pound Cake

Flecked with vanilla seeds, this classic cake is ridiculously rich and oh so satisfying with its tender crumb and its knee-wobbingly crisp outer edges. Pound cake perfection.

White dish of a sugar-dusted individual peach souffle; in the bottom are peach slices

Individual Peach Soufflés

Properly airy and messily delicious, these peach souffles are an elegant (yet easy) ending to any summer supper. Or heck, perhaps just have these for supper.

Two stacks of cornmeal griddle cakes on a patterned plate.

Cornmeal Griddle Cakes

Shirttail cousins to corn bread, these savory cakes wooed and wowed us with their crisped edges, ethereally airy interior, and pantry-friendly frugality.

A loaf of Burgundian honey spice bread on a sheet of parchment with two slices cut off.

Burgundian Honey Spice Bread

More nuanced than gingerbread and not at all like fruit cake, this French pain d’épices is unforgettably fragrant with spice and nostalgically rich with tradition.