With talks of Southern Food Queen Paula Deen revealing her diagnosis of diabetes, many have started to wonder the health benefits, if any, of Southern cooking. What we traditionally think of comfort or soul food, Southern cuisine has taken many names in recent years, but can always be distinguished by its rib-sticking, deep-fried, cheesy goodness. Yet, what we confuse Southern cooking for, in fact is really just preparation. The basis for classic Southern dishes is really the ingredients not its battered and deep-fried methods.
To bring light to this common misconception, Chef Virginia Willis, has written her third cookbook, “Back to Brillian, Y’all” what shows a lighter side to what we know as heavy Southern cooking. In a recent Reuters interview, Chef Willis clarifies what true Southern cooking entails and why people often equate the cuisine with America’s obesity problem. Read More