EXPLOREMY LIBRARY
Food & Wine
Cooking with Paula Deen

Cooking with Paula Deen March/April 2020

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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7 Issues

in this issue

2 min.
spring has sprung

WITH SPRING ON THE HORIZON, warm, cheerful weather is soon to follow. I’m so ready to welcome this delightful season, and y’all won’t be able to resist all the tasty recipes filled with fresh flavors and seasonal produce included in this issue. I always look forward to celebrating Easter with my loved ones gathered around the table to enjoy a satisfying Southern meal together. This year, the star of the show is sure to be my Pork Loin with Bourbon-Cola Sauce (page 28). And you can’t leave without having dessert. There won’t be any slices left of my Lemon Curd Layer Cake (page 31), trust me! Spring just wouldn’t be the same without one of my favorite seasonal ingredients: coconut. It gets put to good use in both savory and sweet recipes—from…

1 min.
a taste of springtime

MADE IN THE SOUTH THE SHORTBREAD SHOP After opening her first pastry shop on the West Coast in 2012 and experimenting with using shortbread to make tart shells, pastry chef Megan McClurg decided to pack her bags with her husband in 2017 and move to Nashville, Tennessee. She started her own shortbread business, simply named The Shortbread Shop. Over time, Megan has fine-tuned the art of creating the perfect buttery shortbread that is as delicious as it is pretty. It requires a delicate balance of high-quality ingredients and careful technique to maintain the crumbly texture the cookie is known for and the signature scalloped edges that customers love. The product is sold online and in stores across the country in flavors including Traditional, Lemon Drop, Lavender, Pistachio, Rose Tea, Brown Sugar, and…

1 min.
floral finds

1. Use this stylish Floral Vines Tote Bag to pick up produce at your local farmers’ market. $24, riflepaperco.com 2. Sip your favorite beverages in this vibrant Indiana Rose Ceramic Mug. $12, verabradley.com 3. Bake beautiful cakes effortlessly with this 10-cup Rose Bundt Pan. $40, nordicware.com 4. Serve snacks and small bites on these Floral Appetizer Plates from Noritake. $25 for set of 4, noritakechina.com 5. These cocktail-size Botanica Cloth Napkins add a fun pop of color to a dining table or buffet. $40 for set of 10, dotandarmy.com 6. This adorable Be Happy Floral Kitchen Buddies Spatula Set includes a large spatula with a handy measuring table on the back and a petite spatula. $8.99, ewamboutique.com 7. Add a touch of Southern charm to your home with this delightful Magnolia Serving Platter. $29.95, pier1.com Bring farmhouse…

1 min.
harmony house donation

At the opening of Paula Deen’s Family Kitchen restaurant in Branson, Missouri, late last year, Paula presented a donation on behalf of The Bag Lady Foundation to Harmony House, a local organization that provides shelter, education, and advocacy to survivors of domestic violence. The organization proudly promotes the principle that all individuals have the right to a life free of abuse. Visit myharmonyhouse.org to learn more. MARCH OF DIMES AMBASSADORS Last year after receiving incredible support for the birth of their premature triplets, Bobby and Claudia Deen were chosen as Ambassadors for March of Dimes, a non-profit organization that works to improve the health of mothers and babies. Bobby, Claudia, and other members of their family attended the Signature Chef’s Auction where culinary professionals are brought together to raise awareness for the…

2 min.
pot pie perfection

BEEF POT PIE Makes 6 to 8 servings 1 tablespoon vegetable oil1½ teaspoons salt, divided1 (2-pound) beef chuck roast, cut into 1-inch pieces2 cups chopped onion2 cups chopped carrots1 cup chopped celery½ cup dry red wine2 tablespoons tomato paste3 cloves garlic, chopped2 cups beef broth¼ cup cornstarch8 sprigs fresh thyme1 sprig fresh rosemary1 cup frozen peasCheddar Thyme Biscuits (recipe follows)Garnish: chopped fresh thyme 1. In a large skillet, heat oil over medium-high heat. Sprinkle 1 teaspoon salt all over beef. Cook beef, stirring occasionally, until browned. Using a slotted spoon, transfer beef to a 6-quart slow cooker, reserving drippings in skillet. 2. Add onion, carrots, celery, and remaining ½ teaspoon salt to skillet; cook, stirring occasionally, until browned. Stir in wine, tomato paste, and garlic, scraping browned bits from bottom of skillet with a…

1 min.
an easter treat

THERE IS NOTHING MY GRANDBABIES LOVE MORE THAN COOKIES, and everybody knows you’ve got to bake a carrot cake in the spring. These cookies are a fun play on the delicious flavors of carrot cake, and it’s a great way to get the kids in the kitchen with me—they love to slather on the frosting! CARROT CAKE COOKIES Makes about 35 ¾ cup plus 2 tablespoons unsalted butter, softened1 cup granulated sugar¼ cup firmly packed light brown sugar1 teaspoon vanilla extract2 large eggs2¼ cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon kosher salt½ teaspoon baking soda½ teaspoon ground ginger¼ teaspoon ground nutmeg2 cups shredded carrotsCream Cheese Frosting (recipe follows)½ cup finely chopped toasted pecans 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. In a large bowl, beat butter, sugars, and vanilla with…