Cooking with Paula Deen March/April 2022

HOW LOVELY IS THIS WEATHER, Y’ALL? I know spring has just begun, but with the winter chill starting to wear off and the first blooms just on the horizon, I can tell this season in Savannah is going to be a glorious one, and I hope yours is, too. To kick it off, let’s make use of those peak-season vegetables—radishes, artichokes, and more—that grace our markets this time of year and cook up some delicious side dishes to serve all season long. You’ve gotta try my Fried Baby Artichokes with Rémoulade Sauce (page 38) and Radish Gratins (page 37). But it wouldn’t be a spring issue without sharing some Easter recipes with y’all. I love hosting this fabulous holiday, and while I always include some classics like Herbed Deviled Eggs (page 27)…

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Nancy Meeks MANAGING EDITOR Morgan Crawford Scott PROJECT EDITOR Barbara McCarthy SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Katherine Cloninger Ellis CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Steve Rizzo, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Matt Armendariz SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTORDeanna Rippy Gardner ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Courtni Bodiford, Lucy Finney, Mary Beth Jones, Lily Simpson, Dorothy Walton HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz RECIPE DEVELOPER Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Becca Cummins, Katie Moon Dickerson, Kathleen Kanen, Megan Lankford, Vanessa Rocchio, Izzie Turner TEST KITCHEN ASSISTANTS/PREP COOKS Audrey Harris, Leah Nicole Perez DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Hannah Crowe ONLINE EDITOR Janece Maze DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott…

MADE IN THE SOUTH PIEMONTE PROVISIONS Originally hailing from Argentina and with deep Italian roots, Sandra Sarlinga and Fabian Luján have loved cooking for as long as they can remember and grew up around their grandmothers’ and mothers’ delicious, scratch-made meals. Sharing their love of food came very naturally to them, and in 2005, they started their business, then called The Farm Fairy, which has evolved into Piemonte Provisions in Floyd County, Virginia. The brand started producing gourmet jellies with unique flavor combinations and artisan breads and cheeses and now has added handcrafted peanut butters to the line of products. The scrumptious nut butters are made using authentic ingredients, including locally grown peanuts that are deep-roasted, stone-ground, and then combined with a pinch of sea salt for the perfect taste and…

HAM AND SCALLOPED POTATOES Makes 6 to 8 servings 2 tablespoons salted butter1 cup chopped onion¼ cup all-purpose flour1½ cups milk1½ cups heavy whipping cream1 teaspoon ground black pepper¼ teaspoon salt4 pounds red potatoes, thinly sliced4 cups small fresh broccoli florets1 (12-ounce) package diced ham1 cup frozen corn kernels1 cup shredded extra-sharp white Cheddar cheese1 cup shredded extra-sharp Cheddar cheese 1. In a large skillet, melt butter over medium heat. Add onion; cook just until tender, about 5 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes. Gradually whisk in milk, cream, pepper, and salt until smooth; cook, whisking frequently, until thickened, about 10 minutes. 2. In a 6-quart slow cooker, place one-fourth of potatoes in a single layer, overlapping slightly. Top with one-fourth each of broccoli, ham, corn, cheeses, and cream sauce.…

CORNBREAD- AND HERB-STUFFED PORK CHOPS Makes 4 servings 6 tablespoons salted butter, divided⅓ cup minced yellow onion2 cups crumbled cornbread⅓ cup chicken broth3 tablespoons chopped fresh herbs (such as sage and rosemary)4 (1½-inch-thick) bone-in pork chops1 tablespoon canola oil1 teaspoon kosher salt½ teaspoon ground black pepper, plus more to taste⅓ cup dry white wine1 cup heavy whipping cream2 tablespoons Dijon mustard1 sprig fresh sageGarnish: fresh sage 1. If preheating is recommended by your air fryer manual, preheat fryer to 375°. 2. In a large skillet, melt 4 tablespoons butter over medium heat. Add onion; cook until tender, 2 to 3 minutes. In a medium bowl, stir together onion, cornbread, broth, and chopped herbs, stirring until combined. 3. Pat pork chops dry with paper towels. Cut a pocket in each pork chop by cutting into side…