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Cooking with Paula Deen Comfort Food 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.

United States
Hoffman Media
7 Issues

in this issue

1 min
editors letter

Comfort at the Family Table Nothing brings people together quite like classic comfort food. For me, there have always been certain foods that bring on a flood of happy memories. It makes me think of my family gathered around the supper table, waiting for Mama to amaze us with a delicious meal as she always did. Fried chicken, creamy mac and cheese, banana pudding—these were staples of my humble upbringing and continue to be some of my favorite dishes to cook for my family and friends today. As I was gathering up all of my best cozy recipes, I was reminded of how many different and delicious ways comfort comes. Cheesy, crunchy, creamy, chocolaty, or just plain sweet, comfort food comes in many flavors and textures, but it all makes you feel…

12 min

Harvest Vegetable Pot Pie Makes 8 to 10 servings 6 cups cubed peeled butternut squash (about 2 pounds)2 cups cubed peeled turnips (about ½ pound)2 cups sliced carrots (about 1 pound)2 tablespoons olive oil1 pound Brussels sprouts, trimmed and halved½ cup salted butter½ cup all-purpose flour3 cups chicken broth1 cup half-and-half1 (5-ounce) package grated Parmesan cheese1 tablespoon fresh thyme leaves1 teaspoon kosher salt½ teaspoon ground black pepper½ recipe Cornmeal Buttermilk Piecrust (recipe follows)1 large egg1 tablespoon water 1. Preheat oven to 425°. Spray a 13x9-inch baking dish with cooking spray. 2. On a large rimmed baking sheet, toss together squash, turnips, carrots, and oil until well combined; arrange in a single layer. 3. Bake for 10 minutes. Stir in Brussels sprouts, and bake for 10 minutes more. Remove from oven; reduce oven temperature to 375°. 4.…

14 min
hearty suppers

Chicken Thighs with Squash and Butter Beans Makes 6 servings 6 bone-in skin-on chicken thighs2¼ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided½ teaspoon smoked paprika2 tablespoons olive oil2 medium zucchini, sliced ¼ inch thick1 small red onion, thinly sliced1 medium yellow bell pepper, seeded and thinly sliced3 cups fresh or thawed frozen butter beans1 (15-ounce) can crushed tomatoesGarnish: chopped fresh basil 1. Preheat oven to 400°. 2. Sprinkle chicken with 1½ teaspoons salt, ½ teaspoon pepper, and paprika. 3. In a large enamel-coated cast-iron braiser, heat oil over medium-high heat. Add chicken, skin side down; cook until browned, about 5 minutes. Remove from pan. 4. Add zucchini, onion, bell pepper, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper to pan; cook, stirring occasionally, for 5 minutes. Stir in beans and tomatoes; return chicken…

13 min
soups & sandwiches

Pumpkin White Bean Tortellini Soup Makes 2 quarts 2 cups bread cubes3 tablespoons butter, melted2 cloves garlic, minced3 slices thick-cut bacon, chopped1 sweet onion, chopped3 carrots, sliced½ cup sliced celery2 (32-ounce) cartons chicken broth2 cups Roasted Pumpkin Purée2 (16-ounce) cans navy beans, rinsed and drained2 tablespoons chopped fresh oregano, plus more to serve1 teaspoon fresh thyme leaves1 (9-ounce) package fresh cheese tortelliniShaved fresh Parmesan cheese 1. Preheat oven to 350°. 2. On a rimmed baking sheet, toss together bread cubes, melted butter, and garlic. 3. Bake until crisp, about 5 minutes. 4. In a large Dutch oven, cook bacon over medium heat until just beginning to brown. Add onion, carrots, and celery; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in broth, and bring to a boil; reduce heat, and simmer for 20 minutes. 5.…

8 min
fried favorites

Deep-Fried Cornmeal-Breaded Pork Chops Makes 6 servings Peanut oil, for frying1½ cups stone-ground plain cornmeal½ cup quick-cooking grits1½ teaspoons kosher salt1½ teaspoons garlic salt1 teaspoon ground black pepper1 cup whole buttermilk6 pork loin rib chops 1. Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. 2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. 3. In a shallow dish, whisk together cornmeal, grits, kosher salt, garlic salt, and pepper. In another shallow dish, place buttermilk. Dip pork chops in buttermilk, letting excess drip off. Dredge in cornmeal mixture, shaking off excess. 4. Fry chops, two at a time, until an instant-read thermometer inserted in thickest portion registers 145°, 6 to 8 minutes. Place on prepared rack,…

12 min
decadent desserts

Caramel Poke Cake Makes 1 (13x9-inch) cake ½ cup unsalted butter, softened½ cup granulated sugar½ cup firmly packed light brown sugar3 large eggs2 teaspoons vanilla extract2 cups cake flour2 teaspoons baking powder½ teaspoon salt¾ cup half-and-half2 (12-ounce) jars hot caramel topping*, dividedCream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. 2. In a large bowl, beat butter and sugars with a mixer at high speed until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating until combined. 3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with half-and-half, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan. 4. Bake…