Cooking with Paula Deen July/August 2022

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 Shelby Duffy 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 DIRECTOR Deanna Rippy Gardner ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Courtni Bodiford, Lucy Finney, Mary Beth Jones, Lily Simpson 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, Leah Nicole Perez, Vanessa Rocchio, Izzie Turner RECIPE TESTER/ASSISTANT FOOD STYLIST Aaron Conrad TEST KITCHEN ASSISTANT/PREP COOK Chloe Gebacz DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison ONLINE EDITOR Rachel Marshall DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL Hope Martin INTEGRATED MARKETING…

IT’S ABOUT THAT TIME, Y’ALL! I’m crankin’ up the heat on my grill because backyard cookout and barbecue season is upon us. I’m already thinking about how I’m going to set the table for when my nearest and dearest come over. Lately, I’ve been keeping things casual—colorful plates, a simple gingham tablecloth, and a tall pitcher filled with ice-cold lemon-minty sweet tea. As for what I’m serving up, the stars of the show will undoubtedly be finger-lickin’ barbecue mains like the ribs, brisket, burgers, and chicken starting on page 23. To serve alongside them, you’ll find plenty of classic Southern side dishes that’ll make any potluck a success beginning on page 31. I’m a little bit obsessed with the Biscuit Salad on page 36 (I mean, who doesn’t love a new…

MADE IN THE SOUTH MAMA GERALDINE’S The success story of Mama Geraldine’s, a snack company that specializes in traditional Southern baked goods, began almost 30 years. Founder Cathy Cunningham was facing a midlife crisis when she decided to quit her job as a media sales executive in Atlanta, Georgia, for a fresh start. In 1994, she concepted a business idea and began selling cheese straws using the beloved recipe that belonged to her mother, Geraldine, who often made cheese straws for Cathy and her family when Cathy was growing up. “Unfortunately, I knew nothing about the food business except that I like to eat great food,” Cathy explains. However, once she got the hang of it, she began selling her items in grocery stores. She saw especially tremendous growth during the COVID-19 pandemic…

SO KIDS MANY ENJOY CEREAL IN THE MORNING, so why not make it even better by mixin’ it up in a pie that will have everyone wanting a second slice? Between the crunchy graham cracker-inspired crust, the toasted marshmallows, and the gooey filling, there’s nothing your family won’t love about this special pie. HONEY GRAHAM S’MORES PIE Makes 1 (9-inch) pie Crust: 3 cups honey graham cereal*3 tablespoons unsalted butter, melted1 large egg white¼ teaspoon kosher salt Filling: 6 tablespoons unsalted butter4 ounces bittersweet chocolate, chopped1 cup granulated sugar¼ cup firmly packed light brown sugar3 large eggs½ teaspoon vanilla extract¾ cup all-purpose flour¼ teaspoon baking powder¼ teaspoon kosher salt2 cups large marshmallowsGarnish: crunchy cinnamon square cereal* 1. Preheat oven to 350°. 2. For crust: In the work bowl of a food processor, pulse graham cereal until finely ground.…

SPICY PORK AND BEANS Makes 6 to 8 servings 1 pound dried pinto beans2 teaspoons ground cumin2 teaspoons smoked paprika1½ teaspoons kosher salt½ teaspoon ground black pepper1 pound pork belly, cut into 1-inch pieces1 medium white onion, diced4 cloves garlic, minced1 jalapeño, seeded and diced3 cups chicken stock1 (14.5-ounce) can diced tomatoes with green chiles1½ cups waterChopped tomato, diced onion, and sliced jalapeño, to serve 1. In a large bowl, combine beans and water to cover by 2 inches. Let stand for 8 hours or overnight. 2. In a small bowl, stir together cumin, paprika, salt, and black pepper. In a large bowl, stir together 1 tablespoon spice mixture and pork. Cover and refrigerate for at least 1 hour or up to 8 hours. Reserve remaining spice mixture. 3. Heat a large skillet over medium…