Cooking with Paula Deen March/April 2023

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Nancy Meeks MANAGING EDITOR Morgan Crawford Scott SENIOR COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CONTRIBUTING PROJECT EDITOR Barbara McCarthy CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Kelli Boyd SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Lucy Finney, Maggie Hill, Mary Beth Jones, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Aaron Conrad, Katie Moon Dickerson, Kathleen Kanen, Leah Nicole Perez, Vanessa Rocchio, Amanda Stabile, Izzie Turner TEST KITCHEN ASSISTANTS/PREP COOKS Becca Cummins, Chloe Gebacz DIGITAL MEDIA MARKETING COORDINATOR Morgan Barbay SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE PRODUCTION/CIRCULATION MANAGER Samantha Sullivan EXECUTIVE ASSISTANT…

SPRING HAS OFFICIALLY SPRUNG! I’m lucky because Savannah during this season is quite a treat. It’s the perfect temperature, and new growth is starting to happen all over my gardens. Wherever y’all are, I hope the flowers are blooming and a new crop of fresh fruits and vegetables are starting to grace your supermarket. Let’s get in the kitchen and cook together, shall we? Artichokes and asparagus are in season, and there are so many tasty ways to enjoy them for breakfast, lunch, and dinner. My Creamy Lemon Grits with Asparagus and Fried Eggs (page 37) is a good place to start, or serve my Stuffed Artichokes (page 37) or Braised Artichokes (page 36) for a simple yet pretty dinner appetizer. I like to get my girlfriends together and sit on the…

MADE IN THE SOUTH THE NASHVILLE JAM COMPANY There’s no doubt that biscuits are a Southern staple, and these humble, versatile baked goods pair well with just about any meal no matter the time of day. One of the best ways to have a fresh-from-the-oven biscuit is by serving it slathered in the perfect toppings, including butter, honey, and of course, fruit-forward jams and jellies, something our friends at the Nashville Jam Company specialize in. Similar to the modest start that the beloved biscuit had, the Nashville Jam Company first began with founders Cortney and Gary Baron growing different types of peppers and heirloom tomatoes in their garden for friends and family. As their garden began to flourish, they started to expand, selling their delicious jams, made from their fresh-grown fruits and vegetables,…

AFTER SPENDING THE DAY HUNTING FOR EGGS, the kiddos love getting to come inside and help pick their favorite colored candies to put on top of each slice! Not to mention, the batter of this moist cake is loaded with sprinkles and then gets topped with a generous helping of chocolate frosting. EASTER CANDY SHEET CAKE Makes 1 (13x9-inch) cake Cake: 1 (15.25-ounce) box white cake mix with sprinkles1 cup whole buttermilk⅓ cup unsalted butter, melted3 large egg whites Frosting: 1 cup unsalted butter, softened8 cups confectioners’ sugar¾ cup unsweetened cocoa powder½ cup whole milk2 teaspoons vanilla extractGarnish: candy-coated chocolate eggs 1. Preheat oven to 350°. Spray a 13x9- inch pan with baking spray with flour. 2. For cake: Prepare cake mix according to package directions, substituting buttermilk for water and melted butter for oil and adding egg…

SLOW COOKER MACARONI AND CHEESE Makes 6 to 8 servings 1 (16-ounce) package elbow macaroni¼ cup unsalted butter, cubed4 ounces processed cheese product, cubed4 cups sharp Cheddar cheese1½ cups grated Parmesan cheese3¼ cups whole milk¾ cup heavy whipping cream1 teaspoon kosher salt¾ teaspoon smoked paprika½ teaspoon ground black pepper½ teaspoon ground nutmeg 1. Spray a 6-quart slow cooker with cooking spray. 2. Add pasta to slow cooker. Top with butter, cheese product, Cheddar, and Parmesan. 3. In a medium bowl, whisk together milk, cream, salt, paprika, pepper, and nutmeg. Stir milk mixture into cheese and pasta. 4. Cover and cook on low for 2½ to 3 hours, stirring halfway through cooking.…