Cooking with Paula Deen May/June 2022

I CAN HARDLY BELIEVE ANOTHER SUMMER has snuck up on us. We’re right on the cusp of hot and humid weather here in Savannah, but when the days are milder early in the season, you can find me outside gardening, playing with my fur babies, and getting something yummy ready for when folks come visit. Michael and I love a good ole cookout. Most of the time, he’ll grill a few burgers while I whip up some crispy-crunchy goodies like onion rings and french fries (page 29) to go with them, but we also love chicken wings every which way (page 63). And of course, an easy veggie side (page 33) or two that can be made ahead is always a welcome pairing. Speaking of backyard celebrations, when I celebrated my 75th…

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 CONTRIBUTING EDITOR Katherine Cloninger Ellis CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Steve Rizzo, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHERS Matt Armendariz, Kelli Boyd 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, Dorothy Walton HAIR STYLIST & 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 DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Hannah Crowe DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER…

MADE IN THE SOUTH CAPITAL BEE CO. Whether for cooking or baking, there’s no doubt that honey is a staple pantry item in almost every kitchen. When it comes to finding the best honey for you, Capital Bee Company has you covered. Though they’re based in Savannah, Georgia, the folks at Capital Bee travel all over the United States to source the most exceptional single-varietal honeys. Many might not know that honey isn’t just influenced by the flower source but also the climate and geography. Additionally, Capital Bee Company is proud to offer mono-floral honey—a type of honey that’s produced by exposing bees to only one type of flower to give the honey a more distinct, pure flavor. In business since 2013, Capital Bee Company has used its many years of experience…

IN THE DEEN FAMILY, birthdays are a big deal. Paula has always made a point to go big when it comes to celebrating her family and friends, and rightfully so. After all, every good Southerner does that, right? So, when it came time for Paula to ring in a milestone birthday—her 75th—there was no way her loved ones weren’t going to make it one to remember. Her husband, Michael Groover, her lifelong best friend, Susan “Bubbles” Greene, and her assistant, Eddie Zorawowicz, sneakily pulled off an incredible surprise party that Paula will look back on fondly for years to come. I chatted with Paula, who has been a dear friend of mine for many years, to hear all about the details of this beautiful, eventful day and reminisce over the…

NOT ONLY IS THIS GRANOLA DELICIOUS, Y’ALL, but it’s also an easy way to get the kids involved in the kitchen. You can even make it ahead of time and store it in a jar and then it’s ready to go on top of yogurt, oatmeal, and anything else your heart desires to make your morning easy-breezy. BISCUIT GRANOLA Makes 4 cups ⅓ cup honey3 tablespoons firmly packed light brown sugar3 tablespoons canola oil1 teaspoon apple pie spice½ teaspoon kosher salt4 buttermilk biscuits, crumbled1 cup chopped pecans½ cup caramel chips½ cup raisins 1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. 2. In a small saucepan, cook honey, brown sugar, oil, pie spice, and salt over medium heat, stirring constantly, until sugar dissolves, about 3 minutes. 3. In a large bowl, stir…