Cooking with Paula Deen May/June 2023

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott SENIOR FOOD EDITOR Georgia Clarke Goode ASSISTANT EDITOR Daniel Dubuisson SENIOR COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CONTRIBUTING EDITOR Nancy Meeks CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Matt Armendariz 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, 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…

AS ANOTHER SUMMER ROLLS AROUND, I’m turning to summer-fresh dishes that are quintessentially Southern and full of comfort. As I’ve been browsing the grocery store aisles, I have been lucky to find a few kinds of sweet, ripe seasonal melons—honeydew, cantaloupe, and watermelon. I love a cool and creamy pie, so I’m makin’ my Watermelon Pie (page 38) for Michael and then the Grilled Shrimp with Honeydew and Fennel Slaw (page 34) next time I share a meal with Bobby and Claudia—I know they’ll enjoy that recipe. I’ve also been cookin’ up some tasty starters this time of year for all the potlucks I’ll be hosting, and boy, are y’all in for a treat. Bacon-Wrapped Okra (page 60) and Classic Deviled Eggs (page 59) are just a couple that I turn…

MADE IN THE SOUTH ACME FEED & SEED For years, Tom Morales dreamed of owning the iconic three-story building at 101 Broadway in Nashville, Tennessee. The building has been a fixture of the city since 1890 and functioned as a bustling local feed and seed store for nearly 60 years. After extensive flooding in 2010, the building was left vacant, waiting for someone to breathe new life into it—and Tom was up for the challenge. Acme Feed & Seed, lovingly named after its predecessor, soon transformed into a building filled with fun, food, and good times, boasting a restaurant, store, lounge, event space, and even a rooftop bar. The storefront features tons of great pantry fixin’s, like sauces, mixes, gift sets, and sweets, but the Acme seasonings and spice rubs are a real…

THIS TIME OF YEAR, RIPE AND JUICY STRAWBERRIES ARE EVERYWHERE, and I can’t get enough of them, y’all. I added a bit of chopped fresh strawberries to the batter, and I also like to include a little bit of strawberry extract to give it that extra boost of berry flavor. Every kid loves a cupcake, so bake these beauties with your little ones for a home run dessert. STRAWBERRIES-AND-CREAM CUPCAKES Makes 15 ½ cup unsalted butter, softened1 cup sugar2 large eggs1 teaspoon vanilla extract½ teaspoon strawberry extract1¾ cups all-purpose flour1¾ teaspoons baking powder¼ teaspoon kosher salt½ cup whole milk⅓ cup finely chopped fresh strawberriesCreamy Whipped Frosting (recipe follows)Garnish: halved fresh strawberries 1. Preheat oven to 350°. Line 15 muffin cups with paper liners. 2. In the bowl of a stand mixer fitted with the paddle…

CANE SYRUP-GLAZED CHICKEN Makes 6 to 8 servings ½ cup cane syrup¼ cup soy sauce¼ cup fresh orange juice2 tablespoons hoisin sauce1 tablespoon ginger paste1 tablespoon grated garlic1 tablespoon roasted peanut oil1 teaspoon kosher salt12 boneless skinless chicken thighs¼ cup water2 tablespoons cornstarchWide lo mein noodles, to serveGarnish: assorted sesame seeds, sliced green onion 1. In a medium bowl, whisk together cane syrup, soy sauce, orange juice, hoisin sauce, ginger paste, garlic, oil, and salt. 2. In a 7-quart slow cooker, place chicken. Pour cane syrup mixture over chicken, tossing to coat. Cover and cook on high for 3 hours. 3. Remove lid, and using 2 forks, shred chicken. 4. In a small bowl, whisk together ¼ cup water and cornstarch until smooth. Stir into chicken mixture. Cook, uncovered, on high for 1 hour. Serve over…