Cooking with Paula Deen October 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, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHERS Matt Armendariz, Deborah Whitlaw Llewellyn, Steve Rizzo SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Donna Nichols, Lily Simpson HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz RECIPE DEVELOPER Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Katie Moon Dickerson, Kathleen Kanen, Leah Nicole Perez, Vanessa Rocchio, Amanda Stabile, Izzie Turner ASSISTANT FOOD STYLIST/RECIPE TESTER Aaron Conrad TEST KITCHEN ASSISTANTS/PREP COOKS Becca Cummins, Chloe Gebacz DIGITAL MEDIA MARKETING COORDINATOR Morgan Barbay ONLINE EDITOR Rachel Marshall ADMINISTRATIVE DEALER PROGRAM MANAGER Janice Ritter DIGITAL DESIGNER Stephanie Lambert EXECUTIVE ASSISTANT Charlotte…

WE ARE IN THE THICK OF FALL, Y’ALL! I feel like the year is flying by so quickly, and while some seasonal produce options are at the end of their season, new ones are making their way to the grocery store (and my kitchen), like pumpkin and squash. Flip on over to page 61 to enjoy these colorful, flavorful vegetables in dishes like Roasted Acorn Squash with Honeyed Goat Cheese (page 66) and Braised Delicata Squash and Collards (page 68). Speaking of roasting and braising, I also have some yummy recipes using these two cooking methods starting on page 31. Another highlight for me this time of year is cheering on my Georgia Bulldogs to victory, and there are plenty of snacks and sandwiches to serve up when you’re rootin’ for…

MADE IN THE SOUTH BLUFF CITY TOFFEE Toffee is a deceptively easy confection that’s essentially made by caramelizing sugar with butter. Bluff City Toffee, hailing from Memphis, Tennessee, strives to create delicious, handmade toffee on the basis of simplicity, and they’ve been successful for more five years now. Stephanie Upshaw, owner of Bluff City Toffee, has been making the candy for her family and friends for more than 30 years, and her version of the treat has become a staple goodie among her social circle. When she started her business in 2016, Stephanie worked with food scientists to create natural, handmade toffee with no added preservatives that could be produced at a large scale. She uses only a handful of locally sourced ingredients and hand-mixes each small batch of toffee to ensure a…

THESE YUMMY CEREAL BARS require just five ingredients, and they’re a cinch to put together. With a little crunch, a little chew, and a hit of chocolaty goodness, this is a simple yet sweet treat for the young and young at heart. PEANUT BUTTER-CHOCOLATE CEREAL BARS Makes about 18 3 tablespoons unsalted butter3½ cups miniature marshmallows½ cup crunchy peanut butter3 cups chocolate-flavored cereal*3 cups peanut butter-flavored cereal* 1. Spray a 13x9-inch baking pan with cooking spray. 2. In a large saucepan, melt butter over low heat. Stir in marshmallows and peanut butter; cook, stirring frequently, until melted, about 8 minutes. Stir in cereals until coated. Remove from heat. 3. Using a spatula coated with cooking spray, press mixture into prepared pan. Let cool for 1 hour. Cut into bars. Store in an airtight container for up…

ANDOUILLE-STUFFED RICE BALLS Makes 24 1 tablespoon unsalted butter1 tablespoon olive oil1 cup finely diced andouille sausage (about 2 links)¾ cup medium-grain rice⅓ cup dry white wine4 cups warm chicken broth2 ounces cream cheese, room temperature¼ cup minced green onion1 tablespoon chopped fresh thyme1 tablespoon hot sauce1 teaspoon kosher salt1 teaspoon ground black pepper1 teaspoon minced garlic1 teaspoon Worcestershire sauce2½ cups panko (Japanese bread crumbs), divided¾ cup grated Parmesan cheese2 large eggsCreamy Herb Sauce (recipe follows) 1. In a small Dutch oven, melt butter with oil over medium heat. Add sausage; cook, stirring occasionally, until crisp, about 6 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in pot. 2. Stir rice into drippings; cook over medium heat, stirring frequently, until lightly browned, 2 to 4 minutes. Stir…