Cooking with Paula Deen September 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 Deborah Whitlaw Llewellyn 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 TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Katie Moon Dickerson, Kathleen Kanen, Megan Lankford, Donna Nichols, Leah Nicole Perez, Vanessa Rocchio, Izzie Turner ASSISTANT FOOD STYLIST/RECIPE TESTER Aaron Conrad TEST KITCHEN ASSISTANTS/PREP COOKS Becca Cummins, Chloe Gebacz DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison ONLINE EDITOR Rachel Marshall DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE DEALER PROGRAM MANAGER Janice Ritter INTEGRATED…

THE SEASON IS TURNIN’, Y’ALL! When the first flush of a cool breeze breaks its way through the dog days of summer, it means so much autumnal goodness is ahead, and that includes some of my favorite seasonal meals and sweet treats. It’s the perfect time of year to embrace the fresh veggies that are plentiful in these late summer and early fall days. If you need some inspiration, turn to pages 39 to 46 to get your okra, eggplant, squash, and corn fix. Try the Pan-Fried Corn on the Cob with Roasted Garlic-Bacon Butter (page 44)—it is amazing! Keeping with the theme of fresh seasonal produce, there are five new and exciting ways to make apple pie starting on page 61. There’s a classic one, of course, but also hand pies,…

MADE IN THE SOUTH ALABAMA PEANUT COMPANY If you love classic roasted and boiled peanuts, Alabama Peanut Company has you covered. Operating the 115-year-old Peanut House on historic Morris Avenue in Birmingham, Alabama, the Alabama Peanut Company is one of the last surviving peanut merchants in the country. The art of roasting was passed down from the grandson of the original owner of the business, and the current owner still uses the original antique barrel roasters for their peanuts. While they understand the importance of history and the tradition that comes along with the simple and humble peanut, they still manage to put their own spin on the beloved snack. The current owner added eight custom-made boilers and developed more than 100 flavors of craft boiled peanuts for the menu. Along with selling…

Y’ALL KNOW I’M ALL ABOUT BISCUITS, so it’s no surprise that I’m using them as the base of this finger-lickin’ treat. Canned biscuits make for a quick and easy sweet bread that I know will be gobbled up by my grandbabies and the rest of my family first thing in the morning, as a snack, or as an after-dinner sweet. CHERRY-ALMOND MONKEY BREAD Makes 10 to 12 servings 4 (6-ounce) cans buttermilk biscuits,* each biscuit quartered⅓ cup granulated sugar2 teaspoons ground cinnamon1 cup unsalted butter1 cup firmly packed light brown sugar2 tablespoons water¼ teaspoon kosher salt2 teaspoons vanilla extract⅓ cup dried cherries¼ cup sliced almonds 1. Preheat oven to 350°. Spray a 12- to 15-cup Bundt pan with cooking spray. 2. In a large resealable plastic bag, combine quartered biscuits, granulated sugar, and cinnamon. Seal…

RIGATONI WITH BACON-TOMATO SAUCE Makes 4 servings 3 slices thick-cut center-cut bacon, chopped¼ cup minced shallots5 cloves garlic, minced1 (15-ounce) can tomato sauce1½ cups vegetable broth½ teaspoon kosher salt¼ teaspoon crushed red pepper2½ cups rigatoni pastaFresh basil and grated fresh Parmesan cheese, to serve 1. In a medium nonstick skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, 4 to 5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 2. Add shallot and garlic to drippings; cook over medium heat, stirring occasionally, until softened and fragrant, about 2 minutes. 3. In a 5- to 6-quart slow cooker, stir together shallot mixture, half of bacon, tomato sauce, broth, salt, and red pepper. Cover and cook on low for 6 hours. Stir in rigatoni; increase…