Hoffman Media

shopping_cart_outlined
category_outlined / Food & Wine
Cooking with Paula DeenCooking with Paula Deen

Cooking with Paula Deen

October 2019

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

Country:
United States
Language:
English
Publisher:
Hoffman Media
Read Morekeyboard_arrow_down
SUBSCRIBE
$19.99
7 Issues

IN THIS ISSUE

access_time2 min.
all about fall

ONE OF MY FAVORITE TIMES OF YEAR IS HERE, and I am all about it. I can’t get enough of autumn’s abundance of produce, family tailgates, and the tasty seasonal recipes I return to year after year. I love bringing the harvest season to my kitchen, so I’ve filled this issue with recipes brimming with fall flavor. Some of my go-to ingredients are sweet potatoes, and I incorporate them into my cooking and baking every which way. From breakfast goodies to one-dish dinners to desserts, the recipes starting on page 29 will hit the spot morning, noon, and night. Cinnamon is another versatile ingredient I love, especially in autumn, because of the rich warmth it brings, and your family will be asking for seconds of the decadent treats starring this sweet…

access_time1 min.
cooking with paula deen

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Nancy Meeks ASSOCIATE EDITOR Whitney Durrwachter PROJECT EDITOR Morgan Crawford RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Katherine Cloninger CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Kelli Boyd SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Amy Merk STYLISTS Caroline Blum, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Beth K. Seeley HAIR STYLIST & MAKEUP ARTIST Emily Warren Peterson, Dollface by Jules EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain CONTRIBUTING RECIPE DEVELOPER Ashley Jones DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis ONLINE EDITOR…

access_time1 min.
celebrate fall

MADE IN THE SOUTH OLD SCHOOL MILL, INC. David Hinson, the late owner of Old School Mill, Inc., fell in love with the milling process and its connection to history when he first visited Mabry Mill on the Blue Ridge Parkway. In the late 1980s, David and his wife, Robin, decided to refurbish a 1954 mill and learn the intricacies of the trade by fine-tuning the grain flow and test-grinding grits and cornmeal. Their North Carolina-based company, Old School Mill, has now been passed down to David’s son, Parker, but remains a tight-knit family business true to its authentic farm-to-table beginnings using only the purest ingredients. With more than 50 items in the product line, the brand sells everything from stone-ground grits and cookware to an extensive collection of baking mixes, including…

access_time1 min.
harvest finds

1. This blend of Mulling Spices is great in cider and fills your home with the aroma of fall. $6, charlestonspice.com 2. Enjoy salad or dessert with fall flair on these festive Autumn Pumpkin Salad Plates. $20 each, mud-pie.com 3. Display all sorts of spices and seasonings with this Condiment Container Seasoning Box Set that includes wooden spoons and lids. $23.99, amazon.com 4. Hand-poured in Nashville, Tennessee, this Orange Clove Candle perfectly blends the scents of citrus and spice. $30, southernfirefly.com 5. This delicious Pumpkin Spice Coffee will wake you up with the flavor of the season. $13.99, savannahcoffee.com 6. Display your love of all things spice with this cotton Spices Flour Sack Tea Towel. $20, honeybrushdesign.com 7. Add the freshest flavor possible to dishes with this Nutmeg & Cinnamon Gift Package with Grater. $9.95, elderberryherbfarm.com Store…

access_time1 min.
night of champions event

Jamie Deen recently visited the Lowcountry Down Syndrome Society in Savannah, Georgia, to co-emcee their 10th annual Night of Champions awards ceremony. The event recognizes local businesses that hire and retain differently abled people and the contributions made by these employees, who are designated as Champions. John and Mark Cronin, owners of John’s Crazy Socks, were the keynote speakers. Five Champions and their employers were recognized at the event: Erik Glasford of Effingham Health System, Meghan Mayle of Bubba Gumbo’s Seafood Restaurant, Reginald Horton of The Savannah Bananas, Chris Maynor of DIRTT Environmental Solutions, and Chris Holt of the Tybee Island YMCA. In addition to acknowledging these outstanding community Champions and their employers, the society presented the 2019 President’s Award to Amy Wright, founder and CEO of Bitty & Beau’s Coffee Shop.…

access_time1 min.
family fare

FRIED PORK CHOP-STUFFED POTATOES Makes 4 servings 2 large russet potatoes, washed (about 14 ounces each)1/3 cup all-purpose flour2 (5-ounce) boneless pork chops, pounded to ½-inch thickness1 teaspoon kosher salt½ teaspoon ground black pepper½ cup shredded Cheddar and Monterey Jack cheese blend½ cup crumbled cooked bacon2 ounces cream cheese, cubedGarnish: chopped green onion 1. If preheating is recommended by your air fryer manual, preheat fryer to 400°. 2. Spray potatoes with cooking spray, and place in air fryer basket. Set temperature to 400°, and cook until tender, about 45 minutes. 3. Remove potatoes from basket, and let cool for 5 minutes. Cut potatoes in half lengthwise. Scoop out some pulp down center of each potato half; discard, or reserve for another use. 4. In a shallow dish, place flour. Sprinkle pork with salt and pepper. Dredge…

help