Cooking with Paula Deen

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR, FOOD Daniel Schumacher MANAGING EDITOR, FOOD Whitney Durrwachter FEATURES EDITOR Daniel Dubuisson SENIOR COPY EDITOR, FOOD Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Matt Armendariz SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Deana Callison STYLISTS Maghan Armstrong, Courtni Bodiford, Maggie Hill, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Ola Agbodza, Aaron Conrad, Katie Moon Dickerson, Kathleen Kanen, Vanessa Rocchio, Amanda Stabile, Izzie Turner TEST KITCHEN ASSISTANT/PREP COOK Madison Harvel DIGITAL MEDIA SENIOR DIGITAL EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE EVENT…

I KNOW I’M NOT ALONE in being absolutely crazy about Christmas. But as we all know, it’s so much more than just one festive day. With Thanksgiving and New Year’s coming before and after, it’s a months-long holiday season filled with festivities and get-togethers of all kinds, and I love them all. Thanks to all this merriment to fit in, I could barely contain the goodies I wanted to share with y’all, so I hope you enjoy this special double issue filled with my ultimate seasonal feasts and sweets. Cookie swaps are one of my favorite types of gatherings to host and attend, and a tin full of any of the treats in my Christmas Cookie Extravaganza starting on page 47 are sure to be a hit. When it comes…

MADE IN THE SOUTH PIPER & LEAF TEA CO. Sweet tea is a Southern staple, and Piper & Leaf Tea Co. is putting a refreshing twist on this beloved beverage. Inspired to begin a fun side project at their local farmers’ market, Brigette and Caleb Christopher and Connor Knapp began their new venture by selling compost from Caleb’s landscaping business. However, their plans quickly evolved when they realized that their second product was much more popular with shoppers. Originally considered an afterthought to quench market-goers’ thirsts, Caleb’s specialty tea blends, including loose-leaf teas mixed with herbs that he and Brigette grew, and brewed teas offered in Mason jars were a huge hit at their booth and quickly sold out. Now, their teas feature high-quality imported tea leaves blended with a…

THIS HOT COCOA RECIPE IS EASY TO PREPARE, and I love to make a big batch to serve at Christmas parties and then send family and friends home with a jar full of mix for them to whip up on cold evenings at home. Letting the grandkids help decorate jars with ribbons and stickers makes these gifts extra special, too. HOT COCOA TO SHARE Makes about 24 servings 3¾ cups sugar1½ cups unsweetened cocoa powderGarnish: miniature marshmallows, crushed peppermint candies 1. In a medium bowl, stir together sugar and cocoa. Place in sealable containers, such as jars. Package marshmallows and candies, if desired, separately. Cover and store mix for up to 3 months. 2. To make one serving: In a small saucepan, whisk together 3 tablespoons mix and 1 cup…

PULLED PORK PO’ BOYS Makes 12 6 cloves garlic, minced1 tablespoon kosher salt1 tablespoon smoked paprika1 tablespoon Creole seasoning1 (4- to 5-pound) bone-in pork shoulder1 large onion, finely chopped1 cup chicken stock1 cup mayonnaise½ cup Creole mustard4 cups thinly sliced green cabbage (about ½ small head)½ cup julienned carrot (about 1 medium carrot)1 tablespoon sugar1 tablespoon fresh lemon juice or apple cider vinegar12 (6-inch) portions French breadSliced pickles, to serve 1. In a small bowl, combine garlic, salt, paprika, and Creole seasoning. 2. In a 6-quart slow cooker, place pork, and rub with garlic mixture. Add onion and stock. Cover and cook on low until meat is tender, 8 to 9 hours. 3. Meanwhile, in a medium bowl, stir together mayonnaise and mustard. Reserve ¾ cup mixture. Add cabbage, carrot,…

CRISPY BRUSSELS SPROUTS WITH SAUSAGE AND SWEET POTATOES Makes 4 to 6 servings 1½ pounds Brussels sprouts, halved (quartered if large)1½ pounds diced sweet potatoes (peeled if desired)1 (14-ounce) package andouille sausage, sliced crosswise2 tablespoons olive oil1 teaspoon kosher salt2 tablespoons cane syrup2 tablespoons apple cider vinegar½ teaspoon Creole seasoning¼ teaspoon crushed red pepper¼ cup chopped toasted pecans¼ cup sliced green onionGarnish: crushed red pepper 1. If preheating is recommended by your air fryer manual, preheat air fryer to 400°. 2. In a large bowl, combine Brussels sprouts, sweet potatoes, sausage, oil, and salt. Arrange mixture in an even layer in air fryer basket. Set temperature to 400°, and cook until lightly golden brown, about 20 minutes. Shake basket, and cook until golden brown and crispy, 15 to 20 minutes.…