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25 Articles

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 DIRECTOR Charlotte Gibens PRODUCTION/CIRCULATION MANAGER Samantha Sullivan INTEGRATED MARKETING SOLUTIONS REGIONAL ADVERTISING DIRECTORS Christy Chachere Lohmann [AL, AR, LA, MS, TX] Mary-Evelyn Dalton [DC, KY, MD, NY, VA, WV] Julie…

The Holidays Are Here

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 time…

The Holidays Are Here

Southern-Grown Sips

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 variety of fruits…

Southern-Grown Sips

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 milk. Cook over medium heat,…

Perfect Po’ Boys

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, sugar, and lemon juice or…

Perfect Po’ Boys

Better Brussels

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. 3. In another large bowl,…

Better Brussels

Easy Weeknight Meal Planner

MONDAY SAUSAGE AND FENNEL PAPPARDELLE Makes about 4 servings 3¼ teaspoons kosher salt, divided1 (8.8-ounce) package pappardelle pasta1 tablespoon olive oil1 pound sweet Italian sausage, casings removed1 medium yellow onion, thinly sliced1 large fennel bulb, cored and thinly sliced, fronds reserved for garnish½ teaspoon ground black pepper1 cup low-sodium chicken broth1 cup freshly grated pecorino cheese½ cup heavy whipping creamGarnish: shredded pecorino cheese 1. In a large Dutch oven, add water to a depth of 4 inches; add 3 teaspoons salt, and bring to a boil over medium-high heat. Add pasta; cook until tender, about 4 minutes. Drain well. 2. In a large cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Remove sausage using a slotted spoon, and let drain on…

Easy Weeknight Meal Planner

Christmas Sweets to Share

CHOCOLATE-PEPPERMINT COOKIES Makes about 34 1 cup unsalted butter, softened1 cup confectioners’ sugar½ teaspoon kosher salt½ teaspoon peppermint extract2 cups all-purpose flour4 ounces bittersweet chocolate, chopped½ cup heavy whipping cream2 ounces white chocolate, choppedGarnish: crushed peppermint candies 1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. 2. In a large bowl, beat butter, confectioners’ sugar, salt, and peppermint extract with a mixer at medium speed until thick and creamy, about 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add flour, beating until combined. 3. Shape dough into 1-inch balls. Place dough balls 2 inches apart on prepared pans. Using the back of a rounded ¼ teaspoon dipped in flour, make an indentation in center of each ball. 4. Bake until set, 9 to 11 minutes. Press…

Christmas Sweets to Share

Cranberry Creations

SLOW COOKER CRANBERRY BARBECUE CHICKEN SLIDERS Makes 12 1 teaspoon kosher salt, divided1 teaspoon Cajun seasoning*1 teaspoon onion powder1 teaspoon ground cumin, divided1 teaspoon ground black pepper, divided½ teaspoon garlic powder1½ pounds boneless skinless chicken breasts3 teaspoons olive oil, divided1 cup finely chopped yellow onion, divided1 (16-ounce) can whole berry cranberry sauce½ cup ketchup¼ cup plus 2 tablespoons apple cider vinegar, divided¼ cup bourbon2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard½ teaspoon smoked paprika¼ teaspoon crushed red pepper2 cups chopped green cabbage1 jalapeño, seeded and diced1 (12-pack) potato slider buns, warmed 1. In a small bowl, stir together ½ teaspoon salt, Cajun seasoning, onion powder, ½ teaspoon cumin, ½ teaspoon black pepper, and garlic powder. Sprinkle evenly over chicken, and place chicken in a 4-quart slow cooker. Cover with lid, and cook on high…

Cranberry Creations

Christmas Cookie Extravaganza

CHOCOLATE-PEPPERMINT COOKIE CUPS Makes about 24 ½ cup unsalted butter, room temperature½ cup firmly packed light brown sugar¼ cup granulated sugar1 large egg, room temperature½ teaspoon vanilla extract1 cup all-purpose flour¼ cup Dutch process cocoa powder¼ teaspoon kosher salt⅛ teaspoon baking sodaRed gel food coloringPeppermint Cream (recipe follows)Garnish: crushed peppermint candies 1. Preheat oven to 350°. Lightly spray a miniature muffin pan with baking spray with flour. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla until combined, stopping to scrape bottom and sides of bowl. 3. In a medium bowl, whisk together flour, cocoa, salt, and baking soda. With mixer on low speed, gradually…

Christmas Cookie Extravaganza

New Ways with Red Velvet

CLASSIC RED VELVET CAKE Makes 1 (8-inch) cake (photo on page 55) 1 cup unsalted butter, softened3 cups sugar½ cup canola or vegetable oil3 large eggs3½ cups all-purpose flour3 tablespoons unsweetened cocoa powder1 teaspoon baking powder1 teaspoon kosher salt½ teaspoon baking soda1½ cups whole buttermilk¼ cup hot water1 tablespoon vanilla extract1 tablespoon red gel food coloring2 teaspoons distilled white vinegarPeppermint Cream Cheese Frosting (recipe follows)Garnish: crushed peppermint candies, candy canes, cake crumbs 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and oil at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time,…

New Ways with Red Velvet

Festive Food Gifts

SALTED BEER CARAMELS Makes 81 2 cups sugar1 cup unsalted butter1 cup light corn syrup1 (14-ounce) can sweetened condensed milk1 (12-ounce) bottle beer*1 teaspoon vanilla extract½ teaspoon kosher saltGarnish: flaked sea salt 1. Lightly spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray parchment. 2. In a 4-quart saucepan, combine sugar, butter, and corn syrup. Heat over medium heat, stirring frequently, until butter is melted. Gradually stir in condensed milk and beer. Increase heat to medium-high, and cook, stirring slowly and constantly, until an instant-read thermometer registers 250°, about 28 minutes. 3. Remove from heat, and stir in vanilla and kosher salt. Carefully pour into prepared pan, and let stand until surface is set, about 30 minutes. Garnish with sea salt, if desired.…

Festive Food Gifts

Five Ways with Green Bean Casserole

FRIED GREEN BEANS AND ONIONS Makes 4 to 6 servings Vegetable oil, for frying⅔ cup mayonnaise⅓ cup whole buttermilk1½ teaspoons chopped fresh thyme2 small cloves garlic, grated½ teaspoon Worcestershire sauce2¾ teaspoons kosher salt, divided1¼ teaspoons ground black pepper, divided½ large red onion, unpeeled¾ cup all-purpose flour½ cup rice flour (see kitchen tip)1 cup cold beer½ pound fresh green beans, trimmedFlaked sea salt, for sprinkling 1. Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°. 2. In a medium bowl, stir together mayonnaise, buttermilk, thyme, garlic, Worcestershire, ¾ teaspoon kosher salt, and ½ teaspoon pepper. 3. Peel onion, and remove root; slice vertically into ½-inch-thick wedges, and separate. 4. In a large bowl, stir together flours, remaining 2 teaspoons kosher salt, and remaining ¾ teaspoon pepper;…

Five Ways with Green Bean Casserole

Happy Thanksgiving

SWEET POTATO CASSEROLE Makes about 8 servings 5 pounds sweet potatoes, peeled and cubed2 teaspoons kosher salt, divided⅔ cup sugar2 large eggs, lightly beaten3 tablespoons unsalted butter, melted2 tablespoons cane syrup or molasses1 teaspoon pumpkin pie spice1 teaspoon vanilla extract½ cup chopped pecans1½ cups miniature marshmallows 1. Preheat oven to 350°. Spray a 2½-quart baking dish with cooking spray. 2. In a large Dutch oven, bring sweet potatoes, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, about 8 minutes. Drain. 3. In a large bowl, beat sweet potatoes, sugar, eggs, melted butter, cane syrup or molasses, pie spice, vanilla, and remaining 1 teaspoon salt with a mixer at medium speed until combined. Spoon into prepared pan. 4. Bake until heated through, about 20 minutes.…

Happy Thanksgiving

Merry Christmas

STOVETOP GREEN BEANS Makes about 8 servings 2 pounds fresh green beans, trimmed3 tablespoons unsalted butter3 shallots, thinly sliced1½ teaspoons kosher saltPinch ground black pepper1 tablespoon sherry vinegar 1. Bring a large stockpot of salted water to a boil over high heat; add green beans. Cook until just tender, about 2 minutes. Drain, and rinse with cold water to stop the cooking process. 2. In a large skillet, melt butter over medium-high heat. Add shallot; cook, stirring occasionally, until golden brown, about 15 minutes. Add blanched beans; sprinkle with salt and pepper. Cook until heated through. Drizzle with vinegar. Serve immediately. kitchen tip To save time, cook the green beans through step 1 and refrigerate for up to 1 day. SPICED EGGNOG Makes about 8 servings 4 cups whole milk2 cups heavy whipping cream1 vanilla bean, split lengthwise, seeds…

Merry Christmas

ALTHOUGH MANY COMFORT FOODS, including pasta, can be quite carb-heavy, these recipes pair crave-worthy favorites with plenty of green produce, like mustard greens and green peas. Not only do these vegetables add bulk to your dish without weighing you down, but they also contribute a variety of vitamins, antioxidants, and fiber, perfect for assisting in digestion and regulating the starches in these pasta dishes. CAST IRON PASTA CARBONARA Makes 4 servings 3½ teaspoons kosher salt, divided1 (16-ounce) box bucatini pasta1½ cups fresh peas6 slices bacon, chopped4 cloves garlic, minced¼ teaspoon ground black pepper4 large eggs1 cup freshly grated Parmesan cheese4 Essential Fried Eggs (recipe follows)Garnish: ground black pepper 1. In a large Dutch oven, add water to a depth of 4 inches; add 3 teaspoons salt, and bring to a boil over medium-high heat.…

Classic Comfort

THESE COZY DISHES ARE THE PERFECT MEALS to keep your family warm all season long. Whether you prefer a classic combination like ham and potato or want to try a tasty twist on a classic Southern casserole, these recipes are easy to prepare when you want a comforting dinner by the bowlful. POTATO AND HAM CHOWDER Makes 8 servings 2½ pounds Yukon gold potatoes, peeled and cut into 1-inch cubes2 tablespoons kosher salt, divided1 pound thick-cut bacon, thinly sliced crosswise2 cups cubed smoked ham1 cup chopped carrot½ cup chopped celery½ cup thinly sliced green onion (white part only)2 (10.5-ounce) cans cream of potato soup2 cups whole milk½ teaspoon ground black pepperGarnish: shredded sharp Cheddar cheese, thinly sliced green onion 1. In a 4½-quart Dutch oven, add potatoes and water to cover by 2 inches.…

Classic Comfort

6 Places to Try Red Velvet Cake

RED AND GREEN DECORATIONS EMERGE as family and friends travel far and wide to be together. Memories are recounted and new ones are made, handpicked gifts are given and received, and traditions are passed on to new generations. And in the South, food is at the very center of it all—including vivid, towering, glorious red velvet cake. We’re not sure whether it’s the vibrant red color, hint of chocolate flavor, or decadent cream cheese frosting that makes this ruby-hued masterpiece the most festive of all desserts. What we do know is that no holiday table is complete without one, and these six bakeries do them best. 1 KAMINSKY’S DESSERT CAFÉ Multiple locations in South Carolina Baked fresh daily, this award-winning red velvet cake is incredibly moist and decadent. With three hefty cake layers…

6 Places to Try Red Velvet Cake

FILLED WITH ALL THE NUTRIENTS, FIBER, ANTIOXIDANTS, AND HEALTH BENEFITS that come with eating fresh fruit, dried fruits make for the ultimate snack, cheese board accompaniment, or unexpected component in both savory and sweet dishes. And with their long shelf life, you won’t have to worry about buying in bulk to keep your pantry stocked. APRICOTS These little gems are a vibrant yellow-orange and have lots of flavor and natural sweetness. They are slightly chewy and ideal for snacking, but they shine in baked goods while still holding their own in savory dishes, too. Stir them into muffin batter and bake them into bars but also try them in salads and chicken dishes. FIGS Because fig season is so short, making use of dried figs is an easy way to enjoy this tasty fruit.…

Savory French Toast

OVERNIGHT BACON, EGG, AND CHEESE FRENCH TOAST Makes 6 to 8 servings 9 large eggs2 cups whole milk1 teaspoon kosher salt, divided½ teaspoon ground black pepper, divided12 slices stale brioche bread, crusts removed2 cups cherry tomatoes2 teaspoons fresh thyme leaves, divided2 teaspoons chopped fresh rosemary leaves, divided1 teaspoon olive oil6 slices thick-cut bacon, cut crosswise into ¼-inch strips1 (4-ounce) package goat cheeseGarnish: chopped fresh parsley 1. Spray a 13x9-inch baking dish with cooking spray. 2. In the container of a blender, process eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Pour egg mixture into prepared pan, and lay bread slices in egg mixture, turning to coat. Arrange bread slices evenly in bottom of pan, cover with plastic wrap, and refrigerate overnight. Let stand at room temperature for 30 minutes before baking. 3.…

Savory French Toast

Cookie Meets Cake

GINGERBREAD CAKE Makes 1 (8-inch) cake ¾ cup unsalted butter, softened⅔ cup granulated sugar⅔ cup firmly packed light brown sugar3 large eggs, room temperature1½ teaspoons vanilla extract3 cups all-purpose flour1 tablespoon ground ginger1 tablespoon ground cinnamon2½ teaspoons baking powder1 teaspoon ground nutmeg¾ teaspoon kosher salt¼ teaspoon baking soda¼ teaspoon ground cloves1 cup whole milk, room temperature⅔ cup unsulphured molassesVanilla Italian Meringue Buttercream (recipe follows)Garnish: gingerbread cookies, nonpareils 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after…

Cookie Meets Cake

Season’s Best Tips

The Flakiest Piecrust Always start with cold ingredients. Combine the dry ingredients and then cut in cold butter or shortening quickly with two forks or a pastry cutter so that your hands don’t warm the fat. Then gradually add ice water or very cold buttermilk until just combined. Add the liquid gradually, just until the dough comes together. (The dough may seem dry, but it will absorb liquid as it rests.) Refrigerate for 30 minutes before rolling. Measure Flour Even though your grandmother did it, don’t scoop flour with a cup. This compacts the flour, resulting in imprecise measurements. Spoon flour into a measuring cup and then level off with the blade of a knife. For Stunning Cakes Refrigerate or freeze cake layers before you begin decorating. Add filling or frosting between the layers and…

Season’s Best Tips

Weekly 5 Shoping List

MEAT □ Bacon, 6 slices thick-cut □ Chicken, 3 cups pulled smoked □ Italian pork sausage, 3 milk links, 1 pound sweet links □ Pork, 4 (¾-inch-thick) rib chops □ Shrimp, 1 pound large fresh PRODUCE □ Apples, 3 Braeburn □ Asparagus, 1 pound □ Bell pepper, 1 large red □ Carrot, 1 large □ Fennel, 1 large bulb □ Garlic, 1 small head □ Green beans, ½ pound fresh □ Green cabbage, 1 head □ Green onion, 1 bunch □ Lemon, 1 □ Parsley, 1 large bunch □ Potatoes, 2 large russet □ Red onion, 1 small □ Tarragon, 1 bunch □ Turnip greens, 1 (32-ounce) package □ White onions, 3 large □ Yellow onion, 1 medium DRY GOODS □ Bowtie pasta, ½ pound □ Chicken broth, 1 (14.5-ounce) can □ Low-sodium chicken broth, 1 (14.5-ounce) can □ Pappardelle pasta, 1 (8.8-ounce) package □ Pizza sauce □ Plain yellow cornmeal DAIRY □ Butter, 1 stick unsalted □ Buttermilk, 1 quart whole □ Cream…

APPETIZERS AND SNACKS Pecan-Cheese Crackers with Pimiento Cheese 69 Pimiento Cheese 69 BEVERAGES Hot Cocoa to Share 13 Spiced Eggnog 95 BREADS AND DOUGHS All-Butter Piecrust 32 Overnight Gingerbread Sweet Rolls 37 Red Velvet Biscuits 62 Red Velvet Crêpes 62 Sweet Potato Clover Leaf Rolls 98 Walnut Streusel-Cranberry Sauce Muffins 46 DESSERTS Caramel-Cranberry Bundt Cake 98 Cherry-Pecan Diamonds 53 Chocolate-Peppermint Cookie Cups 52 Chocolate-Peppermint Cookies 29 Cinnamon Spice Arlettes 52 Classic Red Velvet Cake 59 Cranberry-Caramel Trifle 46 Cranberry-Swirled Pound Cake 43 Fruitcake Sandwich Cookies 32 Fudgy Chocolate Peanut Butter Brownie Sundaes 29 Gingerbread Cake 110 Hot Chocolate Slab Pie 32 New Classic Fruitcake 36 Nut Brittle 72 Old-Fashioned Divinity Candy 33 Pecan Pralines 72 Pecan Slab Pie 33 Piped Butter Cookies 53 Pumpkin-Pecan Pie 87 Red Velvet Bundt Cake 61 Red Velvet Cake Bites 59 Salted Beer Caramels 68 Spiced Truffles 72 Star Linzer Cookies 53 Sugar Cookie Kits 69 Sugar Cookie Layer Cake 36 FROSTINGS, FILLINGS, AND TOPPINGS Brown Sugar Glaze 98 Cream Cheese Filling 60 Fluffy Vanilla Buttercream 36 Peppermint Cream…

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