Cooking with Paula Deen – November-December 2023
English | 84 pages | pdf | 39.05 MB
Welcome at Cooking with Paula Deen November-December 2023 issue
MERRY, MERRY, Y’ALL! How is it already Christmastime? Golly, the months sure do fly by. I’ve been busy getting ready for the holidays because I’ve got big things planned. I’m putting finishing touches on wreaths and other holiday décor, and I’m wrapping up ideas for what to cook and bake. I always get the family
together for a big Christmas dinner, but I’m thinkin’ it would be fun to host a brunch, too. Flip to page 55 to get inspired!
For more festive foods to make the season special, you’ll want to make your way to page 47 and page 25. There’s an array of tasty appetizers for when you’re hosting a get-together and peppermint-infused cakes, cookies, and more to end your meal on a high note. Getting to be “Guinny” to my littles is one of my
favorite parts of the holiday, and I know the grandkids will be so excited to make the Candy Cane Red Velvet Swirl Cake on page 13. For more recipes to bake and share, the Gifts from the Kitchen feature starting on page 33 will be your saving grace this time of year. I just know everyone in your life would love to receive a homemade gift that’s made with love.
Lastly, I hope you’ll join me in paying homage to my dear friend Phyllis Hoffman DePiano, who believed in me all those years ago when she approached me about sharing my life and my favorite Southern cooking with y’all through the pages of this magazine. Turn to page 41 to learn more about our relationship and how she helped shape my career.
Love and Best Dishes
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