- Taste of the South; six issues total
- Cooking with Paula Deen; six issues total
- Louisiana Cookin'; six issues total
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Taste of the South
As the title suggests, traditional southern cooking hogs the spotlight in this magazine, which brings to life the region's staple meals and cooking techniques. The food-loving writers and editors accomplish this lofty goal with more than 60 recipes per issue, all sourced from great southern chefs to further celebrate their delicious heritage. From zesty barbecue and comfort food to rich desserts, these cooking tips and recipes will help hosts surprise their guests at any dinner party or casual lunch.
Cooking with Paula Deen
From a poverty-stricken mother to Emmy Award–winning celebrity chef, Paula Deen defied the odds with nothing more than a dream and some serious kitchen know-how. Fourteen cookbooks and several Food Network shows later, Deen is still cooking up her signature southern cuisine with a dash of her equally popular lightheartedness. Cooking with Paula Deen serves as an accessible guide to Deen's favorite culinary techniques, all designed to suit chefs of any skill level. In addition to holiday feasts and entertaining ideas, Deen's articles range from cooking and baking basics to show-stopping roasts.
With a cadre of culinary writers and an editor in chief who honed his chops on the staff of Gourmet, Louisiana Cookin' magazine gives the state's notoriously delicious cuisine and culture top-notch coverage. Six times a year, subscribers' mailboxes swing themselves open to receive the full-color glossies packed with more than 50 recipes. Recent features have included culinary creations such as pickled shrimp and peppers, iced anise cookies, and sparkling cardamom pear punch with rum and liqueurs. In addition to offering recipes, the writers at Louisiana Cookin’ review cultural events and destinations throughout the state, ranging from farmers' markets and foodie festivals to microbreweries and eateries.
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