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This book is a celebration of family and is lovingly dedicated to my whole family, each and every member. I’m so grateful for your continued love and support; it’s what makes everything possible and I love you all!

The same can be said for my extended family, meaning all the employees of our restaurants and company. Though we don’t share the same blood, we do share the sweat (and sometimes tears) that goes into running our family business. Thank y’all for your loyalty and hard work!

And finally, I’d like to dedicate this book to all families across America. Whether related by blood or by love, you are truly the backbone of our great nation!

Contents

Introduction

General Notes on Ingredients

Nibbles, Snacks, and Sandwiches

Twice-Baked Cheese Straws

Tiny Sausage-Tomato Bites

Sweet Surprise Cheddar-Olive Bites

Jamie’s Jalapeño Bottle Caps with Blue Cheese Dip

Deep-Fried Pickled Okra with Creamy Chile Dip

Bubba’s Spicy Corn and Crab Puffs

Candied Bourbon-Bacon Bites

Aunt Trina’s Shrimp Boulettes

Mini Artichoke and Gruyère Quiches

Ham and Chutney Biscuit Fingers

Michael’s Grilled Glazed Mini Dogs

Corrie’s Sausage, Herb, and Cream Cheese Crescent Rolls

Paula’s Perfect Pickled Shrimp and Eggs

Elegant Stuffed Eggs with Smoked Salmon

Bobby’s Hot Tomato, Jack, and Crab Dip

Jodi’s Cream Cheese and Shrimp Dip

George IV’s Favorite Guacamole

Michelle’s Corny Pimiento Cheese Sandwiches

Appetizers, Soups, and Salads

Caesar Salad with Parmesan Crisps

Beet, Goat Cheese, and Arugula Salad with Pecans

Paula’s Italian Pasta Salad

Warm Bacon Vinaigrette over Greens

Orange, Strawberry, and Date Salad with Buttermilk Dressing

Picnic-Perfect Ham and Rice Salad with Toasted Almonds

Jamie’s Southwestern Avocado and Black Bean Salad

Hoppin’ John Salad

Corrie’s Creamy Corn and Shrimp Chowder

Tomato-Basil Soup with Blue Cheese Toasts

Kelley’s Green Chile Taco Soup

Beefy French Onion Soup

Michael’s Navy Bean and Ham Hock Soup

Michael’s Buttery Crab Potpies

Spicy Salmon and Corn Cakes with Mango Tartar Sauce

Main Dishes

Corrie’s Lemony, Buttery Baked Fish

Shrimp Scampi with Artichokes and Basil

Cousin Johnnie’s Shrimp, Tomatoes, and Feta

Kelley’s Easy Grilled Shrimp

Southern-Style Fish Boil

Michael’s Deluxe Twice-Baked Potatoes with Shrimp

Michael’s Slow Cooker Chicken ’n’ Dumplings

Corrie’s Thai-Style Chicken and Veggies

Bobby’s Baked Chicken with Dijon and Lime

Country-Fried Chicken Livers with Chipotle Cream Gravy

Aunt Peggy’s Old-Fashioned Meat Loaf

Michael’s Company’s Coming Grilled Steak and Veggie Supper

Tybee Grilled Rib Eye with Fried Oysters

Michael’s Coffee-Braised Short Ribs

Stick-to-Your-Ribs Beef, Onion, and Mushroom Stew

Pan-Fried Pork Chops with Blackberries

Corn Bread–Stuffed Crown Roast of Pork

Michelle’s Sausage and Peach–Stuffed Pork Chops

Aunt Peggy’s Orange-Glazed Ham Steaks

Our Favorite Hearty Oxtail Stew

Stewed Garlicky Sausage and Peppers

Casseroles and Pasta

Chicken, Goat Cheese, and Rice Casserole with Pecans and Cherries

Bobby’s Gumbo Rice Bake

Jamie’s Mexican Chicken and Tortilla Casserole

Spicy Chili and Sweet Potato Casserole

Cheesy Corn Bread, Spinach, and Turkey Casserole

Four-Cheese and Pesto Italian Baked Spaghetti

Croque-Madame Casserole

Eggplant and Sausage Lasagna

Smoky Tomato-Bacon Pasta

Bubba’s Creamy, Spicy Seafood Pasta

Michael’s Better-Than-Takeout Pad Thai

Asparagus Risotto with Shrimp and Scallops

Sides and Veggies

Corrie’s Bacon Creamed Spinach

Michelle’s Collards with Cornmeal Dumplings

Luscious Vidalia Onion and Sweet Corn Spoon Bread

Aunt Peggy’s Sweet Potato Soufflé

Mashed Sweet Potatoes with a Kick

Crispy French Fries with Mayonnaise Dip

Oven-Roasted Brussels Sprouts with Lots o’ Butter

Turkish Grilled Eggplant and Peppers with Tomatoes and Sour Cream

Southern Buttermilk Biscuit and Blue Cheese Bread Pudding

Anthony’s Ultimate Doubly Cheesy Mac ’n’ Cheese

Daniel’s Red Rice

Bea Arthur’s Fried Green Tomatoes

Aunt Peggy’s Italian Zucchini Bake

Father Hank’s Creole Shrimp and Andouille–Stuffed Mirlitons

Good Food That’s Good for You (or, Recipes for a Later Age)

Red Pepper–Balsamic Dip

Corn and Carrot Slaw with Golden Raisins

Light and Lemony English Pea Salad

Fresh Fruit Ambrosia

Quick Curried Zucchini-Apple Soup with Toasted Almonds

Easy Poached Salmon with Lemon and Herbs

Parmesan Tilapia Roll-Ups

Seared Scallops with Pineapple-Cucumber Salsa

Oven-Fried Chicken Breasts with Honey-Yogurt Drizzle

Spicy Chicken and Green Chile Chili

Grilled Orange-Glazed Pork Tenderloin

Grilled Beef Tenderloin and Vidalia Onion Skewers

Breakfast and Brunch

Jamie’s Huevos Rancheros

Breakfast Strata with Mushrooms, Shrimp, and Brie

Bobby’s Whole Wheat and Honey Pancakes

Katie Lee Joel’s Pumpkin Soufflé Pancake

T. J.’s Cream Cheese and Strawberry–Stuffed French Toast

Bananas Foster French Toast

Corrie’s Christmas Granola Waffles with Buttered Pecan Syrup

Uncle Bob’s Escalloped Pineapple

Papa Bear Oatmeal

Bubba’s Beer and Onion Biscuits

Cornmeal Biscuits with Blackberry Butter

Kelley’s Oatmeal and Currant Scones

Mama’s Old-Fashioned White Bread

Jodi’s Pumpkin-Nut Bread

Michelle’s Banana-Chocolate Gorilla Bread

PB&J Muffins

Rise and Shine Coffee Crunch Coffee Cake

Easy Blueberry Skillet Coffee Cake

Desserts and Sweets

Corrie’s Carrot-Pecan Cupcakes with Cream Cheese Frosting

Fluffy Vanilla Cupcakes with White Chocolate Frosting

Cousin Johnnie’s Red Velvet Whoopee Pies

Banana Spice Cake with Peanut Butter Frosting

Uncle Bob’s Fresh Apple Cake

Caramel Pecan–Topped Chocolate Layer Cake

Charlene Tilton’s Brown Derby Grapefruit Cake

Fluffy Southern Coconut and Lemon Curd Cake

Peaches and Cream Shortcakes

Bourbon-Bathed Brown Sugar Pound Cake

Coconut Cream Bread Pudding with Chocolate Velvet Sauce

Baked Chocolate Custard Cups with Butterscotch Whipped Cream

Souffléed Grits Pudding

Blackberry–Almond Crunch Crumble

Autumn Harvest Crunch-Top Pie

Two-Berry Chess Pie

Charlye’s Favorite Punkin Chiffon Pie

Cousin Johnnie’s Caramel-Apple Cheesecake

Bubba’s Tiny Chocolate–Key Lime Pies

Toffee-Coconut Rocky Road Bars

Iced Lemon-Almond Puffs

Kelley’s Toffee Bar Cookies

Meemaw’s Kitchen Sink Christmas Cookies

Meemaw’s Texas Tumbleweeds Candy

Dion’s Peanut Brittle

Easy Watermelon Sherbet

Strawberry-Banana Ice Pops

Beverages

Minty Southern Sweet Tea

Sparkling Sweet Cherry Lemonade

Michael’s Irish Coffee

Cinnamon-Orange Cappuccino

Iced Mocha Frappé

Hot Spiced Apple-Pear Cider

Cousin Johnnie’s White Sangria with Peaches

Brooke’s Pretty Pomegranate Spritzers

Jamie and Bobby’s Holiday Butterscotch Eggnog

The Bald Man’s Workaholic’s Hot Chocolate

Metric Equivalencies

Index

General Notes on Ingredients

I’ve tried to make these recipes as easy as possible for cooks of all levels of experience to use and enjoy. I’ve always felt that any recipe, even mine, needn’t be followed as if it was set in stone. You should feel free to have fun in your cooking, adding and subtracting ingredients to make the dish your own. However, I’d like to give you some of my tried-and-true tips on certain ingredients that will give you the best results in all your cooking. I follow these simple ingredient rules to make my dishes shine and I hope you will, too.

Here in the South, we often cook with salted butter. In all my savory recipes, feel free to use salted or unsalted. Now, as for the sweet dishes, I know chefs recommend using unsalted butter, but I just love the taste of the salty butter in the sweet, and that’s what I always use. And a reminder from one dessert lover to another: Never substitute low-fat butter, whipped butter, or margarine for regular butter. There’s a good chance you won’t like the results.

When a baking recipe calls for eggs, use large. Using extra large or medium will make a difference in the cooking time and yield. It matters less with savory recipes, or with recipes that call for just one or two eggs. Where you really run into a problem is when a recipe calls for five or more eggs. If you want to substitute, use seven medium eggs in place of five large ones, or use four extra large ones. I usually just buy large eggs to keep it simple!

My beautiful niece, Corrie, in my herb garden.

When a recipe calls for fresh fruit such as peaches, apples, or strawberries, always choose the ripest fruit available. Remember, what looks picture-perfect isn’t necessarily the best tasting and what looks wrinkled may be the juiciest, most delicious peach in the universe.

When a recipe calls for flour, always use all-purpose flour, unless otherwise specified. When a recipe calls for salt and pepper, it’s always best to use kosher or sea salt and freshly ground black pepper, if possible. They have the best flavor.

When a recipe calls for herbs such as thyme, basil, and rosemary, and you can use fresh, I say it’s worthwhile to do so. That freshness always shows through in the final taste. If you are substituting dried for fresh, use one teaspoon of the dried herb in place of one tablespoon of the fresh, as the dried herb has a more concentrated flavor. The same formula works in reverse. You can substitute one tablespoon of fresh chopped herbs for each teaspoon of dried.

Use peanut, vegetable, or soy oil for all the deep-frying recipes. Canola oil will not work as well for frying, but it does make an excellent salad oil. When a recipe calls for olive oil, I like to use extra-virgin olive oil, especially if it’s for a dressing or other uncooked dish, though pure olive oil is just fine for sautéing.

Introduction

I have always believed that a big family was the greatest gift that anyone could have. When I was a little girl I would just beg and plead with my mama and daddy because I wished for more sisters and brothers. You may know that my wish didn’t come true back then—I lost both my parents when I was barely grown, and was left to finish raising my brother, Bubba. Now I thank my lucky stars to be blessed with a family that just keeps on growing. And when I talk about family, I’m thinking about all the people who are most precious to me, whether or not we’re actually related.

I have the privilege of working with people so special to me that they’ve become part of what I consider my extended family. So not only have I got my darling husband, Michael, wonderful sons and grandson, and beloved brother, aunts, uncles, nieces, nephews, in-laws, and children by marriage, I’ve also got my assistants, my publicist, and my dear agent, Barry, who makes me feel like I have a daddy again. All these people have become so important to me that I can’t imagine they won’t be a part of my life forever. One thing that’s become clearer and clearer over the years: Family is not about being blood-related, it’s simply about love.

And food! Many of the bonds my family has were forged over the dinner table and through the sharing of recipes. Cooking is the way we express our love for one another. We celebrate just about everything that happens to us down here with a meal. It’s a grand old Southern tradition! I remember as a young girl going to family reunions, and, oh my gosh, everybody would just try to outdo each other with their best dishes. It always felt like the good eating was lined up for blocks on those tables. To this day, bringing my family together means piling up a plate loaded with everybody’s favorite recipes.

Those family recipes are the very soul of everything I do. On my restaurant menu, you’ll find my Grandmama Paul’s fried chicken and collard greens; you’ll find Aunt Peggy’s meat loaf and her sweet potato soufflé. And if you’ve ever sent one of your family recipes to me or my Web site, it might just end up on TV, where I love to share all the tasty tricks I learn from the people around me and beyond. My life is my cooking, and none of it would be possible without my family, and yours, too.

Of course, I could never have started my restaurant without my aunts, uncles, cousins, and, most of all, my wonderful sons. Everyone really came together and pitched in from the very beginning, and they’ve been there for me ever since. My Aunt Peggy and Uncle George made my dream of owning a beautiful restaurant come true when I didn’t think I would be financially able to finish what I’d set out to create. My little brother, Bubba, helped handle business matters at The Lady & Sons before opening Uncle Bubba’s Oyster House.

Then there are Jamie and Bobby, who have been behind me all along. My boys were barely out of their teens when they started delivering lunches for The Bag Lady. And when we got our own restaurant, Jamie went right to work in the kitchen, and Bobby’s smile was out front, making guests feel welcome in the dining room. The smartest thing I ever did was add & Sons to the name of the restaurant. I wanted so badly to give those boys wings, to see that they had security and a future, and I feel I have done my best. I think so many of the people who eat at The Lady & Sons pick up on the love that’s at the heart of our restaurant.

I try to thank my beautiful family and acknowledge them every chance I have, but even if I do this every day for the rest of my life, it will never be enough. That’s why I decided that it was time to go ahead and dedicate a book to them. I just have to share with y’all the love and good times I have with my family. Not to mention all the stories—like the time Cousin George got behind the wheel of the family car at age eleven, or how Brooke went from being the five o’clock girl to being Jamie’s beautiful bride and mama to my grandson, baby Jack. I feel so lucky and blessed by the strong support and wonderful memories—and the incredible recipes—that my family has brought me. They are the heart and soul of this book.

I’m proud to share the recipes that I grew up on, like Aunt Peggy’s Old-Fashioned Meat Loaf and Our Favorite Hearty Oxtail Stew. And I just can’t keep to myself all the new ones that marriage has brought to our family table, like Michael’s Deluxe Twice-Baked Potatoes with Shrimp and Michelle’s Banana-Chocolate Gorilla Bread. Although I may be the one you’ve seen cooking on TV, there’s a whole family of great cooks behind every dish I make.

As you look through these pages, you’ll recognize some old-time down-home favorites as well as some more health-minded dishes. Those tend to be the ones that Michael and I enjoy a little more often these days to balance out all the pound cake and fried chicken! Eating a more moderate diet is something we all have to think about, especially as we get older. Making it all still taste delicious is a must for me—otherwise it’s right back to that fried chicken! I look to Bobby when I need inspiration for that kind of cooking. He’s so clever when it comes to cooking fish or coming up with healthy grilling recipes for a cookout. That’s where his cooking really shines.

I hope you’ll enjoy learning a little more about where all the great food in my life comes from, and I know you’ll love trying your hand at my family recipes— they’re all time-tested and Paula-approved, I guarantee!

I wish you best dishes, y’all—from my family to yours.