About Cindy Pawlcyn

Cindy Pawlcyn

Cindy Pawlcyn is the chef and owner of several restaurants in the Napa Valley and San Francisco Bay Area, including Mustard’s Grill in Yountville and Cindy’s Backstreet Kitchen and Wood Grill and Wine Bar in St. Helena. She is the former owner of San Francisco’s popular Fog City Diner and the author of many cookbooks, including Cindy’s Supper Club and Mustards Grill Napa Valley Cookbook. @cindypawlcyn

A white tray filled with Swedish meatballs--a combination of veal, pork, and beef--filled with cranberry sauce and topped with a white cream sauce

Swedish Meatballs

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“Delicious.” “Simple.” “Beautiful.” “Easy.” That’s what our testers are saying about this Swedish meatballs recipe.

  • (1)
  • 50 M
  • 1 H, 15 M
  • 10
Cheese-Stuffed Gypsy Peppers

Cheese-Stuffed Gypsy Peppers

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The creamy tang of the cream cheese and the salty bite of the feta cheese are wonderful complements to the smoky sweetness of the grilled peppers.

  • (1)
  • 30 M
  • 30 M
  • 2
Duck, Olive, and Fig Skewers

Duck, Olive, and Fig Skewers

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Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.

  • Quick Glance
  • 25 M
  • 25 M
  • 2
Green square plate with a lemon-buttermilk pudding cake topped with strawberries and orange zest, whipped cream

Lemon-Buttermilk Pudding Cake

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Sweet-tart lemon infuses this soft pudding cake. On top is a sweet vanilla whipped cream and a tumble of fresh in-season berries. A great summer dessert.

  • (2)
  • 30 M
  • 1 H
  • 6