About Cynthia Graubart

Cynthia Graubart is a James Beard Award–winning cookbook author. She also wrote the Sunday Suppers column in Southern Living magazine. She travels the South inspiring cooks through her appearances on radio and television and her popular cooking classes. She lives in Atlanta. @cynthiagraubart

A large cookie sheet filled with blueberry slab pie with a lattice top, with pieces missing and a spatula.

Spiced Blueberry Slab Pie

A pie for a gathering–or for serious blueberry pie lovers. A large scale stunner, this pie will earn you dessert-winner status.

Four small jars of blueberry jam, one is half gone with a spoon in it.

Small Batch Blueberry Jam

Sometimes, you just want to make a few little jars of preserves without all the fuss of a day-long canning ordeal. We hear that—here’s the perfect place to start.

Two pieces of buttered toast, one with strawberry jam, on a white plate.

Small Batch Strawberry Jam

Here’s a recipe for a small batch of strawberry jam, without all the fuss of traditional canning. Ready in less than an hour, with all the lush taste of peak strawberry season.

A bowl filled with sweet tea brined fried chicken with a bottle of Cholula hot sauce in the background and a plate of more fried chicken.

Sweet Tea Brined Fried Chicken

Crisp fried chicken and cool sweet tea. A combination of the South’s two fave things in which a 24-hour marinade subtly suffuses the chicken with the summeriness of tea and lemon.

Three fried chicken and biscuits sandwiches on a baking sheet with a bowl of honey beside and drizzled around the sandwiches.

Fried Chicken and Biscuits

Classic fried chicken is reimagined with a shatteringly crisp, delicate crust that usurps the usual thick breading. Flaky, buttery biscuits are requisite. Honey and pickles strongly encouraged.