About Cynthia Graubart

Nothing says Sunday brunch like a pile of buttery, gently spiced French toast, drizzled in a sweet strawberry syrup. Lovely.

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

A pretty simple way to make cheesecake–in your Instant Pot–that turns out a creamy, thick, cheesy, and pretty hands-off dessert.

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.

You know that coffee cake made with sour cream is going to be moist and tender. Add blueberries, lemon, and a sweet-tangy glaze, you’ve got something special.

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.

Juicy, seared pork and sweet fruit were made for each other—this jammy, balsamic vinegar-infused sauce proves it once and for all.

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.

This slow-cooker chicken rewards you with a heady aroma followed by fall-off-the-bone tenderness and flavor-imbued potatoes. A just outcome for being organized in the morning.

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.

“Oh my God.” “This may be the best potato gratin I have ever made.” “Easy to make and oh so creamy.” That’s what we’re hearing about this simple yet splurge-worthy side dish.