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About Cynthia Stevens Graubart
Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of her 11th and 12th cookbooks, Blueberry Love, and Strawberry Love, 2021.
Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. A frequent guest chef, private event chef, and personal chef, she brings a taste of the south to every dish she creates and serves, and joined her fellow Georgia Grown Executive Chefs to cook at the James Beard House in June 2017. She and Nathalie Dupree wrote the best-selling (and James Beard Award winning) Mastering the Art of Southern Cooking (Gibbs-Smith 2012).
After achieving her BA in Journalism at the University of Georgia, and studying for her MA at the University of Florida, Cynthia Graubart launched her television cooking show career producing Nathalie Dupree’s first national public television series New Southern Cooking. Traveling around the South, researching the crops and products of the region for the series, Cynthia continued for more than 10 years producing and consulting for television cooking programs, chefs, and well known best-selling authors. From concept to script to production to editing, Cynthia’s big-picture vision combined with her hands-on skills, creating long-lasting how-to productions. Once her children reached school age, Cynthia turned briefly to public relations, gaining valuable marketing skills that would support her future endeavors.
Leaving her television career to be a stay-at-home mom inspired her to write her first book, The One-Armed Cook: For New and Not-So-New Moms (Meredith Books 2004) based on her experience doing everything with a baby on her hip. Co-authored with Catherine Fliegel, the two became founding food editors of Nickelodeon’s parenting portal ParentsConnect. Writing for parenting magazines, speaking to parents around the country, and teaching cooking classes inspired them to help families struggling to make mealtime a reality in their lives.
Cynthia Graubart is passionate about food – from researching its origins, writing recipes, teaching technique, to bringing families together at the table. She is a member of the International Association of Culinary Professionals (IACP) and has spoken at its annual conference and is a member of Les Dames d’Escoffier (LDEI). Follow her on social media and visit her at www.cynthiagraubart.com
Blueberry Love, Storey Publishers, 2021
Strawberry Love, Storey Publishers, 2021
Sunday Suppers, Time, Inc. 2017
Chicken: A Savor the South Cookbook, UNC Press 2016
Mastering the Art of Southern Vegetables, GibbsSmith 2015
Slow Cooker Double Dinners for Two, Gibbs-Smith 2014
Slow Cooking For Two: Basics, Recipes, and Techniques, GibbsSmith 2013
Mastering the Art of Southern Cooking (James Beard Award winner), GibbsSmith 2012
Southern Biscuits, GibbsSmith 2011
The One-Armed Cook: For New and Not-So-New Moms, Meredith Books 2004
Southern Living (2013-2015)
Family Dinners, a Southern Living special interest publication.
Slow Cooker Suppers, a Southern Living special interest publication
M.F.K. Fisher Writing Award 2017
James Beard Foundation American Cookbook 2013
How can I help you meet your culinary goals? Let me know at www.cynthiagraubart.com
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Nathalie Dupree is a storyteller, and in this delightful book she shares her favorite culinary stories, tracing her journey from a budding cook for her college friends through her years as a restaurant cook and cooking instructor. Her activist spirit, humor, feisty personality, and authoritative knowledge of cooking make this a must-have cookbook for everyone who’s watched her on TV, read her articles, or invoked her name in a conversation about Southern food.
“In Dupree’s gastronomy, a fine meal is as much about enjoying people as it is marveling at mashed potatoes, though marvel you will.” —Charleston City Paper
Includes color photographs
This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes.
In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today.
With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
James Beard Award winning cookbook author Cynthia Graubart brings her practical, easy style to this new downsized Thanksgiving dinner.
Enjoy the Boneless Turkey Breast with Bouron-Orange Sauce and Skillet Green Beans with Browned Butter Pecans. Don't miss the Apple Pastry Tarts for dessert, or try the Mini Apple and Pecan Pies. This recipe collection contains all the makings of a festive holiday meal—from comforting casseroles and side dishes, to elegant turkey breasts, homey skillet turkey thighs, and more. And not too worry, some of the turkey recipes will yield those beloved leftovers for a second meal or sandwiches.
Here's the complete recipe list:
Bone-In Herbed Turkey Breast
Boneless Turkey Breast with Bourbon-Orange Sauce
Sheet Pan Cornish Hen Thanksgiving Dinner
Skillet Turkey Thighs with Mushroom Gravy
Dijon Turkey Tenderloin
Roast Turkey Legs
Cornbread Mushroom Dressing with Sage
Buttermilk Brussels Sprouts Casserole
Skillet Grean Beans with Brown Butter Pecans
New-Fashioned Green Bean Casserole
Heavenly Mashed Potatoes
Sweet Potato and Greens Casserole
Sweet Potato Souffles
Tart Cranberry-Orange Sauce
Pull-Apart Dinner Rolls
Mini Apple or Pecan Pies for Two
Apple Pastry Tarts
Sunday supper doesn't have a set time. It can be formal, or it can be casual. It can take place after a lazy Sunday afternoon spent at the lake, it can be the delicious conclusion to your day after church, or after a game of touch football in the back yard. The key to supper is that it brings family and friends together over food that has been prepared with care and many times from cherished family recipes.
Organized in five distinct chapters, Sunday Suppers is designed to help you create delicious meals without too much muss and fuss. More than 50 easy-to-make main dishes are perfectly paired with appetizers or salads, sides, drinks, and desserts. Some of the delicious meals you'll find inside include Braised Short Ribs, served with Hot Bacon Potato Salad with Green Beans and finished with Mississippi Mud Cupcakes, or Fall Chicken Casserole with Fresh Herb Spoon Rolls, and Tart Cherry Crisp for dessert. You might want to try your hand at Tomato & Feta Shrimp, served alongside Herbs and Greens Salad, with Peach Melba Shortbread Bars for dessert.
With easy menu-planning ideas, cooking tricks, tips for stocking the pantry, and around-the-table inspiration for everything from decorating the table, you'll have all of the tools you need to host a proper Sunday supper.
Graubart also brings together the chicken's culinary history with the popular culture and lore that surrounds chicken cookery in the South. She notes that the special Sunday Sabbath dinner was often built around a chicken--in fact, prior to the 1940s, chicken was sometimes more expensive than beef or pork. Today, the southern states lead the country in annual poultry production, and Kentucky Fried Chicken features throughout the American landscape. But you won't need take-out when you have Chicken in your kitchen.
Building on their reputation as James Beard Award winners, Dupree and Graubart have excerpted their best vegetable recipes (plus added some new ones) in this timely collection. Organized alphabetically by vegetable, each section begins with instructions on how to prepare and cook the vegetable and is followed by favorite new and classic recipes. Also included are a selection of vinaigrettes and sauces, plus a roasting chart for an array of vegetables.
“Those like me who aren’t full-time vegetarians but definitely eat more greens than meat will love the 120 recipes in this book, each of which takes advantage of vegetables native to the South . . . All in all, I was quite impressed with Mastering the Art of Southern Vegetables. It caters to a good variety of cooking expertises, offering simple recipes that are perfect for an everyday dinner as well as more complex ones for the experienced cook looking to change up their veggie repertoire. Many recipes are perfect for families where not everyone eats meat, as they are savory enough to stand in for a meat main and flavorful and interesting enough to convert veggie skeptics.” —Organic Authority
“An excellent cookbook for the less experienced cook looking for useful information on vegetables and on how to cook them . . . presented with a bit of southern flair.” —Portland Book Review
From the James Beard Award–winning author of Slow Cooking for Two comes even more creative, delicious, and easy recipes for your slow cooker.
In Slow Cooker Double Dinners for Two, Cynthia Graubart expands her unique concept of using a 3-1/2- or 4-quart slow cooker coupled with slow cooker liner bags, creating two different dinners at the same time. Double dinners produce not only a tasty meal for tonight but also a wonderful second meal for later in the week or for the freezer.
Enjoy diverse dishes like Chicken Marsala with Mushrooms and Sage, Rustic Mexican Stew, and Turkey Breast Tenderloin with Cranberry-Orange Sauce. Make them alongside updated traditional favorites like Red Wine Flank Steak, Old-Fashioned Pot Roast, Cherry Balsamic Pork, Vegetarian Chili, and more!
From a James Beard Award–winning author, creative and easy recipes, tips, and techniques for your slow cooker.
Meals for two have never been so easy or delicious. Using nothing more than a slow cooker for heat and a few common kitchen helpers―like foil, mini loaf pans, ramekins, a metal jar ring, a glass baking dish, plastic liners, and a stick blender―Cynthia Stevens Graubart turns the common slow cooker (3 1/2-quart) into a multi-use cooking convenience. Slow Cooking for Two includes basic instructions and creative methods for 100 recipes, plus tips and techniques.
Now a busy two-person household can enjoy easy-to-assemble, low-maintenance, effortless meals from this go-to cookbook with chapters including everything from soups to desserts and even a special chapter on Double Dinners—two different meals cooked in the same slow cooker at the same time!
Plug in your 3 1/2-quart slow cooker and enjoy the reward of tasty, easy recipes that cook unattended. Don't miss Lime Pot Roast, Cornish Hen in Port Wine and Fig Preserves, Mozzarella-Stuffed Meatloaf, Kale and Kielbasa Soup, Eggplant Parmesan, Foil Pouch Lemon-Dill Salmon, Chocolate Cake, Banana Bread, Lemon Curd, Ginger Peach Butter, and more!
In Southern Biscuits, Nathalie Dupree and Cynthia Graubart cover every biscuit imaginable, from simple, hassle-free biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth.
Other recipes explore dishes that incorporate biscuits, such as Overnight Biscuit Cheese Casserole, or are closely related foods, such as Buttermilk Coffee Cake, or Chicken and Vegetables with Dumplings. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.