Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Yewande Komolafe's Lemon Buttermilk Chess Pie With ...

This pie is very similar to Chess Pie (page 69)—except there is no cornmeal. In this version, the buttermilk and citrus give it its tanginess. Preheat oven to 375 degrees F. Roll out dough and place ...

Preheat the oven to 375°F. On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as ...

The cliché "easy as pie" needs to be modified. "Easy as eating pie" is more accurate, because "easy as making pie" is an oxymoron. I am solid in many immediate- and expert-level kitchen tasks, ...

Like the pickle chips, buttermilk and cornbread once again go hand-in-hand to make these light and crispy fried green tomatoes. Choose green (unripe) tomatoes that are large and round so that you can ...

A search through the Express-News files turned up a favorite pie recipe lost to fire. Judy Sandroussi writes, “Several years back, a recipe was printed in the Food section ... that was always a HUGE ...

Instructions: Warm the buttermilk in a saucepan over medium-low heat just until it begins to steam. Do not allow it to boil or it may curdle. Remove pan from heat and stir in tea leaves. Let it sit ...

You may substitute fresh or macerated berries, roasted plums, or cherries for the rhubarb compote in this recipe. The crust and compote can be made in advance. This recipe makes more compote than ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Yewande Komolafe's Lemon Buttermilk Chess Pie With ...