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 ...

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 ...

IN THE HANDS OF Gabrielle E.W. Carter, a slice of buttermilk pie is more than dessert. On her family’s Eastern North Carolina homestead, Ms. Carter sees cooking as cultural preservation—of her ...

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, ...

Chef B.J. Chester-Tamayo of Alcenia's restaurant in Memphis, Tennessee is joining TODAY to share a few of her classic Southern dessert recipes. She shows us how to make the perfect pie crust, a lemony ...

1. In mixing bowl, cream together cream cheese, condensed milk and lemon juice until smooth and creamy. Stir in lemon rind. 2. Transfer to graham cracker crust. Refrigerate until firm, 4 hours.

This pie captures all the flavor of sweet tea in a crust. 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.

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 ...

It’s easy to confuse a chess pie and a buttermilk pie. Both are classic Southern desserts. Both are simple and homey looking with a single pastry crust and a creamy, pale yellow filling. But take a ...