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 ...

Preheat oven to 350º F. In a small bowl, grate zest from the lemon, cut lemon in half and juice through a strainer. In a large mixing bowl, cream the butter and gradually add the sugar, creaming it ...

A buttermilk chess pie so good that it has followed a pastry chef around for more than a decade. By Lisa Donovan One of the quiet joys of being a restaurant pastry chef is that you arrive early, ...

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 ...

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 ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

Some Southern sweets -- pecan pie, pralines, red velvet cake -- are well-loved throughout the country. As someone who was born and raised in southern Indiana, I have fond memories of a dessert that ...

Buttermilk pie is one of those old Southern classics that sounds plain until you taste it! It’s custard-like with a slight tang from the buttermilk, and the top bakes up into a thin, golden crust that ...

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 ...