Add Yahoo as a preferred source to see more of our stories on Google. Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We ...

There are some classic Thanksgiving recipes I don't mess with. After experimenting with a few variations of stuffing, for instance, I realized that—for me, at least—it doesn't get better than my own ...

Sheri visits award-winning pastry chef Camille Cogswell at her bakery, where they create a delightful spiced honey cake pie. [light bouncy music] My friend Camille Cogswell made a name for herself ...

It’s no secret I have a soft spot for pie, especially apple. It’s a seamless pastry. But in all these years, I’ve never used honey to sweeten an apple pie. The approaching Rosh Hashanah holiday was ...

The chef of Nashville's Bastion Restaurant shares his spin on the classic southern dessert. The chef of Nashville’s Bastion Restaurant shares his spin on the classic southern dessert. 1 (14.1-oz.) pkg ...

Prepare the pie crust in a deep dish 8-inch pie pan, or a 9-inch pie pan, and set it in the fridge. Do not pre-bake it. Preheat the oven to 375 degrees. Add the egg yolks to a large bowl. Set aside.

A custard pie inspired by the milk and honey-based desserts across India, Bangladesh, and the Middle East, with milk powder in the meringue that makes it almost creamy in the middle, chewy on the ...

The honey adds a floral note to the pie instead of the pure sweetness of sugar and the red chile flakes give an unexpected counterpoint to the sweetness. Also, using nutmeg instead of cinnamon plays ...