This recipe uses a dry brine (a spice rub containing ample salt) to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so…
Buttermilk pie is a popular dessert in the South. Learn how to make it from a chef who grew up with it.
For a truly southern pie, lard is a must: it gives you the same flakiness as shortening but also adds a richness of flavor that shortening lacks. If you're a…
A light-as-air pie that’s full of flavor. The browned top adds a toasty, caramelized note to the lemony buttermilk filling.
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