Tea Flavored Entrees
Lapsang Souchong Tea-Smoked Pork Tenderloin with Tea-Plumped Prunes
Smoke Without the Fire: Cooking With Lapsang SouchongWhen I think of Lapsang Souchong, the famous smoked tea of Fujian, China, usually the fireplace is at a full roar, lending its glow to a book I am reading, or it’s rainy or cold (which for southern California is a...
Tea-Smoked Chicken
Tea-smoking in a wok is an easy way to cook proteins and even vegetables of all kinds.
Beef Short Ribs in a Steep
One of my favorite seasonal classics: Beef short ribs cooked with the intensely dusky notes of tea.
Falling into Tea, Tofu, and Seasonal Vegetables
I love the taste of smoky tea infused into creamy firm tofu. When cooked quickly over high heat, those blocks of soy milk alchemized into solid form become the perfect foil for seasonal produce…
Lapsang Souchong Fish
I’m inspired by some wonderful smoky Lapsang Souchong black tea from China that in the cooler weather seems to be beckoning to me from my tea cabinet.
Rice Salad with Tea Vinaigrette
Rice salad is on my menu once again – but with the rice steamed in a delicate Darjeeling tea.
Tea Rub For Biltong
Tea rubs offer fragrant characteristics that will enhance your favourite recipes and help create brand new ones.
Tea-Sauced Duck With Haunting Flavors
In the deep, dark winter of our discontent, with tea like an old friend, it’s time to splurge a bit on a tea-sauced duck breast for dinner.
Spring. Shrimp. Sencha
Spring is just around the corner and I start thinking of lighter and fresher flavors. More fish and seafood are on the dinner menu at home. Now, when I turn more to green teas than to my favored blacks, the marine, even saline notes in Japanese green tea such as...
Holiday Cooking with Tea: Scallops in Keemun
Are you ready to add a new cooking with tea tradition to the holiday table this year? Here’s an idea for a delicious and festive use of Chinese black tea which features fresh scallops, seasonal citrus juice and the elusive subtle flavor of a favorite tea from Anhui...
Burmese tea leaf salad
What ingredients are needed to prepare a plate of lahpet thoke, commonly known as the Burmese pickled tea leaf salad? From any online photo, one can easily identify peanuts, shredded cabbage or lettuce, diced tomatoes, some dried peas and beans, maybe sesame too....
Tea/vanilla/lobster, a trio of deliciousness
When this festive time of year rolls around, it’s time to pull out all the stops to create a symphony of tastes on the plate. Look no further: here is the winning combination– fragrant vanilla bean and luxurious lobster united by good black tea