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Joanna Pruess

  • Article

    How to Cook with Tea

    Think outside the teacup and treat these aromatic leaves like spices to bring new worlds of flavor to your cooking.

  • Recipe

    Green Tea Cranberry Muffins

    Strongly brewed green tea adds a subtle verdant flavor to these tender muffins, and adding baking soda directly to the tea cuts any bitterness that might occur from brewing it…

  • Recipe

    Crunchy Rooibos Chickpeas

    Sweet, smoky South African rooibos tea blended with fruity Turkish Aleppo pepper adds a nice bite and reddish color to this very international snack.

  • Recipe

    Pan-Seared Scallops with Earl Grey Beurre Blanc

    Bergamot-scented Earl Grey tea imparts a rich flavor to a classic butter sauce. Orange juice, used in place of the traditional vinegar, adds a bright sweetness. Serve a few scallops…

  • Recipe

    Moroccan Lamb Stew with Mint Tea and Apricots

    Moroccan mint tea is made from green tea and spearmint, but if you can’t find it, any mint tea will do. This richly spiced stew is fragrant with mint tea-infused…

  • Recipe

    Sweet and Spicy Sesame Chicken Kebabs

    A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes…

  • Article

    Four Ways to Cook in a Cast-Iron Skillet

    Inexpensive, nonstick, and practically indestructible, a cast-iron skillet rocks at almost any type of cooking.

  • Recipe

    Southwestern Braised Lamb Shanks

    Cranberries and chipotle chiles in adobo sauce impart a tangy-sweet and smoky flavor to these succulent braised lamb shanks. Like most braised meats, the shanks improve with reheating.

  • Recipe

    Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce

    A tangy condiment made with fresh herbs and garlic, chimichurri sauce is a traditional accompaniment to grilled meats in Argentina and pairs well with peppery steak. Before cooking the steaks,…

  • Recipe

    Beer-Battered Coconut Shrimp with Rémoulade Sauce

    A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko. A…