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tea

  • Recipe

    Sweet-Tea Brined Chicken

    You could mistake this brine for a lemony iced tea—hello, Arnold Palmer—and indeed, it imparts a similar subtle yet tart flavor. Grilled okra and cornbread make great accompaniments.

  • Recipe

    Chamomile Lemon Bars

    A thick, sturdy-yet-tender cornmeal shortbread crust topped with intensely tangy, chamomile-infused lemon curd makes for a tantalizingly sweet-tart treat.

  • Recipe

    Smoked Earl Grey Hot Toddy

    Adding an aromatic tea to a hot toddy gives it an extra dimension of warmth and complexity. If you can get smoked Earl Grey, the effect is insane, but regular…

  • 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

    Miso-Glazed Salmon with Green Tea Rice

    In Japanese cuisine, green-tea rice, known as ochazuke, is a beloved comfort food. It can be as simple as green tea poured over steamed rice, but it’s often embellished with…

  • Recipe

    Tea-Quila Highball

    This drink is a specialty of James Meehan of PDT (Please Don't Tell) in New York City. If you don't have lemon verbena locally, it is widely available in teabags…