This Italian holiday classic is incredibly moist and more tender than you will believe. Although the hands on time is not long, you’ll want to plan two days ahead to tea brine your pork belly overnight, then rub it with tea, herbs and spices and allow to sit another night before slowly roasting.

For the holidays on a variety of menus I have often featured ‘Tea Nog’ which is a handmade eggnog made by replacing some of the base liquid with a slow cooked Masala Chai base.  For an at home version, the Masala base can be blended with a good commercial egg nog, […]

These melt in your mouth butter cookies are served at holiday times such as post-Ramadan Eid al fitr, Christmas and Easter. This recipe is an adaptation of the original made slightly earthier with the addition of black tea both steeped into the ghee and blended in with the dried spices. […]