Smoked poultry or fish are seen often in Asian cuisines, while in the west, particularly America, meat is more often smoked.

Pork takes particularly well to smoking techniques, especially those that are preceded by brining.

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. […]