Tender and juicy, this flavorful recipe uses the tannins in Assam black tea to draw out the pork loin’s moisture. Creating a succulent and satisfying dish that’s easy to prepare and delicious to enjoy. The leftover marinade is used to make a rich sauce at the end.
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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.
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I’ve done many variations on this salmon over the years, but this was the first version that was served at Tea Tray in the Sky in Cambridge, MA more than 20 years ago. Special thanks to Mark Yedvabny who worked on our first version. When available, use salmon with the skin […]
Read MoreThe sweet malty notes of Keemun black tea vamp up the nutty, umami qualities of this sumptuous mushroom risotto. When combined with the sublime flavor of dried shitake mushrooms and truffle oil, you have a risotto that is absolutely sensational.
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This white bean dip recipe is breathtakingly quick to make. If you need a quick dish to bring to a barbecue and are tight on time, make this bean dip and serve with purchased pita chips or fresh pita. If you have a little extra time, then these chips are […]
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This recipe is from Culinary Tea by Cynthia Gold and Lise Stern. These wings, one of my absolute favorite things to grill, are best hot, right off the grill. Since they cook fairly quickly, plan to grill the wings as the last item you are serving and then keep the […]
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