This variation on a Bloody Mary is a wonderful vehicle for an earthy, smoky, Lapsang Souchong tea.  Lapsang Souchong is smoked over pine needles and pine wood for a wonderful tarry, peaty smokiness reminiscent of a good Islay Single Malt Scotch. This drink can be enjoyed without the alcohol as […]

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

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.

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 […]

This recipe by Joanna Pruess was created for a tea cocktail book that we are currently writing together.  Joanna expressed that everyone is jumping on the matcha green tea bandwagon for hot or cold beverages, in smoothies and ice cream, as well as in cocktails. In this seductive variation of […]

Lucy’s Fried Chicken, a cherished Texas restaurant chain offers a variation on the Southern specialty Chess Pie made with tea. What could be more perfect to serve at any barbecue?