This cocktail was first created for the Boston Park Plaza Hotel. The Historic Park Plaza was originally called the Statler […]
This variation on a Bloody Mary is a wonderful vehicle for an earthy, smoky, Lapsang Souchong tea. Lapsang Souchong is […]
This Champagne Tea Cocktail has been served on multiple continents and is a perennial favorite at L’Espalier in Boston. It […]
This lightly cured and smoked Salmon can be used as shown here for a first course, or with different accompaniments as a main course.
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 […]
This preserve is equally at home on the breakfast table or with your afternoon scones as it is on your Thanksgiving dinner table.
This refreshing recipe by Jane Pettigrew came to us by way of Joanna Pruess. It works beautifully as a salad or a dessert. If […]
This wonderful cocktail was created by Marzi Pecen for a Tea Cocktail event that she was leading. She noted that […]
This recipe by Joanna Pruess was created for a tea cocktail book that we are currently writing together. Joanna expressed […]
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?