Cooking with Tea

Featured Article,Ingredient,Recipes
February 1, 2012

Cooking for a different way to infuse your food with flavors? Try using teas. Their striking aromas and subtle flavors bring variety to cooking beyond your spice rack.

Mark Boughton/styling: Teresa Blackburn

Not only are teas flavorful, but as a bonus, they are rich in flavonoids, which help prevent and repair cell damage that can lead to cancer and other health problems. Researchers have found that drinking two to three cups of green or black tea a day may help maintain heart health.

In the kitchen, tea adds salt-free, sugar-free flavor to any dish. We’ve used tea in three recipes that are particularly well suited to the flavor: a microwaved chocolate pudding that uses chai tea, an Asian chicken marinated and glazed in a green tea mixture, and an apricot tea bread that’s perfect served toasted for breakfast.

—By Serena Ball


Green Tea Asian Chicken

Black tea can be substituted for green tea and flank steak subbed for the chicken; but don’t use black tea with the chicken as the tea tannins will stain the chicken a dark color.


Chocolate Chai Pudding

Chocolate pudding becomes exotic with chai spices and can be made in a moment’s notice in the microwave. Kids can even prepare as an after-school treat.


Lemon Apricot Tea Bread

This bread comes out of the oven a rich, deep golden color. While delicious when still warm, it’s even better the next day; wrap or keep in air-tight container overnight.


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