Cooking with Tea

Featured Article, Ingredient, Recipes
on February 1, 2012
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Mark Boughton/styling: Teresa Blackburn
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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

A green tea marinade makes these chicken thighs extra flavorful.

Green Tea Asian Chicken

Mark Boughton/styling: Teresa Blackburn

 

Chocolate Chai Pudding

Chocolate pudding becomes exotic with chai spices and can be made in a moment’s notice in the microwave.

Chocolate Chai Pudding

Mark Boughton/styling: Teresa Blackburn

 

Lemon Apricot Tea Bread

This bread comes out of the oven a rich, deep golden color. It’s delicious when still warm, but even better the next day!

Lemon Apricot Tea Bread

Mark Boughton/styling: Teresa Blackburn