Seasonal Menus

Appears in
Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More

By Robert Wemischner and Diana Rosen

Published 2000

  • About
Now that you’ve tried cooking with tea, perhaps you’d like to present a menu composed of tea-infused foods. For suggestions, we have created one for every season, plus a holiday menu. Feel free to add crudités or salads, breads, or rice as desired. These are, as are all our suggestions, simply jumping-off points to fuel your own creativity, invitations to personalize the menu using some of your recipe favorites.