Entrées

Appears in

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

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

© 2000 Robert Wemischner. All rights reserved.

In this section

Brisket Braised in Tea with Root Vegetables

Cold Tea Noodles

Dusty, Dark, Tea-Sauced Turkey Thighs

Morocco-Darjeeling Halibut

Pan-Marinated Chicken with Smoked Tea

Pork Tenderloin Cameroon with Prune-Stuffed Apples

Sassy Bass with Aromatic Rub

Smoked Salmon Filets with Lapsang Souchong Cream Sauce

Tea-Basted Roasted Chicken

Tea-Marinated Grilled Tofu Steaks

Tea-Sauced Scallops with Orange, Soy, and Honey

Tea-Smoked Chicken Wraps

Tea “Smoked” Trout with Indian Salsa

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