Tea

Pouring hot tea over ice cubes isn't doing you any favors. Here are three methods for cold brew (and ice brew!) tea to get you through the hot summer ahead.

These are the best teas to buy for the best kind of summer steeping when temperatures spike.

Hello procrastinators, we see you. And this gift is thoughtful *and* super easy to buy ASAP.

We just really love this.

The sleek and stylish thermos that keeps us drinking our favorite teas at the office all day long.

A whole new way to get your matcha fix.

It's the cashmere sweater of winter drinks.

You don't need a fancy machine to make a frothy tea latte at home. Here's how to do it.

Tea-lovers, get excited—here are 25 ways to drink (and eat) all the tea, from chai and matcha to hibiscus, black, and beyond.

Yes, brownies can—and should—be made with white chocolate.

Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for a spatchcocked chicken.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

It sounds funky, but it makes sense when you try it.

Brewed tea is an easy way to infuse complex flavors into warming winter cocktails like this one.

A thousand might be an exaggeration, but this complex syrup can be used many ways. Add to spritzers, drizzle over fruit, mix into yogurt, or spoon onto grapefruit halves (to name just a few).

I've worked on my fried chicken for many years, researching every recipe that I could lay my hands on, from early antebellum instructions to the Kentucky Colonel's secret technique. This recipe uses five fats, and each one contributes to the flavor of the result. To do the chicken right, you need an old black cast-iron skillet with a lid. Sure, you can make it in a deep fryer (like we do at the restaurant), but I prefer the old-fashioned way, which is nearly impossible to pull off in a restaurant. The skillets take up so much stove space that you can't make more than ten orders at a time. So this isn't the fried chicken you're going to eat at Husk. This is the way grandmas cook fried chicken in the South, and it's the way everyone should be making fried chicken at home. This recipe takes a lot of time and attention, way more than most conventional approaches (the chicken must be brined for 12 hours, so plan ahead). But it's good. Be sure to ask your butcher for the chicken skins to render for fat and to save the cooking fat, which makes mighty fine gravy. I've thrown that recipe in here too, to complete the meal just like my grandma would have.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

On the streets of Thailand, where the temperature sometimes soars over 100°, there's nothing more refreshing than a plastic bag of Thai tea! Since most of the tea shops don't have seating, the Thai people take their sweetened iced tea "to go" in a plastic bag with a straw sticking out of it. The flavors of these teas were the inspiration for this dessert. The thing that makes this dish so special is the lime in the caramel, which adds an unusual tang to the sweetness. Another bonus is the crunch and spice of the cashews that are sprinkled over the top of the pudding, adding a wonderful surprise.

After three glasses of wine and about six chocolate chip cookies, my friend Andrew had the idea that I should make a dessert that incorporates the flavors of his favorite sweet drink, Thai iced tea. Despite having had a sufficient amount of wine and cookies myself, it was clear to me what a brilliant idea it was, so the following weekend, we baked a cake.
The sweetened condensed milk in the cake creates a lightly caramelized crust and the Thai tea gives it a beautiful bright orange color. This cake stayed on my mind for days to follow.
Note: look for the Thai tea at Asian specialty grocery stores.

Season: winter. It may seem somewhat unnecessary to preserve dried fruit, but I love having a few jars of this compote on the shelf. The once-shriveled fruits become plump and luscious and are quite delicious served alone for breakfast or with yogurt or crème fraîche as a dessert. I like to make this in early November, when newly dried prunes, figs, and apricots are available. Keep on the lookout for small, dried wild figs, which will plump up perfectly to their original shapely selves. The glistening black prunes from the Agen area in southern France are also key players–I prefer to use these un pitted because they infuse the compote with an almondlike essence. A simplified version of the oven method is used–everything is cooked and hot to start with, so the jars don’t need to be heated for an extended time in the oven.

This is special-occasion food for many Chinese, served as part of large meals. The eggs simmer in their special dark liquid, and eager hands reach in to retrieve an egg, peel it, and devour it. The smoky flavor and pretty patterns on the eggs are mysterious looking but easy to create. By all means, make these ahead of time, as you would any hard-cooked eggs.

Named after the golfer who declared his love for it decades ago, this libation is a classic and refreshing tea and lemonade combination with a special little Bubby’s twist: pink lemonade with rose hip and mint teas. Few beverages are more refreshing.

Sweet tea never tasted so good—especially for those bent on unwinding after a long workweek. Try it with a lunch of fried chicken and deviled eggs and see if you don't agree.