EDITOR’S NOTE: French Culinary Institute-trained Andrea Duty is a dear friend of the blog who we often collaborated with when she lived in Austin and ran her delicious custom dessert catering company, Bake Sale. Although our sweet tooth was devastated when she set off for life abroad in London, we couldn’t have been more excited […]

Making tea is an ancient art ~ I'll show you how to make it your own with fresh or dried edible plants and flowers, herbs, and spices.

Alex P. asks: What’s the difference between green and black tea? Isn’t it all just tea from the same plant? Both black and green tea is harvested from an evergreen, tree-like shrub known as camellia sinensis. Most likely originating in China, the camellia sinensis is thought to have first been used to brew a medicinal elixir during the Shang Dynasty [...]

On a blustery autumn afternoon, friends gather for a traditional British Sunday roast—a hearty late-in-the-day meal of classically prepared foods. It’s a wonderful way to share warm camaraderie on a chilly day. Beef Wellington is a time-honored dish pairing buttery tenderloin and a flaky crust. Beurre rouge sauce, Yorkshire pudding, and tarragon-scented creamed peas are

Indian masala chai is a delicious and sweet beverage made with milk, black tea, and several spices. This tea is also healthy, which is a good reason to start sipping it frequently!

GREEN TEA • CHAMOMILE TEA • PEPPERMINT TEA • HIBISCUS TEA • OOLONG TEA • More ...

Karak chai is a style of masala chai that translates from Hindi to “strong tea.” It’s rich and creamy thanks to evaporated milk and is usually made with fewer spices than masala chai. Recipes vary family to family and some may include saffron. This version is adapted from my cookbook, Let's Eat. —Zaynab Issa