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    284 Recipes

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    Tea is a gourmet beverage that pairs very successfully with all types of food. Just as wines are selected to enhance the flavor of certain foods, so teas may also be matched to particular savory or sweet items on the menu. Different varieties of tea should be carefully chosen to create a marriage of flavors and a truly delightful gastronomic experience. The following is a guide to help in the choice of teas to pair with particular meals or individual foods.

    Recipe #357989

    Makes a great after dinner drink!

    Recipe #262156

    A little bit of the islands at home!

    Recipe #226973

    No celebration is complete without a Champagne toast. Learn about Champagne, other sparkling wines, and how to serve them. Champagne by itself is wonderful, but add a splash of nectar/juice or fresh raspberries and the flavor is enhanced.

    Recipe #360805

    A Christmas cocktail I found online!

    Recipe #262409

    Recipe #262565

    I love anything with Irish cream in it!

    Recipe #226791

    Recipe #262146

    Recipe #262592

    A Christmas cocktail I found online!

    Recipe #262144

    We just returned from Alaska and we were fortunate enough to take a float plane to the Taku Glacier Lodge in Juneau. Salmon is grilled over an open alderwood fire and served with this recipe. Check out my other recipes from the Taku Glacier Lodge. Here is the link for the float plane trip to the Taku Glacier Lodge: www.wingsairways.com

    Recipe #231800

    A Christmas cocktail I found online!

    Recipe #262145

    I love this, but you must like the taste of butterscotch.

    Recipe #224736

    I grew up with coffee milk and coffee "cabinets". They are made with the Original Coffee Syrup from R.I. You can get coffee syrup online from Autocrat Coffee or Eclipse. Coffee milk is the official R.I. drink!

    Recipe #225322

    We all eat a lot of chicken and sometimes we run out of ideas what to do with it. Here are 3 quick sauces for boneless breasts.

    Recipe #233355

    Just in case you have never cooked in your life, here is the basics! You'd be surprised how many people really don't know how to boil an egg correctly. Go ahead, be brave and boil that egg!

    Recipe #234435

    Halibut is a wonderful fish to cook. It has little oil and no overpowering flavor of its own. It takes sauces wonderfully, and the only thing you have to watch out for is to not dry it out during the cooking. The following can apply to either steaks (bone-in) or fillets (boneless hunks of fish). Halibut get quite large, and you can have a boneless roast 8 to 10 pounds if you like! In all cases, the fish is done when you can flake it with a fork.

    Recipe #234604

    This is good, general information for brewing and serving tea.

    Recipe #235643

    This recipe is from a small newspaper in Northern CA. They said, "Drift into dessert with this Bay Area sundae. A thick blanket of Fudgy Fog settles in over scoops of pistachio ice cream.

    Recipe #240047

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