V.20 No.7 | 2/17/2011
Cooking With Tea
Brew a world of flavor from this versatile plant
Tea has had multiple applications for centuries—but only recently by Westerners—as an exciting component in Asian cooking: to infuse flavors into meats, jazz up marinades and sauces, and to create broths and garnishes. Here, food writer Mina Yamashita shares one of her favorite recipes.
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