Those of us who grew up within spittin’ distance of Louisiana know that unsweetened iced tea is practically un-American. Furthermore, a family get-together in Texas just isn’t right without a big, fat, sweating pitcher of sweet iced tea. So here’s my latest, most favorite iced tea recipe, inspired (ironically) by a vendor at New York City’s biggest farmers’ market—the Union Square Greenmarket. I discovered it on a broiling August afternoon after buying a paper-cupful for one dollar. It was beyond refreshing, with a hint of mint, a kiss of citrus, and just the right touch of New England maple syrup. Naturally, I substitute Texas honey for my version. My mother always made iced tea the old-fashioned way, by boiling water, steeping the tea, and cooling it off with loads of ice. But my coauthor’s mother, Patricia Oresman, gave me a better idea. She used to make sun tea by leaving a pitcher full of water and tea bags in the sun for several hours. One day she put the tea bags in a pitcher full of water but never did get around to setting it out on her sunny backyard porch. She returned to the kitchen a few hours later to find perfectly brewed no-sun sun tea. Now she makes kitchen-counter iced tea year-round, no solar energy needed. How long does she let the tea bags steep? “I let it sit until it gets the color I think it should be,” she says.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.