80 ten recipes

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Tea-smoked turkey thighs infused with black tea, fennel, ginger, and clove, then glazed with teriyaki and ketchup. Oven-smoked Chinese-inspired poultry without a smoker.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

Fruit Cornish hens: classic Chicken Marbella scaled up for small birds. Cornish hens marinated with garlic, oregano, prunes, apricots, green olives, and capers, then roasted until golden with brown sugar glaze.

Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Instead of using the oven, use your crockpot to prepare this succulent dish for dinner.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.

Cornish game hens rubbed with Chinese five spice and a hoisin-plum-sherry marinade overnight, then roasted to a lacquered mahogany finish glazed with soy and maple syrup.

A thick, tomato-based Southern Brunswick stew with diced chicken, lima beans, corn, and okra simmered in broth with Worcestershire and a splash of hot sauce. Hearty, no-fuss comfort food that feeds six.

Asian-style Cornish hen wraps split hen breasts around asparagus spears and steams them in a bamboo steamer over rice with bok choy, broccoli, and peppers. Elegant pan-Asian dinner.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.