153 with tea recipes

Honey glazed grilled chicken with pea-mint sauce pairs sticky-sweet balsamic-honey bone-in breasts with a vibrant spring sauce of fresh peas and mint. A bright, garden-forward dinner off the grill.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Mildly sweet snack at tea time, it goes great with coffee, tea or a cold glass of milk. Best made with ripe or overripe bananas.

Orange tea biscuits with fresh orange zest, sliced and baked golden in 15 minutes. Tender, lightly citrusy biscuits made for afternoon tea with butter and marmalade.

Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.

Date-pecan pinwheel cookies, delicious with a cup of coffee or tea.

Green tea with fresh mint leaves, adding lemon juice and honey, wonderful drink.

Start off your baking this Spring with these delicious cookies that are perfect with a cup of tea or coffee.

Almonds, chocolate and coffee make these delicious biscotti. A great snack with a cup of tea or coffee.

Take a trip to the Outback with this scrumptious appetizer. Perfect for a relaxing day in the shade with a cup of tea!

A great bread, you can serve it with a cup of coffee or tea, or it can be served with any main course.

Easy tea biscuits: five-ingredient drop biscuits made with pantry staples in 30 minutes. No rolling, no cutters, just spooned dough and a hot oven.

If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

Grandma's cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.