42 with tea recipes

This easy, tasty and refreshing couscous salad is a perfect side dish served with an oven-roasted or pan-seared tilapia.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

Fettuccine with peas, ham, and mushrooms in a Parmesan cream sauce. A rich, one-skillet pasta dinner with browned mushrooms and sweet pops of green peas in every forkful.

Szechuan-style spicy pork stir-fry with green peas, carrots, and ginger in a savory oyster and soy sauce. Served over steamed rice for a quick weeknight dinner.

Greek braised lamb with fresh peas simmered in tomatoes, butter, dill, and parsley. Tender one-pot comfort food ready in about an hour.

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

Buttermilk chocolate tea bread bakes a tangy buttermilk batter with cocoa powder into a tender quick-bread loaf. Perfect with afternoon tea or sliced thick for breakfast.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

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

Who doesn't like one or two warm cinnamon rolls with your morning coffee or a cup of afternoon tea. These cranberry cinnamon rolls are made with 100% whole wheat flour and freshly made cranberry filling. Ethese delicious treats without guilt.

French prune and almond tart with tea-soaked prunes nestled beneath a silky frangipane filling of ground almonds, egg, sugar, cream, and a splash of eau-de-vie. Finished with powdered sugar.

Budapest tea bread bundt cake with a swirled cinnamon, cocoa, raisin, and walnut filling. A Hungarian-inspired sour cream coffee cake for tea time or brunch.

These cookies go well with after dinner coffee or tea.

Traditional Irish oatcakes with rolled oats, brown sugar, and butter cut into triangles. A buttery, slightly sweet biscuit-cracker hybrid for tea time, breakfast, or alongside cheese.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner's sugar drizzle.