Black Tea

Sara adds a spoonful of bee pollen granules to this flowery smoothie, which she thinks turns it over-the-top sublime. Bee pollen is a storehouse of all naturally occurring multivitamins, proteins, minerals, amino acids, enzymes and hormones. Mary, however, is not wild about bee pollen's sweet-but-raw earthiness and chalky texture. With or without a dash of pollen, the BEE-ootiful combination of jasmine and pure raw honey calls to mind the rare deliciousness of wild honeysuckle. Remember, the floral splendor of this smoothie lies in the quality of honey that you use. If you prefer a fruitier flavor, mango-peach tea works well, too. Feel free to use frozen peaches as a substitute when fresh peaches are out of season.

Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world. It is sold all over India by chai wallahs, or tea vendors, who pour the tea from big kettles into small cups. Americans have incorrectly shortened the name to chai (which means simply "milk tea"); masala refers to the combination of spices, which often includes cardamom, cinnamon, ginger, cloves, pepper, fennel, and star anise. Although there are many chai blends available in supermarkets, making your own is quick and satisfying, and the results are much better.

Ma'Dear, my maternal grandmother, would sun-brew gallon jars full of Sweet Goodness on sweltering hot summer days. Recollections of those containers full of cinnamon-colored tea sitting on her back porch bring back sweet memories of simpler days. This version will satisfy the snootiest of Sweet Tea connoisseurs (read: my mom) and won't give drinkers an insulin spike since it is sweetened with agave nectar.

Just as they do in sweet Chinese bubble tea, fat, chewy pearls of tapioca bring a certain levity to pears in a fragrant spiced-cider "broth." Satsuma segments add hits of sweetness to this chic, playful dessert.

A colonial twist on the ubiquitous — and potent — rum punch.

Though many people see smoking as a process meant for professionals, or at least for doing outdoors, this procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches for a picnic. When smoking, be sure to seal the foil tightly to keep the smoke from infusing more than just your duck.

This is our version of chai-shop chai, flavored with a little cardamom and mellowed with hot milk and sugar.

This chai is a knockout on its own, but gin adds subtle flavors that complement the chai's complexity. (Needless to say, since Kashmir is predominantly Muslim, alcohol would not be added there.) Nuts in a cocktail seemed a little odd at first, and it's fine to strain them out before serving, but most of us found them addictive.

Flavored teas such as Meramieh are served mainly in the afternoon when friends come over to visit. The tea is presented on a tray, surrounded by small colored or clear delicate glasses or tiny cups and saucers. Sugar and spoons are placed on the tray for each guest to add as much sugar as he or she likes.

This bread gets even better if stored for a day. Enjoy it toasted and buttered for breakfast.