how to make

Thanksgiving Dinner Southern Style – Iced Tea

When it comes to special occasion dinners no Southern table is complete without a pitcher (or two) of iced tea.  As I wrote in my 2010 cookbook Third Coast Cuisine, “. . . iced tea is always sweet.  If you order iced tea at a restaurant or café you should expect and receive a glass of sweetened tea.  There is a drink who’s recipe closely resembles iced tea except for the omission of sweetener.  It is called “unsweetened tea,” not iced tea.  It is similar to iced tea in the same way that diet cola is similar to cola.  But they are not the same thing.”  I am no less resolute in that now.

Recently, I took up the subject of tea with a guy who knows a lot about it.  Richard Rosenfeld is the owner of Two Leaves and a Bud, a premium tea purveyor out of Aspen, CO.  Rosenfeld opened his company in 2005 with the mission of bringing the experience of the gardens back to his customers.  He personally visits the farmers in exotic locals like Darjeeling, Assam and Sri Lanka and hand picks (sometimes literally) the tea he decides to sell.  It’s safe to say the guy knows his tea.

Richard RosenfeldWhy do you think tea has become so popular with Americans?

I believe there are two major movements which have driven the growth in tea.  One is health (and the movement away from coffee).  And the other is the availability of better tasting tea, better quality tea in the US.

You know you’re drinking a good cup of tea because it doesn’t go bitter.

How does loose tea differ from the tea that comes in bags?

I look at it as wine from a bottle as opposed to wine from a box.  You know wine from a box can be very good but generally wine fom a bottle is considered a much better wine.  But how they are different specifically, you have two major types of tea –  whole leaf tea and dust tea.  There are lots of different dust teas out there and just because we don’t do dust doesn’t mean they’re bad.  But they tend to be a little more insipid.  They have a little less depth of flavor.  A good glass of tea should have a top note, it should have middle notes and it should have a finish.

How long should you steep whole leaf tea?

For whole leaf black teas you’re in the four to five minute area.  For whole leaf green teas you are in five plus.


So what’s my secret to a perfect pitcher of iced tea?  Well I start with Two Leaves and a Bud’s Assam Breakfast Black Tea.  I prefer the loose leaf but even the bags are still better than any tea you’ve ever had before.  Then another premium ingredient, Demarerra sugar.  Demerara is so named because originally it came from sugar cane fields in the colony of Demerara in Guyana.  It is an unrefined sugar like the more common Turbinado (popularly known as Sugar in the Raw which is also a great sugar for tea).  I like Demarerra because it has the subtle notes of brown sugar and molasses.  It usually comes in large caramel colored crystals.

The final ingredient is filtered water.  I don’t want any outside flavors disrupting my perfect pitcher of iced tea.  That’s also why I never steep more than five minutes.  Many people think this will make a stronger brew but that isn’t true at all.  It will only allow more outside flavors into the tea, then you have to use more sugar to cover them up.  If you want stronger tea, use more tea leaves.

Perfect Iced Tea
Recipe Type: Beverage
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
Serves: 12
If you cannot get your hands on Two Leaves and a Bud I also recommend Community, Hill Brothers or Lipton Premium Black Pearl in the pyramid bags.
  • 4 tablespoons loose black tea
  • 1 cup Demerara sugar
  • 3 quarts filtered water
  1. In a 2 quart saucepan bring 1 quart water to a boil.
  2. Add tea, cover, and remove from heat. Allow to steep for no more than five minutes.
  3. Strain the tea through a very fine sieve or coffee filter into a three-quart pitcher.
  4. Add sugar and stir until all sugar is dissolved.
  5. Add the remaining 2 quarts of water and refrigerate at least 2 hours.

Dressing Tips From The Country’s Top Chefs

Gobble, gobble is just a few weeks away.  Now is the time to finalize your plans for cooking your Thanksgiving dinner.  Some of the country’s best chefs go together at the Aspen Food and Wine Festival and literally talked turkey.  Check it out:



July Fourth Recipe: The Big Tex

Armed with a box of aFire Coconut Charcoal (available at amazon) and a brisket that is just simply too damned big, Stuart shows you how to make a Texas style Po’ Boy with smoked beef, onion marmalade, extra sharp Vermont white cheddar and a taste of BBQ sauce. This is part of’s Summer Grilling Series. So take that.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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