Does food symbolism bear any truth? If, so then Italian sweet basil can trigger romance. In Italian culture, basil symbolizes love. When a woman puts out a pot of basil, it means she is ready to receive her suitor. Interestingly, in Ancient Greece, it represented anger. Since basil is one of my favorite herbs, I prefer to believe it's a sign of love. The sweet pungent taste of Genovese basil with hints of anise brings me back to a past trip to Cinque Terre.

While basil is a summer herb, I recently tried a delicious basil tea that reminded me of how much I love it and yearn for summer produce. While it originated in India, Africa, and Asia, it's now grown worldwide. Genovese Basil might be one of the best varieties out of the 150, because it yields about 8 cuttings and makes the best pesto.

While in Cinque Terre, I visited a small pesto factory outside the village of Riomaggiore. I'll never forget the gorgeous cliffs covered in bright green basil and the beautiful enchanting aroma of basil emanating from a red bucket in the pesto factory. If indeed basil activates romance, then this Valentine's Day, find a way to incorporate it into your meal.

Tea Spot in NYC's Greenwich Village has a relaxed cozy environment that is perfect for escaping the infectious urban anxiety that often characterizes Manhattan. Tea Spot provides a fascinatingly aromatic treasure chest of teas from which to try. Since every tea has its own ritual, the staff is excellent at explaining how it should be drunk and how long the tea should remain in the pot. For example, with chamomile tea, they suggested leaving the tea in the pot for at least 7 minutes.

One of the most important ways to fully experince tea is to be sitting in the right atmosphere, one that is not overrun with people. One of the best parts about Tea Spot is that it's usually easy to find a seat. There are two floors. The bottom floor has few windows (it's mostly underground) but it's spacious and has several tables. Not only can you purchase tea to stay, but you can also buy it, along with tea pots and filters, to go and drink in the comfort of your home.

This past week, I tasted one of their many rooibos teas that seemed to soothe every neurotic bone in my body with its bright euphoric floral aroma and its sweet slightly nutty flavor. There is something wonderfully calming and meditative about the mere act of sipping tea. I poured just a dash of milk into my cup and was transfixed by the change in color from maroon to light red. For me, the experience of tasting tea seems to begin with a visual response. Then, my olfactory senses dominate my gastronomical perception; it's all about the aroma. And finally, the sensations on my taste buds allow me to become fully absorbed by the tea's unique flavor.

I posted about Shochu recently, and one person commenting noted the difference between Shochu, a Japanese liquor, and Soju, a Korean liquor. (They are similar-tasting, and some Shochu is labelled Soju for marketing purposes.) Not long ago I tried a really interesting citrus liqueur made from Soju called TY KU. TY KU is made from yuzu, an Asian citrus, honeydew melon, ginseng, mangosteen, an Asian superfruit, goji berry, green tea, Soju, and Sake. It's refreshing, with totally exotic flavors that are hard to describe because they're unlike most drinks found in America.

Let's be perfectly frank: the liqueur is quite good. In fact, it's so good that a group of six of us polished the bottle off in one sitting (it's only 20 percent alcohol, so don't schedule an intervention!). But I don't normally write about liqueurs, so in the spirit of honesty, I'll share with you why I'm raving about this bottle.

It has an LED light in the bottom that lights up the liqueur inside, taking me right back to my college days when everyone in the dorm had a lava lamp. The light makes the green liqueur glow irridescent, a perfect conversation piece for a cocktail party (it was for mine!).

Also, apparently TY KU is a celeb favorite. Denzel Washington, Patrick Swayze, Leonardo Dicaprio, Jaime Foxx, and Paris Hilton have all been spotted drinking it.

After the jump, a couple of TK KU recipes (though seriously, it goes down just fine alone).

Every few months, I stop drinking coffee for a time. Typically, I give equal time to coffee and tea, but then I hit a wall where coffee suddenly stops tasting good. I don't know what causes it and I can't gauge when it will happen, but one morning I find myself reaching for a box of tea bags instead of my jar of beans and before I know it, two weeks will go by and I won't have touched a drop of joe.

I'm in the midst of one of these phases right now, and I'm starting to think I may never go back to coffee, mostly because I'm totally in the thrall of the tea you see right over there to the right. Called Mango with Leaves, it is a fruity, fragrant black tea that goes amazing well with a little milk and honey.

This particular variety comes from The House of Tea, a Philadelphia institution that was founded by Nathaniel Litt, the man who started his career as an architect and then went on to be a clown, a bookstore owner, a professional jam maker, a Le Cordon Bleu-trained pastry chef and finally the owner this Fabric Row teashop. Litt died in 1997, but his tea legacy lives on. For those of you in the Philly area, I recommend making a trip over there. If you're a little too far away, make sure to head over to the website, where you can order all the specialty teas that The House sells.

Sweet or unsweet?

If you've spent any time south of the Mason-Dixon line, this query is as familiar to you as "paper or plastic?", but the rest of the USA doesn't have a cotton pickin' clue what you're talking about. See, we may get all schmancy, blending decaf Royal Tiger Spice Baby Assam with cran-kiwi nectar and individually wrapped cubes of Albanian raw beet sugar, but this Yankee is willing to admit that y'all got something special goin' on when comes to iced tea.

Sweet Tea is a staple of restaurants and homes across the Southeastern United States; so prevalent that a guest has to specifically request 'unsweet" in order to get a brew that won't instantly candy their molars, and enough of a cultural institution that several Representatives in Georgia presented House Bill 819 requiring all food service establishments to serve it. Sure, it was quickly revealed as an April Fools Day prank, but it bespoke the region's reverence for the "champagne of the South".

So, just what IS this magical elixir? Essentially, it's bagged or loose orange pekoe (that's a grade of black) tea, that's brewed and blended with sugar while it's still hot. A lot of sugar. If you're making this for the first time and you think you've swirled in enough sugar – you haven't. Keep pouring. Then pour more. If your stirring spoon is threatening to stand up on its own, you may still need to add more. Have a Southerner sample it if you're not sure. They'll tell you to add MORE.

If it's served in a Southern home, there's a good chance it'll be in a tall, slim glass filled with ice, and accompanied by a long-handled iced tea spoon with which one can stir in, bless their heart, even more sweetener if so desired. Milk is unheard of, and lemon or mint – well, that's just being fancy, but if it makes the Yanks feel at home, then so be it. That's just good ol' Southern hospitality.

There are as many ways to make Sweet Tea as there are Southern families. This is how my husband and I (he's from High Point, N.C.) like to make it at home.

The Wagner Family's Sweet Tea

For Simple Syrup:
* 4 cups sugar (Don't worry - not all of that goes in the tea!)
* 2 cups water

For Tea:
* 4 cups water
* 8-10 regular-sized or 3 "family sized" bags orange pekoe tea (preferably Lipton or Luzianne)
* Pinch of baking soda
* Additional water

Pour 2 cups of water and 4 cups of sugar into a saucepan and stir together. Bring to a boil, reduce heat, and stir until thickened. Turn off heat, and set aside.

Strip tags from the tea bags, and tie strings to the handle of a wooden spoon, near the bowl. Bring 4 cups of water to a boil in a saucepan. Turn off the heat, and place the tea-tied wooden spoon in the pan with a pinch of baking soda (It smooths out the tea's tannins.). Once it's suitably darkened, and still hot, pull out the spoon. (Refrain from squeezing the teabags, as that clouds the tea.)

Stir 1 cup of the sugar syrup into the tea until it's thoroughly blended. Pour the mixture into a 1 gallon glass or metal pitcher, and fill to the top with water. Stir, and chill in the refrigerator. Pour the remaining sugar syrup into a glass jar, and cover.

Once the tea has cooled, serve it in tall glasses 2/3 filled with ice, with sugar syrup on the side so that guests may sweeten according to their personal taste.

Y'all come back now, hear?

(P.S. If you're having trouble with the comments link, try this one.)

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