Name: Earl Grey and Honey Refresher
Cook time: 10 min
Total time: 30 min
Yield: 10 servings

Charles Hunter III is a chef, recipe developer, and food blogger based in Nashville, TN. After years in the restaurant industry, he created his own in-home catering company, The Salted Table, sharing his passion for entertaining and creating culinary experiences that inspire people to gather and eat well.

Charles Hunter III

There was a time when I used to drink a good amount of tea, so there’s always some in my house. I developed this recipe as an easy way to use the tea I had in the pantry and turn it into something a little more special and refreshing.

Earl Grey and Honey Refresher

Meet The Creator

The only way to break free was to rewrite my story. Because something would happen every time my pen stopped: It was like my soul was coming back to my body.

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I tried crȇpes for the first time when I was in New York City for a college internship. One weekend, my roommate and I stumbled upon this crêpe shop. With

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As much as I enjoy doing my own thing in the kitchen, I love when the kids are happy to jump in and help me make a meal. In this episode, I have a couple of

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I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

When Chip and I were first married, we had such a small kitchen, we used a 3’ x 3’ wooden cart as an island. I’d clear it of the picture frames and books that

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As we gear up for our third annual marathon weekend on April 22-24, we wanted to share more of the “why” behind this annual event. In 2018, when Chip was

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I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

While some evenings call for dishes that are quick and easy, on nights when I have a little extra time, this is the type of meal I can’t wait to get into the

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I love peaches! My godmother came for a visit on the ranch recently and reminded me about this classic dish. It is such a simple and wonderful way to enjoy summer fruit when it is abundant and at peak flavor. One of my favorite things about making a buckle is the way the batter buckles over and around the fruit as it bakes, making the most scrumptious, chewy, buttery top layer.

Elizabeth Poett's Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Peach Buckle with Homemade Caramel Sauce and Whipped Cream

As we step into a season so inherently suited for seeing things in a new way, read Jo’s perspective on how our commitments can be one of

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I’ve found it to be a good and necessary endeavor to do what I can to bring a sense of the season into our home. I want the shift that’s naturally occurring

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I had a version of this citrus guacamole at a restaurant that is no longer open, and it was so delicious that I created my own version. The pop of citrus in your mouth is unexpected and pairs beautifully with the rich butteriness of avocados. The flavors keep building as you eat it. You can use oranges, grapefruits, or whatever your favorite citrus fruit is! I’m sure you’ll love this recipe so much it will become your go-to guac recipe.

Citrus Guacamole

During strawberry season, I often make strawberry shortcakes around the same time that I make my classic strawberry jam to put up for the year, because I like to use the fresh jam in place of fresh strawberries in this classic dessert. The warm jam soaks into the biscuits, helping hold the two sides of the cakes together, and it also gives the dessert a sweet, decadent flavor. (If you’re not making your own strawberry jam, buy a good-quality jam that has a bright, fresh flavor and will loosen up nicely when you heat it.) These shortcakes are best eaten warm, so if you’re planning ahead, steep and chill the whipped cream ahead of time, and reheat your jam so it is warmed through and the cream is cold enough to whip right when the biscuits come out of the oven.

Strawberry Shortcake

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

Tonight’s episode was a new adventure for us—a loft! This was our first loft to feature on the show, and it came with its own set of design challenges. My

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This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the

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"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3