Known for her modern take on soul food, Bay Area chef Tanya Holland finds a delicious new application for sweet tea in her cookbook, California Soul. “Sweet tea isn’t just for drinking: Black tea’s herbal and tannic notes, plus the citrus zest and, well, sweetness, create a subtle brine for chicken,” writes Holland. “Molasses adds rich flavor and turns the bird’s skin a stunning mahogany, while the tea brine leaves the meat succulent and falling off the bone.” Mix up an extra batch and fire up the grill.