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Recipes

One recipe a day, Monday through Thursday

The Eat Voraciously newsletter

I like to think I’ve matured in a lot of ways over the years, and when it comes to food, one of the many evolutions of my palate has been my appreciation for bitter flavors. I have learned to embrace the edge imparted by such ingredients as broccoli rabe and radicchio. Also: matcha.

Matcha is a Japanese green tea that has been around for centuries, Emilie Holmes says in “Good &amp; Proper Tea.” After the young tea leaves have been harvested, they’re dried and ground into a fine powder. As part of a Japanese tea ceremony, matcha “is traditionally prepared using a bamboo whisk with just hot water and then drunk from a chawan or tea bowl, allowing you to sip the tea while also taking in its fresh aroma,” Holmes writes. “Prepared in this traditional way, matcha should be smooth and creamy, striking a perfect balance between sweet and savory.”

There was a time in the not-too-distant past when anything matcha-flavored would have sent me running the other way. Part of that is probably because I’ve had at least one big-chain drink where I could have sworn that someone mistook wasabi powder for matcha. And there’s also the runaway temptation to add cloying amounts of sugar and excessive fat in matcha-flavored foods to counteract its bitterness and give it wider appeal. Plus, there’s just a lot of poor-quality matcha out there.

But when used sparingly and smartly, matcha adds an enticing green hue and just-right bitter, refreshing edge to a variety of dishes, including baked goods and drinks. Here are some options from <a href="https://www.washingtonpost.com/recipes/" target=_blank>our archives</a>.

Pictured above. Fans of matcha ice cream will appreciate this lighter option, which uses yogurt for creaminess and just one date for sweetness. <a href="https://www.washingtonpost.com/recipes/matcha-yogurt-cooler/" target=_blank>Get the recipe</a>.

Tom McCorkle for The Washington Post

Made with whole-grain and almond flours, these subtly green pancakes look — and taste — stunning when adorned with fresh strawberries and sliced almonds. <a href="https://www.washingtonpost.com/recipes/matcha-almond-pancakes/" target=_blank>Get the recipe</a>.

Scott Suchman for The Washington Post

For this vegan, gluten-free cookie, the same base dough gets split into thirds, with matcha and cocoa powder each flavoring one portion. Then balls of the three colors are rolled back together for an eye-catching result. <a href="https://www.washingtonpost.com/recipes/chocolate-matcha-cookies/" target=_blank>Get the recipe</a>.

These <a href="https://www.washingtonpost.com/food/2022/11/30/kimjoy-shortbread-cookie-animal-recipe/" target=_blank>adorable cookies from “Great British Baking Show” favorite Kim-Joy</a> offer three different options for flavors and decorations, but I have a particular fondness for the matcha-hued frogs. <a href="https://www.washingtonpost.com/recipes/shortbread-cookie-animals/" target=_blank>Get the recipe</a>.

Part of <a href="https://www.washingtonpost.com/news/voraciously/wp/2019/12/03/naturally-colorful-glazes-add-a-bold-look-to-any-homemade-or-store-bought-cookie/" target=_blank>a package from Erin Jeanne McDowell on naturally colored glazes</a>, this matcha drizzle can dress up any simple store-bought — or homemade — cookie. <a href="https://www.washingtonpost.com/recipes/matcha-glaze/" target=_blank>Get the recipe</a>.

Rey Lopez for The Washington Post

For a double dose of green, matcha joins forces with basil to create a syrup that forms the basis of a creamy but thirst-quenching drink made with coconut milk, soda water and lime juice. <a href="https://www.washingtonpost.com/recipes/zero-proof-basil-matcha-fizz/" target=_blank>Get the recipe</a>.

7. Toasted Coconut Brown Butter Matcha Crispies

Toasted Coconut Brown Butter Matcha Crispies

Deb Lindsey 

Matcha helps rein in the sweetness of the white chocolate dip in this glammed-up take on a classic cereal treat. <a href="https://www.washingtonpost.com/recipes/toasted-brown-butter-matcha-crispies/" target=_blank>Get the recipe</a>.

Deb Lindsey

If you don’t want to grind your own green tea for these squares, matcha powder will do quite well. <a href="https://www.washingtonpost.com/recipes/green-tea-shortbread-with-poppy-seeds/" target=_blank>Get the recipe</a>.

University of Virginia, BA in English

Becky Krystal is the recipes editor for Washington Post Food, following a six-year stint as a staff writer and recipe developer. She came to The Washington Post in 2007 to work for TV Week and Sunday Source. Her time at The Post also includes five years in the Travel section.

Becky Krystal

8 recipes with matcha, including green cookies, drinks and pancakes

the-washington-post

Matcha Yogurt Smoothie for Matcha recipes roundup in Food

for the Washington Post

food styling by Lisa Cherkasky for The Washington Post

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

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