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Yaupon Holly might sound like a new trend, but it’s anything but. It’s one of the very few plants native to North America that naturally contains caffeine, and it was brewed long before coffee and imported teas became part of daily life. Indigenous tribes in the southeastern United States drank Yaupon as the black drink, reserved for important gatherings rather than everyday sipping.

What we love about Yaupon is how easy it is to drink. The flavor is mild and aromatic, with a soft, rounded character and no bitterness. Since Yaupon contains no tannins, it doesn’t turn sharp or unpleasant if you forget about it for a while. We’ve both left the tea bag sitting in the mug for far longer than intended while working, and it still tastes exactly the way it should.

Yaupon Brothers make several different blends, and honestly, they’re all good. Our personal favorite is the lavender coconut. It’s subtle, calming, and well balanced, without leaning too floral or sweet. One of us brought it along on a trip to Bali, where it became a go to post yoga drink, especially iced. And that’s where Yaupon really shines. Cold brewed or poured over ice, it stays clear, clean tasting, and refreshing, even in the heat.

It was Tina who first found Yaupon Holly and Yaupon Brothers, and later Sanne had the chance to visit their production site in Florida. The people behind the brand are genuinely kind and deeply committed to what they’re doing. It’s the kind of company you feel good about supporting.

Yaupon Brothers Variety 3 Pack

$32.00

If you’re new to Yaupon or just can’t decide where to start, this 3 pack is a really smart option. It includes their three best selling blends, so you get to try American Green, Fire Roasted, and Lavender Coconut side by side and figure out what you like best. We like this set because it shows how versatile Yaupon can be, from clean and grassy to deeper and roasted, all the way to the softer, more aromatic lavender coconut. It’s an easy way to get a feel for the range without committing to just one flavor.

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01/17/2026 01:00 am GMT

Lately, I’ve been hooked on a new combo that might sound weird at first: chocolate, brie, strawberries, and Tina’s Hungry Bird Eats Rye+Sea Salt Crackers. This delicious treat provides just the right mix of crunch and salt, and somehow pulls this whole sweet-savory experiment together perfectly.

I know, chocolate and cheese might seem like a stretch. But trust me, this pairing, sits somewhere between a snack and a dessert, is totally addictive. Try adding a couple of crackers prepared this way to your next cheese board, or treat yourself to it as an afternoon pick-me-up. I’m using the 65% Ghana Methodical Coffee Collaboration from Lumineux, which is an artisanal chocolate brand from Greenville. The coffee-flavored chocolate goes exceptionally well with the crackers, cheese, and strawberries, but you can use any kind of chocolate you like.

When it comes to bread, few things evoke the same sense of tradition and flavor as sourdough. This age-old method of breadmaking has been cherished for generations, and its enduring popularity is not without reason. Sourdough’s unique character, tangy taste, and nuanced texture has made it a staple in many kitchens, and in this post, we will explore how sourdough works, why you might choose it over conventional yeast, and how to start baking with it.

Sourdough bread is not your typical loaf of bread. Instead of commercial yeast, it relies on a natural fermentation process driven by wild yeasts and lactic acid bacteria. The magic happens when flour and water come together to create an environment where these microorganisms can thrive. This starter culture, sometimes referred to as a “levain,” becomes the heart and soul of sourdough bread.

Why Use Sourdough Instead of Yeast?

The most apparent difference is flavor. Sourdough has a tangy, complex taste that’s hard to replicate with store-bought yeast. This depth of flavor develops during the fermentation process, thanks to the lactic acid bacteria. Furthermore, sourdough is often considered easier to digest compared to yeast-raised bread. The long fermentation process breaks down gluten and phytic acid, making it gentler on the stomach for some individuals. Sourdough’s acidity acts as a natural preservative, allowing the bread to stay fresher for longer without the need for added chemicals.

How to bake with Sourdough?

Your journey begins with a sourdough starter, which is a simple mixture of flour and water, allowing wild yeasts and bacteria to populate and create a lively culture. It takes patience and daily feeding to establish a robust starter, but it’s also fun, almost like nursing a new pet.

Once your starter is active (which can take about a week), you’ll mix it with more flour and water to create your dough. Depending on your recipe, you might add salt and other ingredients at this stage.

After fermentation, you’ll shape your dough and allow it to proof. This step is where the dough rises, sometimes in a banneton or other proofing baskets, to give your bread its characteristic shape.

The final step is baking your sourdough. Preheat your oven with a cast-iron Dutch oven inside. Once hot, carefully place your dough in the Dutch oven and bake, covered, for a portion of the time, and uncovered for the rest. This method helps trap steam and create a beautiful crust.

Sourdough is a timeless craft, rooted in tradition yet versatile enough to fit modern kitchens. Its unique flavor and texture, combined with potential health benefits, make it a worthwhile endeavor for those who love good bread. While the process might seem challenging at first, the reward of a homemade, freshly baked sourdough loaf is well worth the effort. So, roll up your sleeves, embrace the patience it requires, and embark on your sourdough journey – you won’t be disappointed.

Want to make sure you’re off to a good start? Buy the Sourdough Starter Kit from Basil & Bloom:

Chermoula is a classic North African condiment, and if you’re only familiar with the green version, the red chermoula is worth getting to know. Villa Jerada’s take is rich and deeply savory, built around sun dried tomatoes, preserved lemon, herbs, garlic, and warm spices. It’s bold without being heavy and has just the right balance of acidity, sweetness, and spice.

This is the kind of condiment that earns its place in the fridge because it works in so many situations. You don’t need to follow a recipe or commit to Moroccan cooking for it to make sense. A spoonful here and there is often enough to transform a dish.

One of the easiest ways to use it is as a marinade. Chicken and fish are obvious choices, but it also works beautifully with shrimp or lamb. Coat the protein, let it sit for a couple of hours if you have time, then grill or roast. The preserved lemon and spices do most of the work for you.

It’s also excellent with vegetables. Toss cauliflower, zucchini, bell peppers, or carrots with a little chermoula before roasting, and you’ll end up with vegetables that feel finished rather than like an afterthought.

Chermoula dip: If you’re putting together something casual, chermoula makes a great dip base. Stir a spoonful into Greek yogurt or labneh and serve it with warm bread or raw vegetables. It’s simple, but it always disappears first.

For salads and grains, chermoula works well as a shortcut dressing. Fold it into couscous or bulgur with chopped tomatoes, cucumber, and herbs, or drizzle it over lentils or roasted chickpeas for something more substantial.

Seafood is another natural match. A light drizzle over a fish fillet before baking or grilling adds depth without masking the flavor of the fish. The acidity from the preserved lemon keeps everything fresh.

Villa Jerada’s chermoula is a solid, versatile condiment that fits easily into everyday cooking. The flavor is balanced and well rounded, and it works across a wide range of dishes without taking over. It’s the kind of product you keep in the fridge and reach for when something needs a little more depth, without having to think too hard about it.