Our Favorite Kitchen Finds

💬 Denise's Notes

Fisk Farm Herbs is a true family affair — it's run by my sister Stacy and her son Geddy, and I couldn't be more proud of what they've built. When Stacy first introduced me to her Honey Shrubs, she asked if I liked gin. I gave her a very firm no. She just smiled and said, "Trust me, try this." She mixed a splash of Honey Shrub with gin, and I have to tell you — it was the most refreshing summer cocktail I've ever had. I was a convert on the spot.

But these shrubs aren't just for cocktails. I use them as vinaigrettes for salads and marinades for grilled chicken — they add this bright, complex flavor that's hard to describe until you taste it. Stacy has always had a passion for medicinal herbs, and she took that knowledge and created something truly special. She even brought her formula to the University of Nevada, Reno to have it certified shelf-stable.

Beyond the Honey Shrubs, Fisk Farm offers seasonings, seedlings, chamomile, and products from their herbary and apiary — all from their market garden. If you're in the Fallon, Nevada area, you can find them at the Green Goddess Collective, a hyperlocal farmers market that Stacy helped bring to life by rallying local women farmers together. It's open Thursdays at 960 Auction Road.

Stacy is beautiful inside and out, and it's been incredible watching her build this from the ground up. When you buy from Fisk Farm, you're supporting a family who puts love into every bottle.

💬 Denise's Notes

This one came straight from my sister Melissa. I was telling her about the Tartlettes & Tea cookbook and mentioned that Andrei and I are planning both a "Sweet" and a "Savory" edition. When we started talking about savory breakfast recipes, she got excited, went online, ordered these little baking cups, and made Denver Omelette Tartlettes right away.

The verdict? Absolute perfection.

These 4" mini tart paper baking cups are exactly what you need for individual-sized tartlettes — sweet or savory. The crusts come out beautifully golden and crisp, and because they're paper, cleanup is a breeze. They're perfect for grab-and-go breakfasts (hello, meal prep!) or for bringing bite-sized desserts to a party where everyone gets their own elegant little tart.

Once the Savory cookbook is out, you'll see these cups in action. Until then, trust me — grab a pack and experiment. Denver Omelette Tartlettes are a great place to start.

💬 Denise's Notes

If you're going to make tartlettes — and I mean really make them — you need pans with removable bottoms. Trust me on this one.

These 4" mini tart pans are a game changer. The pop-out bottom means you get that clean, bakery-perfect release every single time. No more prying, no cracked crusts, no sad-looking tarts that fell apart on the way to the plate. Just a gentle push from the bottom and your tartlette slides out looking absolutely gorgeous.

The 32-piece set is perfect if you're batch baking for a party or meal prepping for the week. I use these constantly while testing recipes for Tartlettes & Tea — they're sturdy, they clean up easily, and they produce consistent results whether I'm making a buttery lemon curd tart or a savory quiche.

If you're serious about tartlettes, don't mess around with flimsy pans or ones where the crust gets stuck. These are the real deal.

💬 Denise's Notes

This is it — the cookbook Andrei and I have been pouring our hearts into. Tartlettes & Tea: Sweet is the first volume, featuring all of our favorite dessert tartlettes, petit fours, and sweet bites designed for elegant entertaining.

Every recipe has been tested (and re-tested) in my own kitchen. We've included tea pairings throughout, because what's a tartlette without the perfect cup alongside it?

Pre-order link coming soon. Stay tuned — we can't wait to share this with you!

💬 Denise's Notes

Game changer for consistent results. If you're baking from Tartlettes & Tea, you'll notice we include weights for our ingredients — and there's a reason for that. Baking is science, and measuring by weight is the only way to get consistent results every time.

I use the OXO brand and love the pull-out display. You can slide it out so you can actually see the numbers even when you've got a big mixing bowl on top. It's one of those small design details that makes a huge difference when you're in the middle of a recipe.

If you're serious about baking, stop guessing with cups and spoons. Get a scale.

💬 Denise's Notes

Let's be real — I grew up in Minnesota, and I don't do spicy. Never have. So when I moved to Florida and people started talking about datil peppers, I was skeptical at best.

Then I actually tried one.

Datil peppers are nothing like the peppers I avoided my whole life. They're nutty. They're fruity. Yes, they're spicy — but it's a different kind of heat, one that builds slowly and doesn't overpower everything else. And here's the thing that surprised me most: they pair beautifully with sweet flavors. Datil and chocolate? Incredible. Datil mixed into a caramel sauce? Chef's kiss.

Speaking of which — if you haven't tried microwave caramel popcorn with a dash of datil pepper, you don't know what you're missing. Sweet, salty, with just enough heat to keep you reaching for more. It's become one of my go-to snacks.

These peppers have been part of St. Augustine's culinary heritage for over 200 years, and now that I live here, I finally understand why. If you think you don't like spicy, give datils a chance. They just might change your mind like they changed mine.

💬 Denise's Notes

Andrei and I were already deep into developing Tartlettes & Tea when I first heard about yaupon. The moment I learned it grows wild right here in Northeast Florida — practically in my backyard — I had to try it. I ordered some online, brewed a cup, and honestly? I was amazed.

If you're used to traditional tea, yaupon tastes familiar but better. It has that same comforting warmth without any of the bitterness. That's because yaupon contains no tannins, which is what gives regular tea that astringent bite. It's smooth, clean, and naturally caffeinated — in fact, yaupon is the only caffeinated plant native to North America. It also contains theobromine, the same "feel good" compound found in dark chocolate, so it gives you a gentle lift without the jitters.

Here's what I can't wrap my head around: why are we importing tea from across the world when something this delicious grows wild right here in the United States? It's local, it's sustainable, and it tastes incredible. For a cookbook celebrating Southern hospitality and elegant entertaining, featuring a native Florida tea just felt right.

If you haven't tried yaupon yet, do yourself a favor. Start with the Fire Roasted — it pairs beautifully with chocolate desserts.

💬 Denise's Notes

I'll be honest — this one is still on my "testing in progress" list for Tartlettes & Tea. But I'm already excited about where it's heading.

Matcha has this beautiful earthy, slightly sweet flavor that plays so well with desserts. Think matcha shortbread, matcha white chocolate tartlettes, or even a simple matcha glaze drizzled over a lemon cake. The color alone is stunning — that vibrant green makes any bake look elegant and intentional.

I chose this culinary-grade matcha from FGO because it's organic, it's affordable enough to experiment with, and it's specifically made for baking (ceremonial grade is lovely for drinking, but you don't need to spend that much when it's going into a batter). The resealable bag is a nice touch too — matcha can lose its potency quickly once exposed to air.

Stay tuned. Once I've nailed the recipes, you'll be seeing matcha all over the Sweet cookbook. In the meantime, if you're curious, start simple: matcha and white chocolate are best friends.

💬 Denise's Notes

This one doesn't need a fancy backstory — Twinings Ultra Spice Chai has just always been my favorite. Period.

There's something about the balance of bold black tea and warm spices that hits exactly right. It's not subtle, and I love that about it. When I want a chai, I want to taste it, and this one delivers every time.

For Tartlettes & Tea, chai is a natural pairing for so many desserts — think spiced pumpkin tartlettes, caramelized pear, or anything with brown butter and warm spices. This is the tea I reach for when I'm testing those recipes.

Sometimes the simplest recommendation is the truest one: I've been drinking this tea for years, and I'm not stopping anytime soon.

💬 Denise's Notes

I have my sister-in-law Autumn to thank for this one. She introduced me to Good Earth Sweet & Spicy, and from the very first sip, I was hooked.

This tea is so good. It's naturally sweet without any added sugar — somehow the blend of spices just tricks your brain into thinking you're having a treat. It's warming and cozy, perfect for an evening cup when you don't want caffeine keeping you up. I love that I can offer this to guests who are avoiding caffeine but still want something special.

For the cookbook, I'm thinking this would pair beautifully with spiced desserts — apple tartlettes, pear galettes, anything with cinnamon or nutmeg. It's the kind of tea that makes your kitchen smell like fall.

Thanks, Autumn. This one's a keeper.