Notes from the Test Kitchen

What can I bring? Always these.

my newest favorite recipe, as illustrated by my 4-year old

It’s the season of summer soirées, pool parties, boat rides, and beach picnics. Whether it’s a neighborhood pizza party or a play date, I find myself asking this question a lot these days: What can I bring?

I’m a big fan of homemade food gifts—something delicious for the fridge or pantry like my Olive Oil Granola, a jar of Pecan Butter, or homemade “nutella”. When time is short but showing up empty-handed isn't an option, I’ll grab a juicy local watermelon or a jar of my favorite tomato hand soap. A bottle of wine is always thoughtful, but with so many people embracing California-sober lifestyles these days, consider an alternative beverage like my favorite THC-infused aperitif, Artet.

Lately, I've been perfecting a brownie recipe that has become my go-to contribution for any occasion. This is a grown-up, chocolate-lover's brownie that will delight children but stop adults in their tracks.

Inspiration struck in the grocery store when a bag of hazelnut flour caught my eye. Having never worked with it before, I impulsively tossed it in my cart, promising to find a use later. Days later, while reading Nancy Silverton’s The Cookie That Changed My Life for dessert ideas, I discovered her brownie recipe. The bold amount of salt she calls for—1 tablespoon + 2 teaspoons!—intrigued me, though we part ways on one key point: I am opposed to nuts in a brownie. I enjoy the flavor of nuts and appreciate a little texture, but whole nuts disrupt the perfect brownie experience for me.

My solution was a compromise: chocolate chunks provide delightful bursts of texture, while my newfound hazelnut flour replaces all-purpose flour entirely. The result is my dream brownie—subtle nutty flavor throughout with pure, fudgy, uninterrupted chocolate in every bite. Bonus: they're naturally gluten-free, making them perfect for entertaining.

I hope you make them and spread the love, because these brownies deserve to be shared. xx Jenni

Things I’ve Tried Recently

Between recipe deadlines and photo shoot prep, I've stuck to simple pleasures lately—quick weeknight meals, snack dinners, and dining out with friends.

FIG's perfect pate en croute from a work dinner, pesto-dressed loopdy-loos for the kids!

• Weeknight kid dinner win: Grilled bavette quickly marinated in soy and olive oil, served with protein-packed Loopdy-Loos pasta and jar of good store-bought pesto.

• New snack obsession: Ithaca lemon garlic hummus for a creamy, citrusy bite.

• Recent restaurant highlights: Exceptional service and food at Pink Cactus, perfectly seasoned fish tacos at Sullivans Fish Camp, and a transcendent Sweet Corn Velouté with Polenta Spin Rossa from FIG that showcases summer corn at its best.

the recipe: Dark Chocolate Hazelnut Brownies

Makes 16 (2-inch) brownies