classic fudge brownies

There is not much better than a super rich and decadent brownie. I prefer mine with a chewy, fudgy, almost-raw batter consistency as opposed to one that is cake-like, and I’m happy to say these fit the bill perfectly. Use high quality chocolate, like Guittard, Valrhona, or Ghirardelli, if possible. One tip for making sure your brownies get that beautiful, shiny, and crackly top- whisk the sugars into the warm, melted chocolate mixture. This allows the sugar to rise to the top while baking, and creates the perfect crackly top over a deliciously fudgy interior. Also, you’ll notice I use no leavener (baking soda or powder) in this recipe. Most fudgy brownies don’t need it, but if you prefer a slightly airier, cakey brownie, then you can add 1/4 tsp of baking soda. These are a classic staple in my household, and I love whipping up a batch whenever the chocolate craving hits!

Classic Fudge Brownies:

Preheat the oven to 350° F. Line a 9-inch square pan with parchment paper, allowing for extra to come up over the sides. Nonstick spray (or butter) both the pan and the parchment paper.

In a saucepan, melt the butter with both chocolates over low heat, stirring occasionally. Remove from the heat, whisk in both sugars until dissolved and mixture is grainy. Add in eggs, vanilla and coffee (if using), whisking until frothy. Fold in flour, cocoa powder, and salt until just combined. Lastly, add any mix-ins, if desired. 

Pour the batter into the prepared pan and smooth the surface. Sprinkle extra salt over the batter. Bake for about 30 minutes, until the edges are set but the center is still a bit soft. You may test with a cake tester, and be careful not to overbake! Lift the brownies from the pan using the loose ends of parchment paper, and allow to cool completely. Cut the brownies into squares and enjoy! Store in an air-tight container at room temperature or in the refrigerator. Makes 9 large brownies.

*Adapted from Chewy Fudge Brownies by NYT Cooking, Extra Nutty Dark Chocolate Fudge Brownies by Joy the Baker, and Ultimate Brownies by Handle the Heat.

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homestyle apple plum crisp

Apple crisp (or crumble, whatever you want to call it) is one of those good ‘ol classic desserts that always hits the spot. I love it come fall and winter, served warm with spicy notes of cinnamon and streusel topping. It’s super tasty alone, but even better topped with some vanilla bean gelato! Some apples, like Honeycrisp, Pink Lady & Fuji, are better for eating thanks to their crisp, sweet bite. Others, like Macintosh & Braeburn, are better for cooking, and get nicely stewed in a crisp. I like using a variety of apples for layers of flavor and texture that can’t be beat! This time I also decided to throw in some gorgeous, seasonal plums that I had on hand. Perfect combo! Don’t forget about crisps and crumbles during spring and summer- by switching up the fruit, you can enjoy a delicious bowl of goodness year-round!

Homestyle Apple Plum Crisp:

Fruit Filling:

  • 2 pounds apples (I like any combo of Macintosh, Granny Smith, Cortland, Braeburn & Fuji)

  • 1 pound plums

  • 1 lemon, zested & juiced

  • 1/3 cup cane sugar

  • 1/2 tsp pure vanilla extract

  • 1 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 2 tbsp cornstarch

Crumble Topping:

  • 1 cup all-purpose flour

  • 1 cup old-fashioned oats

  • 1 cup pecans, chopped

  • 1 tsp ground cinnamon

  • 1/2 tsp kosher salt

  • 1 cup brown sugar, packed

  • 1 cup unsalted butter, chilled and cubed

  • vanilla bean ice cream, for serving

Preheat oven to 350 F, and butter a large baking dish (9x13 or 2 qt oval). Peel, core & cut apples into 1/4-inch slices, and place into a large bowl. Add lemon zest, lemon juice, sugar, cinnamon, nutmeg, and cornstarch, and mix to combine. Pour apples into baking dish.

For the topping, add the flour, oats, pecans, cinnamon, salt, and sugars in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed (you may also use a stand mixer if you prefer). Spread the streusel topping mixture evenly over the apples. Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, about 55-60 minutes. Best served warm, topped with vanilla bean ice cream.

*Adapted from Sit & Stay Awhile Apple Crisp by Joy the Baker and Old-Fashioned Apple Crisp by Ina Garten.

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al fassia

First off, I want to apologize for the photos in this post. The lighting at Al Fassia is pretty dim at night, but the food couldn't be more delicious! For some of the best traditional Moroccan food in Marrakech, I cannot recommend Al Fassia enough. This place, which is located in Gueliz (new city) as opposed to the medina (old city) where we were staying, came highly recommended by numerous people, and I now totally understand why. We hopped in a taxi one evening and ventured out of the medina in search of some tasty, traditional eats, and couldn't have been more pleased with our meal. After seeing a colorful assortment of small plates on many other tables, we decided to start with the selection of fine salads. This consisted of beets, eggplant, carrots, and tomatoes (among others) prepared in various ways, some fresh and marinated, and others cooked down into a dip or spread. Everything was just bursting with flavor, and was the perfect complement to the freshly baked bread. I loved the beautifully hand-painted plates as well! For our entrées, we both chose chicken tagines, which seemed to be somewhat of a specialty here. Mine came with caramelized pumpkin, while my husbands was topped with caramelized onions and raisins. Both came served in their own sauce from the tagine, with a side of simple cous cous to soak up all that juicy goodness! Glory, my mouth is watering just thinking about it all again now! This was a truly memorable meal in Marrakech, one that I hope I get to experience again in the future!

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sugarfish by sushi nozawa

Sugarfish by Sushi Nozawa had been on my must-visit list for a while now. This Los Angeles-based hotspot gets rave reviews from practically everyone for serving super fresh, high-quality sushi, sashimi, and hand rolls. More recently,  they've even opened a New York location as well. Sugarfish is known for its authentic and traditional Tokyo-style sushi, while working hard to combine old school values with new school vision. This means the best fish every morning, the rice is served warm, and the seaweed is a bit crisp, making for the swooniest sushi-eating experience of my life! You won't find any "American style" extravagant rolls or fusion dishes here, but rather pure, basic ingredients prepared in the best way.

The menu is quite small and to the point, and while you can choose to order a la carte, I highly recommend one of their Japanese omakase options. My "Trust Me" included a wonderful sampling of the freshest fish, including edamame, tuna sashimi, albacore, salmon, yellowtail, snapper, and scallop sushi, plus toro and blue crab hand rolls! Nozawa even makes his own soy and ponzu sauces, which are the perfect complement to the simplicity of the fish. Sugarfish's traditional vibe may not be for everyone (no extra sauce, salt, or rice is given; no avocado, brown rice, or soy paper available etc.), however, I definitely urge you to try it out for the experience alone! With multiple locations in Los Angeles, I'm already planning a return visit soon!

tasca da esquina

My husband and I were only in Lisbon for a couple nights during our recent travels, so we wanted to make sure we got the opportunity to dine somewhere memorable and delicious. Tasca da Esquina came highly recommended from a good friend of mine, and Eater even considers it one of the 38 Essential Lisbon Restaurants! We were sold, and decided to make our way there for a late dinner after going to a local Champions League soccer match (husband's priorities). Portuguese tapas, aka Petiscos, are apparently trending at the moment, and Tasca da Esquina does them exceptionally well. We loved the vibe here- modern but casual, with super flavorful eats. Some of the dishes offered were a little different for me (pork feet with coriander!), and there were some unique flavor combinations (octopus, sweet potato & peppermint!), but we ordered a nice assortment and everything was truly impressive. Scroll through the slideshow for more details about each unique dish! We finished with some delicious, aged port- when in Portugal, after all!