2/10/09: less snark, more sweet

I came home from dinner with Yvon last night to find that my flour order from King Arthur's had come in, so tonight I will be baking a sbrisolona (Italian crumbly cake) from Gina DePalma's brilliant Dolce Italiano. I've tried several different recipes from her book, and they've all been spectacular and homey at the same time. Everything I have made has come out delicious. Each new recipe is exciting, and yet they all taste very familiar in the best way possible. Thus far my favorites have been her hazelnut cookies and the zucchini bundt cake with a lemon glaze, but as the cake I'm preparing tonight is a dense, crumbly (and plain) almond and cinnamon cake that sounds perfect when paired with black coffee, I think I will have a new favorite soon.