When I find a recipe I like, I stay with it. And when it comes to baking, I always use my friend Nick’s recipes. He tests them so thoroughly and has such a sympathetic appreciation of the “home baker,” that his recipes always work. For example, his Torta di Nocciole alla Veronese, pictured here. When Nick and I were traveling through Italy in 1988, gathering recipes for his Great Italian Desserts book, visiting bakeries and restaurant kitchens, tasting every baked good that wasn’t nailed down, he found this recipe in the hazelnut-growing northern Italian region near Verona. It’s so easy and so good and comes out beautifully every time. Ground nuts. Breadcrumbs. Eggs, separated and each part beaten with sugar. Marsala (I use vanilla instead.) Melted butter folded in. Basta. Bake for 30 minutes at 350, cool, dust with confectioner’s sugar. One hour from start to finish. Perfect. This time around, I made it with almonds...with Nick’s blessing. So good. Check the recipe section of Nick’s website to learn how to do it the right way. I suspect this will be a winner you’ll stay with, too.