Chicken and Egg - Janice Cole [110]
Warm Village Salad
Tortillas
Salsa Verde Chicken Salad
Tossed Greens with Strawberries, Avocado, and Farm-Fresh Eggs
Tostadas, Southwest Skillet Eggs over
Triple-Cheese Cheesecake with Strawberries
Tuna Salad, Spanish, with Smoked Paprika Dressing
Tuscan Chicken with Bacon and Italian Beans
W
Walnuts
Banana Cupcakes with Brown Butter Cream Cheese Frosting
Poached Eggs over Walnut-Crusted Cheese and Whole-Grain Toast
Walnut-Pesto Chicken Breasts
Warm Slab Bacon Salad with Sunny-Side Eggs
Warm Village Salad
Watercress, Spring, Poached Eggs over Croutons and
Y
Yakitori (Grilled Japanese Chicken Skewers), (MORE)
Yogurt
Charred Tandoori Chicken with Mint
Golden Egg Pancakes with Berries and Honey Yogurt
Z
Zucchini
Greenmarket Scrambled Eggs in Ciabatta
Ratatouille Gratin with Gruyère and Eggs
TABLE OF EQUIVALENTS
Liquid/Dry Measurements
U.S. Metric
1/4 teaspoon 1.25 milliliters
1/2 teaspoon 2.5 milliliters
1 teaspoon 5 milliliters
1 tablespoon (3 teaspoons) 15 milliliters
1 fluid ounce (2 tablespoons) 30 milliliters
1/4 cup 60 milliliters
1/3 cup 80 milliliters
1/2 cup 120 milliliters
1 cup 240 milliliters
1 pint (2 cups) 480 milliliters
1 quart (4 cups, 32 ounces) 960 milliliters
1 gallon (4 quarts) 3.84 liters
1 ounce (by weight) 28 grams
1 pound 448 grams
2.2 pounds 1 kilogram
Lengths
U.S. Metric
1/8 inch 3 millimeters
1/4 inch 6 millimeters
1/2 inch 12 millimeters
1 inch 2.5 centimeters
Oven Temperatures
Fahrenheit Celsius Gas
250 120 1/2
275 140 1
300 150 2
325 160 3
350 180 4
375 190 5
400 200 6
425 220 7
450 230 8
475 240 9
500 260 10
Acknowledgments
To my sons, Andrew and Adam, who love good food as much as I do and are always willing to listen when I need someone to bounce ideas off. You’ve developed into great cooks in your own right, with refined palates that I trust. Thanks for listening and for all your help.
To Marty. Thank you for your encouragement, patience, support, and humor. You not only read numerous manuscript drafts and ate the results of countless recipe revisions; you also kept everything else in our lives going while I buried myself in my work. I am truly fortunate.
I’m especially grateful for my agent, Stacey Glick, who was the first to recognize the potential of this project and expertly guided me through the steps toward publication.
I’m also grateful for my editors, Bill LeBlond and Sarah Billingsley, at Chronicle Books for undertaking this project and offering their encouragement and wise words to make this book the best it can be. Doug Ogan, Anne Donnard, Ben Kasman, Peter Perez, David Hawk, and the rest of the staff at Chronicle also deserve a huge thank-you. You do a remarkable job and produce beautiful books. Thanks also to Deborah Kops, my copy editor, for her fine eye and excellent advice.
My gratitude goes out to Adam Cole and Taylor Selsback, who stepped in when I needed help and learned firsthand the rigors of recipe testing. They each developed into wonderful assistants and I couldn’t have done it without them.
Thank you also to those of you who tested individual recipes for me: Andrew Cole, Cheryl Flandrena, Juline Flandrena, my mother Dolores Gromek, Mary Margaret Ness, and Cheryl Seefeldt. I owe you all. Thanks also go to Ruth Petran for her expertise. I also appreciate and want to thank my extended family and friends, who gave me encouragement, offered their help, understood when I had to decline invitations, and gratefully tasted yet another version of a recipe. You’re the best.
Thank you Mary Michelle van Wijk for your expert advice regarding the New Zealand Pavlova, and Anneke Hills for sharing your special recipe. You’ve turned me into a fan of this luscious dessert.
I’d also like to thank the staff at Cooking Club magazine (formerly Cooking Pleasures). You’ve all taught me a lot about writing and putting out a publication, and I appreciate your support and friendship through the years.
Finally, I want to thank my hens, which have graciously allowed me into their