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FIT TO EAT RECIPE PER SERVING: 127 CALORIES, 7 G FAT, 219 MG CHOLESTEROL, 4 G CARBOHYDRATE, 628 MG SODIUM, 11 G PROTEIN, 0 G FIBER

PEELING HARD-COOKED EGGS

The fresher the egg, the harder it is to peel. This is because peelability is affected by the pH of the egg white; when the pH is below 8.9, the inner membrane tends to adhere to the albumen (egg white). Fresh eggs often have a pH of around 8.0. You might want to consider leaving fresh eggs in the refrigerator for at least 3 days before boiling them, or even longer; eggs can be safely refrigerated for up to 1 month.

After boiling the eggs, transfer them immediately to a bowl of ice water, and let them stand for 10 minutes to stop the cooking (cold eggs are easier to peel). To peel an egg, place it on your work surface, and roll it under your palm to crack the shell. Holding the egg under cold running water as you peel it can also help.

toad-in-the-hole

SERVES 4

2 large eggs

2/3 cup milk

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

½ cup all-purpose flour

3 tablespoons vegetable oil or bacon fat

5 English-style fresh pork sausages, casings removed

1 tablespoon chopped fresh rosemary

Onion Gravy (recipe follows)

1. Preheat the oven to 425°F. In a medium bowl, whisk together the eggs, milk, 2/3 cup water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.

2. Coat a 13 × 9-inch or 3½-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.

onion gravy

MAKES 1 CUP

3 tablespoons unsalted butter

2 medium onions, halved and thinly sliced

1 tablespoon all-purpose flour

1/3 cup Madeira wine

1 cup homemade or low-sodium store-bought chicken stock

½ teaspoon Worcestershire sauce

Coarse salt and freshly ground pepper

1. Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.

2. Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.

strawberry-rhubarb coffee cake

SERVES 15

The batter for this cake is much like that for a biscuit; the chilled butter is cut in rather than creamed to produce a tender crumb. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

1¼ cups chilled unsalted butter, plus more, softened, for the pan

¼ cup freshly squeezed lemon juice (about 2 lemons)

1/3 cup cornstarch

2¾ cups sugar

1 pound strawberries, hulled and sliced

1½ pounds rhubarb, trimmed and cut into 1-inch pieces

3¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

Pinch of salt

2 large eggs

1½ cups buttermilk

1 teaspoon pure vanilla extract

1. Preheat the oven to 350°F. Brush a 9 × 12 × 3-inch baking pan with butter, and set aside. Make the fruit sauce: Combine the lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add the strawberries and rhubarb; cook, stirring frequently, over medium heat, until the rhubarb is soft and the liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.

2. Make the crumb topping: Combine ¾ cup sugar and ¾ cup flour in a medium bowl. Melt ¼ cup butter in a small saucepan over low heat. Drizzle the butter over the flour mixture; using your hands, mix until crumbly. Set aside.

3. Make the cake batter: Whisk together the remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or 2 forks, cut the butter into the flour mixture until it resembles coarse meal. In a separate bowl, mix the eggs, buttermilk, and vanilla. Pour into the flour mixture; stir to combine.

4. Spread