“Avgolemono” is a Greek term that translates to “egg-lemon.” It refers to the creamy sauce made by combining eggs and lemon ...

One of those dishes was the classic Greek comfort soup, avgolemono. Avgolemono translates to egg-lemon sauce, which is ...

Whisk the egg whites in a bowl until they have medium peaks. In another bowl, mix the egg yolks and lemon juice together ... Keep the heat very low. The soup will thicken as the egg cooks.

Add the lettuce and dill and mix to combine. Lower the heat and let simmer while you make the egg and lemon sauce. To make sauce, whisk the eggs in a bowl and then slowly add the lemon juice while ...

Sephardic chicken soup with lemon and egg, or sopa de huevos y limon, is a traditional first course for breaking the Yom Kippur fast among Jews from Turkey, the Balkan states and the Greek port ...

As they trudge back to the home for a dinner of egg-lemon soup, Kruger has also begun to view the experience as material: They hadn’t laughed today, he knew that much. Yet he also knew that the ...

Add extra hot water if here is not much liquid. To make avgolemono (egg and lemon) sauce, whisk the remaining 3 eggs in a bowl and then slowly add the lemon juice (1 ½ lemons) while continuing to ...

while Greek yogurt, lemon juice, and olive oil provide tang and a creamy, silky texture. Coldness tends to subdue flavor, so you'll want to taste the soup after it's chilled and add more seasoning ...

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

We’ve included all those delicious, classic Greek flavours - dill, mint, parsley, feta, lemon juice, olive oil… This salad is fresh and healthy, with a tangy lemon dressing. The currants add ...