1 quart (4 cups) chicken broth2 skinless, boneless chicken-breast halves (about 2/3 pound), diced#8531;cup (uncooked) long-grain rice 3 eggs#188;cup fresh lemon juiceSalt and pepper, to tasteHeat the ...
This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and ...
Lemon rice is decidedly Greek. Here it is served with vongole to celebrate Mediterranean flavours. This is a Greek seafood dish that brings people together. Place the vongole in the middle of the ...
One of my favorite lunchtime treats in San Francisco is sitting at the bar at Kokkari with my friend Amy. We always, without fail, order their puffy homemade pita breads, creamy taramosalata, and a ...
As delicate as a soft spring breeze, this classic Greek soup is thickened with eggs and given a hefty splash of lemon. It’s best with homemade chicken stock. Serve it as a first course, eat it for ...
The official start of spring may only be a few weeks away, but it’s still comfort food season for a little while yet. Just because the calendar marks the vernal equinox doesn’t mean all that dreary ...
Lemon rice soup for the soul, anyone? There’s something about this soup that transcends a mere bowl of soup, in our area anyway. It’s a dining-out tradition that’s celebrated one spoonful at a time. A ...
n Greek cooking, lemon and whipped eggs are a classic -- and essential -- combination. It's called avgolemono, a creamy but tart combination used to thicken sauces and soups, and that gives so many ...
Hosted on MSN
Recipe - Greek Lemon Rice
If you're looking for a side dish that’s bursting with zesty citrus flavors and Mediterranean flair, Greek Lemon Rice is an excellent choice. This classic dish is not only incredibly flavorful but ...
This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and ...
Greek avgolemono (ahv-guh-LEM-uh-no) is a creamy but tart mix of lemon and whipped eggs used to thicken sauces and soups. It's particularly tasty with youvarlakia (yo-var-LAH-kya) avgolemono, in which ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback