This delicious soup, also called Avgolemono, is a traditional Greek-style soup that will tantalize your taste buds.

The traditional chicken soup we often cook on Sunday ... which enhance the aroma of red borscht, and lemon juice, which adds ...

In another bowl, mix the egg yolks and lemon juice together until combined ... Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg ...

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 ...

Houston is a Mexican food town. And Hugo's Mexican food is among the best in the nation. Rick Bayless in Chicago and Zarela Martinez in New York are chef Hugo Ortega's main competitors -- few ...

Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce, season with salt and pepper, and add a little extra lemon zest if needed (see tip below). Spoon the sauce ...

For the chicken, mix together the chicken stock, lemon zest and juice, sherry and garlic clove in a large casserole. Bring to the boil, then reduce the heat until the mixture is just simmering.

This is Kaytrena Gibson's winning recipe in the Greek-inspired reader recipe competition. Kaytrena says “I have been making this recipe for years and have given many people the recipe ...

A new restaurant – serving up gyros, souvlaki, spanakopita and other Greek specialties – is preparing to open its first ...

View Recipe Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe.